curls

Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge. Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe. I have made the following recipes and would make them again: - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written. https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe What are you doing with your sourdough discard?

Bacon burger bombs cooked on the Kamado Joe and inspired by a video that my husband sent me to watch. Yes, I have probably been home too long without enough challenging mental activity but it was fun, tasty, and brightened our moods. And a link to the video that inspired it all... https://youtu.be/t1IiUAtoNBk

I suspect that you are correct. Will try that next time!

Alas I do not have a copy of Modernist Bread but I am glad to know that they cover this topic. I did find this article but don’t know if we should consider Bake magazine to be an authoritative source... https://www.bakefromscratch.com/crumpets-vs-english-muffins/

They look delicious. Do you have a recipe for making them? The KAF crumpets definitely look different from yours. I don’t know enough about crumpets to say if the ones from the King Arthur Flour are mislabeled or another type of crumpet. I do know that their taste and texture is nothing like English muffins.

2nd loaf of sourdough bread. More loft and more tang! Like the 1st loaf, was a 1/2 batch of Maura Brikman's recipe which uses 20 grams of sourdough starter discard (full batch would use 40 grams of starter). https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage

What do Australian crumpets look like and how do they differ from muffins?

Wonderful crumpets made from the King Arthur Flour recipe for sourdough discard! Many thanks to @tikidoc for recommending this recipe to me. This was my first time making crumpets and hopefully I'll get to make these many more times. Served them with Vermont cultured salted butter and strawberry jam.

Dinner from a few nights ago... chicken & rice from Deep Run Roots and a salad.

Joining in on the sourdough starter bread making. Got a lovely starter from @tikidoc and am working on creating one from scratch via a combination of tiny sourdough stater methods. First loaf from tikidoc's starter, tastes delicious, probably needed to take a bit more time to strengthen the starter (my guess at my oven spring issue). Baked in a Lodge Dutch Oven. Links to some of the tiny sourdough projects & use of cold starter for bread baking: https://wordloaf.substack.com/p/quarantinystarter-project-master https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage https://forums.egullet.org/topic/27634-sourdough-bread/ https://www.kingarthurflour.com/learn/guides/sourdough https://www.kingarthurflour.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter https://www.cooksillustrated.com/articles/2268-make-your-own-mini-sourdough-starter-with-the-quarantinystarter-project

Those bialies look perfect! Would you mind sharing your recipe?

Used some of my precious flour supply to try making the Grandma's French Bread from the Sister's Cafe that @Shelby has posted about a few times. While the bread is quite tasty, I am definitely way out of practice for making bread. Not the prettiest of loaves but the first bread I have baked in my CSO. separating the blobs crumb shot followed by sampling with a nice bit of lightly salted butter

Indefinitely. How does it smell?

Perhaps April 13? Please don’t make me re-live March. 🙂

Another solution for keeping sugar work warm is to use an electric griddle or food warming tray (you can often find these at thrift / goodwill stores). Even better if you use it in conjunction with a silpat. Examples of warming devices: https://www.target.com/p/presto-22-34-griddle-w-removable-legs-07061/-/A-14332099, https://www.walmart.com/ip/Chefman-Electric-Warming-Tray-Chafing-Dish-with-Adjustable-Temperature-Control-Compact-15x12-Inch-Glass-Top-Surface-Black/604850575?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227257488219&wl0=&wl1=g&wl2=c&wl3=306827537235&wl4=pla-553069213348&wl5=9007564&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=604850575&veh=sem&gclid=EAIaIQobChMIoKyf69fg6AIVDbLICh1QUAxkEAQYAiABEgLnrfD_BwE

@Shelby I'm thinking about baking one (or both) of these recipes in the CSO... does the full batch fit in the CSO? Do you still use these recipes? What size loaf pans do you use for the Walter Sands' Basic White Bread? Any further hints, tips, modifications for these or other bread recipes to try in the CSO? Sorry for all the questions!!!

Gorgeous work @minas6907! Congratulations on re-creating the halva of your childhood!

The bread looks delicious! Would you mind sharing your recipe?

Maybe the packaging weighs a lot and when it is unboxed you can find a way to move it. Perhaps some of your coworkers could help... maybe give them some Rancho Gordo beans. Hope you can make this work out.

@teonzo great idea to use Paragons instead of melters. Do you have any ideas for making inexpensive enrobing units?

Valid point Jim D. I have several melters of different capacities. They work great for having several kilos of chocolate ready for use. After using a 2 quart Pyrex measuring bowl and the seed method of tempering, I progressed to my first melter (still using the seed method). Melters are a lot cheaper than the Rev machines and I find it easier to empty chocolate moulds into a melter than a tempering unit like the Rev where you have to watch out for the machine parts that are dividing the bowl. A few melters and an EZ temper are my current setup — works great for me. Occasionally I yearn for an enrobing line but I’d need a lot more customers and wholesale accounts before that would make financial sense. I also think you get a better feel for each chocolates characteristics when you learn how to work with them without machinery.

If it is the same one I’ve seen, don’t get it. You don’t need the tempering machine since you own an EZ temper and the enrobing belt that comes with the Rev is super tiny. When you need an enrober, some of the folks here can steer you to the good units. My vote is for the 60 quart Hobart.

Ditto. I’ve already decided it would not make sense for me to do Easter production. My Easter chocolates are different moulds and flavors than what I make the rest of the year so it doesn’t make sense to make them & try to store them for a year. When we come out of this thing I’ll consider making some celebratory chocolates & confections. Thanks for the reminder to notify my customers! Meant to do that but dealing with life has gotten in the way.

They look quite yummy. Would it be possible to build more of it in your flexi mold and pipe the chocolate base in prior to adding the marshmallow? Then you would have a solid chocolate base that might make dipping the piece easier. If you could coat the sides of the mold with chocolate too then you’d only have to deal with adding chocolate to the top.

Gorgeous tiles!