cyalexa
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Posts posted by cyalexa
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I would be confused too. Sifting should not change the weight. Is the recipe from a trustworthy source?
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The point of this thread was to show how simple it is to make a starter just using flour and water, and to go on to make bread with basic resources and even in unfamiliar territory. Then to show what happens when you liberate your starter from the fridge after four weeks and have to bake for customers within a couple of days. I suppose I should have devoted more time to the thread because it is already disintegrating before my very eyes.
Mick, please accept my sincere apology if I have contributed to the disintegration of your thread. I was only trying to participate and offer an alternative approach. I'm sure I would enjoy taking one of your classes. While I have been known to travel to a food event, across the pond may be more than I can manage. Regards, Cindy
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Cyalexa, I went to the blog you mentioned and while the blogger talked about starter, I could not find how she said to go about starting one.
She made her original starter according to a recipe by Dan Lepard, before she started blogging. I imagine the technique is available online but I haven't looked. The link I am providing describes how and why she switched to a rye starter. She shared some of her "Dan" starter with me and when she switched to a rye starter, I did as well.
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Cyalexa - I have to admit that I am totally confused by your advice to Patti. Why, if you were making white bread, wouldn't you keep a white starter? Why would it take 18 hours to make an active starter if you added white flour to your rye starter? Why would it take 36 hours for you rye starter to become active after refreshing? This is totally contrary to my experience.
I don't keep a white starter because I don't want to keep my starter in the refrigerator and I don't want to feed it every day. The stiff rye starter can live happily on the counter for a week without feeding. The 100% hydration white starter, made from a piece of my stiff rye starter, takes about 18 hours to reach its maximum activity. I don't like a heavy sourness so I only use a small amount of the rye starter to make the white starter. Perhaps that is why it takes so long to reach maximum activity. Once it is highly active, I use the white starter to make a levain, according to whatever recipe I am using. I suppose I could make the levain from the rye starter but it is very stiff and I would have to make adjustments in the levain recipe to get the proper hydration. I am math challenged and find it easier to use the rye starter to make a 100% hydration white starter, then proceed to make my levain. This method also reassures me that I am using an active starter as activity is not visible in my rye starter. I have used the rye starter to make other starters as early as 24 hours after it has been refreshed, but have better results if I wait at least 36 hours.
I do not profess to be an expert, I am merely reporting on what has worked for me.
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This is going to sound awful, in comparison to all the wonderful decadent cakes you all listed.....but, in Michigan, we used to have Bill Knapp's restaurants all over. If you went on your birthday, you'd get a little 6" chocolate cake with THICK chocolate fudge frosting. OMGOSH... I could've eaten that for breakfast, lunch and dinner!
I remember Bill Knapps! My mother loved their potatoes au gratin.
My grandmother used to bake dimes in to our birthday cakes, one for each year. Seems crazy now but we loved it then.
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Cyalexa- this is probably a dumb question, but how do you make your white starter? 100% white flour, 50% water, and how much rye starter? Do you bake right after mixing it, or do you let it rest before baking with it?
Patti,
I dissolve 6g of my rye starter in 20g water, add 20g AP flour and mix well. I cover this and leave it on the counter about 18 hours then proceed to use it as "active starter" for baking.
I will make a white flour starter for baking anytime other than the first 36 hours after refreshing my rye starter. I prefer to have the rye starter be several days old before I use it to make a white flour starter but don't always plan well enough in advance and have had acceptable results when it is only 36 hours old.
My favorite sourdough recipe is a slight modification of the Tartine basic county dough. The original should be easy to find online, I know it's on the Bewitching Kitchen blog. If you want my modifications send me a PM with your email address and I will send it as an attachment.
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Patti, I keep a stiff rye starter on my counter in a covered jar. I make a new one weekly. When I want to bake I use a little of the rye starter to make a 50% hydration white starter.
I switched to a rye starter as a result of this blogpost: http://bewitchingkitchen.com/2013/08/09/sourdough-blues/
If you have not already done so, you may want to visit http://www.thefreshloaf.com/
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I have a ton of basil in the garden so I thought I'd make some pesto. I've never made it before. I've had the kind from the grocery store and it was ok. But OMG. Homemade pesto WHERE have you been all my life???? I want to swim around in it. What a difference homemade makes. I need to look and see if it freezes well. If so....hello pesto all winter! Bad thing is, my husband didn't care for it.
I freeze a thick paste of basil and olive oil in an ice cube tray. I have never frozen completed pesto. The paste can become pesto or many other things after thawing. I also stack dried leaves and wrap them like a cigar in plastic wrap for freezing. Run your knife through the unwrapped basil cigar, re-wrap and return to the freezer. I have not had success at drying basil and no longer try.
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Cold smoked salmon, pimento cheese, caviar, oysters, shrimp and foie gras
Happy birthday Shelby. Your celebratory food choices are amazing - love them all! Did you order the foie online?
Don't cry, I am closer to 60 than you are to 50!
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Thanks bobag87. I will have a closer look at my door seals next time. My smoker has an internal probe that appears accurate based on comparisons with my Thermopen. Unfortunately, it is a fairly thick probe and difficult to place in smaller pieces.
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As everyone knows here, I'm a fresh fig fanatic. I'm finding it hard to quit staring at that bread.
I made sourdough (modified Tartine country dough) flatbread with fresh figs, prosciutto, and fontina for diner last night. As soon as I can get more fontina I will make it again! I have a tree in my yard that is very prolific and have been picking about 4 figs per day for a couple weeks. If I recall, you don't live that far north of me and are a gardener - do you have a tree?
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bobag87, I am intrigued to see that you have cables that are closed in the door of your smoker. I have been afraid to do that.
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I was first inspired by oil pastry years ago in a Saveur piece on traditional Hungarian strudel dough (can't find it, sorry, but the pictures showed the home cooks [women] making dough from a small lump into sheets that were yards wide). I was amazed and hoped that one day I could begin to learn what they had mastered over a lifetime.
I had seen even longer ago, too, (source forgotten), pictures of an artisan making filo dough (another oil-and-water dough) by hand, starting again with a lump of dough and finishing with it stretched over a table that seems in my memory at least six feet in diameter.
The recipe in Peterson's Baking is pretty easy to work with. The pictures below are of my 3rd effort and I was quite pleased with the results.
Here is the dough stretched with a coating of crumbs:
Here is a line of cherries and slivered almonds on one end:
Beginning to roll:
On the pan:
Finished product:
I also made one with cabbage and sour cream:
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In addition to the uses upthread:
covering things in the microwave
on top of the scale; weigh, remove and set aside until needed
to make a clean surface on the counter, especially for grating cheese or repeated sifting
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Figs (from my garden) in mini-prosciutto cups, topped with blue cheese. Two sweet, salty bites each!
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Smithy, thanks for the pudding recipe.
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I also have that recipe for mock apple pie. I think it was of the depression era like City Chicken was also.
I remember seeing that recipe on the cracker box. Was it good?
We sometimes ate City Chicken when I was a child. Was it pork? I only remember that it was breaded squares of something on a stick.
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While I was looking, I found my cousin's persimmon pudding recipe. Would that be of interest?
No ice cream maker needed to make semifreddo. You could try that route.
If you think the pudding was good, and it's not too much trouble, I'll take the recipe, thanks.
Semifreddo is a good idea. I have never made it so this might be a good reason to give it a try.
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Deviled eggs using eggs from my girl down the road. They were too fresh. Thus, they look horrible, but they tasted good lol.
Shelby, did you boil or steam the eggs? Also is that a mac and cheese with tomatoes?
I love BLTs and need to make my own mayo sometime (been on my list for a while!).
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Today I am "processing" a bucket of basil leaves. I only trimmed the about-to-flower stems. It is unlikely that we will have a frost anytime soon so I will continue to have fresh basil in the garden.
Would anyone like some epazote seeds? I'll cover the postage inside the US.
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My mother used to make persimmon cookies around Christmas time, using the cultivated persimmons from our area. I wonder how those cookies would turn out with wild persimmons?
Smithy, I might give a cookie recipe a try, care to share?
I wonder how they would be in ice cream--a hickory nut or black walnut-persimmon ice cream.
Hi Maedl, we "met" on CooksTalk (I was cindydvm). I have not yet succumbed to the temptation of buying an ice cream-maker.
Here is a picture of the persimmon on the tree:
http://www.motherearthnews.com/homesteading-and-livestock/persimmons-zmaz70sozgoe.aspx#axzz3EQgHVp22
Thanks for that great link. I might try to dry some pulp.
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I leave salted leap-frogged chickens uncovered in the refrigerator overnight. Slow roast them to 155F in the breast. Let set on the counter while the oven heats to 550F then crisp the skin. I used to spatchcock but learned the leap-frog method here and far prefer it as it preserves the yummy back.
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There will be a bumper crop of wild persimmons on my property this year. I need to find someone that would like to use them.
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Have gotten excellent results many times with these techniques:
Slow-roasted Standing Rib Roast
Remove from refrigerator 2 hours before roasting. Season as desired and tie parallel to bones if they are unattached. Meanwhile, preheat oven to 200°F (not convection).
Roast on rack until internal temperature is 128°F (for rare to medium-rare). This will take approximately 30 minutes per lb for smaller roasts, approximately 45 minutes per lb for larger roasts. Rotate roast and insert thermometer approximately half way through roasting time.
Remove from oven and cover with foil. Rest for 20-45 minutes. Increase oven temperature to 500°F about 45 minutes before service. Uncover roast and put in hot oven about 30 minutes before service. Roast until brown and sizzling, about 10-15 minutes. Remove from oven and rest 15-30 minutes before carving.
Slow-roasted Pork Shoulder
Rub or season shoulder as desired, insert thermometer (dial-type), put in oval, enamel covered cast iron pot.
Preheat oven to 350F.
Put covered pot in oven and decrease temp to 225F.
Remove when it reaches an internal temp of 190F, about 6-7 hours.
Turn oven off, roast can stay in turned off oven for a long time if necessary.
About 45 minutes before service, remove the LC from the oven and increased the oven temp to 500F. When the oven is hot put the roast on a rack in a shallow pan and put it in the oven until it has nice crust, about 15 minutes.
Weighing Confectioner's Sugar
in Pastry & Baking
Posted · Edited by cyalexa (log)
That is correct. My statement, which did not answered the OP very well, means that sifting does not change the weight of a product. It clearly does change the volume.
This is the best answer given to the OP, although you can weigh before or after sifting because it won't change!