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I have a herring problem

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  1. I keep my sourdough out of the fridge and feed every day, but when I have kept the sourdough in the fridge, I take it out a few days before I want to bake with it and feed 3-4 times minimum before I use it for baking. I personally think the smell (and taste) of the sourdough is more pleasant when it is very active and has been fed daily, compared to a sourdough that has been in the fridge for a week and only been fed once before baking. I use the sourdough to bake with when it has risen to the maximum level, or just when it starts to fall. This is also when a spoonful of the sourdoug
  2. I love avocado on toasted sourdough bread, poached egg optional. I like mixing the avocado with chipotle flakes, salt and pepper.
  3. It used to be coated with something (I don't remember what, but I've had a few of these attachments and the coating does wear off), and when that happens, I have always replaced them instantly. If stuff comes off the attachment when touching it, it will probably also come off in the food - and I don't want to eat whatever it is. You can get new attachments made of stainless steel (I've seen both the old coated aluminum and new stainless steel attachments sold individually on Amazon) and they are really nice. I haven't used them in an old Kenwood, but I was told by the Kenwood custo
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