More bread. This stuff makes sandwiches and toast a lot less boring. I think I'm going to try putting some walnuts and raisins in this week.
I work with metric measurements and bakers percentages for bread, so hopefully this will make sense. 108g of sourdough starter, 302g AP flour, 138g Whole wheat flour, 342g 90-95 degree Fahrenheit water, 11 g salt. Mix flour and water and let sit 30 minutes, then add sourdough starter. Knead (inside a container, this stuff is too sticky to knead on a counter) for a couple minutes and then add salt. Fold the dough several times in the first hour of rising. Let rise 12-15 hours. Then turn the dough out onto a floured surface and deflate, folding it into the shape you want it to proof. Proof 3-4 hours. 1 hour before baking, preheat oven at 475 with Dutch oven inside with lid on. Transfer dough to Dutch oven, being careful not to burn yourself, bake covered for 30 minutes. Uncover and finish baking until dark brown but not burnt crust is formed.Recipe?
Would go great with the soup I just started with Easter ham bone.
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I work with metric measurements and bakers percentages for bread, so hopefully this will make sense. 108g of sourdough starter, 302g AP flour, 138g Whole wheat flour, 342g 90-95 degree Fahrenheit water, 11 g salt. Mix flour and water and let sit 30 minutes, then add sourdough starter. Knead (inside a container, this stuff is too sticky to knead on a counter) for a couple minutes and then add salt. Fold the dough several times in the first hour of rising. Let rise 12-15 hours. Then turn the dough out onto a floured surface and deflate, folding it into the shape you want it to proof. Proof 3-4 hours. 1 hour before baking, preheat oven at 475 with Dutch oven inside with lid on. Transfer dough to Dutch oven, being careful not to burn yourself, bake covered for 30 minutes. Uncover and finish baking until dark brown but not burnt crust is formed.
My favorite straight bread with no pre-ferment is 400g AP flour, 100g whole wheat flour, 360g water, 11g salt, 1/2 tsp yeast (I find it easier to measure by volume than weight). 5 hour bulk fermentation followed by 1:15 proof. Same baking time/temp as before.Thanks! I use metric measurements too but no SD starter... been wanting to try a load in my Dutch oven though.
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Smoked bologna
Mac n cheese
Black eyed peas
I bought a whole bologna and cut it in half. I made 1" deep slits both parallel and perpendicular. I then rubbed in a mixture of brown mustard and a dry rub called Devil's Dust from Martin's BBQ in Nashville. I smoked it over hickory for about 3 hours. The smoke does not get that deep but it's still good.I've had a lot of different smoked meats before... not smoked Bologna. Sounds interesting. Where did you find that?
Ausgezeichnet!heute Abend ist jaeger schnitzel mit breite nudel, Rotkhol salat und Warsteiner.
Ausgezeichnet!
Ein bischen, nur ein bischen.
Ich habe Deutsch studieren viele Jahre seit, aber jetzt habe ich ganz alles vergessen!
Hamburger Helper tonight.
I started browning the meat, which was frozen, at 8. This was a last minute decision and Im not thrilled about it.
I have to go to work at normal time tomorrow, which Ive not done the past three mornings, so it'll be a rough one!
That's why Im regretting my decision at the moment.
lolGut bomb! Might as well have a few drinks with it. You're going to feel like crap in the morning anyway!
lol
Well I only had a small portion tonight, I'll have more tomorrow for lunch, and then again this weekend sometime.
Tonight, Hot dog sandwiches, 5 Grain bread, grilled hot dogs, Peppers & onions, Mustard & Ketchup, Waffle fries. Bushes beans on the side. We only have it a couple times a year only because of the salt in the hot dogs., and my doctor telling me to lay off of salt. But its worth it.
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Haha, sorry buddy, pic there now .