"bort bort bort"
Hometown: Darien, CT, US
Food Stamps: 8965
Posts: 83 / Comments: 34
Member since: 12/19/07
Last login: 10/08/08
CUZ I GOTS NO PLACE ELSE TA GO
Mental challenges via video games, and physical challenges via double dare.
What I'm Listening to
Punk rock and roll any any variation thereof mostly. My tastes vary from country & bluegrass, to big band & jazz as well. I like pretty much anything. Not bad rap, or hip hop hippopotamus anonymous my rhymes are bottomless.
anything grilled, all soups with fresh baked bread
What I'm Watching
None food related. Dexter, Rome, The Tudors, Band of Brothers, Planet Earth.
Anything documentary or history related.
Actually my favorite cooking show would be "Good Eats" with Alton Brown.
Jim Beam on the rocks
Jim Beam straight from the bottle while sitting in a parked car
Favorite Website Online
www.drudgereport.com, www.cnn.com, www.foxnews.com
There would be more except almost everything is blocked at work :(
Most coveted item
A gas grill that gives you room to place wooden chips for smoking, or charcoal even for extra flavor
- The Sourdough Chronicles: Part I
The Sourdough Chronicles: Part I
Son, This is Where Sourdough Comes From
Here's my attempt at making sourdough:
I've researched a bunch of stuff online and got an idea of how to make it. This is what I've done so far.
Note that the water must be very clean and filtered; no tap water because it can contain chlorine which can kill the bacteria in the dough. Also, the flour must not be processed or bleached; as wholesome (pun not intended) as possible. I've read that whole wheat is a good recommendation as it has more naturally occuring stuff inside it or something which is good for sourdough.
***WARNING: SCIENCE STUFF AHEAD***
The reason behind this is because sourdough is made by culturing naturally occuring yeast and bacteria that's already in the flour. Normal bread has extra yeast added in which kills off the bacteria. In sourdough, the levels are pretty even and the bacteria is allowed to thrive. As it does, acidic by-products are created which is why it has its distinct sour taste.
Here's the basic recipe I will be using:
- Approximately equal parts whole wheat flour and spring water
- One mixing bowl. Other places recommend using large glass jars but I assume a porcelain bowl is just as good. DO NOT use anything metallic as it can react with the acidic by-products.
Here's what it looked like after mixing:
I think I may have used too much water. It had a slightly goopy-oatmeal-like consistency. Don't think it should be too much of a problem though.
This will develop into what people call a "starter". If conditions are perfect, then this mixture will bubble up from the acid and gasses produced from the bacteria and yeast inside.
You'll have to periodically "feed" the starter with more flour and water; approximately daily depending on temperature (less if its colder). If you refridgerate it, then you only need to feed it once a week. This is a good idea if you want to keep a constant batch of starter to make more dough later on.
I added some extra "food" and leveled it off with a damp paper towel:
Now we play the waiting game. I'll be checking in on it in the morning to see how it does.
STAY TUNED! SAME BAT TIME, SAME BAT CHANNEL!
- Posted Feb 20, 2008 by tommy_t | Share It