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  1. #751
    Join Date
    Dec 2008
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    Nashville TN
    Posts
    1,054
    I got back in the baking game Wednesday after a couple of weeks off. I've been cheating because a really good local bakery is now supplying the local Whole Foods. Good loaf. Just had a ham sammie with a homegrown orange tomato and some white cheddar.

    Good loaf.

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  2. #752
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by Mr. Mike View Post
    I got back in the baking game Wednesday after a couple of weeks off. I've been cheating because a really good local bakery is now supplying the local Whole Foods. Good loaf. Just had a ham sammie with a homegrown orange tomato and some white cheddar.

    Good loaf.

    Click image for larger version. 

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    I'd been known to do that in the hotter months. That place you, Ann and I ate at made a nice SD loaf. Unfortunately they went out of business.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  3. #753
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    1,054
    Quote Originally Posted by KQ View Post
    I'd been known to do that in the hotter months. That place you, Ann and I ate at made a nice SD loaf. Unfortunately they went out of business.
    Too bad. I’ve seen some beloveds Covid killed locally too. Shame.

  4. #754
    Join Date
    Apr 2010
    Posts
    805
    My italian next door neighbor eats this for breakfast 7 days a week. He eats the whole pan including about 6ozs of olive oil. Dips a giant loaf of bread in it to sop up all the oil.

    Tomatoes
    Jalapenos
    Olive oil
    Eggs
    Salt
    Pepper


    How they guy has made it past 80 amazes me.

  5. #755
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71
    Omg how did I not see this? Sourdough is always happening at my house!!! Click image for larger version. 

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  6. #756
    Join Date
    Jan 2008
    Location
    truckee
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    23,120
    Quote Originally Posted by VTeton View Post
    My italian next door neighbor eats this for breakfast 7 days a week. He eats the whole pan including about 6ozs of olive oil. Dips a giant loaf of bread in it to sop up all the oil.

    Tomatoes
    Jalapenos
    Olive oil
    Eggs
    Salt
    Pepper


    How they guy has made it past 80 amazes me.
    I don't know how the guy made it past 80 either, but I'm going to give that breakfast a try.

  7. #757
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    18,583
    Click image for larger version. 

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    watch out for snakes

  8. #758
    Join Date
    Oct 2003
    Location
    In Your Wife
    Posts
    8,291
    There isn't anywhere close to 6 ounces of olive oil in that pan unless those are ostrich eggs.

  9. #759
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    14,410
    Quote Originally Posted by glademaster View Post
    There isn't anywhere close to 6 ounces of olive oil in that pan unless those are ostrich eggs.
    i think the olive oil is on the side, like they do in some italian joints.

  10. #760
    Join Date
    Dec 2005
    Location
    Kootenays
    Posts
    1,496
    Back in the groove with my tried and true recipe. Also been digging some semi local flour that our supermarket carries. Smells so good and fresh. Tastes divine.

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    Getting better at shaping up, and using way less flour. Seems to make a more consistent loaf.

  11. #761
    Join Date
    Jan 2008
    Location
    truckee
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    23,120
    Had to go to Sacramento today (113F on the freeway, I did not spend the night) and stopped by my favorite lunch place, Juno's, for a Bahn Mi sandwich. Mark the owner makes his own fantastic whole wheat sourdough. I mentioned I was trying to learn to bake SD and they gave me some starter. Cool place. Anxious to see how it compares to the starter I have. After it cools down enough to bake bread. In the meantime I think I'll put a brisket in the smoker, put the smoker in the sun, and not bother to light the thing. Meat should be cooked in about 8 hours I figure.

  12. #762
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    21,436
    Quote Originally Posted by old goat View Post
    Had to go to Sacramento today (113F on the freeway, I did not spend the night) and stopped by my favorite lunch place, Juno's, for a Bahn Mi sandwich. Mark the owner makes his own fantastic whole wheat sourdough. I mentioned I was trying to learn to bake SD and they gave me some starter. Cool place. Anxious to see how it compares to the starter I have. After it cools down enough to bake bread. In the meantime I think I'll put a brisket in the smoker, put the smoker in the sun, and not bother to light the thing. Meat should be cooked in about 8 hours I figure.
    Juno’s pastrami....now I’m hungry
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  13. #763
    Join Date
    Jan 2008
    Location
    truckee
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    23,120
    Quote Originally Posted by irul&ublo View Post
    Juno’s pastrami....now I’m hungry
    They had to make the bahn mi out of chicken, out of pork. Still good. But you could put a sponge in Juno's bread and have a good sandwich.

  14. #764
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Just in time for Fall!





    Sourdough Pumpkin Spice Bread
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  15. #765
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    The temps have cooled so it's bread baking day! So excited to have some good bread again.

    During the heat wave I had no energy or desire to bake so I picked up a loaf of "San Francison Sour Dough" at a local bread company DT. Ugh. I don't usually buy bread from this bakery so I'm not sure if they just overproofed it or if that was they way they make it but it was all air and no substance. The chew was more like a French bread than Sourdough and I had to cut the slices 2+ inches thick just to get any bread. Had holes the size of ping pong balls.

    Really looking forward to my more rustic loaf.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  16. #766
    Join Date
    Feb 2008
    Location
    Seattle
    Posts
    609
    I also baked a loaf of bread for the first time in roughly a month now that things have gotten back to more reasonable temps.

    I had some spelt and rye in the pantry so I just winged it and threw this together. It's 55% AP Flour, 15% Rye Flour, and 30% spelt. I also put in a little Wheat Germ. It's not too bad. A little denser than the real airy loaves that you get with higher percentages of AP flour. The Spelt and Rye give it a bit of a sour funk that's not unpleasant. I also used a somewhat over-ripe starter so that could have contributed to it. Overall I'm happy with it but I think I'll do something different with the next loaf. It was also probably a little under proofed, given how it cracked weird, or maybe I just needed to score it more to give it room to expand.

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  17. #767
    Join Date
    Jan 2008
    Location
    truckee
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    23,120
    Quote Originally Posted by KQ View Post
    The temps have cooled so it's bread baking day! So excited to have some good bread again.

    During the heat wave I had no energy or desire to bake so I picked up a loaf of "San Francison Sour Dough" at a local bread company DT. Ugh. I don't usually buy bread from this bakery so I'm not sure if they just overproofed it or if that was they way they make it but it was all air and no substance. The chew was more like a French bread than Sourdough and I had to cut the slices 2+ inches thick just to get any bread. Had holes the size of ping pong balls.

    Really looking forward to my more rustic loaf.
    I hate it when whatever sauce I put on my sandwich winds up in my lap.

  18. #768
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71
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    This heat had me making bread at night but I got this one baked this morning and now I'm waiting for it to finish steaming a bit... I hate waiting for it though.

    and, yeah, I don't understand when bread has holes the size of ping pong balls - I want to eat bread not air...

  19. #769
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71
    Quote Originally Posted by KQ View Post
    and another thing - Sourdough Pancakes/Waffles! Yum!

    Classic Sourdough Waffles or Pancakes

    YIELD
    1 dozen 8" waffles or about 2 dozen medium pancakes

    Overnight Sponge

    2 cups King Arthur Unbleached All-Purpose Flour
    2 tablespoons sugar
    2 cups buttermilk
    1 cup sourdough starter, unfed

    Waffle or pancake batter

    all of the overnight sponge
    2 large eggs
    1/4 cup vegetable oil or melted butter
    3/4 teaspoon salt
    1 teaspoon baking soda

    Directions

    To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
    In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
    Cover and let rest at room temperature overnight.

    In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
    Add the salt and baking soda, stirring to combine. The batter will bubble.

    Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
    Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
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    OKAY - KQ this waffle recipe is solid.
    I didn't have buttermilk so I used regular whole milk, but they came out delicious.
    Topped it with some strawberry yogurt.
    Thanks for sharing! This is the best sourdough waffle recipe I've ever had.

  20. #770
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by mrswhyturn View Post
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    OKAY - KQ this waffle recipe is solid.
    I didn't have buttermilk so I used regular whole milk, but they came out delicious.
    Topped it with some strawberry yogurt.
    Thanks for sharing! This is the best sourdough waffle recipe I've ever had.
    Wow - those are pretty! Did I mention you can easily halve the recipe and that they freeze nicely?
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  21. #771
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71
    Quote Originally Posted by KQ View Post
    Wow - those are pretty! Did I mention you can easily halve the recipe and that they freeze nicely?
    These will be perfect to freeze cuz there's no way I can eat that many waffles! 🤣🤣🤣
    Do you just reheat them in the toaster?
    (Again: they're sooooo yummy!)

  22. #772
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    13,654
    I microwave on low power to thaw/heat, then finish up in the toaster to get 'em crispy

  23. #773
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,006
    Quote Originally Posted by mrswhyturn View Post
    These will be perfect to freeze cuz there's no way I can eat that many waffles! ������
    Do you just reheat them in the toaster?
    (Again: they're sooooo yummy!)
    Quote Originally Posted by skaredshtles View Post
    I microwave on low power to thaw/heat, then finish up in the toaster to get 'em crispy
    I warm them in the oven at 250° until they are how I want them - sorry, I never time it, just throw them in then make my coffee.

    For freezing I cool them on racks, place parcement between them and seal them in a zip lock. Someone here said they freeze them in a single layer then put them in ziplocks. All depends on what you've got around the kitchen and how much space you have in your freezer but both methods work well.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  24. #774
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71
    Quote Originally Posted by skaredshtles View Post
    I microwave on low power to thaw/heat, then finish up in the toaster to get 'em crispy
    Oh that sounds perfect!

  25. #775
    Join Date
    Oct 2019
    Location
    Wasatch
    Posts
    71

    Bread Baking (sourdough)

    Quote Originally Posted by KQ View Post
    I warm them in the oven at 250° until they are how I want them - sorry, I never time it, just throw them in then make my coffee.

    For freezing I cool them on racks, place parcement between them and seal them in a zip lock. Someone here said they freeze them in a single layer then put them in ziplocks. All depends on what you've got around the kitchen and how much space you have in your freezer but both methods work well.
    Good point about the parchment /or freeze separately before bagging. I do that when I freeze fruit from the garden so it doesn't turn into a giant block... forgot I would need to do that for these so thank you!

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