More Sourdough Discard & Baker's Kaffeeklatsch
plllog
9 years ago
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sleevendog (5a NY 6aNYC NL CA)
8 years agoplllog
8 years agoRelated Discussions
what is this? and how to get rid of it?
Comments (9)Radha You can just dip some out occasionally to thin it out . It is pulling nutrients from the water so IS keeping algae down. Only thing I've found effective for mosquitoes is fish. Can't imagirigfileurl" value="/forums/load/ponds/msg0509223631221.html"> Your Name: Your Email Address: Zone (optional): Subject of Posting: Message: Optional Link URL:    Name of the Link: Information about Posting You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account. Please review our Rules of Play before posting. Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos. After posting your message, you may need to refresh the forum page in order to see it. Before posting copyrighted material, please read about Copyright and Fair Use. We have a strict no-advertising policy! If you would like to practice posting or uploading photos, please visit our Test forum. If you need assistance, please Contact Us and we will be happy to help. Learn more about in-text links on this page here Return to the Ponds & Aquatic Plants Forum Most Recent Posts More Sourdough Discard & Baker's Kaffeeklatsch â¢Â by plllog Sewing your own curtains â¢Â by linelle Blooms..... â¢Â by jane__ny For those who remember Towel Pig â¢Â by clergychick Access movies from Desktop PC on LG 32LM6200 3D TV â¢Â by Markwinstanley What to do with this inherited orchid? â¢Â by jane__ny Where to find? â¢Â by islay_corbel Your Seed Catalogs â¢Â by cottonwood468 O, woe is me... â¢Â by andi2928 lemon fruit starting to color up -- but is it lemon? â¢Â by Bullieblack Explore GardenWeb Ann's Cream Cheese Babka Perfect for Holiday Baking Feeding Hummingbirds Will they survive the winter? ItsTheDetails'......See MoreHow much sourdough starter to make sponge?
Comments (38)Ginny, the reason there are so many different ways to do things is that there are a lot that work. Having had a starter going for over a year now, I've found that it isn't that picky. For example, your original question of how much starter to add to make the sponge. It isn't critical. If the amount added is very small, then the sponge will take longer to double because it's starting out with very little yeast. If you add a lot and your starter is a wet one, then you may need to adjust the amount of flour you add to the bread later to get the dough right. I keep my starter in a glass jar in the fridge because it is a convenient size. I'm skeptical about the "no metal" thing. I wouldn't use a reactive metal, but I've stirred with stainless steel and haven't found it to do any harm. I sometimes let my dough rise in a stainless steel bowl. I was a bit worried about whether my starter survived chemo. I only managed to get it out once during the last 5 months when I went through several cycles of fed and double until it was doubling quickly again. Yesterday I finally got it out of the fridge again. It took a while to double (the house is pretty cool at this time of year too) but by this morning it had doubled. It is pretty hardy stuff....See MoreSourdough starter is a non-starter
Comments (20)I'm glad I posted this -- I'm learning all sorts of things! I didn't realize that sourdough isn't necessarily sour -- but it makes sense the commerical stuff is more so. (I had a friend's homemade sourdough recently, and while it was a very nice bread I remember thinking it wasn't nearly sour enough!) The sour taste is really what I'm going for -- if I can't get that going naturally, I'll looking into adding the taste in with other things. (I picked up a littl container of buttermilk powder for another recipe -- that might be a good taste to play around with!) Thanks for the explanation on acidity and the viscosity of the starter, Carol; that's helps a lot. The alchemy of baking has always intimidated me -- it's good to have a clearer idea of what's going on. I'll keep plugging away for a while longer with this starter, perhaps feed it whole wheat for a while and see if that builds up it's puny flour-lifting muscles. If not, the soured yeast dough may be the way to go, jessica; I didn't know you could do that. It might actually be better way to go, given the infrequency with which I bake. I'm still going to work with this starter -- Ill keep you posted!...See MoreThings to Make with Sourdough Starter Deux
Comments (150)I almost didn't read that Kitchen thread, but I decided to open it last night out of curiosity. I loved it!. Anyone who is following along and hasn't read about the new toaster instructions needs to go take a look at the link above. Glad you got to see the photo this time. I have to be honest and say I'd never heard of stroopwafels before I went to Holland or I would have searched them out. I'd never eaten one when I decided I had to try making them. I don't know how authentic the taste is, but I know they aren't the "authentic" look, but after seeing the ones with the grid and so thin (so commercial looking -- ya know? ), I, personally, like the ones made with the pizzelle iron. Somehow the stroopwafels came up in a conversation between this attorney and DH (her husband is a great cook, and they wind up talking food and kitchens sometimes). She had had stroowafels in Holland and loved them and DH told her I made them sometimes. It was a couple of months later that she arranged her schedule to be here for meetings on another case so she could see our son in his high school musical (she's a former actress). That was a pretty special effort, so I decided to match the kindness (and make DH proud) with a bag of stroopwafels for her. She was the first person I knew who'd had them in Holland ad had mine and she loved mine, so I was happy. LOL They do keep pretty well, so they would be great in a gift basket -- and most people have never had them. I've seen one commercial brand sandwiched with dark chocolate and want to try that for my oldest son. If you decide to try them, let me know. I use an adaptation of two recipes and will share that with you. If you want to find your own, the cookie has many variations out there and they have all worked for me. I use mostly vanilla and a little lemon or orange flavoring when I make stroopwafels. Martha Stewart's cookie recipe is good, but I had a total fail with the caramel in her recipe. The caramel I use is from Willy Dean's recipe found somewhere on the internet years ago. It is 1-1/2 c light brown sugar, 1 C butter, 1 tsp cinnamon and 6 T dark corn syrup boiled until it thickens. That's a lot of caramel. For this last batch, I doubled the cookie recipe from Martha's recipe and still had about a cup of caramel left over. Let me know if you try them. As for the sourdough, I think it may have baked too long. The dough soft and slightly on the wet side, so I don't think it was too much flour. I was thinking the crust should have been a bit darker, so I left it in a few minutes longer. It was okay fresh, but it dried quickly. I have some other bread in the freezer for bread pudding, so I don't need this too -- hope it makes good crumbs. I like your idea about retitling the next thread. Even baker's kaffeeklatsch -- we could soon be starting a new one every week. That's okay. I do have AC -- can't live in the Houston area without it -- no natural AC like in CA. We used to live in northern CA and DS1 is now in LA and loves the weather. This is year 4 and grad school options are mostly north of the snow belt -- could be a shock to his system. I get the feeling you are in southern CA. I am going to tackle organizing my cookbooks before I do any major baking. It's driving me crazy to not be able to put my finger on books like I'm used to. That's going to bleed over into cleaning other bookcases. Could be worse.........See Moresleevendog (5a NY 6aNYC NL CA)
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