My sourdough starter: Freshly fed and happily active. This is a natural starter. I mixed 1 part unbleached bread flour to 1 part warm water and left it in a warm spot for about a week (after the first 2 days I covered it with clear film). Wild yeasts from the air will start to […]
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Yearly Archives: 2005I bought this champagne citrus vinegar thursday on my lunch break from work. Upon arrival home, I opened it up and it smells wonderful. I look forward to using it in salad dressings and mustards. Other ideas would be appreciated if something comes to mind. Some sort of marinade perhaps. . . show 1 comment I added a few splashes of this vinegar to water and steamed asparagus last night. Typically, I add lemon to the water, this was a nice subtle change. Wednesday John invited his former high school history teacher over for dinner with some of his other high school friends. John, James, and I made dinner. I was put in charge of pizza dough and James was put in charge of sauce and toppings. I made my dough using the following recipe. It creates two […] show 1 comment Find search engines across the world with Search Engine Colossus Gain quick, efficient access to search engines from countries around the world with Search Engine Colossus – International Directory of Search Engines… These Cortas Kamar-Deen Apricot Sheets (1 lb 2 oz. Apricots, glucose, sugar, olive oil.) were part of our Devon loot. I have been debating what to do with them for a bit now and I thought I would open up the issue for suggestions. Please email your suggestions to me at probonobaker@gmail.com and the winner […] show 3 comments Alright, so no one submitted anything except for my friend Mindy (I greatly appreciate her participation). We plan to make both of our ideas this week and see if they work. They will be a secret until then. Some unfortunate news. I was all set to unveil my apricot sheet creation a few nights ago and when I opened the package I quickly saw that by ‘sheets’ they meant ‘sheet’–singular. So it’s just one big piece of dried apricot. I was highly disappointed. You could use the apricot fruit leather in the following ways: This Sunday morning John and I met Harold at the Medici Bakery in our neighborhood of Hyde Park, Chicago. (See Harold’s review below) The Medici Bakery is located next to the Medici Restaurant and the University Market, all owned by the same family. Interestingly, Lauren Bushnell the Medici’s head baker, once worked at the Red […] no comments |
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Melissa - Yes, looks good…and very happy too. Nothing compares to a happy sourdough starter :) Love it!
gemma - Thanks Melissa. It is a pleasure to have a happy starter. All cooking is a creative process, but watching something actually grow is amazing and quite rewarding.
You have have very neat site, I like it!
Vito - Well?
How did it work. I’m trying to find somone that has the different stages of starter online.
So far I am winging it .. I just need someone that can confirm what my starter should look like… ;)
v.
gemma - Vito, if you follow the link in my post to the eGullet forums you will find the closest thing to a step-by-step guide to sourdough as I have found. Good luck! If it smells off or it becomes discolored (orange-ish, usually), try to spoon off and discard the bad stuff and refresh the starter. Hopefully the good bacterias will take over again. If this doesn’t work after the first try, it is generally best to throw out the starter and begin again.