| Bronwyn |
Altho I would say I have made yeast products fairly proficiently over
many years (not to the same extent as you rural USA folk!) I have not
extended my repetoire to sourdough. I made the starter last Wednesday
and let it mature on the kitchen bench until Sunday and then made the
sponge for the breadsticks. Left that overnight and made the dough
today.
We had a lazy lunch on the deck in the sunshine today with close
friends and everyone was very impressed with the freshly made bread. I
am sure the starter will improve in flavour over time, but it certainly
had a wonderful taste for the first effort. I made a fresh tomato and
roasted red bell pepper soup to serve with it. Followed by cold
chicken pieces cooked with walnuts and fresh grape juice served in a
crisp raddichio lettuce cup. Runner beans wrapped in proscuito ham and
room temperature baby potatoes.
Dessert was two tarts - one pear, one plum in an almond meal filling.
Forgot to take some pix of the bread -- next week I promise!
My DH is waiting for sourdough pancakes!
Cheers
Bronwyn
Oz
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| Marcella Peek |
Congratulations! That sounds like a delicious meal. It's great that
you had such success with sourdough on your first adventure. It can be
tricky at times. Sourdough pancakes are really really good.
marcella
In article <1112001402.330305.25590@o13g2000cwo.googlegroups.com>,
"Bronwyn" <bf@australiamail.com> wrote:
> Altho I would say I have made yeast products fairly proficiently over
> many years (not to the same extent as you rural USA folk!) I have not
> extended my repetoire to sourdough. I made the starter last Wednesday
> and let it mature on the kitchen bench until Sunday and then made the
> sponge for the breadsticks. Left that overnight and made the dough
> today.
> We had a lazy lunch on the deck in the sunshine today with close
> friends and everyone was very impressed with the freshly made bread. I
> am sure the starter will improve in flavour over time, but it certainly
> had a wonderful taste for the first effort. I made a fresh tomato and
> roasted red bell pepper soup to serve with it. Followed by cold
> chicken pieces cooked with walnuts and fresh grape juice served in a
> crisp raddichio lettuce cup. Runner beans wrapped in proscuito ham and
> room temperature baby potatoes.
> Dessert was two tarts - one pear, one plum in an almond meal filling.
> Forgot to take some pix of the bread -- next week I promise!
> My DH is waiting for sourdough pancakes!
> Cheers
> Bronwyn
> Oz
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| Rusty |
On 28 Mar 2005 01:16:42 -0800, "Bronwyn" <bf@australiamail.com> wrote:
>Altho I would say I have made yeast products fairly proficiently over
>many years (not to the same extent as you rural USA folk!) I have not
>extended my repetoire to sourdough. I made the starter last Wednesday
>and let it mature on the kitchen bench until Sunday and then made the
>sponge for the breadsticks. Left that overnight and made the dough
>today.
>We had a lazy lunch on the deck in the sunshine today with close
>friends and everyone was very impressed with the freshly made bread. I
>am sure the starter will improve in flavour over time, but it certainly
>had a wonderful taste for the first effort. I made a fresh tomato and
>roasted red bell pepper soup to serve with it. Followed by cold
>chicken pieces cooked with walnuts and fresh grape juice served in a
>crisp raddichio lettuce cup. Runner beans wrapped in proscuito ham and
>room temperature baby potatoes.
>Dessert was two tarts - one pear, one plum in an almond meal filling.
>Forgot to take some pix of the bread -- next week I promise!
>My DH is waiting for sourdough pancakes!
>Cheers
>Bronwyn
>Oz
Congratulations. Working with sourdough takes patience. Homemade
starters can be especially challenging to work with, in my experience.
You might also try Carl's Oregon Trail sourdough starter. It's quite
vigorous and has a good taste. You can get some for the cost of two
self addressed stamped envelopes at this URL:
http://home.att.net/~carlsfriends/source.html
Rusty
Sacramento, California
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| Joseph Littleshoes |
Bronwyn wrote:
> Altho I would say I have made yeast products fairly proficiently over
> many years (not to the same extent as you rural USA folk!) I have not
> extended my repetoire to sourdough. I made the starter last Wednesday
>
> and let it mature on the kitchen bench until Sunday and then made the
> sponge for the breadsticks. Left that overnight and made the dough
> today.
> We had a lazy lunch on the deck in the sunshine today with close
> friends and everyone was very impressed with the freshly made bread.
Its just the opinion of a self confessed garlic lover (don't get me
started on garlic ice cream) but try adding several tbs. of chopped or
pureed garlic to your loaf. I mix into the loaf the puree of raw garlic
and sprinkle chopped over the top & coat with butter just before
baking.
Sourdough garlic bread is just about my favourite breads (dark rye
running a close second). Toasted, grilled, micro waved with pepper jack
cheese and thinly sliced chicken meat or lettuce, tomato and cheddar or
a simple BLT & A. I sometimes cut a slice extra thick and use it for
eggs benidict when i have leftover hollandaise. It make a great base
for stuffing but i can barely bring myself to sacrifice even part of a
loaf for the purpose. I hesitate to mention it but a hot piece of
garlic sourdough fresh from the toaster spread with peanut butter is a
favourite snack.
---
JL
> I
> am sure the starter will improve in flavour over time, but it
> certainly
> had a wonderful taste for the first effort. I made a fresh tomato and
>
> roasted red bell pepper soup to serve with it. Followed by cold
> chicken pieces cooked with walnuts and fresh grape juice served in a
> crisp raddichio lettuce cup. Runner beans wrapped in proscuito ham
> and
> room temperature baby potatoes.
> Dessert was two tarts - one pear, one plum in an almond meal filling.
> Forgot to take some pix of the bread -- next week I promise!
> My DH is waiting for sourdough pancakes!
> Cheers
> Bronwyn
> Oz
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| Bronwyn |
Joseph Littleshoes wrote:
> Bronwyn wrote:
>
> > Altho I would say I have made yeast products fairly proficiently
over
> > many years (not to the same extent as you rural USA folk!) I have
not
> > extended my repetoire to sourdough. I made the starter last
Wednesday
> >
> > and let it mature on the kitchen bench until Sunday and then made
the
> > sponge for the breadsticks. Left that overnight and made the dough
> > today.
> > We had a lazy lunch on the deck in the sunshine today with close
> > friends and everyone was very impressed with the freshly made
bread.
>
> Its just the opinion of a self confessed garlic lover (don't get me
> started on garlic ice cream) but try adding several tbs. of chopped
or
> pureed garlic to your loaf. I mix into the loaf the puree of raw
garlic
> and sprinkle chopped over the top & coat with butter just before
> baking.
>
> Sourdough garlic bread is just about my favourite breads (dark rye
> running a close second). Toasted, grilled, micro waved with pepper
jack
> cheese and thinly sliced chicken meat or lettuce, tomato and cheddar
or
> a simple BLT & A. I sometimes cut a slice extra thick and use it for
> eggs benidict when i have leftover hollandaise. It make a great base
> for stuffing but i can barely bring myself to sacrifice even part of
a
> loaf for the purpose. I hesitate to mention it but a hot piece of
> garlic sourdough fresh from the toaster spread with peanut butter is
a
> favourite snack.
> ---
> JL
>
Thanks for the garlic tip Joseph! The bread tasted oh so good toasted!
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| Joseph Littleshoes |
Bronwyn wrote:
> Joseph Littleshoes wrote:
>
> > I hesitate to mention it but a hot piece of
> > garlic sourdough fresh from the toaster spread with peanut butter is
> a
> > favourite snack.
> > ---
> > JL
> >
> Thanks for the garlic tip Joseph! The bread tasted oh so good
> toasted!
That's what got me hooked on sourdough. toasted sourdough, one day i
had to go out early and get a loaf of bread....ok i sent the "elderly
relative" up the street a couple of blocks to a store that sold bread,
they were out of any conventional loaf and so the "elderly relative" in
her best judgement bought the only loaf of bread they had, a rather
expensive "garlic sourdough" shepherds loaf. It was so extraordinarily
delicious that i knew i had to learn how to make it. Prior to my
discovery of "sourdough" i had contented myself with "rye" bread.
---
Joseph Littleshoes
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| Sheldon |
Joseph Littlemoccasins writes:
(Once upon a time...) one day i
had to go out early and get a loaf of bread....ok i sent the "elderly
relative" up the street a couple of blocks to a store that sold bread,
they were out of any conventional loaf and so the "elderly relative" in
her best judgement bought the only loaf of bread they had, a rather
expensive "garlic sourdough" shepherds loaf. It was so
extraordinarily
delicious that i knew i had to learn how to make it. Prior to my
discovery of "sourdough" i had contented myself with "rye" bread.
---
What's this utter nonsense you're mumbling, a proper rye bread IS
sourdough.... yoose prolly think those soft squishy blobs sold in
plastic bags at the stupidmarket are rye bread. NOT! In fact the best
sourdough is corn bread.
Sheldon
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