Iron Chef WAYCT - What Are You Cooking Today
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A while ago, I knew that I was not going to have time to make sourdough on a regular basis, nor keep the "starter" alive. So I put it in the fridge to keep it dormant for a "couple of weeks", that was at least 6 months ago. My little sis is staying with us at the moment and requested that I made sourdough, so we got the starter out, fed it a couple of times and hey presto it fired back into life, here is the very active sponge I made with it overnight.
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Biscuits (done right), are buttery, and delicious. I know this doesn't make them appeal to Seul, but a little lard is often the secret to greatness.
Lard is the secret to greatness. That should be chiseled in marble @sabergirl .
Makes for good fried chicken as well. -
A while ago, I knew that I was not going to have time to make sourdough on a regular basis, nor keep the "starter" alive. So I put it in the fridge to keep it dormant for a "couple of weeks", that was at least 6 months ago. My little sis is staying with us at the moment and requested that I made sourdough, so we got the starter out, fed it a couple of times and hey presto it fired back into life, here is the very active sponge I made with it overnight.
I need to find out what any of this means. Intrigued.
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I'd love to create a starter from your neck of the woods Neph, I bet it would have a completely different character than the Goz Vegas one I grew here….
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Looks lovely. I learned to bake (with shop bought yeast) for the first time about 6 years ago in rather interesting circumstances (which I may divulge in person). I've now graduated to assorted traditional Norwegian sweetbreads, but never thought about sourbreads until now. I'm looking forward to trying this out.
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@neph93 see this:
Then find the air episode on Netflix.
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After I mentioned the production of "Gueuze Lambics" to a friend, he handed me the book ‘Cooked,’ by Michael Pollan with the sections “Fire,” “Water,” “Air” and “Earth”.
Air section was fun to read.The Finex stuff looks great.
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Initial impressions - awesome piece of ironmongery designed to last a very long time. The handles are stunning and I've never seen such deep ridges on a grillpan, makes my le creuset look and feel very puny…
Planning to baptise it with a cote de boeuf tomorrow night, let you know how it fares.
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