So the blizzard of 2016 hits Maryland. I'm stuck indoors, so I am making some sourdough!
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Snowed in Making Sourdough
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
The rolls went a little "free-form" on me, but they were delicious! And the crust! Omigosh the crust was heaven on earth! My wife made a bread dip with olive oil and spices that was the bomb. If you're snowed in, and hanging around the woodstove, this is the way to go!
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I love dipping bread in EVOO mixed with a little salt, pepper & herbs, sometimes just a dash of balsamic too! Talk about a fresh and tasty substitution for butter.
Do you simply make that cross-hatch cut with a knife before baking, or before they rise?
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Guest, you let the bread rise, and just before baking you take a razor blade, or sharp knife or serrated bread knife, and slash the bread about 1/4" deep. This does a couple of things. It makes the loaf or rolls look really kewl, and helps keep the loaf from having weird explosions when you get the "oven spring". There are basically two things that will kill yeast: temperature, and the amount of alcohol the yeast produces. All yeast carries its own doom with it. Due to its insatiable appetite for sugar, all yeast will eventually produce enough alcohol to kill itself! This is really more of a concern with beer and wine making. The alcohol produced in bread making is cooked off. Our main concern is the carbon dioxide, which helps our bread to rise. The gluten networks in the bread help keep it in its risen shape.
Temperatures, which we are concerned about in bread making, are the other important thing. Too low of a temp, and the yeast will not ferment. Too high a temp, and we kill our yeast. So, all that boils down to, is that the "oven spring" is a last rising, the yeast's last gasp before the oven temps kill it. Sorry about the long essay! ðŸ˜ÂðŸ˜ÂLast edited by Thunder77; January 24, 2016, 06:04 PM.
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Thunder77, Beautiful looking Bread! It should be great when you take a break from Snow Shoveling! How much snow have you Got?
Eat Well and Prosper! From Fargo ND, Dan
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Danjohnston949, we got 29.2 inches. A Maryland record for a single snowfall. Probably a normal day for you! 😜😜😂😂
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