Greetings from SFO!
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I am!
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Have gone back to adding 20 g or so of EVOO.
The flowers are the ones that the rabbits chewed off my Virginia bluebells last week. They opened up!
@Steve-Miller , I think of you every time I make sourdough bread now.
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Sourdough bread pudding?
Sweet: https://www.pantrymama.com/sourdough-bread-pudding-recipe/
Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/
@wtg said in Greetings from SFO!:
Or a savory bread pudding/strata: https://www.easyanddelish.com/savory-bread-pudding-for-christmas-breakfast/
Had about a pound of leftover bread, so decided to try the recipe. Just out of the oven, resting.
Overall rating: 4/5 stars.
Notes and observations:
We used a sharpish cheddar cheese instead of gruyere. Probably should have stuck with the gruyere or a Swiss of some sort. Felt like it needed to be "nuttier".
The rosemary didn't sound like what we wanted, so we just used some dried fines herbs. Fresh something would be better.
Didn't have green olives, used Kalamata instead.
I think next time I would use half-and-half instead of whole milk. Felt like it needed a little more richness.
The combination of leeks (I use the green parts) and red peppers makes it very Christmas-y.
I like veggie things but felt like it needed a little something meaty. I think I'll add some Lombardi Italian turkey sausage next time around; it's practically indistinguishable from the pork Italian sausage but much less fat. Diced ham, even a small amount, would be another good addition.
All in all, definitely a good base recipe that we plan to adjust/embellish. It was very tasty and filling and a great way to use up leftover bread.
Next strata experiment:
https://www.emerils.com/127131/savory-wild-mushroom-bread-pudding
Definitely will ditch the molasses, though. That sounds plain weird.
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Lazy sourdough.
https://breadtopia.com/slow-lazy-sourdough-bread/?utm_content
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Behold the glory! My best effort to date.
Convert photo worked on the first picture but not this one:
https://share.icloud.com/photos/0cfaRbVuwuxkUpLwGA8HIhvWw
I stirred the hooch back in to the starter to make it more sour.
Delicious!
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Here’s what I baked it in. I was using our enameled Dutch oven but baking bread in it discolored it.
https://share.icloud.com/photos/027bOgzkUscjfUfsojpXJo_Kg
A cast iron pot of uncertain provenance. No markings. It belonged to my Mom my sister gave me hell when she saw it in the basement in the sorry state I’d left it in. Mom probably got it at a thrift store somewhere, and used it to cook on campfires.
I cleaned it up, re-seasoned it, and sent a picture to my sister.
It worked great and the smaller size made the loaf a nicer shape IMHO.Mom would be proud.
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Pro-tip:
There’s a reason why a lot of YouTubers season their pans on an outdoor grill. I set off the smoke detectors.
First time I’ve ever heard Sam howl.
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I had to stop reading this thread because I love sourdough and we can buy something called sourdough here in New England...but it isn't.
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Looks great!
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Loaf 7 in the series. Cold proofed longer than the others because I got busy. Larger than the others. Can’t wait!
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I fed my starter a couple of days ago. It was nearish to the top of the jar I store it in but I didn't think it would be a problem. Opened the refrigerator door yesterday to an overflow situation. Thank god for glass refrigerator shelves. I mixed a batch of dough and baked today. Those yeasties were particularly active; I ended up with a larger than usual loaf.
I think we're having BLTs for lunch today.
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Good article, and it reminds me to ask…
Has anyone had success making a sourdough with all or part whole wheat flour?
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I've used Bob's Red Mill whole wheat in some recipe I found online; it was a combination of bread and whole wheat flours. I made it a couple to times but we weren't fans.
I make this sourdough rye, though, and we think it's really good:
https://breadtopia.com/sourdough-ny-deli-rye-bread/
I don't do the glaze and just add a couple of teaspoons of caraway seeds to the dough at the beginning. And I do my standard thing of mixing all the ingredients, doing some stretches after an hour or so, and a few more times after that a few hours apart. In the evening I make the loaf and put it in its proofing basket and stick it in the frig overnight. Bake in the morning, ready for lunch.
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Breadtopia has recipes for all sorts of novel flours. How about this one for sourdough Boston brown bread?
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I’ve been meaning to try Boston brown bread.
Now to find a coffee can.
