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  4. Greetings from SFO!

Greetings from SFO!

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • wtgW Offline
    wtgW Offline
    wtg
    wrote on last edited by wtg
    #134

    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!

    alt text

    @Steve-Miller , I think of you every time I make sourdough bread now.

    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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    • C Offline
      C Offline
      CHAS
      wrote on last edited by
      #135

      Ok, I am hungry. Are you happy now???

      🙂

      “I’m at an age when remembering something right away is as good as an orgasm.”—Gloria Steinem to Julia Louis-Dreyfus on Wiser Than Me

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      • wtgW wtg

        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/

        wtgW Offline
        wtgW Offline
        wtg
        wrote on last edited by wtg
        #136

        @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.

        alt text

        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.

        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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        • wtgW Offline
          wtgW Offline
          wtg
          wrote on last edited by
          #137

          Lazy sourdough.

          https://breadtopia.com/slow-lazy-sourdough-bread/?utm_content

          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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          • S Offline
            S Offline
            Steve Miller
            wrote on last edited by Steve Miller
            #138

            Behold the glory! My best effort to date.

            image.jpeg

            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!

            1 Reply Last reply
            😋
            • S Offline
              S Offline
              Steve Miller
              wrote on last edited by Steve Miller
              #139

              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.

              1 Reply Last reply
              • S Offline
                S Offline
                Steve Miller
                wrote on last edited by
                #140

                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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                • rustyfingersR Offline
                  rustyfingersR Offline
                  rustyfingers
                  wrote on last edited by
                  #141

                  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.

                  1 Reply Last reply
                  • wtgW Offline
                    wtgW Offline
                    wtg
                    wrote last edited by
                    #142

                    Lunch is cooling:

                    alt text

                    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                    1 Reply Last reply
                    • S Offline
                      S Offline
                      Steve Miller
                      wrote last edited by
                      #143

                      Looks great! 👍

                      1 Reply Last reply
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