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  4. Greetings from SFO!

Greetings from SFO!

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • C Offline
    C Offline
    CHAS
    wrote on last edited by
    #135

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

    🙂

    "The man that hath no music in himself, nor is not moved with concord of sweet sounds, is fit for treasons, stratagems and spoils;” - Shakespeare

    1 Reply Last reply
    • 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 Online
          S Online
          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 Online
            S Online
            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 Online
              S Online
              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. 😎

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

                    Looks great! 👍

                    1 Reply Last reply
                    • S Online
                      S Online
                      Steve Miller
                      wrote on last edited by
                      #144

                      Loaf 7 in the series. Cold proofed longer than the others because I got busy. Larger than the others. Can’t wait!

                      image.jpeg

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                      • wtgW Offline
                        wtgW Offline
                        wtg
                        wrote on last edited by
                        #145

                        By George, I think he's got it!!

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

                        1 Reply Last reply
                        • wtgW Offline
                          wtgW Offline
                          wtg
                          wrote on last edited by wtg
                          #146

                          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.

                          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
                            #147

                            And it's healthy!!

                            https://www.bbc.com/future/article/20250704-sourdough-vs-white-sliced-which-breads-should-we-be-eating

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

                            1 Reply Last reply
                            • S Online
                              S Online
                              Steve Miller
                              wrote on last edited by
                              #148

                              Good article, and it reminds me to ask…

                              Has anyone had success making a sourdough with all or part whole wheat flour?

                              1 Reply Last reply
                              • wtgW Offline
                                wtgW Offline
                                wtg
                                wrote on last edited by wtg
                                #149

                                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.

                                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
                                  #150

                                  Breadtopia has recipes for all sorts of novel flours. How about this one for sourdough Boston brown bread?

                                  https://breadtopia.com/sourdough-brown-bread/

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

                                  1 Reply Last reply
                                  • S Online
                                    S Online
                                    Steve Miller
                                    wrote on last edited by
                                    #151

                                    I’ve been meaning to try Boston brown bread.

                                    Now to find a coffee can. 😀

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                                    • wtgW Offline
                                      wtgW Offline
                                      wtg
                                      wrote on last edited by wtg
                                      #152

                                      Here's another sourdough Boston brown bread recipe. Not baked in a loaf pan or a can.

                                      https://forum.breadtopia.com/t/sweet-and-sourdough-brown-bread/43277

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

                                      1 Reply Last reply
                                      • S Online
                                        S Online
                                        Steve Miller
                                        wrote on last edited by
                                        #153

                                        I’ve never seen this before. It’s a “Nona Auralia”. Apparently you can make stovetop sourdough bread in it.

                                        https://images.app.goo.gl/Fnypx

                                        I envision making bread while camping, maybe even over a fire!

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