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  4. Greetings from SFO!

Greetings from SFO!

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • Big_AlB Offline
    Big_AlB Offline
    Big_Al
    wrote on last edited by
    #126

    Who would have guessed that a baking thread would become our record holder. Over 2K views and counting.

    Big Al

    Money seems to buy the most happiness when you give it away.

    Why does everything have to be so complicated, all in the name of convenience. -ShiroKuro

    A lifetime of experience will change a person. If it doesn't, then you're already dead inside. -MarkJ

    1 Reply Last reply
    • S Offline
      S Offline
      Steve Miller
      wrote on last edited by
      #127

      I messed up and let the Easter loaf proof way too long. Baked it anyway but I think the Easter loaf may end up being the Easter croutons. 😎

      1 Reply Last reply
      • MikM Offline
        MikM Offline
        Mik
        wrote on last edited by
        #128

        Croutons are good….

        “I refuse to answer that question on the grounds that I don't know the answer”
        ― Douglas Adams

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        • wtgW Offline
          wtgW Offline
          wtg
          wrote on last edited by
          #129

          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/

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

          wtgW 1 Reply Last reply
          • S Offline
            S Offline
            Steve Miller
            wrote on last edited by
            #130

            I read that the next time this happens I should spread it out in a sheet pan and make foccicia.

            1 Reply Last reply
            • S Offline
              S Offline
              Steve Miller
              wrote on last edited by
              #131

              So the overpoofed Easter loaf was over proofed. I punched it down and let it proof another 4 hours then baked it.

              Definitely still overproofed. Kind of sticky, wouldn’t shape, impossible to score. Actually rose a little but not a lot.

              A bit dense, a bit chewy but the most delicious bread I’ve ever eaten! Very sour (yes!), absolutely perfect dipped in evoo and balsamic with cracked pepper and shaved Romano cheese. We ate every crumb.

              I might make all of my bread that way.

              1 Reply Last reply
              👍
              • wtgW Offline
                wtgW Offline
                wtg
                wrote on last edited by
                #132

                Bread making is such a wonderful experiment. Sounds like you're having fun!

                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
                  #133

                  I am! 👍

                  1 Reply Last reply
                  • 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

                    1 Reply Last reply
                    • 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

                      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

                        1 Reply Last reply
                        • 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

                          1 Reply Last reply
                          • 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. 😎

                                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 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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