What are you cooking today?

[achookwoman]

I threw out my 40 + year old SD. Very sad event. DIL shared one she got from a friend.  Is lively but different. Doesn’t have the depth of the old one. I think that using Laucke mix may have killed my old one.  Probably the salt. Yesterday I made an overnight SD loaf to bake today. If I don’t like the flavour I will grow a new one. The old SD was grown at Cherokee which was a very clean environment. Invermay is different so the wild yeasts will be different.

[judydawn]

That would be like losing an old friend Chookie.

[achookwoman]

That would be like losing an old friend Chookie.

Judy, how true.
New starter loaf.

[judydawn]

Looks good, now for the taste test.

[achookwoman]

Pretty good. Chewy crust, good SD flavour. Cut while warm. naughty!

[Cuilidh]

Hope the new one works for you, Chookie

[achookwoman]

I haven’t made a decent SD loaf for over a year.  I have also followed Cookie’s instructions for converting to Rye starter. Then made a loaf . In fridge overnight.  Thanks Cookie.

[judydawn]

You couldn’t wait a moment longer to cut it Chookie. I used to be like that. Looks good and seems like it has passed the taste test.
I made the filling for a chicken pot pie (only a small amount of chicken)  and served it with a bit of mash instead of using pastry. It wasn’t bad, 4 pots in the freezer.

[cookie1]

A pleasure Chookie. My starter is from your Cherokee one. I fed my starter to try a new recipe. Then I realised I needed over 400g of starter. So I fed it a heap more and popped it in the fridge until the morning.
So sad that your starter gave up Chookie. Like losing a good friend.

I made some mini sultana and choc chip muffins. I made them in cupcake size.

[cookie1]

I also made some more dill pickles.




Sent from my iPad using Tapatalk

[achookwoman]

I’m really excited making SD bread again. I think it is the chemistry of what happens with the wild yeast. It’s the same with making Kefir. I like to experiment and stretch the limits.  I like a bit of danger 
I bought a   Baguette from the French Patisserie in Creswick, just before Xmas. It was absolutely delicious. I am going to attempt to make some.

[Cuilidh]

DH's SD starter is rye based and always gives a good loaf.

[cookie1]

I started the loaf that has 424g of starter in it this morning. My seeds had been soaking for over 24 hours but were ok. I'm not sure how large this loaf will be as it also has 1½ teaspoons of yeast in it. Possibly to make it rise faster. If I make it again I will try leaving the yeast out.

[Cuilidh]

It will be fascinating to see the results of this loaf Cookie!

[achookwoman]

The problem with bread making for me is that I frequently try something different. Always experimenting. Yesterday I made Cookies Rye starter loaf and add caraway seeds. Fridge overnight. Hour on bench, then the fun started. The new oven has a bread proving function, stream and heat. Popped loaf in, in tin with shower  cap on. Excellent result. Even rose more when baking.
Also used proving function to make par cooked Baguettes. No wonder no housework gets done. !