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PostPosted: Sat Mar 17, 2012 8:28 pm 
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Lifer
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:? Uhm.....the cornbeef brisket is done and it must shrunk by 3x the original size, how normal is that?


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PostPosted: Sun Mar 18, 2012 3:58 pm 
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I Paid My Price
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I am going to make some sourdough bread :tup:


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PostPosted: Sun Mar 18, 2012 4:18 pm 
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Lifer
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Xenon wrote:
I am going to make some sourdough bread :tup:


love.love.love sourdough bread, is there a such thing as wholewheat SD :noclue:


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PostPosted: Sun Mar 18, 2012 4:27 pm 
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I Paid My Price
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Yeah there is I prefer it that way :tup:


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PostPosted: Sun Mar 18, 2012 4:37 pm 
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Lifer
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Yeah I just did a search on it :oops: looks to be fairly common,

the thing is I kinda looked for it at the bakery-(grocer), and haven't seen it so I presumed it didn't exist :roll:



if I only had the time to conquer all the wonders in this pretty head of mine! :lol:


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PostPosted: Sun Mar 18, 2012 4:40 pm 
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:lick: do it!
I was given a mother-dough that's been around 20 years :P Will have to feed it once a week.


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PostPosted: Mon Mar 19, 2012 7:52 pm 
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Lifer
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Just put a pizza in the oven :D


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PostPosted: Mon Mar 19, 2012 10:51 pm 
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Higher Than Mountains
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I just made my "Awesome Tuna Macaroni Salad"....this is a no fail recipe unless you're a total retard...

Boil eggs
chop up 3 stalks of celery
chop up 3 huge green onions or if you don't got green ones regular ones
boil 1.5 cups of macaroni to el dente<<<sure I spellt that wrong
take a lg can of tuna and open it

dump tuna, oninons, celery, in a large bowl...cool eggs in fridge for a while...
drain macaroni, let cool...

add macaroni, cut up 2 hard boiled eggs...big scoop of mayo....generous squirt of mustard, and white wine vinegar...gernerous salt and pep....stir.....cover and let set in fridge for a few hours...it seriously the bomb

OOPS~ forgot very important part...one can of pea's drained...you gotta have peas in it....it totally rawwwwks!!!! Try it Mumma's Tuna Macaroni Salad :lick:


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PostPosted: Sat Mar 24, 2012 4:11 pm 
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I Paid My Price
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Down Ass Chic wrote:
Yeah I just did a search on it :oops: looks to be fairly common,

the thing is I kinda looked for it at the bakery-(grocer), and haven't seen it so I presumed it didn't exist :roll:



if I only had the time to conquer all the wonders in this pretty head of mine! :lol:



Been doing some readin on yeast and lactobacillus :o : Anyone tried San Francisco sourdough?
About to order some.

Quote:
Lactobacillus sanfranciscensis (formerly L. sanfrancisco) is a species of lactic acid bacteria that helps give San Francisco sourdough bread its characteristic taste.[1]
Sourdough starters are leavened by a mixture of yeast and lactobacilli in a ratio of about 1:100. The yeast is most commonly Candida milleri. This yeast cannot metabolize the maltose found in the dough, while the Lactobacillus needs maltose.[2] They therefore act without conflict for substrate, with the Lactobacillus utilizing maltose and the yeast utilizing the other sugars, including the glucose produced by the Lactobacillus. The lactobacilli produce an antibiotic, cycloheximide, which kills many organisms but not Candida spp.; Candida tolerates the lactic acid produced by the lactobacilli.
For commercial use, specific strains of the L. sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.


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PostPosted: Sat Mar 24, 2012 10:50 pm 
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Sailing Through Endless Skies
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Overnight Yeast-Raised Waffles
Melt 8 Tblsps. (1 stick) butter in 1 3/4 c. milk. Cool.
Combine 2 c. flour, 1 Tblsp. sugar, 1 tsp. salt, 1 pkg. yeast.
Add cooled milk & butter; then add 2 eggs & 1 tsp. vanilla.
Cover & refridgerate overnight.


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PostPosted: Sun Mar 25, 2012 3:06 pm 
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I am really getting to this refridgerate overnight thing :tup:


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PostPosted: Wed Apr 04, 2012 9:17 pm 
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Follows Hell
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PostPosted: Wed Apr 04, 2012 9:51 pm 
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:lol: Really?


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PostPosted: Sat Apr 07, 2012 3:15 pm 
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Lifer
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PostPosted: Sun Apr 08, 2012 1:03 pm 
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:mmm:


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