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Down Ass Chic
PostPosted: Sat Mar 17, 2012 8:28 pm 
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Lifer
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Location: peaks & valleys
:? Uhm.....the cornbeef brisket is done and it must shrunk by 3x the original size, how normal is that?
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Xenon
PostPosted: Sun Mar 18, 2012 3:58 pm 
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I am going to make some sourdough bread :tup:
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Down Ass Chic
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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Xenon
PostPosted: Sun Mar 18, 2012 4:27 pm 
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Yeah there is I prefer it that way :tup:
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Down Ass Chic
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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Xenon
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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Down Ass Chic
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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metalmumma
PostPosted: Mon Mar 19, 2012 10:51 pm 
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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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Xenon
PostPosted: Sat Mar 24, 2012 4:11 pm 
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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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labattblueleaf
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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Xenon
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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moshrash
PostPosted: Wed Apr 04, 2012 9:17 pm 
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labattblueleaf
PostPosted: Wed Apr 04, 2012 9:51 pm 
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:lol: Really?
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firebaugh
PostPosted: Sat Apr 07, 2012 3:15 pm 
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Lifer
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Xenon
PostPosted: Sun Apr 08, 2012 1:03 pm 
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:mmm:
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