|
Post by grey areas on Sept 19, 2019 0:20:15 GMT
Well, I tinkered around with the sourdough experiment for long enough now. It requires a bit of a "knack" with timing and all that so it doesn't really suit me too well. Also, in honesty, I wasn't really too big of a fan of SO MUCH zing that was instilled. I'm just going back to the tangzhong method, though I did like the "don't worry about bread on the counter going moldy near as fast" angle. I tried a combination (tangzhong with some added sourdough for mold protection) once and was quite happy with the resulting bread actually, but overstocked enough that the culture was neglected for too long and needed to be discarded. I did however dry out enough dough for a few starters again, but that's a week of pampering it. Maybe over the Winter I'll try it again.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 8, 2019 2:44:47 GMT
Well, I decided to give the sourdough another try beginning tomorrow as the mold resistance instilled was a rather valuable property. Despite the very basic Tangzhong method I normally use (just heat 3 parts water and 1 part flour until gluey, then cool and make bread like I normally would) making wonderful bread that is hard to compete with, it seems to be rather vulnerable to mold if left out for 3 or 4 days. For now, I just keep mine frozen and thaw as needed, however that still adds a little time and pain in the butt factor.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 8, 2019 20:29:47 GMT
Well, I decided to give the sourdough another try beginning tomorrow as the mold resistance instilled was a rather valuable property. Despite the very basic Tangzhong method I normally use (just heat 3 parts water and 1 part flour until gluey, then cool and make bread like I normally would) making wonderful bread that is hard to compete with, it seems to be rather vulnerable to mold if left out for 3 or 4 days. For now, I just keep mine frozen and thaw as needed, however that still adds a little time and pain in the butt factor. I know bread is BAD, but I love sourdough bread. I make a home made garlic "paste" with crushed fresh garlic, cayenne for more zing and extra virgin olive oil to make it spreadable.Its fabulous on sourdough.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Nov 9, 2019 22:04:32 GMT
^^^ that does sound kinda tasty. I find it easy to give the sourdough bread a bit TOO much tangyness for my liking if not careful. (excessive aging more or less) I use some of the sourdough, but mix it with my regular bread. Very nice result as it's the best of both worlds.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Dec 14, 2019 1:39:12 GMT
All the talk about cinnamon buns wore me down and I decided to whip up a batch. (in the oven as I speak. There was a fair bit of dough left over and I've kinda had a craving lately so decided to look and see how tough they are to make. I'm sure you're all familiar with the nice big soft pretzels that you get at the mall, fair, or various other venues. I came across a recipe (and tested, with very pleasing results) that makes me smile. It's almost child's play to make them. I was shocked to find that the nice brown coat and autograph flavor they have was merely the result of a short dunk (similar to making bagels, but the solution doesn't even need to be boiling) for half a minute into 8 cups of hot water with a third of a cup of baking soda dissolved in it. The dough I used was the same stuff I always use to make bread, buns, cinnamon buns, etc. I foresee quite a few of those big soft pretzels in my future now.
|
|
|
Post by julystorm22 on Dec 14, 2019 5:13:10 GMT
I've made pretzels quite a few times via that method.
Tomorrow I'm gonna bake 5 loaves of 50% whole wheat bread.
|
|
|
Post by grey areas on Nov 18, 2020 21:12:41 GMT
I stumbled across this little gem a few weeks ago, and dunno how I could have gone through my whole life without having learned such a super simple process. (the 10 seconds recommended seems a bit shy and I double that, but I suppose it would depend on heat/surface etc.)
I just made a big ziplock full of instant breakfasts this morning. Filled the wrappers above (pretty similar to making cabbage rolls) with fairly crispy bacon, scrambled eggs, and old cheddar nuggets, then into the deep fryer til lightly browned and crunchy.
Pretty dang yummy to just snag a couple from the freezer and nuke quickly.
|
|