Harry Guerrilla

Sourdough is kinda hit and miss because your supposed to use wild yeast to get that full sour dough flavor.

To use it you have to "catch" it for a lack of better words.

Wild Yeast Sourdough Starter | The Fresh Loaf

I tried it in my old house but since it was so cool and dry it didn't work like I wanted it to.

I promise though if you can get the starter from wild yeast, the flavor is awesome.

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Arch Enemy

I love making bread. I am probably one of the only college students to actually spend time and hand make loaves of bread and many triangles of scones just for "fun".

Personally, I would feel like I cheated the system if I used any sort of mixer; I do everything by hand-- it's very therapeutic.

The link Harry gave is a great place (the Fresh Loaf). Here are some of my other favorite places to look online when it comes to the chemistry that is baking.

Our Recipes - Video Recipes Submitted by the Chefs at lookandtaste.com - Look and Taste

Baking & Dessert Recipes & Pictures - Joyofbaking.com


Look and Taste (which I guess is it's new name, I still enter the url as ifoods.tv haha and get redirected) has videos which are helpful in understanding the process.

Sourdough is something I have never tried. It sounds like a challenge, but it is some of the best tasting bread ever.

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"I do not underestimate the ability of fanatical groups of terrorists to kill and destroy, but they do not threaten the life of the nation. Whether we would survive Hitler hung in the balance, but there is no doubt that we shall survive al-Qa'ida." -- Lord Hoffmann

Harry Guerrilla

I've tried to get the starter going and never could. Its supposed to have a distinct look from what I've seen.

It takes a few days to ferment it. I put it on top of the frig because its warm and generally a little more humid than the rest of the house was but no luck.

I like bread a lot, sour dough is my favorite. I cheat with a mixer.

I can make a bad ass cheese cake though.

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Democracy is also a form of worship. It is the worship of Jackals by Jackasses.- H. L. Mencken

Arch Enemy

You could bake bread one day and have it perfect, but if the humidity and temperature shifts one bit it could fail terribly. There's so much feeling and intuition involved with baking.

I baked bread, at school, at about 3,000 ft elevation... the difference is astounding.

Mmm Cheese Cake.

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"I do not underestimate the ability of fanatical groups of terrorists to kill and destroy, but they do not threaten the life of the nation. Whether we would survive Hitler hung in the balance, but there is no doubt that we shall survive al-Qa'ida." -- Lord Hoffmann

B L Zeebub

The biggest clue I find to making bread is the flour.

A Stone ground organic strong white flour will give up to 20% more volume than non organic.

In the UK factory produced strong bread flour has calcium plus vitamins added, is this the same as the US?

I started using the Biga method a long time ago, I find it the best.

There is a brewery in Bruges Belgium that uses air born yeast to ferment the beer.

Arch Enemy

It's actually pretty interesting here in the U.S.

For flour Northern brands (King Arthur, etc) are high in protein making them perfect for loaf breads.


Brands that are made near the Mid-West and even just flat-out central (Pillsbury bread, etc) are about average good for bread that you want a little pastry taste to it.

Brands that are the South (White Lily, Cake flour) are perfect for cakes, flaky biscuits and such.

How to Make the Best Buttermilk Biscuits from Scratch — Pinch My Salt

Go down about mid page for where I found this info (I might have recited it wrong)

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"I do not underestimate the ability of fanatical groups of terrorists to kill and destroy, but they do not threaten the life of the nation. Whether we would survive Hitler hung in the balance, but there is no doubt that we shall survive al-Qa'ida." -- Lord Hoffmann

Inferno

I don't cook a lick. I eat well though. My partner Alice and i dine out almost every night. It was a stuffed Lobster I wanted to eat ten of them. It was so damn good i want the reciept. I have to call Eli and find out how the hell they make it.

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I am Zoochie Purple Quivering Ghost Bear a Tiki Bar Tarte, you want some of my Panties.

B L Zeebub

Its cold and raining and my brother is coming for diner.

I found yesterday a last seasons pheasant in the freezer.

Make a few crepes.

Slice two medium onions and a bulb of fennel, place in a pan that has a little oil in it, put on lid, cook on low heat till melted.

Take breasts off the pheasant.

Fry some smoked bacon bits, remove bits and fry the pheasant carcass and remove, fry a mix of diced root veg, put back the bacon bits and browned carcass cover with red wine then boil to remove alcohol then reduce heat and simmer for about an hour, strain, strip meat of carcass and reserve.

Reduce stock add a bit of red currant jelly or port.


Mix the onion/fennel jam with the reserved pheasant meat, lay a crepe flat and put a big blob of mix on it fold to make a pillow.


To assemble

Place a little butter and oil in a frying pan place pillows seam side down in pan and fry slowly dont turn over, the seams will seal and the bottom must crisp, but it must be heated through, so slowly does it!

When the pillows are nearly finished, heat another frying pan with a little oil to smoking, fry pheasant breasts about 3mins per side, place on warmed plate cover with foil and rest for 5 mins.


Place pillow on clean warm plate, slice rested breast horizontally leaving one end uncut, fan out and place on pillow, run the hot sauce around the plate.

I will be eating grilled doversole.

Firstaid

Always soup and salad...

Electronic Medical Records

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jallman

I put a pork roast in the slow cooker this morning with some pitted cherries, prunes, onion, port wine, fresh thyme, brown sugar, and a little beef stock. Tonight, I will have it with some couscous and brussels sprouts. I love brussels sprouts...I always steam them for a bit and then sautee them in a mix of butter, white wine, orange juice, and garlic. mmmmmm

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