Bread, cake, muffins and such.

[Skunky Dunk Farms]

I havent but have considered it! King Arthur flour here in New England sells theirs which is about 50 years old and Ive seen listing for starters that are 200+ years old. But Ive also been told the age doesnt matter after a certain point.

The main reason I've consideted it myself is three fold (and dont tbinknits scammish @Trichitect, though I totally see your point!).

One, Ive just had bad luck making my own in recent years. Back in college I did it with no issue but since Ive had kids ... I forget to feed it often enough, or the natural bacteria in my environment doesnt want to cooperate or it just plain wont work. Simple doesnt mean easy.

Second, I actually am curious if age and location make a difference and thibk it would be a fun expirement to bake the same recipe using a starter from say King Arthur and another from San Fransisco.

And finally... I have really severe ADHD and have a tendency to hyperfixate on hobbies for short durations. Sometimes if it take a few weeks to get a takes a starter going, I no longer want to bake by the time its ready. Or Ill have one going and just forget about it conpletely, then decide I want to bake and its dead, so I get discouraged and abandon ship. If I can order one and its here in a couple days, I could just get it, bake right away, and then if it dies, i just reorder it. And theoretically if i order from the same place, like King Arthur, then its always the same starter, so its like having someone hold a keeper cut for you right? Its always available, but I dont have to maintain it.

Anyways, those are my thoughts as I happen to have just been looking at this. If I pull the trigger @Caddis ill let you know how it goes.

Lol , bro I'm in the master level of ADHD, the only way I keep our ferments alive and goin is I've set 10 minutes every morning aside to maintain them all.
The starter in the fridge only needs to be fed a tbs once a week and the grains need fresh drop of milk once a month if it's sitting.
But I do all ferments daily maintenance. That includes any saurekraut, fermented lemons and veggies and wines that we may have goin at the moment.

 

[Skunky Dunk Farms]

We bought 25lb bags of white wheat berries, red wheat berries, rye grain and buckwheat grains.
We're going to be playing in the dough this year more than ever!

 

[Trichitect]

We bought 25lb bags of white wheat berries, red wheat berries, rye grain and buckwheat grains.
We're going to be playing in the dough this year more than ever!

@Skunky Dunk Farms , Do you mill it yourself?

 

[Skunky Dunk Farms]

@Skunky Dunk Farms , Do you mill it yourself?

Yes. I guess we've got to the point where we need to invest in a good one. We use the Ninja processor with the smoothie cup.

 

[Skunky Dunk Farms]

By the way, sourdough rye is delicious!

 

[Caddis]

Never heard of purchasing one, forgive me, but the whole idea of that sounds quite scammish to to me since it's so simple to make your own. I'm just being opinionated because I stared my own a couple months back and I love it.
I tried a few different methods for making my own, but here is the best/easiest:
In a glass pint jar add about 1T of flour + 1T of water. Add the same each morning for 5 days and it's ready to use. It's really that simple.
A couple tips:
- don't make it too wet, it should be thick, but not dry.
- if you're gonna need more starter for your recipe, just add more flour/water each morning

I’ve done from scratch, I was thinking a long established start would be more flavorful?
I’m sure the scammers are out there, kinda why I’m asking here.

 

[Skunky Dunk Farms]

I don't think there's a big dark underworld of sourdough starters scammers lol.

 

[Skunky Dunk Farms]

I’ve done from scratch, I was thinking a long established start would be more flavorful?
I’m sure the scammers are out there, kinda why I’m asking here.

Sometimes a starter will get too "sour" and needs to be restarted/refreshed.
The best solution is if ya really want to do this plan on using it regularly as there are hundreds of possibilities to use it.
I take a quarter cup of starter and begin to feed rye flour and build up a wonderfully delicious sourdough rye bread too.

 

[Skunky Dunk Farms]

I decided to give an online source a try.
Bought one called "the Beast".

SOURDOUGH bread STARTER San Francisco THE BEAST+ RECIPES 10 starters in 1 mix d | eBay

(I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive!

www.ebay.com

It's a mixed strain starter.

 

[Willie]

View attachment 147428

Have a pair of these Nordicware pop-over pans inbound......popovers are awesome! ?

These worked so good I ordered 2 more pans in a different size.
Our old pans won't fit 2 abreast in the oven so one on each rack..........the first round with this pan on 2 racks is the bottom rack one rose right thru the next rack and the other pan rose from that rack up thru the heating element. Holy shit! Any, these fit 2 on one rack so it works out........absolutely massive! I knew I was getting the next one right then.....

Unfortunately the "holy shit" pics are not on my phone.........but the next round will be. Looking for a cheese popover recipe.......

 

[Gentlemancorpse]

These worked so good I ordered 2 more pans in a different size.
Our old pans won't fit 2 abreast in the oven so one on each rack..........the first round with this pan on 2 racks is the bottom rack one rose right thru the next rack and the other pan rose from that rack up thru the heating element. Holy shit! Any, these fit 2 on one rack so it works out........absolutely massive! I knew I was getting the next one right then.....

Unfortunately the "holy shit" pics are not on my phone.........but the next round will be. Looking for a cheese popover recipe.......

I love popovers! I use the 6 count cast iron pans but I really dig those nordicware ones you just got. Cant wait to see the end result pics next time!

 

[Willie]

I love popovers! I use the 6 count cast iron pans but I really dig those nordicware ones you just got. Cant wait to see the end result pics next time!

I'll tell ya....popovers have been a thing for my entire life. We been thru 2 sets of cast iron pans (never thrilled) and were actually using some heavy duty ekco muffin tins......always looking for that rise......... was not prepared fpr the rise from these pans.

 

[Caddis]

I decided to give an online source a try.
Bought one called "the Beast".

SOURDOUGH bread STARTER San Francisco THE BEAST+ RECIPES 10 starters in 1 mix d | eBay

(I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive!

www.ebay.com

It's a mixed strain starter.

I looked at some on eBay a while back. The San Fran sounds pretty tasty, I think I’ll give it a try too!
Thanks!

 

[Gentlemancorpse]

I'll tell ya....popovers have been a thing for my entire life. We been thru 2 sets of cast iron pans (never thrilled) and were actually using some heavy duty ekco muffin tins......always looking for that rise......... was not prepared fpr the rise from these pans.

Funny, I went the opposite route... heavy duty muffin tins to the cast iron lol. And im the same, weve been doing popovers since I was a kid. Grew up calling them puddings though cause my mom learned the recipe from her British friend. Made them every Christmas for years.

Ive had good results with the cast iron. Biggest improvement I had in the rise was using room temp batter instead of pulling it cold from the fridge. I usually rest the batter overnight too.

 

[Skunky Dunk Farms]

Funny, I went the opposite route... heavy duty muffin tins to the cast iron lol. And im the same, weve been doing popovers since I was a kid. Grew up calling them puddings though cause my mom learned the recipe from her British friend. Made them every Christmas for years.

Ive had good results with the cast iron. Biggest improvement I had in the rise was using room temp batter instead of pulling it cold from the fridge. I usually rest the batter overnight too.

Cast iron muffin, loave and skillets, dutch ovens for the win.
The only way to do a steak is seared in cast iron pan on both sides on the oven then skillet straight into 400* oven for 7 to 9 minutes on each side depending on weight

 

[Gentlemancorpse]

Cast iron muffin, loave and skillets, dutch ovens for the win.
The only way to do a steak is seared in cast iron pan on both sides on the oven then skillet straight into 400* oven for 7 to 9 minutes on each side depending on weight

Agreed! Although Ive become a reverse sear convert. I salt the steak and rub it with olive oil and put it in the oven real low, like 200 degrees for about half an hour (or whenever it hits the temp I want), then it hits the 500 degree cast iron for 2 minutes per side on the stove top. Perfectly cooked with a perfect sear, every time. Takes a little more time but the results are stellar, even when Im stoney baloney and not paying enough attention lol. I prefer a skillet steak to a grilled one any day!

And I have one Le Creuset enameled CI dutch oven that was my grandmothers that gets a weekly workout. I wish I could afford another one but its out of my budget. I got a Lodge knock off and its just not the same.

 

[Trichitect]

Pretzel Attempt #1
I swear they looked like pretzels before they went in the oven, but they turned into pretzel rolls ?.

 

[DopeDaniel]

Version 2.0

Added cream cheese to to dough, I think it still needs cinnamon and filling ratio is low.

 

[Caddis]

I decided to give an online source a try.
Bought one called "the Beast".

SOURDOUGH bread STARTER San Francisco THE BEAST+ RECIPES 10 starters in 1 mix d | eBay

(I live in the mountains, we have great water, if you live in a city, you have crap, use filtered water) lukewarm water, stirring to mix. By 48 hours you should see bubbles and signs of life. It’s alive!

www.ebay.com

It's a mixed strain starter.

Not sure what the difference is between this and the Sourdough Pizza starter, so I got both.
I love pizza!

 

[Skunky Dunk Farms]

Not sure what the difference is between this and the Sourdough Pizza starter, so I got both.
I love pizza!

He's got quite an assortment on his page.

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www.ebay.com