What's for supper III

JibbersCrabst said:
  • 1/2 cup ketchup
  • 1 cup mayonnaise
  • 2 Tbsp. horseradish
  • Pinch of salt
  • 1 tsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. Tabasco


Had a few beers, but that fire looks like a hannibal lecter lego head.
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My classic “seafood sauce” mix without the horseradish.

The Tabasco must feel lost in there though.
 
KikzAzz said:
And your own yeast? That is the one thing I have not baked yet. And have not made my own yeast.

Baked a lot of different breads. Sourdough takes a lot of time though.
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Well you don’t “make” your own yeast, you just capture it from the air and put it to work really.

It does take a lot of time, but once you have the groove of it and the schedule then it’s pretty easy to predict.

Takes about 3 days total if my starter is in the fridge. 1 day if it’s been in recent use.

The winner is once the bread is made you can keep it in the fridge for 1-3 days before baking so the actual baking you can do whenever, so I’ll often make bread by Thursday only to actually bake on Friday and Saturday.

There’s very little active time involved though, it’s mostly just planning ahead.

Once in the habit of keeping a starter you make bread, pizza, pancakes, naan whatever you fancy with it.
 
SauRoNZA said:
Well you don’t “make” your own yeast, you just capture it from the air and put it to work really.
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Not so stupid to think I have to "make" it. Meant there is a process involved. Not instant yeast you buy from the shop. And I know exactly how to "make" it. The first batch takes about 2 weeks, and have just never invested the time to do it.

I have been baking bread for years including just normal bread, but also Ciabatta, tortillas, pita, english muffins, brioche, soft japanese bread etc.
 
KikzAzz said:
Not so stupid to think I have to "make" it. Meant there is a process involved. Not instant yeast you buy from the shop. And I know exactly how to "make" it. The first batch takes about 2 weeks, and have just never invested the time to do it.

I have been baking bread for years including just normal bread, but also Ciabatta, tortillas, pita, english muffins, brioche, soft japanese bread etc.
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Aah I’m with you.

Probably easiest to just get a starter from someone else or buy one from the likes of Bread Emporium.

Once you have it then it keeps quite happily in the fridge and you only need to fire it up once a month or so.

I have a friend who freezes hers but I’m not that brave.
 
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SauRoNZA said:
Aah in with you.

Probably easiest to just get a starter from someone else or buy one from the likes of Bread Emporium.

Once you have it then it keeps quite happily in the fridge and you only need to fire it up once a month or so.

I have a friend who freezes hers but I’m not that brave.
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I think part of the joy is doing it from scratch. Would do it sometime in the near future.

I saw a couple of people saying they keep it in the fridge and the it is not necessary to feed it everyday. Becomes wasteful if you don't bake every day.
 
KikzAzz said:
I think part of the joy is doing it from scratch. Would do it sometime in the near future.

I saw a couple of people saying they keep it in the fridge and the it is not necessary to feed it everyday. Becomes wasteful if you don't bake every day.
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Yup.

I use mine once a week only, rest of the time it’s in the fridge.

And then I only feed it before use, not for storage.

If I don’t end up baking for whatever reason I’ll purposely feed it after a month or so and then put it back in the fridge.

If I know I won’t be baking for a while I’ll also feed it at my last use just to give it sugars to live on as it will always keep fermenting.

Apparently the freezer is the same just even slower but seems too risky for me.

My general routine is pretty much this…

Wednesday - Take starter out of fridge in the morning-afternoon.

Wednesday Evening - Before bed I discard what I don’t need and then make just a little more than I need for the next bake usually in a 1:2:2 starter:water:flour ratio.

Thursday morning-afternoon : All depending on temperature I’ll test the starter if it’s not obviously risen and if it floats I’m happy to carry on.

Then I’ll make my dough for pizza or bread or whatever and that will usually bulk ferment most of the day, out in the braai room in winter otherwise on the counter in the kitchen. I’ve learnt the hard way that if you can’t see it you forget about it.

Thursday evening - I’ll do the final shaping and put it in bannetons in the fridge or if it’s pizza dough I’ll ball them up and put in separate containers.

Friday-Saturday I now can just pull it out whenever I need it. Bread happily goes from fridge to oven and makes scoring easier too. Pizza I generally take out well in advance.

Bread I pretty much always make two breads otherwise it’s just not enough to work with, especially if you use the stand mixer.
 
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