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I'm talking about food today. Therapy for PTSD is going well, the patio cover was put up by ninjas (by which I mean it wasn't there and then it was), and I'd rather talk bread because I like bread and this is good bread.
I like sourdough bread. A LOT. There's good stuff here in S.A., but there's only one place to buy it; at Central Market, which i less close to me than it was previously. The stuff sold elsewhere isn't heinous, but it doesn't give that tingle that makes the jaw hinge do a jig.
I'm lousy at managing sponges and cultures, yet I've still got two on the kitchen counter right now. One for a ciabatta tomorrow, another for a sourdough next week. I've never had luck so far, but hope springs infernal.
Neither culture did anything for my immediate jones for a sourdough loaf, especially since it's rainy, cold and thundering here, which is perfect bread-baking weather. I'd read online a week ago about a sourdough-like bread made with sour cream, so I looked it up and gave it a try.
It turned out pretty good. It isn't, as the recipe admits, as complex as sourdough, but it's a good bread in and of itself. It's a little sour, nicely chewy, slices great, and is good with marinara.
I made it in my bread machine, and set it for quick bake and 1.5 pounds.
QUICK SOURDOUGH FRENCH BREAD
(Source: back of a Pillsbury bread flour bag)
Bread machine instructions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 to 5 c. flour
1 c. warm water (120-130 deg)
2 T. wheat germ
1 c. dairy sour cream, room temp.
1 T. sugar
2 T. vinegar
2 t. salt
1/2 t. ginger
2 pkgs. yeast
Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer.
(Lea's note: conventional instructions are at the link. Manufacturer's recommended order is usually wet ingredients first, dry second, and yeast last.)
I like sourdough bread. A LOT. There's good stuff here in S.A., but there's only one place to buy it; at Central Market, which i less close to me than it was previously. The stuff sold elsewhere isn't heinous, but it doesn't give that tingle that makes the jaw hinge do a jig.
I'm lousy at managing sponges and cultures, yet I've still got two on the kitchen counter right now. One for a ciabatta tomorrow, another for a sourdough next week. I've never had luck so far, but hope springs infernal.
Neither culture did anything for my immediate jones for a sourdough loaf, especially since it's rainy, cold and thundering here, which is perfect bread-baking weather. I'd read online a week ago about a sourdough-like bread made with sour cream, so I looked it up and gave it a try.
It turned out pretty good. It isn't, as the recipe admits, as complex as sourdough, but it's a good bread in and of itself. It's a little sour, nicely chewy, slices great, and is good with marinara.
I made it in my bread machine, and set it for quick bake and 1.5 pounds.
QUICK SOURDOUGH FRENCH BREAD
(Source: back of a Pillsbury bread flour bag)
Bread machine instructions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 to 5 c. flour
1 c. warm water (120-130 deg)
2 T. wheat germ
1 c. dairy sour cream, room temp.
1 T. sugar
2 T. vinegar
2 t. salt
1/2 t. ginger
2 pkgs. yeast
Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer.
(Lea's note: conventional instructions are at the link. Manufacturer's recommended order is usually wet ingredients first, dry second, and yeast last.)
