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Sandwiches will be good this wk. 'Nothing but sourdough. 'Was too windy & rainy to go out & fire up the wood oven, so these were done inside. None a perfect Barbie loaf, but a 24+ hr ferment is always tasty. Lunches will be pleasing.
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The local Pizza joint has now found that the good sour dough bread is better for their Gondolas ( Toasted Subs) than what they used for years. And..cheaper. Customer satisfaction is through the roof!
~Richard
Does anything look better than a wonderfully baked loaf of artisan bread when you're hungry?? Pink, make mine with a combo of smoked turkey, a thin layer of prosciutto, a nice creamy Havarti and a little hot pepper jelly. mmmmmmmmm
Brenn, about 8 of the sandwiches will be a slightly more humble version of your description - roast, but not smoked turkey w/ a thin slice of baked ham. My fav is Desem bread (100% whole wheat sourdough), Blue & Brie melted & mixed together, rare tenderloin from the wood oven, stabbed & injected w/ garlic, crusted w/ S&P & covered in bacon. In the sandwich, bacon from the tenderloin w/ a slice of Jack, sliced shallots & strips of red bell pepper. The irony is that like shaving, I never liked bread - until I tried the artful version. The MANwich is back!
I once read that the French say "I eat bread, therefore I am". You've done a mans job. Enjoy the fruits of your labor.
I love to make bread. My family loves the bread so much i have to make double batches and beat them off with a stick lol. Im on a sourdough kick right now but i like to make wheat also. Nice to know there are other bread makers on here.
You may like to read the book '52 Loaves' its about the writer's search for the perfect loaf of bread. Surprisingly interesting.
Good looking bread! Have you tried sourdough pancakes?
My starter is 13 1/2 years old, caught in Maine in Summer of 2000.
I don't do it very often but I make much better bread than my wife. I think it is because I have stronger hands for kneading,
My wifes starter was 80 yrs old,was her dads who ran it from a starter from the 1930s.I killed it last yr:( when she was gone on vacation with her seester,she is still very pissed.Quote:
Originally Posted by souschefdude
You have my sympathy!Quote:
Originally Posted by pixelfixed
You cantell her that more than likely the flora in her starter probably had none of the originalflora left in it.Quote:
Originally Posted by pixelfixed
Local yeast will take over over time.
That being said, was she the only holder of that starter? Did she never share it with anyone?
was her only starter,never shared with anyone,we have a new starter now,maybe 6 mos old,bread taste the same to me but not as sour.Quote:
Originally Posted by souschefdude
The starter takes on the atmosphere of its surroundings. If I remember right you have recently moved so it will never be the "same".Quote:
Originally Posted by pixelfixed
So True>>>>>>>>>>>
Where's a bowl of gravy when ya need it mmmmmmm !!!Quote:
Originally Posted by pinklather
I caught mine in Maine, moved it to Florida, now back in PA.
Every time I moved it would get sluggish for a period of several weeks. I would bet that was the local flora taking over.
