What did you eat or cook today (December 2024)?

medtran49 said:
You can freeze flours so that they don't go stale.
Click to expand...
I go through so much flour there's no need to freeze it! I go through about 5 lbs of AP and bread flour within 2-3 months, a little longer with other types like rye or whole wheat (maybe 6-7 months). I've only got about 2 lbs of semolina left, it won't be hard to use it up.
 
Last edited:
blades said:
I wonder how one would make such a thing. Sourdough is bread that is leavened with yeast that includes a sourdough starter. Pasta isn't leavened. I'm curious.
Click to expand...
Ah, but if you read my post closely, it stated sourdough starter discard. I keep a cache container in the refrigerator of the discard, which is unfed so it's pretty flat. If you look at the recipe link I included, you also will see it only calls for 100 grams (about 1/3 cup) of starter, whereas it calls for 360 grams (about 3 cups) of AP flour, so really the discard is only imparting a tangy flavor and no leavening power. When making a levain out of sourdough starter, it has to ferment for a good while (depending on the recipe could be 8 hours or more) whereas with the pasta, the total rest time before rolling and cutting is just 1 hour, which really gives it no time to rise (even if there was enough starter per the flour ratio to make it grow).
 
Last edited:
Tovala meals of penne and Italian meatballs with marinara. I ate 2/3 of mine and Craig got rest plus his bowl.

20241203_181851.jpg
 
blades said:
I wonder how one would make such a thing. Sourdough is bread that is leavened with yeast that includes a sourdough starter. Pasta isn't leavened. I'm curious.
Click to expand...
Sourdough does not use commercial baker's yeast (unless it is added by the baker which it is often done so by shops). And air can be knocked out of the dough so that it isn't leavened - easily done...

  • Sourdough bread relies on wild yeast for fermentation, but it does not contain commercial yeast unless added by the baker.
 
SatNavSaysStraightOn said:
Sourdough does not use commercial baker's yeast (unless it is added by the baker which it is often done so by shops). And air can be knocked out of the dough so that it isn't leavened - easily done...

  • Sourdough bread relies on wild yeast for fermentation, but it does not contain commercial yeast unless added by the baker.
Click to expand...
I think he was referring to the wild yeast in the starter but wasn't realizing how small the amount of starter being used compared to the amount of flour being used. I didn't have to knock any air out. It only rested for an hour before being rolled and cut.
 
Mr SSOAP made what he calls "Spain breakfast" (streaky bacon, “tartmatoes” which are called such because the tin has a drawing of a busty serving wench on it which seems to tickle him 😂 and toast.
I had this twice as he'd cooked 24 rashers of bacon for the two of us!

IMG_2738.jpeg

I tried that burnt spot on the toast to try and persuade myself I don’t mind burnt toast anymore, mistake, big mistake 🤢
 
SandwichShortOfAPicnic said:
Mr SSOAP made what he calls "Spain breakfast" (streaky bacon, “tartmatoes” which are called such because the tin has a drawing of a busty serving wench on it which seems to tickle him 😂 and toast.
Click to expand...
The only people in the world who serve plain, tinned tomatoes with breakfast are we Brits. (Not a criticism; just an observation). My parents loved them. One of the best greasy spoon cafés in London has been serving them for over 70 years. Strange, innit?
 
You must log in or register to reply here.
Back
Top Bottom