Snowy Day Project

[callshot]

It has snowed for a few days now and there is no way to get out to do any shooting. Dick started making some sour dough bread and brought a couple slices to Betty & I the other evening. She didn't feel like eating any that evening so I ate mine and hers started drying out. I hated to do it, but I ate hers later on that evening. The next morning she wanted to have it and wanted in toasted. I fessed up that it was gone and that I would have to make her some. She said that she wouldn't hold her breath until I got it done. Dick told me how to make a sour dough start. I made it and today he came over to show me how to finish making it. We did it and cooked it up. Here is the results.

After it had cooled down some I sliced it and took another picture. That goes good with fresh (last years honey) on it.

Of course Mrs. Betty had to have a slice. Of course she gets what ever she wants. Of course I do everything that she tells me to and I don't waste any time getting it done. Does that make me "Hen Pecked"?

I don't want to get carried away, but I think that it tasted better than the one that Dick made. Mine didn't have any 2400, 231, Unique or H110 added into the dough. Now Betty can breath easier and I am now off the hook for eating hers. If it ever turns to Spring, she might starve a little bit. Now what's for dinner? Steve

 

[flatgate]

Looks GREAT!

I had a bare sidewalk for a day or two, but, not any more.......

flatgate

 

[flyinfred]

Steve

How about posting the recipe for this? Starter and all, please!

Looks GOOD!

 

[sixshot]

I was sorely tempted to try a slice of Cantshoot's bread but figured I might end up qualifying for my Wounded Warrior hunt if I did....actually it looked really good!
I've made sourdough bread & flippers (pancakes) for 40 years & there's been a lot of hungry little boys & girls (mine) walk away from the table with a smile on their face.

Here's my sourghdough start recipe:

2 cups flour--2 cups warm water (not hot)
1 tsp yeast or 1 packet--1/2 tsp sugar
mix well & let sit overnight or 6-8 hours
need to cover it with some seran wrap to keep it from drying out inside
the bowl.

Next morning if you plan on a loaf of bread, remove 1 cup of starter & place in a glass pint jar & place in the fridge, this is your next start, you will simply add a cup of water & a cup of flour to it each time you want to make another loaf or make flippers.

Sour Dough Bread:

for 1 large loaf, place 1 cup flour & 1 cup warm water in a mixing bowl, add 1 tsp salt, 3 tsps sugar, 1 tsp yeast & 3 tsps cooking oil, mix well & pour in the remaining start.
I simply stir it with a spoon, I don't knead it. Stir & add flour until you get a spongy loaf thats just barely sticky, flour a bread board & place your bulging loaf on the board, tuck in both ends & then kind of pinch the long sides in towards the middle, this makes a nice smooth loaf.
I use Pam or some other oil to spray my bread pan, place the loaf in the pan & let it raise for 1 hour. Preheat your oven & bake at 375 degrees for 35 minutes.....then jump back because there will be a stampede to get the crust! Goober on some butter & jam & prop your feet up!
Sourdough bread has the finest crust in the world, kind of a nutty crust, if you like extra crust & bake it in a dutch oven you can place a large round loaf in the oven then cut out the center with a cup, this will leave a doughnut hole in the center for extra crust, Yum!!

Sour Dough Flippers (pancakes)

I make these kind of small, maybe 4-5 inches across, that way I can make about 3 at a time on my cast iron skillet. Don't over cook!

As always, remove 1 cups of the start you made the night before, place in your glass jar, using a lid to cover it & place in the fridge, if you are using it 2-3 times a week just leave it in the fridge, if its going to be a while you can freeze it.

For a small batch for 2 people:

Take your remaining start & place in a mixing bowl, add 1 cup flour & 1 cup warm water (some people use milk) add 1/2 tsp salt, 2 tsps sugar, 1 tsp baking soda, 1 egg & 3 tsps cooking oil, mix well & let it rest for 15 minutes.
Spoon the mix onto your griddle, don't over cook & as always.......jump back, there's a stampede coming!

I probably baked 40 loaves of sourdough bread while we wintered in Arizona, our many friends in the RV park ate well!!

Dick

 

[Hugh]

Yum, that sure does look good to me. I can see that toasted, with butter, and blackberry jam.

The wet snowy day is why I made my world famous blueberry-streusel pie yesterday.

 

[flyinfred]

Thanks
Just might make it to breakfast now!

 

[btrumanj]

I'd like to have a big chunk of that with honey right about now for breakfast.
BT

 

[Badger Matt]

Of course she gets what ever she wants. Of course I do everything that she tells me to and I don't waste any time getting it done. Does that make me "Hen Pecked"?

Nope. If'n you've been married less than 50 years...that makes you a quick learner.

 

[contender]

I read this post, and it made my eyes water a bit.
Many years ago, my mom wanted to make sourdough bread. Well, she was at her store everyday, all day, so she had a small kitchen in the back. Someone somewhere either gave her some starter, or she made some. Either way, she started making sourdough bread.
At first, it was just a loaf or two. I'd slather on some real butter, and devour a half a loaf quickly if it was warm.
Then, it got to where a few locals would come in and she'd share a fresh slice. They all wanted more. She started making bread to sell. It got to where folks would come into the store and go; "Hi,, sniff, sniff,, what's shiff, sniff,, that wonderful, sniff, sniff,, smell?" I've seen folks buy a loaf, a pound of butter & eat the whole thing right there. Mom got up to doing around 125-150 loaves a week. She finally had to slow down as it was a lot of work.
I haven't had sourdough bread that good in years.
Steve, you & Dick made me smile. (Even though I got a bit misty eyed.) Thanks for sharing.