03-31-2005, 09:42 PM
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#1 |
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Lieutenant
 Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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NSS: The smell of my kitchen...
As the two loaves of sourdough bread I just made are baking....
Gug |
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04-01-2005, 06:33 AM
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#2 |
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Vice Chairwoman, Joint Chieftess of Staff
  
Join Date: Feb 2002
Location: Jeterville, NYY
Posts: 17,786
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mmmmm....
using a breadmaker? |
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04-01-2005, 09:01 PM
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#3 | |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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Quote:
Nope, by hand the old fashioned way, using a starter and all with the local yeasties... Gug |
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04-02-2005, 01:39 AM
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#4 | |
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Captain
Join Date: Apr 2002
Location: Redmond
Posts: 1,596
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Quote:
Sourdough would be proud, unless you ****ed up and killed one of his brothers... |
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04-02-2005, 01:55 AM
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#5 |
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Lieutenant Commander
Join Date: Jan 2005
Location: In My Own Universe
Posts: 717
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LOL so why are you baking that for? any special ocassion>??
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04-02-2005, 08:49 AM
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#6 |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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I bake more as a stress reducer, especially after a rought night on the job. Cooking the same way, but I'm more pastry chef at heart than anything else..
Gug
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Nova bella elegit dominus. |
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04-07-2005, 07:05 PM
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#7 |
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Tasty Lieutenant
Join Date: Mar 2003
Location: oven
Posts: 414
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Gugnheim - I'm very impressed! I am made the old fashioned way too - no auto breadmachine here either.
 Did you make your own starter or did you get it from someone? My starter came from a bakery in San Francisco and was over 60 years old when I got a sample of it to make my own. 
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I'm the greatest thing since french bread. Want some superior yeast cultures? Try Carl's Starter! |
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04-08-2005, 10:12 AM
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#8 |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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LOL..cracked me up Sourdough. Do, I had to make my own, no such luck there in having access to a classic starter.
gug |
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04-08-2005, 12:27 PM
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#9 | |
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Tasty Lieutenant
Join Date: Mar 2003
Location: oven
Posts: 414
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Quote:
You can get some of Carl's Starter - it is a very active strain and produces some fine sourdough. Carl was a really great guy that would share his family's 150-year old starter with anyone who sent him a self-addressed, stamped envelope. You can find out more about him here. Good luck! |
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04-08-2005, 12:30 PM
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#10 | |
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Admiral
 
Join Date: Jul 2003
Location: California
Posts: 6,681
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Quote:
Why don't you just send your kids out to ppl here on G|A? that'd be the nice thing to do. Nice linky though.
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"I remember my first orgasm, I just wish someone was there to share it with me..."11-05-2003 05:33 AM - Topane They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety. - Benjamin Franklin Religion is the sigh of the oppressed creature, the heart of a heartless world, & the soul of soulless conditions. It is the opiate of the masses. - Karl Marx Hell is other people - Jean-Paul Sartre 
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04-08-2005, 01:06 PM
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#11 |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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Great link, thanks!
Gug |
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04-08-2005, 01:22 PM
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#12 |
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Lakers fanatic
Join Date: Sep 2000
Location: L.A. ->SoCal<- O.C.
Posts: 7,338
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Fascinating. How long does it take to make bread?
OT: I need to bake a carrot cake for a girl I lost a bet to. I can use some help since I don't work as well with the oven as I do with the grill. -j
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NBA REPORT 10-11/ The 3-Peat! 1948 1949 1950 1952 1953 1954 1972 1980 1982 1985 1987 1988 2000 2001 2002 2009 2010 Reigning NBA CHAMPS! |
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04-08-2005, 01:32 PM
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#13 | |
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Fleet Admiral
Join Date: Oct 2000
Location: In a nutshell
Posts: 9,678
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Quote:
do a search on carrot cake i have the recipe posted here somewhere |
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04-08-2005, 01:36 PM
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#14 |
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Lakers fanatic
Join Date: Sep 2000
Location: L.A. ->SoCal<- O.C.
Posts: 7,338
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You mean you cant pm with the recipe?
Ok, I'll do the search but it better be good cuz my rep is riding on it. KTHX, -j |
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04-08-2005, 01:45 PM
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#15 |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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Jello-
From Food Network: Carrot Cake Recipe courtesy Alton Brown, 2005 Recipe Summary Difficulty: Easy Prep Time: 40 minutes Inactive Prep Time: 1 hour Cook Time: 1 hour 10 minutes Yield: 1 (9-inch) cake User Rating: 5 Stars Unsalted butter, for the pan 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan 12 ounces grated carrots, medium grate, approximately 6 medium 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar, approximately 1 1/3 cups 2 ounces dark brown sugar, approximately 1/4 cup firmly packed 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil Cream Cheese Frosting, recipe follows Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. Put the carrots into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely. Cream Cheese Frosting: 8 ounces cream cheese 2 ounces unsalted butter, room temperature 1 teaspoon vanilla extract 9 ounces powdered sugar, sifted, approximately 2 cups In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. Yield: approximately 2 cups |
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04-08-2005, 01:59 PM
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#16 |
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Lakers fanatic
Join Date: Sep 2000
Location: L.A. ->SoCal<- O.C.
Posts: 7,338
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Thx! I got both recipes and will use a very scientific method of figurin' out which to go with. Eenie meenie....
-j |
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04-14-2005, 03:02 AM
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#17 |
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Commander
Join Date: Oct 2004
Location: S. Pasadena
Posts: 1,452
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yay...now everyone can bake bread!
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04-14-2005, 05:54 AM
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#18 |
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Rear Admiral Lower Half
Join Date: Dec 2000
Location: a little more to the left
Posts: 2,426
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Alton rox......
gug did you use his sourdough starter???
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 i have become comfortably numb......
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04-14-2005, 09:21 AM
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#19 | |
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Lieutenant
Join Date: Dec 2004
Location: Ohio, USA
Posts: 213
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Quote:
In a manner...I used the local stuff that was in the air, which is the same technique he uses, but is how old bakers have always done it. I plan on trying the Carl's as soon as it arrives. Gug |
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