HeartsOfficialMoaner Posted April 13, 2020 Share Posted April 13, 2020 22 minutes ago, MixuFixit said: Aye. Sylvia is 5 years old this year. She's my second sourdough starter, Maria lived for about 3 years before that but succumbed to an unrecoverable fungal infection. RIP. I don't know why people say sourdough bakers are weirdos. I am going to give it a go. I have watched a couple of YouTube videos. It looks a bit messy. Do you use a bit marble to mix the dough on? Just on your bunker? It's just sticky looking. I have bought 10kg of chapati flour the other day, I usually just make flatbread. I was thinking of using that. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted April 13, 2020 Share Posted April 13, 2020 29 minutes ago, MixuFixit said: I'll take it. My goal in life is to replicate a loaf I had in France once that had more oil and salt in it than I thought was possible so I'm basically never happy with the results! At culinary college we used to not prove the dough in warm areas. Usually leave it overnight cool & the yeast made the flavour. Maybe try that. 1 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted April 13, 2020 Share Posted April 13, 2020 3 minutes ago, MixuFixit said: Amalgamating a few posts I've made about it: Also on reading back I have misremembered Sylvia's age, she's only about a year old which means Maria was my 5 year starter and I can't remember the name of the one that was 3 years before that! Thanks for that. Pretty similar to this video I watched. An Irish guy. One thing though, how dd you know you had a fungal problem? Was it the smell or something you could see? https://www.youtube.com/watch?time_continue=2&v=2FVfJTGpXnU&feature=emb_logo 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted April 13, 2020 Share Posted April 13, 2020 1 minute ago, MixuFixit said: purple furry things living on the surface! Ha ha, pretty obvious then. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 14, 2020 Share Posted April 14, 2020 Prawn open sandwich and a glass of Chardonnay. 0 Quote Link to comment Share on other sites More sharing options...
Hymlick Manouvre Posted April 14, 2020 Share Posted April 14, 2020 Another experiment about to begin, pizza quiche. I've no idea how it will or will not turn out, pics or GTF later -1 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted April 14, 2020 Share Posted April 14, 2020 16 hours ago, Slenderman said: You are a weird for supporting Hibs. But you're a master baker. Open goal m8 0 Quote Link to comment Share on other sites More sharing options...
Hymlick Manouvre Posted April 14, 2020 Share Posted April 14, 2020 Pizza quiche, splendid. Chorizo, mushroom, onion, mozzarella and black olives. 10 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 14, 2020 Share Posted April 14, 2020 Chicken and mushroom in a cream and white wine sauce served with rice and garlic bread. One of my wife’s signature dishes, some light spices in the chicken and some egg mixed in with the rice. 0 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted April 14, 2020 Share Posted April 14, 2020 (edited) 46 minutes ago, Hymlick Manouvre said: Pizza quiche, splendid. Chorizo, mushroom, onion, mozzarella and black olives. That looks and sounds excellent. Will need to give that a go sometime. Sausage and haggis rolls here. Just been glazed, about to go on a tray and into the oven. Edited April 14, 2020 by 8MileBU 5 Quote Link to comment Share on other sites More sharing options...
stanton Posted April 14, 2020 Share Posted April 14, 2020 Olive Damper Bread 7 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted April 14, 2020 Share Posted April 14, 2020 43 minutes ago, 8MileBU said: That looks and sounds excellent. Will need to give that a go sometime. Sausage and haggis rolls here. Just been glazed, about to go on a tray and into the oven. Before and after. Such a jaikie tea but fucking fantastic! Proud of my (and the bairn’s) efforts. 8 Quote Link to comment Share on other sites More sharing options...
stanton Posted April 14, 2020 Share Posted April 14, 2020 23 minutes ago, MixuFixit said: Outstanding. How many olives? Small packet about 70 g https://www.bbc.co.uk/food/recipes/aussie_olive_damper_47860 0 Quote Link to comment Share on other sites More sharing options...
Hymlick Manouvre Posted April 14, 2020 Share Posted April 14, 2020 1 hour ago, stanton said: Olive Damper Bread I might give that a go tomorrow, since it requires no yeast, as there is none in the shops as we suddenly turned into a nation of bread makers. 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted April 14, 2020 Share Posted April 14, 2020 Fried thin cut steaks, with melted cheese, red onion and mustard on toasted ciabattas. 1 Quote Link to comment Share on other sites More sharing options...
Rugster Posted April 14, 2020 Share Posted April 14, 2020 1 hour ago, 8MileBU said: Before and after. Such a jaikie tea but fucking fantastic! Proud of my (and the bairn’s) efforts. That looks absolutely fucking outstanding 0 Quote Link to comment Share on other sites More sharing options...
Alert Mongoose Posted April 14, 2020 Share Posted April 14, 2020 On 13/04/2020 at 09:36, Adam said: Beef Wellington yesterday. Was absolutely fantastic. I’d be eating more than my fair share of that. I’d also struggle to get in or out of that seat on the far side even before wolfing down my share. 2 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted April 14, 2020 Share Posted April 14, 2020 Made roasted red pepper hummus and flatbread to eat it with. Probably better than shop bought efforts I’ve had in the past tbh. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 15, 2020 Share Posted April 15, 2020 Made roasted red pepper hummus and flatbread to eat it with. Probably better than shop bought efforts I’ve had in the past tbh.Homemade houmous is one of those things that's in a different league to the shop stuff, which I like fine, but when you make it yourself its absolutely bursting with flavour in comparison. -1 Quote Link to comment Share on other sites More sharing options...
philpy Posted April 15, 2020 Share Posted April 15, 2020 Going to try this. Looks easy enough...https://foodanddrink.scotsman.com/food/a-history-of-square-sausage-including-a-recipe-for-making-your-own/ 0 Quote Link to comment Share on other sites More sharing options...
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