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Thread: Food

  1. #7951
    Porous Membrane skywatch's Avatar
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    Quote Originally Posted by Henry Krinkle View Post
    I generally fridge age my pizza dough now. I'll make it three days ahead of time, without sugar. I use warm water and as soon as the yeast starts to bloom I'll cover it up anf throw it in the fridge.The 90-100F water stays warm enough that the yeast will be active for 10 or 12 hours and then the risen dough will get tangy for the two and a half days after that.

    I freely admit I haven't used a sourdough starter in at least a year, since our fridge started acted up in fact. I am considering harvesting some yeast off of my grapes and starting a new one, but I am having a lot of fun with the wild variations of loaf one gets across the lifespan of the 14 day fridge dough.

    If your photos are any indication, you have achieved a level with your bread making to which I can only aspire. I do know about the long fridge aging process - I just don't have the patience! My starter does live and thrive in the fridge for a week or two between uses. That's about how long one of these rye loaves lasts.
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  3. #7952
    Quote Originally Posted by skywatch View Post
    Totally true. If I am making a white bread pizza crust, it's all about the rise. White flour, oil, sugar (I still use my sourdough starter though, because I love that tang.) Lactobacillus "San Franciscans" is such a beautiful thing to fall from the sky on a foggy night. The mother becomes so feisty, like a white wine soaked in lemon juice, and the bread takes on a wildness I don't taste even in modern San Francisco Sourdough breads (because the factories don't wait long enough for the rise without sugar, and their ovens don't have the moisture to make the crust.) I am not an expert at making the style of SF Sourdough I grew up with (it has gone extinct, almost) but I can make these rustic sour ryes and I live by them!
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  4. #7953
    Quote Originally Posted by skywatch View Post
    If your photos are any indication, you have achieved a level with your bread making to which I can only aspire. I do know about the long fridge aging process - I just don't have the patience! My starter does live and thrive in the fridge for a week or two between uses. That's about how long one of these rye loaves lasts.
    That is one of the great things about sourdoughs. They can last a really long time. We've gone the other way with the fridge bread. I bake loaves that are a scant pound. Two days for two people and it's done. Then when we next want bread, I bake another.

    Well, thank you. I've been baking bread for probably close to 40 years. I hit a point where I felt I'd learned enough to make decent bread and stayed lazy for a few years. I've since come to my senses and gotten back to my basic philosophy which is that I'd rather go wrong experimenting than settle on good enough or even that's right. Before I perfect fridge dough it'll be time to move onto something else I don't understand.


    Speaking of things I don't know... cheese is likely the project that starts this winter.
    Last edited by Henry Krinkle; Sep 12, 2019 at 01:35 AM.
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  6. #7954
    Porous Membrane skywatch's Avatar
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    One last picture from the two day cooking binge. I fired our little side-smoker for around four hours this afternoon, fueled with apricot wood from our garden. A whole duck marinated overnight, which alas I did not photograph. I removed the meat to refrigerate and put all the bones and skin into a stock pot to make smoked duck stock. Also, one of the four smoked salmon steaks got used for dinner, so here's just a picture of the three that remained. Both duck and salmon turned out amazing.

    SmokedSalmonsm.jpg
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  8. #7955
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