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#Sourdough

3 min read

IMG_20170416_081821

I'm sure I'll be asked in the future about my bread.  I've been asked in the past.  So, to avoid writing it up, yet again, I thought I'd make a post here with how I do it and can just link to it here.  So, here we go...

But first...there's no commercial yeast in this bread.  It raises itself using a starter.  I used this recipie as a starting point for my bread...I forget where I figured out how to make my starter.

Starting the Starter:

You'll need about a week to make this and get this going.  To start the starter, you'll be better off using organic type flour.  I've had really really good luck with rye flour.  The first time, my starter was 100% rye...this time, I started it to day 3 with rye flour and then switched to ordinary white flour.

  • Day 1 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 1 pm - mix
  • Day 2 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 2 pm - mix
  • Day 3 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 3 pm - mix

By this point you ought to see some bubbling in the starter.  If not, keep going.

  • Day 4 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 4 pm - mix
  • Day 5 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 5 pm - mix

By this time, it ought to be really going.  If it is, time to switch to maintenance mode.  The stiffer you keep your starter, the stronger the bread will be.  You can leave out the water if it starts to feel too liquidy.  I'd say you want to shoot for something about like cake mix.

Maintaining the starter:

What you do here depends on how often you want to make bread.  I usually feed my starter 2x per week.  When I feed it, I give it 1/3 cup flour and 1/3 cup water.  Like with creating it, if you want it stiffer, just leave off some of the water.  I'd keep this in the fridge.  You can even stretch the feeding to 1x per week or more.

Making the bread:

There's two steps to this:  getting the starter ready and then making the bread.  You'll need to do this in two steps.

Step 1 - get the starter ready:

  • mix 1 cup starter, 1 cup water, 1 cup flour together
  • feed your remaining starter (1/3 c flour and 1/3 cup water) and return to the fridge
  • Let sit overnight

Step 2 - make the bread

  • Take the mixture from step 1
  • add 1 tbsp salt
  • add flour to make a bread dough consistancy (dunno...about 2-4 cups more)
  • knead
  • Put into loaf pans (or you can let it rise in an oiled bowl lined with cornmeal)
  • Bake until done (about 30 min @ 350F or so)

You'll know it is done because it sounds hollow.  Let it cool and eat.

 

Sourdough Bread

3 min read

IMG_20170416_081821

I'm sure I'll be asked in the future about my bread.  I've been asked in the past.  So, to avoid writing it up, yet again, I thought I'd make a post here with how I do it and can just link to it here.  So, here we go...

But first...there's no commercial yeast in this bread.  It raises itself using a starter.  I used this recipie as a starting point for my bread...I forget where I figured out how to make my starter.

Starting the Starter:

You'll need about a week to make this and get this going.  To start the starter, you'll be better off using organic type flour.  I've had really really good luck with rye flour.  The first time, my starter was 100% rye...this time, I started it to day 3 with rye flour and then switched to ordinary white flour.

  • Day 1 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 1 pm - mix
  • Day 2 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 2 pm - mix
  • Day 3 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 3 pm - mix

By this point you ought to see some bubbling in the starter.  If not, keep going.

  • Day 4 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 4 pm - mix
  • Day 5 am - 1/3 cup flour and 1/3 cup water.  Mix.
  • Day 5 pm - mix

By this time, it ought to be really going.  If it is, time to switch to maintenance mode.  The stiffer you keep your starter, the stronger the bread will be.  You can leave out the water if it starts to feel too liquidy.  I'd say you want to shoot for something about like cake mix.

Maintaining the starter:

What you do here depends on how often you want to make bread.  I usually feed my starter 2x per week.  When I feed it, I give it 1/3 cup flour and 1/3 cup water.  Like with creating it, if you want it stiffer, just leave off some of the water.  I'd keep this in the fridge.  You can even stretch the feeding to 1x per week or more.

Making the bread:

There's two steps to this:  getting the starter ready and then making the bread.  You'll need to do this in two steps.

Step 1 - get the starter ready:

  • mix 1 cup starter, 1 cup water, 1 cup flour together
  • feed your remaining starter (1/3 c flour and 1/3 cup water) and return to the fridge
  • Let sit overnight

Step 2 - make the bread

  • Take the mixture from step 1
  • add 1 tbsp salt
  • add flour to make a bread dough consistancy (dunno...about 2-4 cups more)
  • knead
  • Put into loaf pans (or you can let it rise in an oiled bowl lined with cornmeal)
  • Bake until done (about 30 min @ 350F or so)

You'll know it is done because it sounds hollow.  Let it cool and eat.

 

After my last failed attempt at , I've succeeded. I can earn my badge back. My is complete and getting ready for the first batch of bread

Snow in the South

2 min read

Snow
20140130_GASnow1 20140130_GASnow2

Yes.  Yes, I am going to make fun of the people in Atlanta (and Georgia and other places in "the south").  Not because I don't think they are smart.  Not because I think they are hicks.  Not because of anything else you are thinking--I'm from West Virgina, don't forget.  But because of their general flip out over snow and weather.

First, you should be thankful you've got snow.  Some people, like me, live their year waiting anxiously for winter.  Why?  Well, it can be sunny any time...it can rain any time...you can have a rainbow any time.  But winter is the only time you have a remote chance of snow.  That's it.  One small 3 month window.  I love snow.  I'm still waiting for my winter this year to even have a chance of snow (we've had at the most 6 days with temperatures below freezing).  Once it gets cold, I wish for snow.

Second, have a look at the two pictures on the bottom.  Read that captions (click them for a larger view and proper source attribution).  Now look at the pictures again.  What do you notice?  That's right...one has dry pavement and neither of them have SNOW.  They've got--what--an inch at the most.  You don't need a 4x4 to move in that.  You need some common sense.  Even if the roads are a sheet of ice (like I've seen in some)...take it easy and you'll get home.

The top picture illustrates what different people think of snow.  I find it hilarious.  Not because the Canadians are all like "look at our snow eh" but because people who get snow know what to do about it.  They spend the money to treat it on the roads.  They do the proactive work before-hand.  When it comes, they don't freak out pass the "ahh milk and bread" level too often.  You deal with it.  

S0, at the end of the day, Slow down.  Take it easy.

Weight Loss and Eating Right

2 min read

40+290 Notch

While I was in the US for the summer, I gained a TON of weight.  The scales showed a gain from apx 97kgs to 118kgs (there are 2.2 lbs in a kg so that is about 213 to 260 pounds).  I can't believe it, but we spent more than 10,000 miles sitting in our car eating fast food....arg.

Anyway, since we are back, I'm working out (well, walking to work at least) and watching what I eat.  I'm doing a combo of a caveman diet and body for life.  What that means is I'm doing the caveman type diet as recommended in The Paleo Solution: The Original Human Dietalt  (although I'm not cutting out bread like he says) and throwing in a free day like Bill Phillips recommended (here's a link to the original Body for Life: 12 Weeks to Mental and Physical Strengthalt and a new kindle edition Champions Body-for-LIFEalt )

I've changed my weight tracking website.  I was using fitday; however, I've switched to fatsecret because they have an app for my nexus s.  It has all the same functionality as fitday except this should make it easier to keep track of what I eat.

Here's a link to my fatsecret.com profile

Anyway, here is a link to my past few days:

Mon, 10 Oct 2011
Tue, 11 Oct 2011
Wed, 12 Oct 2011
Thurs, 13 Oct 2011
Fri, 14 Oct 2011

Image from bark via flickr

Molasses

1 min read

Molasses(for Ginger bread men)

Today

2 min read

 First off, I didn't get any pictures from today.

We had some friends over from the US.  Today was a day for them to spend around Cacak helping people.  One of our other American friends here goes to a gym and had talked to them about helping them out with some work they needed done.  Well, we show up today only to find out they didn't have supplies.  Our friends hung out in the gym and I had a cup of coffee next door.  I was able to spend some time talking to people...and I even ended up and got my coffee for free.

Then, we went and had lunch.  A chicken Sandwitch.  Very good!

Later on, we went back and helped a friend's neighbor with some wood.  While we were working (there was about 8 of us) another neighbor came out and started working on his wood.  Well, after I tried to remember how to ask if I could help him--I got it all wrong if you were wondering, but he spoke some english--I went over and asked.  We then, instead of working, we went back to his place and had coffee.  And cheese.  And Kymak.  And bread.  And Aivar.  And eggs.  And juice.  And coffee.  And garlic.  And water.  We didn't get any work done on his woodpile; however, we had a good coversation.

Tomorrow, I'm going back to see him in the afternoon.  Pray that I'd have the words to say.

Picture from claudecf

FitDay Journal -- 19 March - 21 March 2007

1 min read

Sorry for the lack of posting recently.  Here are some links you may be interested in:

FitDay Journals for:

19 March 2007
20 March 2007
21 March 2007

 You'll notice I don't have anything for lunch on the 20th.  We had all day meetings at work and they brought in lunch.  I didn't know how to log the stuff, so I left it off.  Just for the record, here is what I had (from Panera bread):

  1.  Some kind of salad with parmesian cheese, tomatoes, black olives, etc...
  2. Dressing (1-2 tbsp)
  3. Diet dr pepper
  4. a turnkey turkey sandwitch (dry)
  5. a small snack bag of krunchers
  6. a cookie

Today we'll have lunch brought in from another company.  My goal is to eat better today.

[Update 2007-03-23  09:51:39] Word usage