We are having salmon and rice, plus a weird cooked friseé recipe suggested by the CSA that sent it. Will either be lovely (tahini dressing!) or awful (sauteed greens with anchovies🤔)
My bad sinus flu has been succeeded by a (surprise!) stomach flu. Normally I live by your 10am principle, but tonight I may lift a trembling hand and order pizza for the kids.
I’m giving chicken adobo a go and hopefully my little ones will like it (or they will fill up on the rice). I also have been wondering how the levain you make fits into the sandwich bread recipe - I’m just a little confused by it! Please help this novice bread baker. 😊
In the recipe it says to add the levain to the other ingredients (flour, milk, etc). When I make bread I start this way -- with the levain.
I'm not making that recipe (the KA one) today but I am showing what my routine is, in terms of the need to feed the starter at that time, as well as to put starter into the bowl to get the levain going.
Some people feed the starter and then leave some in the jar and put the rest into the bowl for their recipe. But conceptually for me it's better to do them separately. Just my method!
It might help with the "discarding" idea that most methods suggest. But instead of discarding, I just keep the amount I need to start a batch of dough and have a bit left to feed.
Thanks! I must be looking at a different recipe because I am not seeing a levain step. I did double the KA recipe and reduced the yeast and it worked out well, and my family has been enjoying it. So it has boosted my confidence in that way for sure.
One of the signs that you are a housewife: you ask for something for the kitchen for your birthday and are delighted when you get it.
LOL
We are having salmon and rice, plus a weird cooked friseé recipe suggested by the CSA that sent it. Will either be lovely (tahini dressing!) or awful (sauteed greens with anchovies🤔)
Haha I will need an update! (I happen to be a strong proponent of all those ingredients so let’s see!)
My bad sinus flu has been succeeded by a (surprise!) stomach flu. Normally I live by your 10am principle, but tonight I may lift a trembling hand and order pizza for the kids.
Oh poor baby! Get better soon!
I’m giving chicken adobo a go and hopefully my little ones will like it (or they will fill up on the rice). I also have been wondering how the levain you make fits into the sandwich bread recipe - I’m just a little confused by it! Please help this novice bread baker. 😊
In the recipe it says to add the levain to the other ingredients (flour, milk, etc). When I make bread I start this way -- with the levain.
I'm not making that recipe (the KA one) today but I am showing what my routine is, in terms of the need to feed the starter at that time, as well as to put starter into the bowl to get the levain going.
Some people feed the starter and then leave some in the jar and put the rest into the bowl for their recipe. But conceptually for me it's better to do them separately. Just my method!
It might help with the "discarding" idea that most methods suggest. But instead of discarding, I just keep the amount I need to start a batch of dough and have a bit left to feed.
Thanks! I must be looking at a different recipe because I am not seeing a levain step. I did double the KA recipe and reduced the yeast and it worked out well, and my family has been enjoying it. So it has boosted my confidence in that way for sure.
I might have posted the wrong one? it's this one:
https://www.kingarthurbaking.com/recipes/sourdough-sandwich-bread-recipe
Found it too - my brain is a bit foggy with pregnancy so I would definitely say it was me!