I succumbed to spring weather and went kayaking most of the day. No fish but I saw a lot with water so clear. No wind either and paddling was effortless. All of my ingredients are sitting on the counter ready to go.
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Iām going to make some starters, but of course I have no idea what Iām doing.
Iām going to try a few experiments to get some variety and maybe a quicker result. I have some microbrew beer that says ācontains live and active culturesā so Iām going to make a starter with that as my yeast. Iāll also be making one with steam beer which is brewed with wild yeast in open rooftop vats made of copper.
Iāll be a making variation which will have the beer as well as cultured whey to inoculate it with some beneficial bacteria as well. I might even make a really experimental one that has Japanese koji rice cultures, just to see what happens.
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Mini brioche loaves (not a sourdough) layered with butter and honey for the morning attitude adjustment:
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Iām finally doing my sourdough starter this morning. Iām going to try the method in the BBA book. He uses pineapple juice in place of water the first two days to counter a bacteria that fools people into thinking itās wild yeast since it produces high CO2. Itās not needed really they say as it only occurs in 30-40% of people doing it. I think itās on page 229.
Those rolls/loaves look and sound great!
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Hey, whats wrong with pizza? I make pizza everyday. I just thank god we had what yeast we had when this shit went downā¦
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Royal Canadian Armoured Corps breakfastā¦
Cold Pizza and warm beer!
Cheers
G
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Nothing wrong. Delicious!
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Is that yours? Alright, you do know that youāll need to show us how you made that masterpiece!
Easy moneyā¦ its all in the water.
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Upstate new york tap water, sugar, salt, little yeast, and some olive oil. Presto you got dough.
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Shit, now im hungry.
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Yes, now youāve done it. Will need to start thinking about a dough.
I have to find some good pepperoni. Would you have a suggestion for a good store available brand?
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You must own or work with a pizzeria. Man, I love calzones, too. Thatās a beautiful pizza. Iām having some thin crust from someone else just now. I hope to start the process of building a Horno stove out back. My neighbor has one and is a master adobe builder. Heās 82ā¦ and a hoot. I got the forms from him for making my own brick. Heāll show me how to do it once Iām ready.
They make a good pizza oven.
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Really any pepperoni is good. Its the cheese thats important. We use Grande cheese 50/50 whole/skim mozz mix grated by hand.
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No, im just the kitchen manager. I dont own the place. But I will tell you the trick. Watch a bunch of youtube videos and make your own method. Its not in the method, itās the end result. The main idea is to make the dough as even in thickness all the way across until about an inch before the crust. With 12 ounces of dough you can do a really nice 14 inch. We even stretch 21 ounces out to 20 inch pies. For a beginner i would suggest 12 ounces stretch out to about 12 inches. Doesnt tak as much finesse.
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I just fed my seed culture for making my barm. Day 2.
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Iāve out of likes for 11 hours, with 6 left to go, but I wanted to say 
on the pictures, you guys produce some beautiful loaves.
SAF instant is available on Amazon, with Prime delivery by tomorrow.
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Good lookin out tarzan, i was able to scoop a few of these for the pizza shop. Just in caseā¦
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