Day 6 Sourdough Starter Bake Along: My starter is taking a long time to come to life today, so I don't have a pic for you...it's similar to yesterday. Could be the weather. Could be my oven is too cold...or too hot. These things can be finicky. But, it's got bubbles developing this morning and that tells me Igor is alive, which is good, but I'm a big fan of instant gratification, and this ain't it! Anyway, got bubbles? Then you're good. Would love to see pics of yours so comment below with a picture...and what you've named your starter. Yes, it's tradition to name these things. They're alive after all. They deserve a name! Also, some of you are starting to use your discarded starter for other baking (@margaretmadkins I'm looking at YOU!), and that's awesome! Tomorrow, I'm going to use mine to bake up a batch of crackers from a King Arthur Flour recipe. Check it out at kingarthurflour.com if you'd like to try them too. Even a not-ready-for-prime-time sourdough starter can be put to great use! See you tomorrow! #sourdoughstarter #sourdough #tutorial #bread #baking #maitlandmanor
Day 5 Sourdough Starter Bake Along! Gotta admit, I was a bit concerned yesterday that Igor (my newly christened starter) was a little slow to wake up yesterday, but today is looking much better. Lots more bubbles in way less time! So...don't despair. If you're getting bubbles at all, IT'S ALIVE!!! Still not ready to bake with, but more active each day. Here's where we're at: Keep taking off half the starter each time you feed, and add equal parts water and flour, 60g of each. If you've got a kitchen scale, you can weigh your starter before you feed (deduct the weight of your empty container). Divide that number by 2. (what??? math??? yes, math!) Remove that number of grams from your starter. Divide that number AGAIN by 2 (yes, more math!) and that's the exact number of grams of water and flour you should be adding. For me today, that ended up being 56g of each. I know...pretty in the weeds here, and you don't HAVE to be this precise, but what else ya got to do these days? Also, for the folks who are doing this with their kids...BRAVO! Chemistry, math, biology, and physics...all in one activity! #bakealong #bread #sourdough #sourdoughstarter #math #tutorial
Day 4 sourdough starter bake along! These are the steps for the next 4 days. You'll see in the first picture there is a definite layer of liquid. It's not as stinky as yesterday, but it has a definite strong alcohol smell. Again, this is called hooch and I poured it off, along with about half of the current starter. Again, we added 60g (1/2 cup) white flour and 60g (1/4 cup) water. Stirred with a fork and put back in it's safe place to rest for 24 hours. Yesterday I was busy and didn't get a picture of when it rose before the bubbles went away. I'll try to get a picture of that today and will add it if I do. How's it going for everyone playing along? #sourdoughstarter #sourdough #bread #bakealong #yeastybeasty
Sourdough starter bake along Day 3! HOO BOY! Was mine nasty this morning! But it’s part of the process. You can see that the top of mine was really discolored and smelled terrible. Any liquid that might have collected at the top and the discoloration is called “hooch” and it’s a sure sign your starter is now hungry to be fed. That’s what we’re gonna do today. Spoon off and discard about half of your starter (it should be kinda spongy and stretchy). Be sure to remove any discolored starter and liquid hooch. (Trust me, it’ll smell way better as soon as you do that)! Add 60g or 1/2 cup flour (AP white if you have it) and 60g or 1/4 cup water. Stir with a fork until smooth. It should now have the consistency of pancake batter. Cover loosely again with plastic wrap and put back in its warm place for the next 24 hours. Check on it periodically to see if it’s getting bubbles throughout and rising. It will fall by this time tomorrow and be ready to be fed again. See ya tomorrow! #sourdoughstarter #bread #bakealong #itsalive #learnsomethingnew
No guests doesn’t mean no baking! This batch of #scones is headed to the #paramedics and #firefighters at our #portangeles fire department. Thanks to all of our #firstresponders !
Day 2 of the sourdough starter play along: My starter has doubled in size and has lots of bubbles and air pockets this morning. It has an AWFUL smell, and that’s exactly right! Tomorrow, we’ll start the “feeding” process, but today is easy like Sunday morning. (See what I did there?) Today’s task is to check the progress and then just put your starter back in its comfy, warm spot for another 24 hours. Oh! And share pics of your starter’s progress in the comments. #sourdoughstarter #bakealong #bread #yeastybeasty
#scratchmade #pizza for dinner tonight.
Bringing life to a sourdough starter this morning since yeast is getting hard to come by. Haven’t kept one in years. Follow us if you want to play along at home. Starting today with 60g (1/2 cup) whole wheat flour and 60g (1/4 cup) warm water. Mix with a fork to a smooth consistency that’s thick and pasty. Cover loosely with plastic wrap and put in a warm spot for 24 hours. Mine is in one of our ovens (turned OFF) but with the light on. Check back tomorrow! #sourdough #sourdoughstarter #yeastybeasty #cantfindyeast #yeast #homemadebread #bread
This is one of the #foundingmothers of #olympicnationalpark We have her to thank for preserving this #wilderness we love so much! #pnwonderland #visitportangeles #wellbewaiting Repost from @olympic_nps using @RepostRegramApp - Hi everyone, this is Ranger Eliza, and today I want to talk to you for just a little while about something that has nothing to do with COVID-19. Allow me to introduce Rosalie Barrow Edge! Until about a year ago, I had never heard her name, but I owe her thanks for many of my favorite things. For example, if you're reading this it's likely you have fondness for a little place called Olympic National Park. Rosalie led grassroots efforts to CREATE this park. She's one of our founding mothers, but that's just one of her many accomplishments as the most honest, unselfish, indomitable hellcat in the history of conservation. Rosalie was born in 1877 and grew up as a New York City socialite. She became an activist for women's voting rights, which her own husband opposed. He seems to have lost that particular argument. Rosalie's greatest passion was conservation, especially for wild birds of prey. Eagles and hawks were commonly treated as pests and slaughtered on site in those days, and Rosalie was having none of it. The young woman who once enjoyed watching the birds in Central Park became an unstoppable advocate for their protection. Using the advocacy skills she learned as a suffragist, not to mention her devastating wit, Rosalie took on the powerful and WON. My favorite story - and there are SO many - is when she persistently pressured the Audubon Society to honor its conservation mission, rather than picking and choosing which lands should be conserved based on backroom deals and business interests. The Society's lawyer tried to dismiss her as a common scold. How did Rosalie respond to such derision? Imagine how I trembled. She sued, and she won. She helped transform the entire conservation movement.
Back to the #foodie pics! Made a loaf of #semolina #bread to have with dinner. If you haven’t tried the #nokneadbread recipes from @breadin5 you’re really missing out.
Decided to get an early start on the #garden in hopes of a lucrative #summer The #crops look great so far. Photo cred @alex.rubin.5070 #growyourown #toiletpaper #sanitizer #selfsufficient #smallbusinessstrong #bedandbreakfast
#workingfromhome is so much more #cozy when you do it in a Maitland Manor #bathrobe ! These are up on our website for purchase. Thanks @1st.boss.impression and @reviloa1 for supporting us and for the pics! You guys are #adorable ! #supportsmallbusiness #smallbusinessproud