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#241 Juthro

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Posted 22 April 2021 - 03:48 PM

There are some folks around here that are real Amazon haters, and I understand some of their points, but damn....  Amazon makes life where I live so much more convenient.   I'll buy local when things are available, but a lot of times where I live it's not available.


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#242 Ringo

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Posted 22 April 2021 - 04:47 PM

Yeah, Amazon and WalMart. LOL Hey, everyone is entitled to their own way. Still, I live in a tiny town and if I wanted this flour, it was Amazon.... or do without.

 

I am not a real hater of anything and I LOVE bread, and I wanted to try this flour. So, Amazon, it is. LOL


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#243 Juthro

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Posted 22 April 2021 - 05:00 PM

As a weird way that things work, when the pandemic caused supply shortages, a local grocery store got some bluebird in when nothing else was to be had.  They have been stocking it ever since, and we like it better so we didn't go back to Gold Medal when they got it back in stock.  Now thanks to you, I know where to look should they run dry.

 

I hope you like it as much as we do.  It does make the worlds best fry bread BTW, if you swing that way :)


Edited by Juthro, 22 April 2021 - 05:01 PM.

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#244 rockyfungus

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Posted 22 April 2021 - 09:50 PM

Bluebird is "localish" here. I'm not a huge fan too finely ground. Though I used to mix it with my AP for a "pizza flour"

 

Most sourdough recipes are totally fine with just wasting flour like crazy people...You have to waste flour till your starter is vigorous, but now it's sat in the fridge for months. I'll feed it when I remember it...so once every 3-4 months. 

 

I don't discard any starter a lot of times, just add more to it, unless it obviously hooched and sat too long. Once it's at about a cup time to make pizza or a loaf. Then I'm left with 10-15g of starter and I rebuild!


Edited by rockyfungus, 22 April 2021 - 09:52 PM.

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#245 Salty117

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Posted 14 February 2022 - 01:52 AM

Had my first attempt at baking a loaf of bread recently. I like to think it turned out pretty alright for my first time, but I look forward to improvement. I think the yeast I used had lost vigor. pretty standard active dry yeast. I picked up some other yeast that is labeled Highly Active so we'll see how that goes. Also, I think I might need to knead the dough more to get a better rise? Or might that be helped by the extra active yeast...

 

Going to try a whole wheat recipe tomorrow morning. Also need to pick up some Gluten Free flour... funny enough my partner came to the realization that she has a gluten sensitivity right as I start baking bread at home lol.

 

Beauty Shots  :tongue:

First Loaf - White Resized.jpg

First Loaf - White1 Resized.jpg

First Loaf - White2 Resized.jpg


Edited by Salty117, 14 February 2022 - 01:53 AM.

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#246 Juthro

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Posted 14 February 2022 - 03:10 AM

That's a nice looking loaf, Salty :)


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#247 Salty117

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Posted 14 February 2022 - 10:21 AM

Thank you Juthro  :happy: In one of my next trips to the store I plan to pick up some sunfower and sesame seeds for a "Viking Bread" recipe my mother-in-law gave me. If anyone is interested in trying their own hand at it, I'll drop the recipe below. The recipe is copy and pasted from mother-in-law so the parenthesis and instructions are her notes.

 

3 cups warm water 
2 tsp dry yeast 
Stir until dissolved. 
1/2 cup sunflower seeds 
1/2 cup sesame seeds 
1/2 linseeds (I’ve never user these.  I usually toss in a total of 1.5 cups of seeds, whatever I have on-hand)
1 tbsp citrus juice (orange, lime, lemon)
2 cups bread flour (I use all-purpose flour) 
2 cups whole meal flour (I’ve used wheat, oat, whatever I have on hand, even more all-purpose if that’s what I have)
2 tsp salt 
Mix until cohesive and let rise for 1 hour. Place in oiled loaf pan before baking in oven at 400 degrees for 30-40 minutes or until golden brown.  I make 2 loaves with this recipe

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#248 Juthro

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Posted 14 February 2022 - 04:47 PM

I'm enjoying a loaf of jalapeno, cheddar cheese bread that my wife made up yesterday.  I would take a pic, but it's almost gone.

 

Had to have some right out of the oven when it was still hot, then some sliced to go with dinner, then some more toasted for breakfast this morning that I tossed a fried egg on....      Damn it goes fast :)


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