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Author Topic: Anyone ferment?  (Read 1351 times)

Offline Calvin Rayborn

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Re: Anyone ferment?
« Reply #15 on: March 06, 2018, 07:44:31 PM »
Ain't' Bea's PICKLES. MMMMM!!! SO GOOD!!!!  :puke: :puke: cough...

Oh, I'm so glad you like them, boys! I'll make a whole mess of some more for ya!!!  :yike:

Offline NOCK NOCK

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Re: Anyone ferment?
« Reply #16 on: March 06, 2018, 09:14:34 PM »
Well as a matter of fact I am in the process of fermenting right now..............my liver.  :chuckle: :chuckle: :brew:

Sorry, couldn't resist

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Offline Calvin Rayborn

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Re: Anyone ferment?
« Reply #17 on: March 06, 2018, 10:40:26 PM »
Well as a matter of fact I am in the process of fermenting right now..............my liver.  :chuckle: :chuckle: :brew:

Sorry, couldn't resist

BWAAAHAHA!  :chuckle:

Offline Calvin Rayborn

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Re: Anyone ferment?
« Reply #18 on: March 06, 2018, 10:49:07 PM »
Honestly I do enjoy a good dill or two every now and then with a grilled cheese sand; never knew that you could actually make fermented pickles at home. Heck I’d give em a try, long as they don’t taste like KEROSENE like aunt Bea’s did!  :tup:  :chuckle:

https://www.makesauerkraut.com/fermented-pickles/

Offline PolarBear

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Re: Anyone ferment?
« Reply #19 on: March 07, 2018, 12:02:22 AM »
Yeah, I ferment corn, barley, rye, red wheat and yeast.  ;)
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Offline nwwanderer

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Re: Anyone ferment?
« Reply #20 on: March 07, 2018, 06:41:36 AM »
PolarBear, might add triticale to that list.  Our DNS, dark northern spring, from 2017 might ferment above average.  The silage guys make us all look like amateurs, thousands of tons to keep those milk tanks full

Offline PolarBear

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Re: Anyone ferment?
« Reply #21 on: March 07, 2018, 09:27:53 AM »
 :tup:
P&Y bucks & bulls, predators and any game fish that swims!!
Life is too short to settle for dinks!

Offline AL WORRELLS KID

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Re: Anyone ferment?
« Reply #22 on: March 07, 2018, 10:24:58 AM »
Sourdough Starter is easier to keep and use than you might think.
We keep ours in a old butter tub in the fridge and try to use it every couple of months by adding it (the night before baking with it) to a couple cups of warm water mixed with a can of evaporated milk and as much white flour as it takes to make it look like thick pancake batter. That's it nothing else. In the morning after it has bubbled all night, we take out a cup of starter and return it to the fridge for future use, then usually make Pancakes or Biscuits and throw some in our bread machine to add a little kick to the English Muffin Bread.
The dark liquid that you might find on top of your Starter is a form of naturally-occurring alcohol known as "Hooch", which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (like the fridge) to slow things down.
Doug
« Last Edit: March 07, 2018, 10:37:55 AM by AL WORRELLS KID »
For flies as "wet," or flies as "dry."
I do not care a whit—not I!
The natural fly is dry, no doubt.
While through the air he flits about;
But, lighting on the stream, you bet
He very often gets quite wet.
This fact is known to all the fish;
They take their flies just as they wish.

Offline merkaba93

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Re: Anyone ferment?
« Reply #23 on: March 08, 2018, 04:58:23 PM »
Sourdough Starter is easier to keep and use than you might think.
We keep ours in a old butter tub in the fridge and try to use it every couple of months by adding it (the night before baking with it) to a couple cups of warm water mixed with a can of evaporated milk and as much white flour as it takes to make it look like thick pancake batter. That's it nothing else. In the morning after it has bubbled all night, we take out a cup of starter and return it to the fridge for future use, then usually make Pancakes or Biscuits and throw some in our bread machine to add a little kick to the English Muffin Bread.
The dark liquid that you might find on top of your Starter is a form of naturally-occurring alcohol known as "Hooch", which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (like the fridge) to slow things down.
Doug

I bought the book Flour Water Salt Yeast by Ken Forkish years back and just never decided to tackle making bread. I used that cookbook mostly for pizza dough recipes to play around with. He also put out a book recently The Elements of Pizza, tons of good stuff in there for anyone looking to make some good pizza. But there is a ton of info in the first book on sourdough and you're right it's not really all that hard to keep your starter going. Right now mine is sitting in the fridge. Going to wake it up Friday and bake Sunday!
Be Better than Cream of Mushroom Soup

Offline AL WORRELLS KID

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Re: Anyone ferment?
« Reply #24 on: March 08, 2018, 09:16:01 PM »
Thanks, merkaba93
I'll have to order that book online in the used books section, it sounds like good reading.

Here is the English Muffin Bread Recipe we enjoy making in our bread machine.
 
1 Cup Water
2 1/2 Cups Bread Flour
2/3 tsp Salt
1/8 tsp Baking Soda
2 TBSP Nonfat Powdered Milk
1 1/2 tsp yeast
Add to Bread Machine in the order given (and bake as for white bread).
(We like to cut back on the water and add a Cup of Sourdough Starter to kick up the flavor).
This recipe makes for Great "Crunchy" Toast......enjoy! (Okay to "Double" the recipe if your Bread Machine is big enough)

Doug
« Last Edit: March 09, 2018, 10:05:23 AM by AL WORRELLS KID »
For flies as "wet," or flies as "dry."
I do not care a whit—not I!
The natural fly is dry, no doubt.
While through the air he flits about;
But, lighting on the stream, you bet
He very often gets quite wet.
This fact is known to all the fish;
They take their flies just as they wish.

Offline merkaba93

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Re: Anyone ferment?
« Reply #25 on: March 11, 2018, 11:46:53 PM »
My first sourdough. Went well with some razor clam chowder.
Be Better than Cream of Mushroom Soup

Offline merkaba93

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Re: Anyone ferment?
« Reply #26 on: March 11, 2018, 11:52:37 PM »
Some of the other fermenting projects. The aforementioned fish sauce, brussel sprouts, white wine vinegar and soy sauce.
« Last Edit: March 11, 2018, 11:59:45 PM by merkaba93 »
Be Better than Cream of Mushroom Soup

Offline AL WORRELLS KID

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Re: Anyone ferment?
« Reply #27 on: March 12, 2018, 09:57:40 AM »
Wow merkaba93, you are a lot more daring than I am, quite a variety of pots you have bubbling.
I love the looks of your Sourdough Bread, makes me want to take mine out of the bread machine while it's still dough and bake it like you did! Mom's clam chowder recipe would really go good with that.
Thanks for the great pictures. Doug
For flies as "wet," or flies as "dry."
I do not care a whit—not I!
The natural fly is dry, no doubt.
While through the air he flits about;
But, lighting on the stream, you bet
He very often gets quite wet.
This fact is known to all the fish;
They take their flies just as they wish.

 

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