The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No ignition, or "Houston, we have a problem"

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crumbbum's picture
crumbbum

No ignition, or "Houston, we have a problem"

my starter has died of black plague. either that or neglect. yesterday I dumped it out and started over. I really have a way with words, don't I?

anyhoo, I began with 3/4 cup white bread flour and 3/4 cup water. in yesterday's still pretty warm temperatures, it separated early on with much liquid on the top, and there was very minimal action there. I stirred it back in after about 12 hours and it had thickened some, but this morning at 0530, there it was separated again and still no real action. I dumped half out and mixed in 1/3 cup whole wheat bread flour and 1/3 cup white bread flour, and just a little less than 1/2 cup water. there is now a small bit of action happening, so I'm hopeful to have active starter again shortly. and it's really too bad it isn't good yet, because I have black bananas ready to go into a loaf ...

meantime, I made some very tasty cookies from the Quaker Oats website.

the real bonus for me on these cookies is that it only makes about 3 dozen, so you don't spend an hour hanging around in a hot kitchen, shuttling cookie sheets back and forth, in and out. I admit to being a lazy baker.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
2 eggs
1-1/2 cups Old Fashioned Quaker Oats, uncooked
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
One 6-ounce package dried cranberries
2/3 cup white chocolate chunks or chips

Cook’s Tip: To use Quick Quaker Oats, decrease flour to 1-1/3 cups.

Heat oven to 375F.

In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, mixing well. In separate bowl, combine oats, flour, baking soda and salt. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until golden brown. Transfer to wire rack. Cool completely. Store tightly covered. Makes 2-1/2 to 3 dozen cookies.

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