The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

All bubbled up, no where to go!

The Roadside Pie King's picture
The Roadside Pi...

All bubbled up, no where to go!

I took Slow-Moe out of the cold storage yesterday and fattened him up. I plan on making a batch or three of English muffins and a few disks of pizza dough. Who else is baking today/this weekend? I need ideas for something new, what have you got for me?

BakersRoom's picture
BakersRoom

Bagels, Pita, Loaded Focaccia, white chocolate baguettes, sourdough croissants.  

That should keep you busy. 

The Roadside Pie King's picture
The Roadside Pi...

One for the freezer, one for the refrigerator (Pizza Tuesday) and one for today (room temperature ferment.) I am not feeling any of your very enticing suggestion. Thanks for your help.

Mini Oven's picture
Mini Oven

dry some for "back-up"

dry some more as a yeasted bread flavouring

What do you think about a sourdough facial?  

The Roadside Pie King's picture
The Roadside Pi...

Crackers has been on my short list. As for back up:

From left to right:
Slow-Moe, Maintenance culture
Slow-Moe, Emergency back up culture
Slow-Moe catastrophic disaster recovery culture. (No feeding necessary)

 food

BakersRoom's picture
BakersRoom

Have you ever tried to bring the dried chips back to life?

The Roadside Pie King's picture
The Roadside Pi...

Some time soon I think I will do that test. curious minds want to know!

The Roadside Pie King's picture
The Roadside Pi...

Mozzarella, Parmigiano, Roasted peppers, Black olives, pepperoni, speck and basil.

 food

BakersRoom's picture
BakersRoom

Did you shape that pizza round?  Its perfect. 

The Roadside Pie King's picture
The Roadside Pi...

yes I did stretch and shape the pizza. I am getting pretty good at it! I will let you know how the "awaking" works. Fingers crossed if it does work I would be more that happy to send anyone that wants a piece of Slow-Moe  a few grams!

BakersRoom's picture
BakersRoom

I've tried three times, and it only worked once.  I'm not sure what went wrong.  Let us know how it works for you. 

The Roadside Pie King's picture
The Roadside Pi...

concludes a very satisfying weekend bake. I am very happy to report the Healthy, active, fed levain crackers kept me from trashing even a tiny amount of starter. Smile....

 food

 food and indoor

Mini Oven's picture
Mini Oven

:)

The Roadside Pie King's picture
The Roadside Pi...

Very useful recipe indeed! (Tasty too!)

The Roadside Pie King's picture
The Roadside Pi...

Besides the very nice sourdough pizza, I also made a slamming, quadruple batch of sandwich size, sourdough English muffins yesterday. Additionally, I took Mini-Ovens suggestion and made up a batch of sourdough cheese cracker dough. It looks very puffy this morning, alas, I won't be able to bake them for a few more hours. 

 dessert, food and indoor

Lazy Loafer's picture
Lazy Loafer

I had to bring back my dried back up starter after an extended vacation last autumn. It took about three weeks to get back to full strength, but it did end up stronger and healthier than the stiff starter I kept in the fridge for the two months we were away.I can't remember exactly what I did as far as feeds and discards, but I tried several different ratios and timings to get it back to a state that I was happy with.

The Roadside Pie King's picture
The Roadside Pi...

See that is were I get confused with the whole dehydrated starter exercise. Before I I dried some of slow-Moe, my research pointed to a few weeks to revive. My problem with that is, in a few weeks would you not just be starting a whole new culture, from the spores on the very flour your feeding the dried flakes with?