wondering if anyone can tell me how to convert nancy silverton starter to 100% starter?
Typo after typo, My left fnger doesn't know what my right finger is doing. This is way worse than dyslexia, which I had but sold to Lebanese rug trader and a lot more painful too.
With plenty of rye, WW and semolina bread in the freezer we baked off another as close to white bread as we ever make for the bread winners daily lunches. My wife prefers Oroweat whole wheat bread but we are slowly winning her over to SD bread in the 25%-35 % whole grain range.
I just love those crunchy, flaky, best for coating fried things Panko bread crumbs :)
Making homemade Panko Bread Crumbs. Fun easy and fast.
Recipes are posted all over the web. But I've never actually seen one here. So here goes.
Pre-heat your oven to 300F
The secret weapon.......The Food Processor Shredder Disk : ) little did I know :/
Assemble your food processor with the largest sized shredder blade
I couldn't resist making my favourite Panettone again!
As I wrote previously my regular Italian sourdough has been dried up and stored away in the fridge so that I could focus on making rustic sourdough breads. I created a new, wet 100% hydration starter but the temptation to convert it into a new Italian starter was too strong. And after bringing it to maturity I couldn't resist making Panettone again!
I've always admired immigrants, folks who, for love or opportunity, pull up their roots and start over. This summer we've been going through what has to be the easiest immigration process possible -- same language, same geographic region, very similar culture, no questions of about citizenship or difficulty finding employment -- and still... it has been a tremendous amount of work. I can't even imagine how much work it must be when the obstacles are larger or the circumstances less fortunate.
Scoring hearth loaves made with high hydration doughs is a challenge. Expressions of frustration with this in TFL postings are not rare. Much good advice regarding how to accomplish nice scoring of wet, sticky dough has been offered, but it is scattered. So, I thought I would share my own advice on this subject in one place.
I just returned from a couple of days vacation visiting Newport Rhode Island. We had a great time visiting the shops, historic mansions and sailing the harbor.
I wanted to make some rolls/buns that we could use for hamburgers for today's lunch and I didn't have time to refresh my starters so I used some instant yeast for the first time in a long time.
I'd tried the sourdough route before and had to quit. The main reason, I think, is because I keep my thermostat at 60 degrees Fahrenheit, and I had a hard time creating a proper environment for the starter and the bread dough. Brod and Taylor to the rescue! I didn't have to rig up a styrofoam ice chest with an electric light bulb. I just had to order the box that you can set at any temperature between 70 and 120 (1 degree increments).
