Tuesday, February 21, 2012

Long weekend experiments

So apparently long weekends (yeah presidents day) mean that I choose to cook strange things.  First up I started a sourdough culture from Goldrush Sourdough Starter.  In the past I've tried a so called spontaneous sourdough where I tried to let wild yeast start fermenting in my kitchen, but there are two problems with this.  1 I always want to start this in the dead of winter, and 2 my wife and I don't tend to run the heat very high.  Both of these things conspire to prevent the yeast from taking off.  Having a kid now we run the house much warmer than we would if it was just us, so the yeast had a fighting chance.  It is sort of hard to tell, but that is sour fermentation going on there in the picture.


I also tried the dried apples I wrote about here.  They taste good, but I think that you need a mandolin slicer to get thin enough to have a prayer of getting the store bought quality.  I sliced them as thinly as I was able by hand, but they are still too thick.


5 comments:

  1. A slicer is definitely worth the invest ment! I love to slice potatos to make chips!

    ReplyDelete
  2. Homemade breads always taste so much better than store bought.

    ReplyDelete
  3. i'm a horrible chef myself.

    ReplyDelete
  4. i used to cook bread every morning but just don't get the time these days...it always made the house smell wonderful

    ReplyDelete