Two Sourdough problems - which I guess are related ?
1. I can't get my Starter to float in water - I'm using unfiltered UK Tap Water, but told this only contains "naturally occuring Flouride"
Last eves dinner.
Baby backs, home made baked beans and home made potato salad.
Baby backs on the Q over a pan filled with baked beans (catching extra piggy juiciness) and chunks of oak wood on coals for smokey goodness. Cooked low and slow.
Ribs are done.
Beans are done the bacon bits on top of beans crisped up nicely and adding extra flavor.
Thank you for signing up for Stella Culinary's Recipe Creation Course. You will now be able to access it anytime you're logged into your current user account. Access links can be found in the side bar and in the drop down menu under "My Account" found at the top of the page.
I seem to go on tangents...
Well "hello" Stella community! Man, it's been way too long. I hope everybody is doing great!
So I did it! I have left my full-time job to enter the world of baking bread full-time. Jacob was so nice in asking me to start posting, which will sort of chronicle my journey. Of course I agreed, and I'm pretty stoked to give this a shot.
In case anyone is curious, Maple Snickers Gelato is probably the most epic ice cream I ever put in my mouth, and it was spun at home using a little cuisinart machine.
I've had ice cream on the brain lately, and have been doing a ton of R&D on the subject, both at home and at work. There's so much cool science that goes on when formulating a spun, frozen dessert, that I've become completely infatuated with the subject.
Yada.
Back in June when I put the word out to the RyeNot Community that I was going full-time with my baking adventure, I received so much awesome support!
One of my customers for the past 3 years, OT and her husband Maurizio, offered up their kitchen for the year to kick-start RyeNot. How awesome is that! It blew my mind! So I took them up on their offer. They had just renovated their house, which includes a new convection oven and oversized stainless steel sink! When I'm there baking and Maurizio is around, I think he is more excited than I am.
Hi there,
I'm making a lemon "bread", but the dough appears to be quite wet. I even added more all-purpose flour, but the dough doesn't have the consistency I'm used to when baking bread. I followed the recipe, my question is, is it normal on some types of bread recipes to have a wetter dough (almost sticky)?