Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
I had never heard of conrbread till I moved to Virginia.
My jalapeno cheddar cornbread...fuck getting fat just thinking about it.
The flour came in and King Arthur did me a solid and hooked it up with a 12 lbs bag of flour instead of 10 lbs. Also fed my starter and prepped sourdough pancake batter for tomorrow morning with the discard.
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i had the King Arthur out tonight, just finished making cookies with the kids.
a dozen cookies used to last me a lot longer than 10m.
is king arthur the shit or something?The flour came in and King Arthur did me a solid and hooked it up with a 12 lbs bag of flour instead of 10 lbs. Also fed my starter and prepped sourdough pancake batter for tomorrow morning with the discard.
why?
it's legit.
i thought flour was flour, until I had King Arthur.
I still use pillsbury or gold medal for some stuff.
what it do better
baking. consistent texture, flavor, and protein content.
i bread meat and make pie crusts with cheaper flour.
tangential rant: a lot of people use 'good' flour for pie crusts. That's a mistake, IMO. What sets a pie crust apart is if it's flaky enough and has flavor. People spend too much time trying to get the flakiest crust they can make, and it tastes like a gluten fart.
Husband just came legging it out to take pork shoulder out of the freezer for me to put in the pressure cooker later. Fuck knows how it will defrost in time.
Going to do a normal Chinese master stock, some rice and cabbage. Easy but one of my favourite meals. All adding to the belly dimple I've got going on with the Corona weight gain.
Going to do a normal Chinese master stock, some rice and cabbage. Easy but one of my favourite meals. All adding to the belly dimple I've got going on with the Corona weight gain.
The sourdough starter is doing great. I think we will make bread and/or bagels tomorrow with it. The sourdough pancake batter is doing great as well, will be good in a few hours.
Garlic herb cream cheese. Bacon. Fried egg. Sliced tomato, onion, black pepper.The sourdough starter is doing great. I think we will make bread and/or bagels tomorrow with it. The sourdough pancake batter is doing great as well, will be good in a few hours.
I've been trying to find things to do with the sourdough discard, feels really wasteful especially with the flour shortage of 2020 going on. So I decided to try my hand at storing the starter long term. I followed the link below, from our lord and savior King Arthur Flour (100% American grown wheat, so it's the best wheat just the best and everyone knows it, I know it, you know it, everyone knows it. It's just great, great stuff, great people just great) basically you just spread it out on parchment paper and let it air dry. I have mine in my office with the fan on.
Putting your sourdough starter on hold
Putting your sourdough starter on hold
Just say yeast
You did greatWould ya just look at that
Thanks! You are my culinary inspiration, so that means a lot coming from you.
They were pretty good pancakes. A little chewier than regular pancakes, had a slightly different flavor. They were easier to work with imo because the batter is a little thicker than regular pancake batter. Overall a big win and solid use of sourdough starter discard.
Make some skinny ones (crepes) and try Nutella and banana on them.
I actually bought my starter a new home today that I think will work much more gooder compared to the Mason jar it lives in now. I've basically turned into a hairy Martha Stewart.
Classic King Arthur Sourdough Crock
Classic King Arthur Sourdough Crock
Fucken vat of yeast.I actually bought my starter a new home today that I think will work much more gooder compared to the Mason jar it lives in now. I've basically turned into a hairy Martha Stewart.
Classic King Arthur Sourdough Crock
Looks like some shit off true detective
lady did thatI've been trying to find things to do with the sourdough discard, feels really wasteful especially with the flour shortage of 2020 going on. So I decided to try my hand at storing the starter long term. I followed the link below, from our lord and savior King Arthur Flour (100% American grown wheat, so it's the best wheat just the best and everyone knows it, I know it, you know it, everyone knows it. It's just great, great stuff, great people just great) basically you just spread it out on parchment paper and let it air dry. I have mine in my office with the fan on.
Putting your sourdough starter on hold
gonna crush it up, vacuums pack it, and freeze it tonight.
I read you don't want to freeze it. I'll be putting ours in a Mason jar with some food safe desiccant packets. Then I can add to it over time as I discard and feed.
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