28
Oct
12

Odds n’ Ends

Just a few notes added to recent photographs combined in 1post.

20121028-152543.jpg This is made with about 2cups rye meal (flour) added to the standard recipe, also the addition of toasted caraway seeds.
20121028-152919.jpgclose up of the crumb structure. Excellent loaves, slices that were bagged for the toolbox table lunch were even better as a bit of condensation gave the bread A slightly moist texture the following day after baking. The toasted caraway seeds gives hits of flavor. 20121028-153329.jpg Pizza crust20121028-153539.<br /><br />
jpgsliced tomato, sausage, shredded spinach, mozzarella, Romano cheese, garlic, onion, green pepper.20121028-153954.jpgcorn salsa: corn, tomato, olives, green pepper, onions, seasonings. Nice to have in the fridge for many uses.
20121028-154409.jpgfry up some tortillas.
20121028-154822.jpgfold them over wit h salsa and cheese inside, run them under the broiler till crisp.20121028-155002.jpggarnish with salsa and sour cream. Consume !
20121028-155518.jpg two loaves of seedy bread, dough recipe with about 6 different toasted seeds. This recipe I used a yeast starter thats kept in the fridge, about a cup is brought up to room temperature and additional dry yeast is added to the starter ,usually one half as much as a recipe not using the starter, add some warm water, about a cup ,and a small amount of flour to get the fermentation going, then add more flour over time so it’s bubbling away, place in the mixer bowl and proceed with the usual amount of flour to prepare the dough. If time permits, I skip the addition of the yeast and proof the dough just with the starter fermentation. But this takes many hours with a sour dough type result.
20121028-161154.jpgOften I have used cornmeal, as cornmeal makes a good addition to coat pizza pans and bread pans. Here I use Bob’s Red Mill 8 grain wheat less cereal, that was bought and not used as hot cereal. It makes a nice crunch addition to dough baked product. Also used in pans was Traders Joe’s White grits, also know as course ground white corn flour. The bread and pizza release easy when using this in the pans, usually with a cooking spray first applied to the pans. But be aware a very course and crunchy grain bottom crust result may not be pleasing to all teeth! 20121028-163952.jpg
20121028-163042.jpgrising….

20121028-164400.jpgone of the rustic ,starter only recipes that have been baked.

20121028-164601.jpg

20121028-172531.jpgthe seedy bread finished with a slit top crust with butter. Ready for the storm.


0 Responses to “Odds n’ Ends”



  1. Leave a Comment

Care to Reply?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Archives

October 2012
S M T W T F S
« Sep   Nov »
 123456
78910111213
14151617181920
21222324252627
28293031  

Recent Posts


Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

GoanImports.com

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

El fogoncito

Comida tradicional Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!

talinorfali

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

Las Vegas Food Adventures

From a Las Vegas native's point of view

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Creative and exciting vegetarian food featuring bold flavors and world-wide cuisines. Plant-based cooking can be anything BUT boring.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: