On Fri, 26 Oct 2018 07:55:31 -0400, Boron Elgar
> wrote:

>On Thu, 25 Oct 2018 20:01:31 -0600, U.S. Janet B. >
>wrote:
>
>>On Thu, 25 Oct 2018 15:11:27 -0600, graham > wrote:
>>
>>snip
>>
>>>I hadn't fed the levain for months and it took 2 feedings to confirm
>>>that it was still alive and with the next feeding it really took off.
>>>It's getting on for 30 years old.
>>>Graham
>>
>>you give me hope for my sourdough starter languishing at the back of
>>the fridge. I do have a tiny bit dried starter in the freezer if I
>>can't kick some life into the stuff in the fridge. I just bought
>>myself a new Kitchenaid simply because I wanted the larger bowl. I am
>>excited to get back into bread baking.
>>Janet US
>
>I have already baked with one I revived after a good 6+ months of
>hiding itself in the back of the fridge.
>
>One thing I do recommend with starter rescue is to take only one
>spoonful of the old stuff, use that in a clean container with fresh
>flour and water and chuck all the rest of the old starter.
>
>If it is revivable at all, you only need a very small amount of seed
>starter.

That's about the amount that I planned on using in a small jam jar. I
figured it would be about 3 days before I saw any really active
bubbles.

On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
wrote:
snip
>
>Sourdough's such a commitment and I hate kneeding dough. But I love
>the end result

then try one of the no-knead recipes or do stretch and fold method

"graham" wrote in message news
My neglected levain, which I keep at ~65% hydration for French-style
pain-au-levain, had partially dehydrated to the consistency of window
putty with a grey top surface. I thought it was a goner but it revived.I
took some of the restored levain and made a second starter with the US
style sourdough 100% hydration. I haven't used that yet.

===

Graham, please can you help me here?

When I start one, I mix flour in water and wait for it to activate. Then I
feed it more flour...

To reactive, I mix flour and water ...

How do I know that it is the old one reactivated? Not just the new one
growing?

Yes, I do it, but I never really knew

It has always mystified me.

On Fri, 26 Oct 2018 06:03:05 -0600, U.S. Janet B. >
wrote:

>On Fri, 26 Oct 2018 07:55:31 -0400, Boron Elgar
> wrote:
>
>>On Thu, 25 Oct 2018 20:01:31 -0600, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 25 Oct 2018 15:11:27 -0600, graham > wrote:
>>>
>>>snip
>>>
>>>>I hadn't fed the levain for months and it took 2 feedings to confirm
>>>>that it was still alive and with the next feeding it really took off.
>>>>It's getting on for 30 years old.
>>>>Graham
>>>
>>>you give me hope for my sourdough starter languishing at the back of
>>>the fridge. I do have a tiny bit dried starter in the freezer if I
>>>can't kick some life into the stuff in the fridge. I just bought
>>>myself a new Kitchenaid simply because I wanted the larger bowl. I am
>>>excited to get back into bread baking.
>>>Janet US
>>
>>I have already baked with one I revived after a good 6+ months of
>>hiding itself in the back of the fridge.
>>
>>One thing I do recommend with starter rescue is to take only one
>>spoonful of the old stuff, use that in a clean container with fresh
>>flour and water and chuck all the rest of the old starter.
>>
>>If it is revivable at all, you only need a very small amount of seed
>>starter.
>
>That's about the amount that I planned on using in a small jam jar. I
>figured it would be about 3 days before I saw any really active
>bubbles.


Good luck with it.

Are you going to refresh each day or just wait until there is activity
before you refresh?

On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
wrote:

>On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>wrote:
>snip
>>
>>Sourdough's such a commitment and I hate kneeding dough. But I love
>>the end result
>
>then try one of the no-knead recipes or do stretch and fold method

I have not kneaded dough in ages, praise be to the bread faeries.

On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
> wrote:

>On Fri, 26 Oct 2018 06:03:05 -0600, U.S. Janet B. >
>wrote:
>
>>On Fri, 26 Oct 2018 07:55:31 -0400, Boron Elgar
> wrote:
>>
>>>On Thu, 25 Oct 2018 20:01:31 -0600, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Thu, 25 Oct 2018 15:11:27 -0600, graham > wrote:
>>>>
>>>>snip
>>>>
>>>>>I hadn't fed the levain for months and it took 2 feedings to confirm
>>>>>that it was still alive and with the next feeding it really took off.
>>>>>It's getting on for 30 years old.
>>>>>Graham
>>>>
>>>>you give me hope for my sourdough starter languishing at the back of
>>>>the fridge. I do have a tiny bit dried starter in the freezer if I
>>>>can't kick some life into the stuff in the fridge. I just bought
>>>>myself a new Kitchenaid simply because I wanted the larger bowl. I am
>>>>excited to get back into bread baking.
>>>>Janet US
>>>
>>>I have already baked with one I revived after a good 6+ months of
>>>hiding itself in the back of the fridge.
>>>
>>>One thing I do recommend with starter rescue is to take only one
>>>spoonful of the old stuff, use that in a clean container with fresh
>>>flour and water and chuck all the rest of the old starter.
>>>
>>>If it is revivable at all, you only need a very small amount of seed
>>>starter.
>>
>>That's about the amount that I planned on using in a small jam jar. I
>>figured it would be about 3 days before I saw any really active
>>bubbles.
>
>
>Good luck with it.
>
>Are you going to refresh each day or just wait until there is activity
>before you refresh?

I'm thinking that if I see even the tiniest bit of bubble I will feed
and then feed every day. I tend to reconstitute with a heavy batter
so the little guys don't run out of food overnight.

On Thursday, October 25, 2018 at 8:44:20 PM UTC-5, songbird wrote:
> graham wrote:
> ...
> > Then I made the muffins following a recipe from the British Bake-Off
> > competition. I followed the recipe very carefully. $7 worth of
> > pistachios and about $11 worth of chocolate in the mix and another ~$7
> > worth in the ganache!! The cupcakes were a bit dry and it took much more
> > chocolate to get the ganache to a setting consistency.
> > The results were unimpressive. However, I'm sure my grandson and
> > granddaughter will soon polish them off.
> > I shan't make that recipe again.
>
> ganache is just another version of truffle IMO...
> alter the cream content to suit the application.

Precisely! Cream and I use some butter too in my truffles.


> as for price for good chocolate TJs has it for
> about 4-6$/lb+ bar. well worth the price. we've
> been getting away from dark chocolate the past
> few years but when cooking/recipes call for baking
> chocolate a few squares of their dark chocolate
> bars work just as well (they have several %ages).
>
>
> songbird

True, TJ's dark chocolate lasts because it has preservatives in it I'm sure! But it is pretty good chocolate, I have used it in my Christmas Candy making before.

John Kuthe...

On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
wrote:

>On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>wrote:
>snip
>>
>>Sourdough's such a commitment and I hate kneeding dough. But I love
>>the end result
>
>then try one of the no-knead recipes or do stretch and fold method

Yes, no-knead sounds really good, thanks.

On Fri, 26 Oct 2018 07:06:04 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> "Breece" wrote:
>> He has to stop posting pictures like that, otherwise I'll feel the
>> need to start baking sourdough bread again. And I don't want to.
>>
>> ==
>>
>> Oh go on!! You know you want to )
>
>Hell, he's probably never baked it in the first place.
>He might not want to kill the tiny sourdough starter kids.
>
>He never cooks. His wife does it all. Don't let him fool you.

Having fun, Gary?

On 2018-10-26 6:19 AM, Ophelia wrote:
>
>
> "graham"Â* wrote in message news >
> My neglected levain, which I keep at ~65% hydration for French-style
> pain-au-levain, had partially dehydrated to the consistency of window
> putty with a grey top surface. I thought it was a goner but it revived.I
> took some of the restored levain and made a second starter with the US
> style sourdough 100% hydration. I haven't used that yet.
>
> ===
>
> Graham, please can you help me here?
>
> When I start one, I mix flour in water and wait for it to activate. Then
> I feed it more flour...
>
> To reactive, I mix flour and water ...
>
> How do I know that it is the old one reactivated? Not just the new one
> growing?
>
> Yes, I do it, but I never really knew
>
> It has always mystified me.
If you start from scratch, IME, it's several days and multiple feedings
before it has strength. However, when I revive a dormant starter, by 2
feedings it's already pretty strong.

On 2018-10-26 5:55 AM, Boron Elgar wrote:
> On Thu, 25 Oct 2018 20:01:31 -0600, U.S. Janet B. >
> wrote:
>
>> On Thu, 25 Oct 2018 15:11:27 -0600, graham > wrote:
>>
>> snip
>>
>>> I hadn't fed the levain for months and it took 2 feedings to confirm
>>> that it was still alive and with the next feeding it really took off.
>>> It's getting on for 30 years old.
>>> Graham
>>
>> you give me hope for my sourdough starter languishing at the back of
>> the fridge. I do have a tiny bit dried starter in the freezer if I
>> can't kick some life into the stuff in the fridge. I just bought
>> myself a new Kitchenaid simply because I wanted the larger bowl. I am
>> excited to get back into bread baking.
>> Janet US
>
> I have already baked with one I revived after a good 6+ months of
> hiding itself in the back of the fridge.
>
> One thing I do recommend with starter rescue is to take only one
> spoonful of the old stuff, use that in a clean container with fresh
> flour and water and chuck all the rest of the old starter.
>
> If it is revivable at all, you only need a very small amount of seed
> starter.
>
I do discard most of it but there's probably 1-2 TBSP left in the bottom
and side of the mason jar.

On 2018-10-26 5:08 AM, wrote:
> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
>
>> On 2018-10-25 5:05 PM, wrote:
>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
>>>
>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>>>>
>>>>>> I decided to have a baking session yesterday. I had discovered
>>>>>> that my sourdough levain had gone really dormant and it took a few
>>>>>> feedings to get it up to strength. I then made a poolish with all
>>>>>> the water and half of the flour with some of the levain and left
>>>>>> it overnight. I made the dough in the morning and while it was
>>>>>> proofing, I went to the store to get the ingredients for some
>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>>>>> time I was out, the dough almost tripled in volume indicating a
>>>>>> now healthy levain. I made 3 loaves:
>>>>>>
>>>>>> https://postimg.cc/qgxgvMmV
>>>>>
>>>>> The bread looks yummy! Pefect loaves!
>>>>>
>>>>>> Then I made the muffins following a recipe from the British
>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>>>>> and it took much more chocolate to get the ganache to a setting
>>>>>> consistency. The results were unimpressive. However, I'm sure my
>>>>>> grandson and granddaughter will soon polish them off.
>>>>>> I shan't make that recipe again.
>>>>>> Graham
>>>>>>
>>>>>
>>>>> It is disappointing when a delicious recipes doesn't come off as
>>>>> expected. Thwy sounded delicious.
>>>>>
>>>>>
>>>> They are delicious but not as much as they should be. Grandson texted me
>>>> to say the ganash is great.
>>>
>>> Sheesh, that's not one of those twins texting already???
>>>
>> No! My 14yr old who has hollow legs:-)
>
> Lol - it's amazing what it takes to fill them up
>
His 16yr old sister is the same and is very slim. They both burn it off
so easily. I'm sure my grandson is growing about an inch in height every
week. I think he'll be taller than me and I'm 6'4".

On Friday, October 26, 2018 at 2:06:52 PM UTC-5, graham wrote:
> On 2018-10-26 5:08 AM, wrote:
> > On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
> >
> >> On 2018-10-25 5:05 PM, wrote:
> >>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
> >>>
> >>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
> >>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
> >>>>>
> >>>>>> I decided to have a baking session yesterday. I had discovered
> >>>>>> that my sourdough levain had gone really dormant and it took a few
> >>>>>> feedings to get it up to strength. I then made a poolish with all
> >>>>>> the water and half of the flour with some of the levain and left
> >>>>>> it overnight. I made the dough in the morning and while it was
> >>>>>> proofing, I went to the store to get the ingredients for some
> >>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
> >>>>>> time I was out, the dough almost tripled in volume indicating a
> >>>>>> now healthy levain. I made 3 loaves:
> >>>>>>
> >>>>>> https://postimg.cc/qgxgvMmV
> >>>>>
> >>>>> The bread looks yummy! Pefect loaves!
> >>>>>
> >>>>>> Then I made the muffins following a recipe from the British
> >>>>>> Bake-Off competition. I followed the recipe very carefully. $7
> >>>>>> worth of pistachios and about $11 worth of chocolate in the mix
> >>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
> >>>>>> and it took much more chocolate to get the ganache to a setting
> >>>>>> consistency. The results were unimpressive. However, I'm sure my
> >>>>>> grandson and granddaughter will soon polish them off.
> >>>>>> I shan't make that recipe again.
> >>>>>> Graham
> >>>>>>
> >>>>>
> >>>>> It is disappointing when a delicious recipes doesn't come off as
> >>>>> expected. Thwy sounded delicious.
> >>>>>
> >>>>>
> >>>> They are delicious but not as much as they should be. Grandson texted me
> >>>> to say the ganash is great.
> >>>
> >>> Sheesh, that's not one of those twins texting already???
> >>>
> >> No! My 14yr old who has hollow legs:-)
> >
> > Lol - it's amazing what it takes to fill them up
> >
> His 16yr old sister is the same and is very slim. They both burn it off
> so easily. I'm sure my grandson is growing about an inch in height every
> week. I think he'll be taller than me and I'm 6'4".

How old is your grandson? Infants grow like weeds!

John Kuthe...

On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:

>On 2018-10-26 5:08 AM, wrote:
>> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
>>
>>> On 2018-10-25 5:05 PM, wrote:
>>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
>>>>
>>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>>>>>
>>>>>>> I decided to have a baking session yesterday. I had discovered
>>>>>>> that my sourdough levain had gone really dormant and it took a few
>>>>>>> feedings to get it up to strength. I then made a poolish with all
>>>>>>> the water and half of the flour with some of the levain and left
>>>>>>> it overnight. I made the dough in the morning and while it was
>>>>>>> proofing, I went to the store to get the ingredients for some
>>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>>>>>> time I was out, the dough almost tripled in volume indicating a
>>>>>>> now healthy levain. I made 3 loaves:
>>>>>>>
>>>>>>> https://postimg.cc/qgxgvMmV
>>>>>>
>>>>>> The bread looks yummy! Pefect loaves!
>>>>>>
>>>>>>> Then I made the muffins following a recipe from the British
>>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
>>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
>>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>>>>>> and it took much more chocolate to get the ganache to a setting
>>>>>>> consistency. The results were unimpressive. However, I'm sure my
>>>>>>> grandson and granddaughter will soon polish them off.
>>>>>>> I shan't make that recipe again.
>>>>>>> Graham
>>>>>>>
>>>>>>
>>>>>> It is disappointing when a delicious recipes doesn't come off as
>>>>>> expected. Thwy sounded delicious.
>>>>>>
>>>>>>
>>>>> They are delicious but not as much as they should be. Grandson texted me
>>>>> to say the ganash is great.
>>>>
>>>> Sheesh, that's not one of those twins texting already???
>>>>
>>> No! My 14yr old who has hollow legs:-)
>>
>> Lol - it's amazing what it takes to fill them up
>>
>His 16yr old sister is the same and is very slim. They both burn it off
>so easily. I'm sure my grandson is growing about an inch in height every
>week. I think he'll be taller than me and I'm 6'4".

Now you know how I feel, all my grandchildren are taller than me and
already two of the greatgrandchildren - it shouldn't be allowed
Sounds for sure he is taking after you, David was about your height
and I assume that's what infected my lot

On Friday, October 26, 2018 at 2:43:46 PM UTC-5, wrote:
> On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:
>
> >On 2018-10-26 5:08 AM, wrote:
> >> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
> >>
> >>> On 2018-10-25 5:05 PM, wrote:
> >>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
> >>>>
> >>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
> >>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
> >>>>>>
> >>>>>>> I decided to have a baking session yesterday. I had discovered
> >>>>>>> that my sourdough levain had gone really dormant and it took a few
> >>>>>>> feedings to get it up to strength. I then made a poolish with all
> >>>>>>> the water and half of the flour with some of the levain and left
> >>>>>>> it overnight. I made the dough in the morning and while it was
> >>>>>>> proofing, I went to the store to get the ingredients for some
> >>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
> >>>>>>> time I was out, the dough almost tripled in volume indicating a
> >>>>>>> now healthy levain. I made 3 loaves:
> >>>>>>>
> >>>>>>> https://postimg.cc/qgxgvMmV
> >>>>>>
> >>>>>> The bread looks yummy! Pefect loaves!
> >>>>>>
> >>>>>>> Then I made the muffins following a recipe from the British
> >>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
> >>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
> >>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
> >>>>>>> and it took much more chocolate to get the ganache to a setting
> >>>>>>> consistency. The results were unimpressive. However, I'm sure my
> >>>>>>> grandson and granddaughter will soon polish them off.
> >>>>>>> I shan't make that recipe again.
> >>>>>>> Graham
> >>>>>>>
> >>>>>>
> >>>>>> It is disappointing when a delicious recipes doesn't come off as
> >>>>>> expected. Thwy sounded delicious.
> >>>>>>
> >>>>>>
> >>>>> They are delicious but not as much as they should be. Grandson texted me
> >>>>> to say the ganash is great.
> >>>>
> >>>> Sheesh, that's not one of those twins texting already???
> >>>>
> >>> No! My 14yr old who has hollow legs:-)
> >>
> >> Lol - it's amazing what it takes to fill them up
> >>
> >His 16yr old sister is the same and is very slim. They both burn it off
> >so easily. I'm sure my grandson is growing about an inch in height every
> >week. I think he'll be taller than me and I'm 6'4".
>
> Now you know how I feel, all my grandchildren are taller than me and
> already two of the greatgrandchildren - it shouldn't be allowed
> Sounds for sure he is taking after you, David was about your height
> and I assume that's what infected my lot

They are getting taller and WE are shrinking!! I just took a "fittness to work" physical and my BP was great at 127/57 (down from prehypertensive!) and my weight was down to 176! I have not weighed under 160 since I was 19!

I am definitely shrinking!

John Kuther...

"graham" wrote in message news
On 2018-10-26 6:19 AM, Ophelia wrote:
>
>
> "graham" wrote in message news >
> My neglected levain, which I keep at ~65% hydration for French-style
> pain-au-levain, had partially dehydrated to the consistency of window
> putty with a grey top surface. I thought it was a goner but it revived.I
> took some of the restored levain and made a second starter with the US
> style sourdough 100% hydration. I haven't used that yet.
>
> ===
>
> Graham, please can you help me here?
>
> When I start one, I mix flour in water and wait for it to activate. Then
> I feed it more flour...
>
> To reactive, I mix flour and water ...
>
> How do I know that it is the old one reactivated? Not just the new one
> growing?
>
> Yes, I do it, but I never really knew
>
> It has always mystified me.
If you start from scratch, IME, it's several days and multiple feedings
before it has strength. However, when I revive a dormant starter, by 2
feedings it's already pretty strong.

==

OK, thanks)

On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B. >
wrote:

>On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
> wrote:
>

>>Are you going to refresh each day or just wait until there is activity
>>before you refresh?
>
>I'm thinking that if I see even the tiniest bit of bubble I will feed
>and then feed every day. I tend to reconstitute with a heavy batter
>so the little guys don't run out of food overnight.

Makes perfect sense.

All this talk encouraged me to start some pizza dough. I put up a
preferment this morning,will add to it tomorrow AM, and make the dough
tomorrow night. After refrigeration, I'll use it Sunday evening.

That is a short build for me these days.

John Kuthe > wrote:
> On Friday, October 26, 2018 at 2:43:46 PM UTC-5, wrote:
>> On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:
>>
>>> On 2018-10-26 5:08 AM, wrote:
>>>> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
>>>>
>>>>> On 2018-10-25 5:05 PM, wrote:
>>>>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
>>>>>>
>>>>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>>>>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>>>>>>>
>>>>>>>>> I decided to have a baking session yesterday. I had discovered
>>>>>>>>> that my sourdough levain had gone really dormant and it took a few
>>>>>>>>> feedings to get it up to strength. I then made a poolish with all
>>>>>>>>> the water and half of the flour with some of the levain and left
>>>>>>>>> it overnight. I made the dough in the morning and while it was
>>>>>>>>> proofing, I went to the store to get the ingredients for some
>>>>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>>>>>>>> time I was out, the dough almost tripled in volume indicating a
>>>>>>>>> now healthy levain. I made 3 loaves:
>>>>>>>>>
>>>>>>>>> https://postimg.cc/qgxgvMmV
>>>>>>>>
>>>>>>>> The bread looks yummy! Pefect loaves!
>>>>>>>>
>>>>>>>>> Then I made the muffins following a recipe from the British
>>>>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
>>>>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
>>>>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>>>>>>>> and it took much more chocolate to get the ganache to a setting
>>>>>>>>> consistency. The results were unimpressive. However, I'm sure my
>>>>>>>>> grandson and granddaughter will soon polish them off.
>>>>>>>>> I shan't make that recipe again.
>>>>>>>>> Graham
>>>>>>>>>
>>>>>>>>
>>>>>>>> It is disappointing when a delicious recipes doesn't come off as
>>>>>>>> expected. Thwy sounded delicious.
>>>>>>>>
>>>>>>>>
>>>>>>> They are delicious but not as much as they should be. Grandson texted me
>>>>>>> to say the ganash is great.
>>>>>>
>>>>>> Sheesh, that's not one of those twins texting already???
>>>>>>
>>>>> No! My 14yr old who has hollow legs:-)
>>>>
>>>> Lol - it's amazing what it takes to fill them up
>>>>
>>> His 16yr old sister is the same and is very slim. They both burn it off
>>> so easily. I'm sure my grandson is growing about an inch in height every
>>> week. I think he'll be taller than me and I'm 6'4".
>>
>> Now you know how I feel, all my grandchildren are taller than me and
>> already two of the greatgrandchildren - it shouldn't be allowed
>> Sounds for sure he is taking after you, David was about your height
>> and I assume that's what infected my lot
>
> They are getting taller and WE are shrinking!! I just took a "fittness to
> work" physical and my BP was great at 127/57 (down from prehypertensive!)
> and my weight was down to 176! I have not weighed under 160 since I was 19!
>
> I am definitely shrinking!
>
> John Kuther...
>

70 isnt a great pulse pressure...

On Fri, 26 Oct 2018 16:43:28 -0300, wrote:

>On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:
>
>>On 2018-10-26 5:08 AM, wrote:
>>> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
>>>
>>>> On 2018-10-25 5:05 PM, wrote:
>>>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
>>>>>
>>>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>>>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>>>>>>
>>>>>>>> I decided to have a baking session yesterday. I had discovered
>>>>>>>> that my sourdough levain had gone really dormant and it took a few
>>>>>>>> feedings to get it up to strength. I then made a poolish with all
>>>>>>>> the water and half of the flour with some of the levain and left
>>>>>>>> it overnight. I made the dough in the morning and while it was
>>>>>>>> proofing, I went to the store to get the ingredients for some
>>>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>>>>>>> time I was out, the dough almost tripled in volume indicating a
>>>>>>>> now healthy levain. I made 3 loaves:
>>>>>>>>
>>>>>>>> https://postimg.cc/qgxgvMmV
>>>>>>>
>>>>>>> The bread looks yummy! Pefect loaves!
>>>>>>>
>>>>>>>> Then I made the muffins following a recipe from the British
>>>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
>>>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
>>>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>>>>>>> and it took much more chocolate to get the ganache to a setting
>>>>>>>> consistency. The results were unimpressive. However, I'm sure my
>>>>>>>> grandson and granddaughter will soon polish them off.
>>>>>>>> I shan't make that recipe again.
>>>>>>>> Graham
>>>>>>>>
>>>>>>>
>>>>>>> It is disappointing when a delicious recipes doesn't come off as
>>>>>>> expected. Thwy sounded delicious.
>>>>>>>
>>>>>>>
>>>>>> They are delicious but not as much as they should be. Grandson texted me
>>>>>> to say the ganash is great.
>>>>>
>>>>> Sheesh, that's not one of those twins texting already???
>>>>>
>>>> No! My 14yr old who has hollow legs:-)
>>>
>>> Lol - it's amazing what it takes to fill them up
>>>
>>His 16yr old sister is the same and is very slim. They both burn it off
>>so easily. I'm sure my grandson is growing about an inch in height every
>>week. I think he'll be taller than me and I'm 6'4".
>
>Now you know how I feel, all my grandchildren are taller than me and
>already two of the greatgrandchildren - it shouldn't be allowed
>Sounds for sure he is taking after you, David was about your height
>and I assume that's what infected my lot

This doesn't mean much if you're under 1.50m (or 4'11" for the thusly
inclined).

On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:

>On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>
>>> I decided to have a baking session yesterday. I had discovered
>>> that my sourdough levain had gone really dormant and it took a few
>>> feedings to get it up to strength. I then made a poolish with all
>>> the water and half of the flour with some of the levain and left
>>> it overnight. I made the dough in the morning and while it was
>>> proofing, I went to the store to get the ingredients for some
>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>> time I was out, the dough almost tripled in volume indicating a
>>> now healthy levain. I made 3 loaves:
>>>
>>> https://postimg.cc/qgxgvMmV
>>
>> The bread looks yummy! Pefect loaves!
>>
>>> Then I made the muffins following a recipe from the British
>>> Bake-Off competition. I followed the recipe very carefully. $7
>>> worth of pistachios and about $11 worth of chocolate in the mix
>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>> and it took much more chocolate to get the ganache to a setting
>>> consistency. The results were unimpressive. However, I'm sure my
>>> grandson and granddaughter will soon polish them off.
>>> I shan't make that recipe again.
>>> Graham
>>>
>>
>> It is disappointing when a delicious recipes doesn't come off as
>> expected. Thwy sounded delicious.
>>
>>
>They are delicious but not as much as they should be. Grandson texted me
>to say the ganash is great.

That's ganache to you.

On Sat, 27 Oct 2018 12:49:13 +1100, Brice >
wrote:

>On Fri, 26 Oct 2018 16:43:28 -0300, wrote:
>
>>On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:
>>
>>>On 2018-10-26 5:08 AM, wrote:
>>>> On Thu, 25 Oct 2018 19:12:15 -0600, graham > wrote:
>>>>
>>>>> On 2018-10-25 5:05 PM, wrote:
>>>>>> On Thu, 25 Oct 2018 16:02:49 -0600, graham > wrote:
>>>>>>
>>>>>>> On 2018-10-25 3:48 PM, Wayne Boatwright wrote:
>>>>>>>> On Thu 25 Oct 2018 01:13:02p, graham told us...
>>>>>>>>
>>>>>>>>> I decided to have a baking session yesterday. I had discovered
>>>>>>>>> that my sourdough levain had gone really dormant and it took a few
>>>>>>>>> feedings to get it up to strength. I then made a poolish with all
>>>>>>>>> the water and half of the flour with some of the levain and left
>>>>>>>>> it overnight. I made the dough in the morning and while it was
>>>>>>>>> proofing, I went to the store to get the ingredients for some
>>>>>>>>> chocolate-pistachio-cranberry muffins. In the relatively short
>>>>>>>>> time I was out, the dough almost tripled in volume indicating a
>>>>>>>>> now healthy levain. I made 3 loaves:
>>>>>>>>>
>>>>>>>>> https://postimg.cc/qgxgvMmV
>>>>>>>>
>>>>>>>> The bread looks yummy! Pefect loaves!
>>>>>>>>
>>>>>>>>> Then I made the muffins following a recipe from the British
>>>>>>>>> Bake-Off competition. I followed the recipe very carefully. $7
>>>>>>>>> worth of pistachios and about $11 worth of chocolate in the mix
>>>>>>>>> and another ~$7 worth in the ganache!! The cupcakes were a bit dry
>>>>>>>>> and it took much more chocolate to get the ganache to a setting
>>>>>>>>> consistency. The results were unimpressive. However, I'm sure my
>>>>>>>>> grandson and granddaughter will soon polish them off.
>>>>>>>>> I shan't make that recipe again.
>>>>>>>>> Graham
>>>>>>>>>
>>>>>>>>
>>>>>>>> It is disappointing when a delicious recipes doesn't come off as
>>>>>>>> expected. Thwy sounded delicious.
>>>>>>>>
>>>>>>>>
>>>>>>> They are delicious but not as much as they should be. Grandson texted me
>>>>>>> to say the ganash is great.
>>>>>>
>>>>>> Sheesh, that's not one of those twins texting already???
>>>>>>
>>>>> No! My 14yr old who has hollow legs:-)
>>>>
>>>> Lol - it's amazing what it takes to fill them up
>>>>
>>>His 16yr old sister is the same and is very slim. They both burn it off
>>>so easily. I'm sure my grandson is growing about an inch in height every
>>>week. I think he'll be taller than me and I'm 6'4".
>>
>>Now you know how I feel, all my grandchildren are taller than me and
>>already two of the greatgrandchildren - it shouldn't be allowed
>>Sounds for sure he is taking after you, David was about your height
>>and I assume that's what infected my lot
>
>This doesn't mean much if you're under 1.50m (or 4'11" for the thusly
>inclined).

I am 5'2" if I really draw in a breath

On 10/26/2018 1:24 PM, Brice wrote:
> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
> wrote:
>
>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>> wrote:
>> snip
>>>
>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>> the end result
>>
>> then try one of the no-knead recipes or do stretch and fold method
>
> Yes, no-knead sounds really good, thanks.
>

I have made this no-knead sourdough bread with success:
http://breadtopia.com/sourdough-no-knead-bread/

On Fri, 26 Oct 2018 22:52:53 -0300, wrote:

>On Sat, 27 Oct 2018 12:49:13 +1100, Brice >
>wrote:
>
>>On Fri, 26 Oct 2018 16:43:28 -0300, wrote:
>>
>>>On Fri, 26 Oct 2018 13:06:50 -0600, graham > wrote:
>>>
>>>>His 16yr old sister is the same and is very slim. They both burn it off
>>>>so easily. I'm sure my grandson is growing about an inch in height every
>>>>week. I think he'll be taller than me and I'm 6'4".
>>>
>>>Now you know how I feel, all my grandchildren are taller than me and
>>>already two of the greatgrandchildren - it shouldn't be allowed
>>>Sounds for sure he is taking after you, David was about your height
>>>and I assume that's what infected my lot
>>
>>This doesn't mean much if you're under 1.50m (or 4'11" for the thusly
>>inclined).
>
>I am 5'2" if I really draw in a breath

You're a smurf!

On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
wrote:

>On 10/26/2018 1:24 PM, Brice wrote:
>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>> wrote:
>>> snip
>>>>
>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>> the end result
>>>
>>> then try one of the no-knead recipes or do stretch and fold method
>>
>> Yes, no-knead sounds really good, thanks.
>>
>
>I have made this no-knead sourdough bread with success:
>http://breadtopia.com/sourdough-no-knead-bread/

Damn, ok, I'm going to do it. I'll first have to tell my wife we're
getting a new pet.

"Brice" wrote in message ...

On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
wrote:

>On 10/26/2018 1:24 PM, Brice wrote:
>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>> wrote:
>>> snip
>>>>
>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>> the end result
>>>
>>> then try one of the no-knead recipes or do stretch and fold method
>>
>> Yes, no-knead sounds really good, thanks.
>>
>
>I have made this no-knead sourdough bread with success:
>http://breadtopia.com/sourdough-no-knead-bread/

Damn, ok, I'm going to do it. I'll first have to tell my wife we're
getting a new pet.

==

;p

On 10/26/2018 9:59 PM, Brice wrote:
> On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
> wrote:
>
>> On 10/26/2018 1:24 PM, Brice wrote:
>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>> wrote:
>>>> snip
>>>>>
>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>> the end result
>>>>
>>>> then try one of the no-knead recipes or do stretch and fold method
>>>
>>> Yes, no-knead sounds really good, thanks.
>>>
>>
>> I have made this no-knead sourdough bread with success:
>> http://breadtopia.com/sourdough-no-knead-bread/
>
> Damn, ok, I'm going to do it. I'll first have to tell my wife we're
> getting a new pet.
>

Good luck and have fun!

On Saturday, October 27, 2018 at 7:02:56 AM UTC-5, dejamos wrote:
> On 10/26/2018 9:59 PM, Brice wrote:
> > On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
> > wrote:
> >
> >> On 10/26/2018 1:24 PM, Brice wrote:
> >>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
> >>> wrote:
> >>>
> >>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
> >>>> wrote:
> >>>> snip
> >>>>>
> >>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
> >>>>> the end result
> >>>>
> >>>> then try one of the no-knead recipes or do stretch and fold method
> >>>
> >>> Yes, no-knead sounds really good, thanks.
> >>>
> >>
> >> I have made this no-knead sourdough bread with success:
> >> http://breadtopia.com/sourdough-no-knead-bread/
> >
> > Damn, ok, I'm going to do it. I'll first have to tell my wife we're
> > getting a new pet.
> >
>
> Good luck and have fun!

And MOST IMPORTANTLY....CHOCOLATE!!

John Kuthe...

On Sat, 27 Oct 2018 13:59:37 +1100, Brice >
wrote:

>On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
>wrote:
>
>>On 10/26/2018 1:24 PM, Brice wrote:
>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>> wrote:
>>>> snip
>>>>>
>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>> the end result
>>>>
>>>> then try one of the no-knead recipes or do stretch and fold method
>>>
>>> Yes, no-knead sounds really good, thanks.
>>>
>>
>>I have made this no-knead sourdough bread with success:
>>http://breadtopia.com/sourdough-no-knead-bread/
>
>Damn, ok, I'm going to do it. I'll first have to tell my wife we're
>getting a new pet.

tie a colored ribbon around the jar so that she knows if it is a boy
or a girl
Janet US

On Sat, 27 Oct 2018 13:59:37 +1100, Brice >
wrote:

>On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
>wrote:
>
>>On 10/26/2018 1:24 PM, Brice wrote:
>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>> wrote:
>>>> snip
>>>>>
>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>> the end result
>>>>
>>>> then try one of the no-knead recipes or do stretch and fold method
>>>
>>> Yes, no-knead sounds really good, thanks.
>>>
>>
>>I have made this no-knead sourdough bread with success:
>>http://breadtopia.com/sourdough-no-knead-bread/
>
>Damn, ok, I'm going to do it. I'll first have to tell my wife we're
>getting a new pet.

Here's a popular non-sourdough no-knead bread.

November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
water, and stir until blended; dough will be shaggy and sticky. Cover
bowl with plastic wrap. Let dough rest at least 12 hours, preferably
about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes, then
remove lid and bake another 15 to 30 minutes, until loaf is
beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

http://s1171.photobucket.com/user/ge...1bsx7.jpg.html

Janet US

On Sat, 27 Oct 2018 07:02:55 -0500, dejamos >
wrote:

>On 10/26/2018 9:59 PM, Brice wrote:
>> On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
>> wrote:
>>
>>> On 10/26/2018 1:24 PM, Brice wrote:
>>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>>> wrote:
>>>>
>>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>>> wrote:
>>>>> snip
>>>>>>
>>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>>> the end result
>>>>>
>>>>> then try one of the no-knead recipes or do stretch and fold method
>>>>
>>>> Yes, no-knead sounds really good, thanks.
>>>>
>>>
>>> I have made this no-knead sourdough bread with success:
>>> http://breadtopia.com/sourdough-no-knead-bread/
>>
>> Damn, ok, I'm going to do it. I'll first have to tell my wife we're
>> getting a new pet.
>>
>
>Good luck and have fun!

Thanks.

On Sat, 27 Oct 2018 09:18:33 -0600, U.S. Janet B. >
wrote:

>On Sat, 27 Oct 2018 13:59:37 +1100, Brice >
>wrote:
>
>>On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
>>wrote:
>>
>>>On 10/26/2018 1:24 PM, Brice wrote:
>>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>>> wrote:
>>>>
>>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>>> wrote:
>>>>> snip
>>>>>>
>>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>>> the end result
>>>>>
>>>>> then try one of the no-knead recipes or do stretch and fold method
>>>>
>>>> Yes, no-knead sounds really good, thanks.
>>>>
>>>
>>>I have made this no-knead sourdough bread with success:
>>>http://breadtopia.com/sourdough-no-knead-bread/
>>
>>Damn, ok, I'm going to do it. I'll first have to tell my wife we're
>>getting a new pet.
>
>tie a colored ribbon around the jar so that she knows if it is a boy
>or a girl

lol

On Sat, 27 Oct 2018 09:29:21 -0600, U.S. Janet B. >
wrote:

>On Sat, 27 Oct 2018 13:59:37 +1100, Brice >
>wrote:
>
>>On Fri, 26 Oct 2018 21:34:48 -0500, dejamos >
>>wrote:
>>
>>>On 10/26/2018 1:24 PM, Brice wrote:
>>>> On Fri, 26 Oct 2018 06:06:46 -0600, U.S. Janet B. >
>>>> wrote:
>>>>
>>>>> On Fri, 26 Oct 2018 20:47:24 +1100, Brice >
>>>>> wrote:
>>>>> snip
>>>>>>
>>>>>> Sourdough's such a commitment and I hate kneeding dough. But I love
>>>>>> the end result
>>>>>
>>>>> then try one of the no-knead recipes or do stretch and fold method
>>>>
>>>> Yes, no-knead sounds really good, thanks.
>>>>
>>>
>>>I have made this no-knead sourdough bread with success:
>>>http://breadtopia.com/sourdough-no-knead-bread/
>>
>>Damn, ok, I'm going to do it. I'll first have to tell my wife we're
>>getting a new pet.
>
>Here's a popular non-sourdough no-knead bread.
>
>November 8, 2006
>Recipe: No-Knead Bread
>Adapted from Jim Lahey, Sullivan Street Bakery
>Time: About 1½ hours plus 14 to 20 hours' rising
>
>3 cups all-purpose or bread flour, more for dusting
>¼ teaspoon instant yeast
>1¼ teaspoons salt
>Cornmeal or wheat bran as needed.
>
>1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups
>water, and stir until blended; dough will be shaggy and sticky. Cover
>bowl with plastic wrap. Let dough rest at least 12 hours, preferably
>about 18, at warm room temperature, about 70 degrees.
>2. Dough is ready when its surface is dotted with bubbles. Lightly
>flour a work surface and place dough on it; sprinkle it with a little
>more flour and fold it over on itself once or twice. Cover loosely
>with plastic wrap and let rest about 15 minutes.
>3. Using just enough flour to keep dough from sticking to work surface
>or to your fingers, gently and quickly shape dough into a ball.
>Generously coat a cotton towel (not terry cloth) with flour, wheat
>bran or cornmeal; put dough seam side down on towel and dust with more
>flour, bran or cornmeal. Cover with another cotton towel and let rise
>for about 2 hours. When it is ready, dough will be more than double in
>size and will not readily spring back when poked with a finger.
>4. At least a half-hour before dough is ready, heat oven to 450
>degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
>Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
>remove pot from oven. Slide your hand under towel and turn dough over
>into pot, seam side up; it may look like a mess, but that is O.K.
>Shake pan once or twice if dough is unevenly distributed; it will
>straighten out as it bakes. Cover with lid and bake 30 minutes, then
>remove lid and bake another 15 to 30 minutes, until loaf is
>beautifully browned. Cool on a rack.
>Yield: One 1½-pound loaf.
>
>http://s1171.photobucket.com/user/ge...1bsx7.jpg.html

Thanks, I might try that while the starter's developing.

On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
> wrote:

>On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B. >
>wrote:
>
>>On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
> wrote:
>>
>
>>>Are you going to refresh each day or just wait until there is activity
>>>before you refresh?
>>
>>I'm thinking that if I see even the tiniest bit of bubble I will feed
>>and then feed every day. I tend to reconstitute with a heavy batter
>>so the little guys don't run out of food overnight.
>
>Makes perfect sense.
>
>All this talk encouraged me to start some pizza dough. I put up a
>preferment this morning,will add to it tomorrow AM, and make the dough
>tomorrow night. After refrigeration, I'll use it Sunday evening.
>
>That is a short build for me these days.

I got the neglected starter out from the back of the fridge the day
before yesterday. It's been there for about 18 months or maybe more.
I spooned off the gray layer, stirred up the rest and put a spoonful
in a clean jam jar, added some warm water and a couple of spoonfuls of
AP flour. I did that a couple of times that day. There were no real
bubbles, just something.
Yesterday I poured almost all out of the jar, added warm water and
enough flour to make a thick paste, put the jar in the oven with the
lights on and placed a wooden spoon in the bottom of the door crease
to keep the door ajar so it wouldn't get too hot in there. Today the
pint jar is hopping and almost full to the top with foam. I guess it
was just waiting for some love ;-))
Janet US

On 2018-10-30 8:43 AM, U.S. Janet B. wrote:
> On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
> > wrote:
>
>> On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
>>> > wrote:
>>>
>>
>>>> Are you going to refresh each day or just wait until there is activity
>>>> before you refresh?
>>>
>>> I'm thinking that if I see even the tiniest bit of bubble I will feed
>>> and then feed every day. I tend to reconstitute with a heavy batter
>>> so the little guys don't run out of food overnight.
>>
>> Makes perfect sense.
>>
>> All this talk encouraged me to start some pizza dough. I put up a
>> preferment this morning,will add to it tomorrow AM, and make the dough
>> tomorrow night. After refrigeration, I'll use it Sunday evening.
>>
>> That is a short build for me these days.
>
> I got the neglected starter out from the back of the fridge the day
> before yesterday. It's been there for about 18 months or maybe more.
> I spooned off the gray layer, stirred up the rest and put a spoonful
> in a clean jam jar, added some warm water and a couple of spoonfuls of
> AP flour. I did that a couple of times that day. There were no real
> bubbles, just something.
> Yesterday I poured almost all out of the jar, added warm water and
> enough flour to make a thick paste, put the jar in the oven with the
> lights on and placed a wooden spoon in the bottom of the door crease
> to keep the door ajar so it wouldn't get too hot in there. Today the
> pint jar is hopping and almost full to the top with foam. I guess it
> was just waiting for some love ;-))
> Janet US
>
That's what has happened to me twice! It's a great relief when it takes
off like that. I have a re-purposed broom cupboard inside the walls of
which are hot air ducts going to the 2nd storey. I've kitted it out with
steel mesh shelves and that's where I put the dough to ferment or the
levain to revive.
Graham

On 2018-10-30 12:00 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 10:26:58a, graham told us...
>
>> On 2018-10-30 8:43 AM, U.S. Janet B. wrote:
>>> On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
>>> > wrote:
>>>
>>>> On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B.
>>>> > wrote:
>>>>
>>>>> On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
>>>>> > wrote:
>>>>>
>>>>
>>>>>> Are you going to refresh each day or just wait until there is
>>>>>> activity before you refresh?
>>>>>
>>>>> I'm thinking that if I see even the tiniest bit of bubble I
>>>>> will feed and then feed every day. I tend to reconstitute with
>>>>> a heavy batter so the little guys don't run out of food
>>>>> overnight.
>>>>
>>>> Makes perfect sense.
>>>>
>>>> All this talk encouraged me to start some pizza dough. I put up
>>>> a preferment this morning,will add to it tomorrow AM, and make
>>>> the dough tomorrow night. After refrigeration, I'll use it
>>>> Sunday evening.
>>>>
>>>> That is a short build for me these days.
>>>
>>> I got the neglected starter out from the back of the fridge the
>>> day before yesterday. It's been there for about 18 months or
>>> maybe more. I spooned off the gray layer, stirred up the rest and
>>> put a spoonful in a clean jam jar, added some warm water and a
>>> couple of spoonfuls of AP flour. I did that a couple of times
>>> that day. There were no real bubbles, just something.
>>> Yesterday I poured almost all out of the jar, added warm water
>>> and enough flour to make a thick paste, put the jar in the oven
>>> with the lights on and placed a wooden spoon in the bottom of the
>>> door crease to keep the door ajar so it wouldn't get too hot in
>>> there. Today the pint jar is hopping and almost full to the top
>>> with foam. I guess it was just waiting for some love ;-))
>>> Janet US
>>>
>> That's what has happened to me twice! It's a great relief when it
>> takes off like that. I have a re-purposed broom cupboard inside
>> the walls of which are hot air ducts going to the 2nd storey. I've
>> kitted it out with steel mesh shelves and that's where I put the
>> dough to ferment or the levain to revive.
>> Graham
>>
>
> It's sounds as though you made an ideal environment! In my
> grandmothr's kitchen (the house was built prior to the Civil War)
> there was a proofing cupboard. Although there were modern appliances
> that were subsequently installed, the kitchen still had a working
> fireplace and a brick oven built into the wall. Many decades later
> someone installed a gas burner in the bottom of the oven so that it
> could be used without firing up the fireplace. My grandmother always
> said it was best for baking bread.
>
I would love a brick oven in the backyard to bake bread the
old-fashioned way.

On Tue, 30 Oct 2018 12:10:51 -0600, graham > wrote:

>On 2018-10-30 12:00 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 10:26:58a, graham told us...
>>
>>> On 2018-10-30 8:43 AM, U.S. Janet B. wrote:
>>>> On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
>>>> > wrote:
>>>>
>>>>> On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B.
>>>>> > wrote:
>>>>>
>>>>>> On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
>>>>>> > wrote:
>>>>>>
>>>>>
>>>>>>> Are you going to refresh each day or just wait until there is
>>>>>>> activity before you refresh?
>>>>>>
>>>>>> I'm thinking that if I see even the tiniest bit of bubble I
>>>>>> will feed and then feed every day. I tend to reconstitute with
>>>>>> a heavy batter so the little guys don't run out of food
>>>>>> overnight.
>>>>>
>>>>> Makes perfect sense.
>>>>>
>>>>> All this talk encouraged me to start some pizza dough. I put up
>>>>> a preferment this morning,will add to it tomorrow AM, and make
>>>>> the dough tomorrow night. After refrigeration, I'll use it
>>>>> Sunday evening.
>>>>>
>>>>> That is a short build for me these days.
>>>>
>>>> I got the neglected starter out from the back of the fridge the
>>>> day before yesterday. It's been there for about 18 months or
>>>> maybe more. I spooned off the gray layer, stirred up the rest and
>>>> put a spoonful in a clean jam jar, added some warm water and a
>>>> couple of spoonfuls of AP flour. I did that a couple of times
>>>> that day. There were no real bubbles, just something.
>>>> Yesterday I poured almost all out of the jar, added warm water
>>>> and enough flour to make a thick paste, put the jar in the oven
>>>> with the lights on and placed a wooden spoon in the bottom of the
>>>> door crease to keep the door ajar so it wouldn't get too hot in
>>>> there. Today the pint jar is hopping and almost full to the top
>>>> with foam. I guess it was just waiting for some love ;-))
>>>> Janet US
>>>>
>>> That's what has happened to me twice! It's a great relief when it
>>> takes off like that. I have a re-purposed broom cupboard inside
>>> the walls of which are hot air ducts going to the 2nd storey. I've
>>> kitted it out with steel mesh shelves and that's where I put the
>>> dough to ferment or the levain to revive.
>>> Graham
>>>
>>
>> It's sounds as though you made an ideal environment! In my
>> grandmothr's kitchen (the house was built prior to the Civil War)
>> there was a proofing cupboard. Although there were modern appliances
>> that were subsequently installed, the kitchen still had a working
>> fireplace and a brick oven built into the wall. Many decades later
>> someone installed a gas burner in the bottom of the oven so that it
>> could be used without firing up the fireplace. My grandmother always
>> said it was best for baking bread.
>>
>I would love a brick oven in the backyard to bake bread the
>old-fashioned way.

You know why the village had one brick oven, don't you? It took so
long and so much fuel to get the thing heated that it was more
economical for the entire village to use the one oven for baking and
meal prep.
If you had an oven we would all have to come to your house to roast
meat, bake and make pizza. Somebody bring the beer!
Janet

On 2018-10-30 12:16 PM, U.S. Janet B. wrote:
> On Tue, 30 Oct 2018 12:10:51 -0600, graham > wrote:
>
>> On 2018-10-30 12:00 PM, Wayne Boatwright wrote:
>>> On Tue 30 Oct 2018 10:26:58a, graham told us...
>>>
>>>> On 2018-10-30 8:43 AM, U.S. Janet B. wrote:
>>>>> On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
>>>>> > wrote:
>>>>>
>>>>>> On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B.
>>>>>> > wrote:
>>>>>>
>>>>>>> On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
>>>>>>> > wrote:
>>>>>>>
>>>>>>
>>>>>>>> Are you going to refresh each day or just wait until there is
>>>>>>>> activity before you refresh?
>>>>>>>
>>>>>>> I'm thinking that if I see even the tiniest bit of bubble I
>>>>>>> will feed and then feed every day. I tend to reconstitute with
>>>>>>> a heavy batter so the little guys don't run out of food
>>>>>>> overnight.
>>>>>>
>>>>>> Makes perfect sense.
>>>>>>
>>>>>> All this talk encouraged me to start some pizza dough. I put up
>>>>>> a preferment this morning,will add to it tomorrow AM, and make
>>>>>> the dough tomorrow night. After refrigeration, I'll use it
>>>>>> Sunday evening.
>>>>>>
>>>>>> That is a short build for me these days.
>>>>>
>>>>> I got the neglected starter out from the back of the fridge the
>>>>> day before yesterday. It's been there for about 18 months or
>>>>> maybe more. I spooned off the gray layer, stirred up the rest and
>>>>> put a spoonful in a clean jam jar, added some warm water and a
>>>>> couple of spoonfuls of AP flour. I did that a couple of times
>>>>> that day. There were no real bubbles, just something.
>>>>> Yesterday I poured almost all out of the jar, added warm water
>>>>> and enough flour to make a thick paste, put the jar in the oven
>>>>> with the lights on and placed a wooden spoon in the bottom of the
>>>>> door crease to keep the door ajar so it wouldn't get too hot in
>>>>> there. Today the pint jar is hopping and almost full to the top
>>>>> with foam. I guess it was just waiting for some love ;-))
>>>>> Janet US
>>>>>
>>>> That's what has happened to me twice! It's a great relief when it
>>>> takes off like that. I have a re-purposed broom cupboard inside
>>>> the walls of which are hot air ducts going to the 2nd storey. I've
>>>> kitted it out with steel mesh shelves and that's where I put the
>>>> dough to ferment or the levain to revive.
>>>> Graham
>>>>
>>>
>>> It's sounds as though you made an ideal environment! In my
>>> grandmothr's kitchen (the house was built prior to the Civil War)
>>> there was a proofing cupboard. Although there were modern appliances
>>> that were subsequently installed, the kitchen still had a working
>>> fireplace and a brick oven built into the wall. Many decades later
>>> someone installed a gas burner in the bottom of the oven so that it
>>> could be used without firing up the fireplace. My grandmother always
>>> said it was best for baking bread.
>>>
>> I would love a brick oven in the backyard to bake bread the
>> old-fashioned way.
>
> You know why the village had one brick oven, don't you? It took so
> long and so much fuel to get the thing heated that it was more
> economical for the entire village to use the one oven for baking and
> meal prep.
> If you had an oven we would all have to come to your house to roast
> meat, bake and make pizza. Somebody bring the beer!
> Janet
>
Farm houses in East Anglia (and I suppose, all over England) usually had
those ovens that were fired up on Fridays or Saturdays for the weekly
bake. Bread first, and then a set order of things as the oven cooled
down. An old Inn near my sister's place was restored recently to become
a fancy restaurant and business meeting place. During the restoration
they discovered such an oven, but of course it is now a decorative feature.

On 2018-10-30 12:22 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 11:10:51a, graham told us...
>
>> On 2018-10-30 12:00 PM, Wayne Boatwright wrote:
>>> On Tue 30 Oct 2018 10:26:58a, graham told us...
>>>
>>>> On 2018-10-30 8:43 AM, U.S. Janet B. wrote:
>>>>> On Fri, 26 Oct 2018 21:15:24 -0400, Boron Elgar
>>>>> > wrote:
>>>>>
>>>>>> On Fri, 26 Oct 2018 11:06:38 -0600, U.S. Janet B.
>>>>>> > wrote:
>>>>>>
>>>>>>> On Fri, 26 Oct 2018 09:52:39 -0400, Boron Elgar
>>>>>>> > wrote:
>>>>>>>
>>>>>>
>>>>>>>> Are you going to refresh each day or just wait until there
>>>>>>>> is activity before you refresh?
>>>>>>>
>>>>>>> I'm thinking that if I see even the tiniest bit of bubble I
>>>>>>> will feed and then feed every day. I tend to reconstitute
>>>>>>> with a heavy batter so the little guys don't run out of food
>>>>>>> overnight.
>>>>>>
>>>>>> Makes perfect sense.
>>>>>>
>>>>>> All this talk encouraged me to start some pizza dough. I put
>>>>>> up a preferment this morning,will add to it tomorrow AM, and
>>>>>> make the dough tomorrow night. After refrigeration, I'll use
>>>>>> it Sunday evening.
>>>>>>
>>>>>> That is a short build for me these days.
>>>>>
>>>>> I got the neglected starter out from the back of the fridge the
>>>>> day before yesterday. It's been there for about 18 months or
>>>>> maybe more. I spooned off the gray layer, stirred up the rest
>>>>> and put a spoonful in a clean jam jar, added some warm water
>>>>> and a couple of spoonfuls of AP flour. I did that a couple of
>>>>> times that day. There were no real bubbles, just something.
>>>>> Yesterday I poured almost all out of the jar, added warm water
>>>>> and enough flour to make a thick paste, put the jar in the oven
>>>>> with the lights on and placed a wooden spoon in the bottom of
>>>>> the door crease to keep the door ajar so it wouldn't get too
>>>>> hot in there. Today the pint jar is hopping and almost full to
>>>>> the top with foam. I guess it was just waiting for some love
>>>>> ;-)) Janet US
>>>>>
>>>> That's what has happened to me twice! It's a great relief when
>>>> it takes off like that. I have a re-purposed broom cupboard
>>>> inside the walls of which are hot air ducts going to the 2nd
>>>> storey. I've kitted it out with steel mesh shelves and that's
>>>> where I put the dough to ferment or the levain to revive.
>>>> Graham
>>>>
>>>
>>> It's sounds as though you made an ideal environment! In my
>>> grandmothr's kitchen (the house was built prior to the Civil War)
>>> there was a proofing cupboard. Although there were modern
>>> appliances that were subsequently installed, the kitchen still
>>> had a working fireplace and a brick oven built into the wall.
>>> Many decades later someone installed a gas burner in the bottom
>>> of the oven so that it could be used without firing up the
>>> fireplace. My grandmother always said it was best for baking
>>> bread.
>>>
>> I would love a brick oven in the backyard to bake bread the
>> old-fashioned way.
>>
>
> Unless you're planning on moving, they're not that expensive to have
> built. We had friends in Ohio who had a brick pizza oven built in
> the yard. It was large enough to also bake loaves of bread, and
> could handle three 12" pizzas at a time.
>
> After they found they were using the pizza oven a lot, they went on
> to build a complete outdoor kitchen, howver, that was expensive.
> Everything was weather proof, including a gas range, refrigerator,
> sink with running water, and copious storage. The only thing they
> didn't include was a dishwasher. That's something I would have
> included. :-)
>
There's a lot of work involved so they must have had plenty of time on
their hands:-)

In article >, says...

> I would love a brick oven in the backyard to bake bread the
> old-fashioned way.
>
A friend of mine used to bake wonderful bread in her cast iron
woodstove. She would fire up the stove and when the wood reached the
stage of glowing-red-all-the-way-through-and-disintegrating, she raked
it all to one end of the stove, put the loaf in the other end and close
the door.

Janet UK