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

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

On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:

>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
>
>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

at least your bread came out great! Too bad about the muffins. I
hate when a should be trusted recipe turns out uninspired.
Janet US

On 2018-10-25 2:16 PM, U.S. Janet B. wrote:
> On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:
>
>> 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
>>
>> 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
>
> at least your bread came out great! Too bad about the muffins. I
> hate when a should be trusted recipe turns out uninspired.
> Janet US
>
Yes, and it was damned expensive! 200g of melted Belgian chocolate and
100g of pistachios in the mix. The most annoying thing was the ganache.
I was a bit suspicious of the recipe so cut the cream content by 20%
when I should have halved it.
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

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

On 2018-10-25 8:01 PM, 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've also just started again after a long break:-) I bought a KA Artisan
a while back to replace the old Kenwood for cake making. I still use the
Bosch for bread as it can handle large amounts of dough without getting
even warm.
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" 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 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.

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 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 Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:

>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

Beautiful.

On 2018-10-25 2:26 PM, Brice wrote:
> On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:
>
>> 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
>
> Beautiful.
>
Thanks!

On 10/25/2018 3:26 PM, Brice wrote:
> On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:
>
>> 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
> Beautiful.

Â* Thems some damn pretty loaves !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2018-10-25 5:47 PM, Terry Coombs wrote:
> On 10/25/2018 3:26 PM, Brice wrote:
>> On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:
>>
>>> 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
>> Beautiful.
>
> Â* Thems some damn pretty loaves !
>
Thanks!

"graham" wrote in message news
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

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

==

I made a fruit loaf today. Usually I use just mixed dried fruits. Today
for a change I put some nuts in instead of some of the fruit.

Not nearly so good. The nuts took away the sweetness we are used to

I won't be doing that again.

On 2018-10-25 2:36 PM, Ophelia wrote:
>

> ==
>
> I made a fruit loaf today.Â* Usually I use just mixed dried fruits.
> Today for a change I put some nuts in instead of some of the fruit.
>
> Not nearly so good.Â* The nuts took away the sweetness we are used to
>
> I won't be doing that again.
>
>
Was that a yeast recipe? Adding a bit of honey might have helped.
Graham

"graham" wrote in message news
On 2018-10-25 2:36 PM, Ophelia wrote:
>

> ==
>
> I made a fruit loaf today. Usually I use just mixed dried fruits.
> Today for a change I put some nuts in instead of some of the fruit.
>
> Not nearly so good. The nuts took away the sweetness we are used to
>
> I won't be doing that again.
>
>
Was that a yeast recipe? Adding a bit of honey might have helped.
Graham

==

Yes it was a yeast recipe! Hmmm good idea. I might try thank.

Thanks

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

>
>
>"graham" wrote in message news >
>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
>
>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
>
>==
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.

Next time maybe add chopped pitted dates, they add a nutty flavor and
a lot of sweetness.

wrote in message ...

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

>
>
>"graham" wrote in message news >
>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
>
>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
>
>==
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.

Next time maybe add chopped pitted dates, they add a nutty flavor and
a lot of sweetness.

==

That's an idea. Thanks

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

snip
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.
>
I'm with you on the no nuts in the fruit loaf. It detracts from the
sweetness.

"U.S. Janet B." wrote in message
...

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

snip
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.
>
I'm with you on the no nuts in the fruit loaf. It detracts from the
sweetness.

==

Yes it did Never mind, we can eat it toasted with some jam

On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:

>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
>
>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

Looks great, I'll take the little loaf, just right for me

On 2018-10-25 3:31 PM, wrote:
> On Thu, 25 Oct 2018 14:13:02 -0600, graham > wrote:
>
>> 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
>>
>> 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
>
> Looks great, I'll take the little loaf, just right for me
>
I've eaten half of it already:-) I decided to make tinned loaves rather
than my usual boule type. Portion control is a bit easier:-)

On Thursday, October 25, 2018 at 3:13:06 PM UTC-5, graham wrote:
>
> 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
>
>
Oh, those do look beautiful!

On 2018-10-25 6:48 PM, wrote:
> On Thursday, October 25, 2018 at 3:13:06 PM UTC-5, graham wrote:
>>
>> 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
>>
>>
> Oh, those do look beautiful!
>
Thanks!

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.

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

On 2018-10-25 5:32 PM, 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 ~$7
>> worth in the ganache!! The cupcakes were a bit dry and it took much more
>> chocolate to get the ganache to a setting consistency.
>> The results were unimpressive. However, I'm sure my grandson and
>> granddaughter will soon polish them off.
>> I shan't make that recipe again.
>
> ganache is just another version of truffle IMO...
> alter the cream content to suit the application.
>
> as for price for good chocolate TJs has it for
> about 4-6$/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
>
In this case, the recipe called for milk chocolate, which I thought was
unusual. I bought Callebaut milk chocolate wafers.
I've had trouble with ganache recipes in the past and I reviewed many
recipes and it seems that for 36% heavy cream, one should use 2-2.5x
milk or white chocolate. The trouble with many recipes is that they
don't specify the chocolate content, nor the weight of the cream.

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...

"graham" > wrote in message
news
>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
>
> 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


Good looking bread.

Cheri

On 2018-10-25 8:02 PM, Cheri wrote:
> "graham" > wrote in message
> news
>> 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
>>
>> 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
>
>
> Good looking bread.
>
> Cheri
Thanks! It tastes OK too.

"graham" > wrote in message
news
> On 2018-10-25 8:02 PM, Cheri wrote:
>> "graham" > wrote in message
>> news
>>> 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
>>>
>>> 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
>>
>>
>> Good looking bread.
>>
>> Cheri
> Thanks! It tastes OK too.


I bet it does! It made me hungry to see them. I was picturing a nice slice
with good butter.

Cheri

"Cheri" wrote in message news
"graham" > wrote in message
news
>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
>
> 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


Good looking bread.

Cheri

==

Everything he makes looks good))

On Fri, 26 Oct 2018 08:48:20 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"graham" > wrote in message
>news
>>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
>>
>> 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
>
>
>Good looking bread.
>
>Cheri
>
>==
>
>Everything he makes looks good))

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.

"Brice" wrote in message ...

On Fri, 26 Oct 2018 08:48:20 +0100, "Ophelia" >
wrote:

>
>
>"Cheri" wrote in message news >
>"graham" > wrote in message
>news
>>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
>>
>> 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
>
>
>Good looking bread.
>
>Cheri
>
>==
>
>Everything he makes looks good))

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 )

On Fri, 26 Oct 2018 09:44:09 +0100, "Ophelia" >
wrote:

>
>
>"Brice" wrote in message ...
>
>On Fri, 26 Oct 2018 08:48:20 +0100, "Ophelia" >
>wrote:
>
>>
>>
>>"Cheri" wrote in message news >>
>>"graham" > wrote in message
>>news
>>>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
>>>
>>> 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
>>
>>
>>Good looking bread.
>>
>>Cheri
>>
>>==
>>
>>Everything he makes looks good))
>
>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 )

Yes, that's the problem

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.