Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 556
Default Poor man's Bongard

These days I have a never-ending source of day-old bread
from the local supermarkets, so I am not doing much baking.
So I will probably not do what I propose here. But some
one or more could try it and comment on the results.

1st, since I worry about burning my fingers, and about
wasting gas (or electricity) trying to get a pot real hot, I would
seriously consider rising sourdough in a room-temperature
pot, for a full or nearly full rise, and then putting the pot in an
oven, starting cold.

That is not too original an idea, because it is pretty much what
the pot-lugging trailside sourdough bakers from early r.f.s. days
used to do, except for the substitution of an oven for a pit
filled with hot coals.

2nd, were I an ambitious entrepreneur, I would start designing
an electric baking pot. I guess I'd need some coiled nichrome
heater wire, some fiber-glass fabric and insulation, and
something fireproof for an outer cover, not to mention an iron
pot to start. For the top crust, maybe a way to blow in
superheated air sometime before the cycle completes.

If nobody picks up on that, and I don't get around to it, maybe
I will discuss it with George Foreman, so that the homeless
people in the tunnels will get a way to do sourdough. No
doubt the commercial model would have a Teflon surface,
with possibly a simulated basket-weave texture. George
knows how to do that kind of stuff. He is one smart guy.

--
Dicky

P.S. To the several people who are still requoting
whole articles over terse replies:

Please don't do it any more.

Figure out how to delete irrelevant material so that most
of the > >> >>> >>>> goes away.

(You can say "snip snip" if you feel guilty, or
"> [ ... ]" like I do sometimes.)

--
-d.


  #2 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 3,251
Default Poor man's Bongard

On Sun, 19 Nov 2006 15:54:23 GMT, "Dick Adams" >
wrote:

>Figure out how to delete irrelevant material .


Perfect.

Boron
  #3 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 556
Default Poor man's Bongard


"Boron Elgar" > wrote in message ...

> On Sun, 19 Nov 2006 15:54:23 GMT, "Dick Adams" >
> wrote:
>
> >Figure out how to delete irrelevant material .

>
> Perfect.


For you there's a better way. Killfile me.
(Recommended by Kenneth.)

--
-d.
  #4 (permalink)   Report Post  
Posted to rec.food.sourdough
WRK WRK is offline
external usenet poster
 
Posts: 140
Default Poor man's Bongard

On November 19, 2006, Dick Adams wrote in:

http://groups.google.com/group/rec.f...e80fc739217ba2

> That is not too original an idea, because it is pretty much what
> the pot-lugging trailside sourdough bakers from early r.f.s. days
> used to do, except for the substitution of an oven for a pit
> filled with hot coals.


Hey Dick:

Good ideas and suggestions, Dick. However, I sometimes ponder similar
baking ideas but taking it back a few thousand years. Going back would seem
to point toward baking in pottery/ clay. Disclaimer: I have never tried
this!

I have read anecdotal reports that one does not need to worry about heavy
metals, e.g., lead, in clay flower pots widely available in many home/
garden centers. The ambitious person(s) wanting to try this is advised to
fully investigate that "non-toxic/ lead-free" claim to a level of personal
comfort.

If indeed such containers pose no health threats, then perhaps dough could
be allowed to rise in a clay saucer covered by a pre-soaked pot. When
sufficiently risen, the outside of the covering pot could be remoistened by
spraying liberally with water and then placed into a cold oven. After a
reasonable period of baking at say 425F (220C) the top pot could be removed
(hot, hot, hot; watch those hands!) and the loaf allowed to finish baking.

My guess is the set-up would cost maybe $20 or less. That's about the price
I paid when I bough my Romertopf (marked "W Germany" on the bottom) years
ago <g>.

Best regards,

Ray

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Poor, poor, unfortunate Sheldon brooklyn1 General Cooking 10 05-02-2010 10:29 PM
Poor Man's Egg Benidict? Mr. Joseph Littleshoes Esq. General Cooking 1 04-01-2010 08:08 AM
Poor Man's Cake Tim Recipes 0 13-07-2005 10:58 PM
My poor daughter travis General Cooking 14 01-10-2003 09:59 PM


All times are GMT +1. The time now is 04:36 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"