newbie questions
 

In a message dated 08/06/07 05:50:43, writes:


> It's a discussion group. That's a group where people discuss ideas.*
>
>
>

That is what I thought when I signed up to join the group. However, the
subject for discussion seems to have broadened from bread and sourdough bread to
personalities. Can we not keep the discussion to these subjects? I have
been making bread long enough (40+ years) to realize that that there is more
than one way to do it and each technique results in slight variations in flavor.
By tweaking the conditions one can change the flavor of the simple
ingredients viz.: wheat, water, salt, and yeast. Under certain conditions you get
beer, under others you get bread, to give two extremes.

If someone likes sandwich style, Wonder Bread, Merita, etc., so be it.
Don't judge him. We all have differing tastes, and our tastes change with
changing situations and with time. Wouldn't the world be monotonous, if we all had
the same tastes?



Resident Conservative Curmudgeon

Ford



**************************************
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newbie questions
 

> wrote in message news:mailman.10.1186413307.11371.rec.food.sourdoug ...

> If someone likes sandwich style, Wonder Bread, Merita, etc., so be it.
> Don't judge him.

> We all have differing tastes, and our tastes change with changing situations
> and with time.

That's one reason for lots of differing newsgroups.

Well, unfortunately, there are no newsgroups about Wonder Bread.
But there is an opportunity for someone to get busy and start a new
newsgroup. For Merita, too -- at least a Wiki entry.

> Wouldn't the world be monotonous, if we all had the same
> tastes?

Most of the so-called world has a taste for nonsense that a precious
few of the rest of us cannot abide.

> Resident Conservative Curmudgeon

Ha! Real curmudgeons are not permissive, among other things that
they are not. You are a fake!

--
Dicky
(genuine)

newbie questions
 

On Mon, 06 Aug 2007 16:04:36 GMT, "Dick Adams" >
wrote:

>
> wrote in message news:mailman.10.1186413307.11371.rec.food.sourdoug ...
>
>> If someone likes sandwich style, Wonder Bread, Merita, etc., so be it.
>> Don't judge him.
>
>> We all have differing tastes, and our tastes change with changing situations
>> and with time.
>
>That's one reason for lots of differing newsgroups.
>
>Well, unfortunately, there are no newsgroups about Wonder Bread.
>But there is an opportunity for someone to get busy and start a new
>newsgroup. For Merita, too -- at least a Wiki entry.
>
>> Wouldn't the world be monotonous, if we all had the same
>> tastes?
>
>Most of the so-called world has a taste for nonsense that a precious
>few of the rest of us cannot abide.
>
>> Resident Conservative Curmudgeon
>
>Ha! Real curmudgeons are not permissive, among other things that
>they are not. You are a fake!


My garden is producing more zuchinni than I can eat and give away.

My baking schedule was interrupted and I have extra starter available.

Can someone provide a good recipe for sourdough zuchinni bread?

I need it fast, please.

Thanks in advance.

newbie questions
 

On 7 Aug 2007, at 00:56, wrote:

>> Most of the so-called world has a taste for nonsense that a precious
>> few of the rest of us cannot abide.
>>
>>> Resident Conservative Curmudgeon
>>
>> Ha! Real curmudgeons are not permissive, among other things that
>> they are not. You are a fake!
>
>
> My garden is producing more zuchinni than I can eat and give away.
>
> My baking schedule was interrupted and I have extra starter available.
>
> Can someone provide a good recipe for sourdough zuchinni bread?
>
> I need it fast, please.
>
> Thanks in advance.


Ahh, you must be a mother. : -)

Jim

newbie questions
 

On Tue, 07 Aug 2007 00:56:04 GMT, wrote:

>Can someone provide a good recipe for sourdough zuchinni bread?

Howdy,

I cannot... but,

Though OT, consider trying this (It is from Julia Child
years ago.)

Shred the zucchini. Salt it lightly. Then, squeeze it hard
by hand (like making snowballs), or in a potato ricer.

A surprising amount of liquid will come out, and that can be
reserved for stock.

The solids are then sauteed with some butter, or oil, and
garlic.

It is a wonderful dish.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

newbie questions
 

"Kenneth" > wrote in message ...
> On Tue, 07 Aug 2007 00:56:04 GMT, asked:
> >Can someone provide a good recipe for sourdough zuchinni bread?

Kenneth suggested:

> Shred the zucchini. Salt it lightly. Then, squeeze it hard
> by hand (like making snowballs), or in a potato ricer.
>
> A surprising amount of liquid will come out, and that can be
> reserved for stock.

OK, but stop there.

Make sourdough pancakes in the usual way (with baking soda),
egg(s) optional. (One needs a well-past-peak starter for that,
and salt, of course, maybe water.)

But fold in the zucchini shreds before frying, and fry long at low
temperature to be sure the zuc shreds are cooked though.

Me, I'd also add some shredded cheese and lemon pepper, and
have it for lunch. Maybe some sour cream if I were feeling suicidal.

How do I know about such things? I don't. I just guess. Let
me know if it works out.

--
Dicky

P.S. Googling <zucchini bread> could get you started otherwise. But
mostly the items are for quick breads. Sourdoughing those could be a
good project for you. My present suggestion is for a much quicker
bread, allbeit sourdough. With more fat might pass as quiche.
Here is a recipie (here at r.f.s. we spell recipe that way*) for s.d. quiche
but I don't necessarily recomend it:
http://www.rejoiceinlife.com/recipes/quiche.php

_____________________________________
* because we are ignerant. (Also, loaves are loafs.) Noobies take notice!