Home |
Search |
Today's Posts |
|
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 | Display Modes |
|
|||
|
|||
Sticky batter
Sourdough starter. Very sticky. Has anyone ever tryed using it as a deep fry
batter? I have tried in the past to come up with something that sticks to jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela, battered and deep fried) but my attempts (never with sourdough) were always rewarded with the batter sliding off the peppers. I had pretty much given up, thinking about trying again. Just taking a shot here. hutchndi |
|
|||
|
|||
hutchndi wrote:
> Sourdough starter. Very sticky. Has anyone ever tryed using it as a > deep fry batter? Yes. For onion rings and chicken-fried steak. > I have tried in the past to come up with something that sticks to > jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela, > battered and deep fried) but my attempts (never with sourdough) were > always rewarded with the batter sliding off the peppers. I had > pretty much given up, Try dusting the peppers with corn- or potato starch before dipping in the batter. Possibly rice flour (mochiko), if that's handier. B/ |
|
|||
|
|||
hutchndi wrote:
> Sourdough starter. Very sticky. Has anyone ever tryed using it as a deep fry > batter? I have tried in the past to come up with something that sticks to > jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela, battered > and deep fried) but my attempts (never with sourdough) were always rewarded > with the batter sliding off the peppers. I had pretty much given up, > thinking about trying again. A proper _Sour_ Dough used as batter will probably leave your jalapenos behind in the dust and pull your mouth all the way up to behind where your ears are attached to your head. If you ever stuck your finger into SD starter and licked it off, you wouldn't want to try above recipe I guess... > Just taking a shot here. Yepp, a serious one ;-) PS: But then they make this refreshing drink out of SD in Russia. Maybe that's more like a path to follow? |
|
|||
|
|||
HaJo Schatz wrote:
> hutchndi wrote: > >> Sourdough starter. Very sticky. Has anyone ever tryed using it as a >> deep fry >> batter? I have tried in the past to come up with something that sticks to >> jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela, >> battered >> and deep fried) but my attempts (never with sourdough) were always >> rewarded >> with the batter sliding off the peppers. I had pretty much given up, >> thinking about trying again. > > A proper _Sour_ Dough used as batter will probably leave your jalapenos > behind in the dust and pull your mouth all the way up to behind where > your ears are attached to your head. If you ever stuck your finger into > SD starter and licked it off, you wouldn't want to try above recipe I > guess... > >> Just taking a shot here. > > Yepp, a serious one ;-) > > PS: But then they make this refreshing drink out of SD in Russia. Maybe > that's more like a path to follow? You don't mean Kvas, do you? Dave |
|
|||
|
|||
On Mon, 05 Sep 2005 00:32:30 +0800, HaJo Schatz
> wrote: >If you ever stuck your finger into >SD starter and licked it off, you wouldn't want to try above recipe I >guess... Howdy, It might not be that simple... Just yesterday I had a scheduling difficulty that left me with about 300g of very ripe 100% hydration white starter. It was very sour to the taste. But, rather than tossing it out, I decided on a quick experiment: I took 100g of it, and added 2g of salt and mixed it thoroughly. I heated a skillet and put in a dash of olive oil. I poured the starter in and baked it until brown on one side. Then I flipped it over and repeated the bake. It made an interesting, and rather tasty, bread, but the resulting bread was not nearly as sour as the starter from which it was made. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|||
|
|||
Try roasting the peppers to black skin and then peal the skin off. Then
dust with a real light dusting of flour. THEN try the batter. In article <AmqSe.21964$hp.21052@lakeread08>, hutchndi > wrote: > Sourdough starter. Very sticky. Has anyone ever tryed using it as a deep fry > batter? I have tried in the past to come up with something that sticks to > jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela, battered > and deep fried) but my attempts (never with sourdough) were always rewarded > with the batter sliding off the peppers. I had pretty much given up, > thinking about trying again. > > Just taking a shot here. > > hutchndi > > > |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Sticky Finger's | Barbecue | |||
Non sticky chocolate? | Chocolate | |||
Batter vs. Dough At what point does a batter become a dough or does a dough become a batter? | Baking | |||
Sticky Fingers | Barbecue | |||
Sticky Rice | Recipes (moderated) |