Podcast Episode 126: How To Make Crunchy Pickles
Fermented Pickles are delicious, fun, and easy to make. These probiotic pickles bring many benefits to your body with the help of extra good microbes. Take a listen to learn a few things that pickles are especially good at.
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Herman German Friendship Cake - MYVIRGINKITCHEN
Wanna be part of a cooking recipe chain involving some sourdough called Herman?
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Random info from wikipedia:
Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish Cinnamon Bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by omitting cinnamon.
A common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle.
It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired. #barrylewis
Bread baking, groceries, UNCONVENTIONAL seed sprouting technique!
Vlog from waaaayyy back. I should have posted this before we went to Italy in February. Didn't get around to it. Oops!
How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)
This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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GET THE SOURDOUGH CALCULATOR:
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Avoid sticky dough:
CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
#sourdoughbaking
Martha Stewart's Panettone | Martha Bakes Recipes
Panettone is an Italian yeasted holiday bread with a distinct cylindrical shape found in a range of sizes. This bread features pure almond and orange extract, candied orange peel, golden raisins, and sliced almonds.
#Bread #Panettone #Holiday #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:25 Proofing the Yeast
01:20 Making the Dough
04:02 Use a Brown Paper Lunch Bag
04:34 Divide the Dough
05:13 Brush with Egg & Sprinkle with Peral Sugar
06:09 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Panettone | Martha Bakes Recipes
Rye sourdough tin loaf
Rye flour is nutritious, healthy and flavourful!
This is a 100% rye bread, super easy and simple to make,
the result is delicious!
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450g rye flour (100%) I used a european brand,
Stöber Mühle Rye Flour 2500
293g water (65%) *up the hydration if desirable
90g starter (20%) I use a white flour + rye levain
9g salt (2%)
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Mix everything together
*always wet ingredients first, to avoid dry lumps
Prepare bread tin by rubbing oil/butter all over the inside of the tin,
flour it evenly. Put dough in the prepared tin, smooth the top with wet hands.
(I used a 225 x 100 x 100 square tin)
Proof it at room temperature for 4-6 hours (depends on the weather)
Move to fridge for long cold ferment for 12-18 hours
*to enhance flavour, if you don't like it sour then room temperature proof
it's done proofing (doubled) *
The next morning, pre-heat the oven to 220C, bake it for 30 minutes then
take it out of the tin and continue baking for 15 more minutes.
Wrap it in damp tea towel to avoid hard crust forming,
wait till it's completely cool then cut it
*wait 24 hours for best flavor*
I like to spread some cream cheese on it, slice some tomatoes and basil,
drizzle it with some extra-virgin olive oil, simple and delicious..yum!
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