that intrigued me and I tried to work out, at least for the UK when non-sour bread first started appearing. Not clear. Obviously around 1850-1860 Pasteur worked his magic (clever guy) but before then nations that used top fermentation to make Ale were using the barm to leaven bread so it's possible that good brewers were getting a fairly pure yeast strain with less lactobacillus earlier. One for more research.
Of course wife comes from a culture that fermented pancake batter but didn't bother with anything other than flatbreads. Helps the division of labour that she makes the chapatis and paratha and I load the breadmaker.
Well a quick trawl of the web suggests the Roman army made a form of hard tack biscuit as easier to carry with them. not much skill in mixing flour and water then slapping it on a hot tile till it's hard...
Also I did not know that the Greeks taught the Romans how to make decent bread.
Late 18th to early 19th century is generally accepted as when commercial yeast got its start in Europe. In historical books a starter will be called a levain or may just refer to saved dough. Dough bowls were also very important, as often dough was made once a week in large batches, and residual dough was left in the carved wooden bowls to further feed the new dough.
Commercial yeasted baking started with whats known as a Poolish to French bakers, a small bit of yeast added into a loose levain. Italians developed a Biga which is a drier, more dough like version. This is partly because bakers are strict about tradition and process, and partly because of lack of consistency in the new product.
If you‘re looking for a car
You don’t have to go too far
Go see Cal, go see Cal, go see Cal.
We’re on Federal Way, the only way
Open to midnight everyday.
Cal Worthington and his dog Spot.
Come on down. We’d love to see ya.
Bring the kids.
Yes Tony, I remember well.
You don’t have to go too far
Go see Cal, go see Cal, go see Cal.
We’re on Federal Way, the only way
Open to midnight everyday.
Cal Worthington and his dog Spot.
Come on down. We’d love to see ya.
Bring the kids.
Yes Tony, I remember well.
My thoughts on some of the info you're likely to encounter in Google searches.
If you have an analytical and methodical approach to cooking, you may like the YouTube channel and web site called The Sourdough Journey. Tom takes a very methodical, test every theory approach which is good for compartmentalizing each step into its own set of parameters and how they affect the next ones. His videos aren't short though, so be prepared to sit for a while and learn.
Clever Carrot website has some good info, however I am not a fan of their beginner loaf recipe. It makes bread, but too many people try it and get confused by the fact that it looks like it isn't proofed properly because it has a dense, tight crumb due to the nature of its ratios.
Baker Bettie is a baking instructor and offers base recipes, the why along with the how and when, as well as troubleshooting tips.
Pantry Mama I use as a source for ideas as sometimes the info isn't always complete enough for totally new bakers
Also, you may get caught up in thinking you need all this special equipment for sourdough, when in reality there is only a few things I really consider necessary and can save you money. However you got a little time until you get to that point.
Yes, ketchup is called tomato sauce here. But chips are not french fries, they're much bigger. I like vinegar on them too, but learned to love mayo on chips (and french fries, which are actually Belgian) in Brussels.
We still call them fries here, even if they're more potato wedge sized. Personally, I prefer mustard and black pepper rather than salt and ketchup on mine. Plain mayo not so much, but an aioli style sauce i will do.
Wedge style, we call home fries. It's the kind most home chefs make from scratch. The sauce choice doesn't really change.
Skin on I hope cal?
Mostly here wedges are made with baking potato varieties. There is a progression of fried spud based yummies so something for everyone, but for me the order is (least liked first)
Golden arches fries: can't even tell if they are cut from potato or extruded from potato starch. Often hollow inside and go mushy with vinegar (note like my cultured antipodean cousins chips must go with vinegar 😛 ). #3 daughter believes these are the best. But she also thinks chicken nuggets are food so her opinion doesn't count 🙂
Belgian french fries. Much better even if you still can't put vinegar on them.
Wedges. Best with gravy, never had a good one in a restaurant
Steak cut chips. The RSJ of the chip world. At least 4" long fat and crispy. really like a thin roast potato. Almost too much of a good thing.
Chip shop chips. Wrapped in paper doused in vinegar and maybe with a dollop of curry sauce on top or mushy peas if you like eating things where the green colour was made by DuPont. Best of all are north of the border if you can still find somewhere that fries them in lard. Six pints helps to get the full authentic experience. Rain/snow optional. nil points if chips are in a polystyrene container. Bonus points if you can see buckets of water with whole potatoes in waiting to be chipped. Getting a rare sight now sadly.
And we wonder why life expectancy is going down in UK...
Mostly here wedges are made with baking potato varieties. There is a progression of fried spud based yummies so something for everyone, but for me the order is (least liked first)
Golden arches fries: can't even tell if they are cut from potato or extruded from potato starch. Often hollow inside and go mushy with vinegar (note like my cultured antipodean cousins chips must go with vinegar 😛 ). #3 daughter believes these are the best. But she also thinks chicken nuggets are food so her opinion doesn't count 🙂
Belgian french fries. Much better even if you still can't put vinegar on them.
Wedges. Best with gravy, never had a good one in a restaurant
Steak cut chips. The RSJ of the chip world. At least 4" long fat and crispy. really like a thin roast potato. Almost too much of a good thing.
Chip shop chips. Wrapped in paper doused in vinegar and maybe with a dollop of curry sauce on top or mushy peas if you like eating things where the green colour was made by DuPont. Best of all are north of the border if you can still find somewhere that fries them in lard. Six pints helps to get the full authentic experience. Rain/snow optional. nil points if chips are in a polystyrene container. Bonus points if you can see buckets of water with whole potatoes in waiting to be chipped. Getting a rare sight now sadly.
And we wonder why life expectancy is going down in UK...
We decided to warm it for last night's dinner.
Not the first time by any means but first for the Mrs.
She asked why we haven't done that before.
Skin on, always. Here in North America we have the lovely Russet potato. Makes the best mashed, baked or fried potato you can find. High in starch, thin skinned and large, regular shaped, is hard to beat for those peasantly simple servings. Golds, red, purples need not apply, the soft, billowy interior of the Russet's mild flavor and stern consistency really shines through the snap of its skin baked to perfection with a modest sugar content.
If I could have only one vegetable for the rest of my life, it would be a potato. Cooked a thousand different ways, from just warm to fermented, distilled and drunk. The russet potato is really a great choice.
If you ever get bored in the kitchen, just look up potato recipes, there is always something you haven't tried before.
If I could have only one vegetable for the rest of my life, it would be a potato. Cooked a thousand different ways, from just warm to fermented, distilled and drunk. The russet potato is really a great choice.
If you ever get bored in the kitchen, just look up potato recipes, there is always something you haven't tried before.
Being the pack rat that I am, I kept some masts/stand members from a pair of diy planars I moved on from many years ago.
Today in the middle of making breakfast, I realized I has enough of rummaging through cupboards and shelves for pots and pans. It's not really food for this post, but I already like this better than a couple of shelves with spices and odds and sods on them.
Today in the middle of making breakfast, I realized I has enough of rummaging through cupboards and shelves for pots and pans. It's not really food for this post, but I already like this better than a couple of shelves with spices and odds and sods on them.
He may referring to the Burbank Russet. Very common and used in McDonald's fries in many locations.
Here, a 10 lbs. bag of Russets is $3. They are grown locally, in large quantities.
Only for the rich people. I bought 6 large Russets there for Christmas dinner a few years ago and they cost $20.
Here, a 10 lbs. bag of Russets is $3. They are grown locally, in large quantities.