Life off the grid in the SW Texas desert. An experiment in sustainable living. NUMBERS AT THE END OF EACH BLOG POST: temp at 8PM,high temp,low temp,rainfall,wind conditions(CalmBreezyWindyGusty). YouTube Channel https://www.youtube.com/c/TheFieldLab
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Saturday, February 24, 2018
a surface for dough
Sanded and conditioned the old butcher block cart top I've had for 15 years. Almost ready to start prepping some dough. Video of the effort coming Monday. 72,80,40,0,B
I am well aware of all the no knead recipes out there and have tried a number of them. I have already watched every one of Steve's videos. The mixer will come in very handy if I pursue this further as I would like to try many different kinds of dough. I can also use it for no knead bread as it enables me to do bulk mixing since it does the work while I prep the next batch. The key to making any money baking is "efficiency". Machines are our friend.
My bread machine came in handy for me in the end after I quit kneading, and mixing. I still have the machine but do not eat much bread anymore. I try to eat more fresh fruits and veggies and also milk and protein and work on not eating too many sweets.
Try sourdough baking with local wild caught yeast. If there are any kind of wild fruits available (agarita berries, tunas), take some of the fruit and place it in a container with some organic flour and pure water, when it starts to bubble, feed it some more flour and water. When it gets real bubbly and rises, take out the fruit, add more flour and water. You have to build it up and mature it for a little while - pour off some of the starter, and add more flour and water. Find a sourdough recipe and give it a try.
I used grapes from the Apple Farm in FD, they made a very active starter, but any fruit will work.
Lotta twins on the shelves and countertop.
ReplyDeletea tidy baker rises… but can still be crusty.
ReplyDeleteDitch the mixer, go with no knead.
ReplyDeletehttps://youtu.be/hlYI_6h_3r8
Check out his other videos for more great bread making.
I am well aware of all the no knead recipes out there and have tried a number of them. I have already watched every one of Steve's videos. The mixer will come in very handy if I pursue this further as I would like to try many different kinds of dough. I can also use it for no knead bread as it enables me to do bulk mixing since it does the work while I prep the next batch. The key to making any money baking is "efficiency". Machines are our friend.
ReplyDeleteOh yeah baby, lookin' good. :-)
ReplyDeleteMy bread machine came in handy for me in the end after I quit kneading, and mixing. I still have the machine but do not eat much bread anymore. I try to eat more fresh fruits and veggies and also milk and protein and work on not eating too many sweets.
ReplyDeleteKitchen photo is work of art.
ReplyDeleteLooks really nice. Good luck with your btead😋
ReplyDeleteLove your display of fossils on the window sills. Reminds us that West Texas wasn’t always desert.🌵
ReplyDeleteCarol
Try sourdough baking with local wild caught yeast. If there are any kind of wild fruits available (agarita berries, tunas), take some of the fruit and place it in a container with some organic flour and pure water, when it starts to bubble, feed it some more flour and water. When it gets real bubbly and rises, take out the fruit, add more flour and water. You have to build it up and mature it for a little while - pour off some of the starter, and add more flour and water. Find a sourdough recipe and give it a try.
ReplyDeleteI used grapes from the Apple Farm in FD, they made a very active starter, but any fruit will work.
Juniper berries work great for wild yeast.
ReplyDelete