Bored and baking

[Dave R]

Too much snow to smoke today, so decided to make some sour dough baguettes.

[Tex_77]

Looks pretty tasty, i need to bake more

[Andrew]

Looks yummy.

Great did you have the bigga (starter) ready?

[Dave R]

Yes, kind of. I made a sour dough starter using buttermilk. It takes about 5 days of feeding to get the pH to drop and nice acid alcohol development

[Andrew]

nice love the aroma of the starter and the baked bread so primal

[Dave R]

I agree, if you have never tried a buttermilk sour they have amazing flavor and aroma. It’s an old Italian method for ciabatta

[TexLaw]

This post is deleted!

[TexLaw]

I here you, man. I always bake bread, but it’s much more on an occasional basis than it is right now. In the last month, I’ve done rye bread, ciabatta, semolina bread, biscotti, farinata, pita, and I don’t know what all else.

[Andrew]

awesome well done !!!

[Dave R]

Andrew nice!

[Chef]

Hi Guys, How do you add a picture to a post? Thanks

[Dave R]

Chef hit reply, choose the ear marked photo icon.
Choose file or camera and up load the document.
I have problems with my cell, so sometimes I need to use the computer.

[Chef]

Dave R Thanks There are times that all this new technology is over my head, but baking is not. Experimenting with sourdoughs. Anyone that wants a starter, just let me know, I keep a stock of dry starters on hand. It takes five days to revive it for baking. This is what I made two days ago.

[skibumben]

Chef nice, but what’s with the hand in the background? Creepy.

[Jonathon]

skibumben That person is just irritated cause he isn’t able to eat the bread yet so they are drumming their fingers until the get to eat them!

[Chef]

Jonathon True. Daughter waiting for me to take the picture so she could grab a loaf. She had the butter and knife ready to go.

[Dave R]

Chef nice