What's for Dinner? - Page 126

Morrigoon · 06-29-2011, 11:09 AM

Ooh snap!

alphabassettgrrl · 06-29-2011, 07:13 PM

Stuffed green peppers here. Very yummy but hard to figure out how to eat the silly things. Settled for cutting the pepper with a knife.

Not Afraid · 06-29-2011, 08:07 PM

Congregation Ale House.

Morrigoon · 06-29-2011, 10:09 PM

Italian sub from Togo's

Betty · 06-30-2011, 01:13 PM

Tonight will be homemade pizza with a sourdough crust. My sourdough starter has been lots of fun to experiment with but this is the first pizza crust so... But it's pizza so even if it's a bit wonky it's probably still good.

cirquelover · 06-30-2011, 09:47 PM

That sounds yummy! Gary wants me to get a starter going but I've never done it before. Is it difficult to keep alive and does it taste good?

lashbear · 07-04-2011, 03:57 AM

No and Yes.

Betty · 07-04-2011, 07:30 AM

It's easy to keep alive - just have to add more flour water mixture every few days. It's good - but not anywhere near as good as a san francisco sourdough is.

The pizza dough tasted great - but it did not firm up the way it should have and the crust was fairly floppy even though it was browned on the bottom.

The thing about sourdough is that everyone's is a different consistantsy. Some people like theirs more like oatmeal and some like theirs much more on the liquidy side - so it's hard to tell exactly how much regular flour to add until you're actually in the recipe. You have to do it by knowing what bread dough is supposed to look/feel like and adding more flour or liquid.

The pizza dough recipes just use the starter for flavor and not for levening power - or at least the one I tried. It also had yeast in it. Anyway, it'll probably take a few batches to figure it out - just like it did with the bread.

If you have a WinCo near you, they have a great bulk section with all sorts of flours you can play around with pretty inexpensively. I bought some semolina to add to the next batch which is supposed to make it more chewy. We'll see.

Try the sourdough starter using the pineapple juice method you can find online. I couldn't get one going the traditional way and I think using yeast is cheating.

Betty · 07-04-2011, 07:33 AM

Use a glass jar with a lid that can be left a little loose and make sure to put a little plate under it. You don't want it to ooze out on the shelf in your cupboard should it overflow.

Ghoulish Delight · 07-04-2011, 06:56 PM

Gazpacho, my mom's unbeatable recipe, and grilled chicken with a fresh basil/mint dressing. Summer eats at its best.

06-29-2011, 11:09 AM	#1251
Morrigoon I throw stones at houses Join Date: Jan 2005 Location: Location: Location Posts: 9,534	Ooh snap! __________________ http://bash.org/?top "It is useless for sheep to pass a resolution in favor of vegetarianism while wolves remain of a different opinion." -- William Randolph Inge
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06-29-2011, 07:13 PM	#1252
alphabassettgrrl Senior Member Join Date: Jan 2005 Posts: 4,978	Stuffed green peppers here. Very yummy but hard to figure out how to eat the silly things. Settled for cutting the pepper with a knife. __________________ Why cycling? Anything [sport] that had to do with a ball, I wasn't very good at. -Lance Armstrong
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06-29-2011, 08:07 PM	#1253
Not Afraid HI! Join Date: Jan 2005 Posts: 17,108	Congregation Ale House.
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06-29-2011, 10:09 PM	#1254
Morrigoon I throw stones at houses Join Date: Jan 2005 Location: Location: Location Posts: 9,534	Italian sub from Togo's __________________ http://bash.org/?top "It is useless for sheep to pass a resolution in favor of vegetarianism while wolves remain of a different opinion." -- William Randolph Inge
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06-30-2011, 01:13 PM	#1255
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Tonight will be homemade pizza with a sourdough crust. My sourdough starter has been lots of fun to experiment with but this is the first pizza crust so... But it's pizza so even if it's a bit wonky it's probably still good. __________________ Nee Stell Thue
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06-30-2011, 09:47 PM	#1256
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	That sounds yummy! Gary wants me to get a starter going but I've never done it before. Is it difficult to keep alive and does it taste good?
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07-04-2011, 03:57 AM	#1257
lashbear SwishBuckling Bear Join Date: Jan 2005 Location: In Isolation :) Posts: 6,597	No and Yes. __________________ *I Heart* my Husband - I can't think of anyone I'd rather be in isolation with.**
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07-04-2011, 07:30 AM	#1258
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	It's easy to keep alive - just have to add more flour water mixture every few days. It's good - but not anywhere near as good as a san francisco sourdough is. The pizza dough tasted great - but it did not firm up the way it should have and the crust was fairly floppy even though it was browned on the bottom. The thing about sourdough is that everyone's is a different consistantsy. Some people like theirs more like oatmeal and some like theirs much more on the liquidy side - so it's hard to tell exactly how much regular flour to add until you're actually in the recipe. You have to do it by knowing what bread dough is supposed to look/feel like and adding more flour or liquid. The pizza dough recipes just use the starter for flavor and not for levening power - or at least the one I tried. It also had yeast in it. Anyway, it'll probably take a few batches to figure it out - just like it did with the bread. If you have a WinCo near you, they have a great bulk section with all sorts of flours you can play around with pretty inexpensively. I bought some semolina to add to the next batch which is supposed to make it more chewy. We'll see. Try the sourdough starter using the pineapple juice method you can find online. I couldn't get one going the traditional way and I think using yeast is cheating. __________________ Nee Stell Thue
	Submit to Quotes

07-04-2011, 07:33 AM	#1259
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Use a glass jar with a lid that can be left a little loose and make sure to put a little plate under it. You don't want it to ooze out on the shelf in your cupboard should it overflow. __________________ Nee Stell Thue
	Submit to Quotes

07-04-2011, 06:56 PM	#1260
Ghoulish Delight I Floop the Pig Join Date: Jan 2005 Location: Alternative Swankstyle Posts: 19,348	Gazpacho, my mom's unbeatable recipe, and grilled chicken with a fresh basil/mint dressing. Summer eats at its best. __________________ 'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.' -TJ
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