"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sourdoughs
Click Here to Login
Thread Tools Display Modes
Old 10-11-2021, 08:06 PM   #21
Kathleen's Avatar
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 3,328
This reminds me of when I insisted my grandmother wrote down her recipe for me. Ingredients were:
- chunk of butter of walnut size.
- some thumb-pinches of salt.
- scant cup of flour
- hen's egg size chunk of chocolate. grate this up some.

She never understood why I could not make the dish....


A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 10-13-2021, 01:59 PM   #22
Senior Cook
Bitser's Avatar
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 306

The bread tastes good. The texture is rather loose and crumbly. I might have let it rise too long.

A recipe, for me, is a starting point. Living at 8000 ft./2400 meters, I find that the cooking time for almost anything, especially whole chickens, roasts, and similar dense things, is increased because the boiling point is much lower. Can't cook dry beans at all without a pressure cooker. Bread and baked goods in general seem particularly affected by altitude.

So I'm constantly tweaking recipes. Sometimes I make a written note, and othe times, I try to remember.

Bitser is offline   Reply With Quote

dough, sourdough

« Sourbread | - »
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 12:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.