What are you been cooking today

[judydawn]

Ha ha Maddy, that is exactly what I looked like when I successfully posted my first picture - I didn't think anyone could see me

You are going great guns with the quince paste.

[judydawn]

Well done, JD - the bread looks beautiful!!  I was trying to make sour dough today but it's not working 
I was given some starter from a friend, and kept it in the fridge for a few days, then left it out overnight to get it to room temp, and made the sponge this morning... left it to sit all day, and it's done nothing!  Sigh.  Must have done something wrong.  I fed the starter, and it's all foamy tonight, so maybe I'll try again with it tomorrow.

Have you read Chookies instructions on her blog Jo?  I just followed that, I am not experienced enough to give any advice but I'm sure Chookie will when she reads this posting. It is a very slow process and the cold weather down here doesn't help. I did my final rising by placing the bread tin in my bed with the electric blanket on for 4 hours and it didn't seem to rise for 3 of those 4 hours. Of course, it is a lot warmer where you are so you shouldn't need to do that. Good luck with your next attempt.

[achookwoman]

Jo,  this might help.  Feed it when you take it out of the fridge,  this will help kick start it.   Then leave in a warm spot. It likes a temp. of 20 - 25 .  I usually add warm water when I feed it.   Could take 7/8 hours or if it is very active just 3/4 hours.  If it's a bit un active,  you could feed it for a couple of days to get it moving. Leave on the bench with the lid off.  If you use it when it is not fully active,  it will work eventually,  but could take 24 hours or more.  As JD said,  you have to be very patient.  Once you understand how the culture works in your environment you will be off and running.  Keep at it and make bread crumbs out of the failures.  I have just re read your post,  if the starter is foaming and smalls like beer,  then it is active.  Next thing to consider is the recipe.  See how you go.  Both ILB and JD have both had success with my recipe,  see how it compares to your recipe   Keep trying.

[achookwoman]

Today I have been playing around with  a new recipe, Hummus and Coriander Goop.  I have posted it under Starters and put a photo on my Blog.  Very easy,  very tasty, and adaptable to varying tastes.

[cookie1]

Last night we had Baf's marvellous chicken. Today it is raining so I made scones for the mob. The other day I had some strangers come over and ask about TMX so I made them all a lemon custard. Another lady came over today and was asking questions. I'll have to tell them to drop my name if they nd up buuying one. Maybe I'll get a spotters fee.

[judydawn]

You certainly should get a spotter's fee Cookie - the amount of times you have demonstrated whilst you have been away is growing by the day.  Keep enjoying that break. 

[I Love Bimby!]

Wow Cookie  Yes you should be getting something 

Had DD home sick today and yesterday with a fever and feeling totally miserable, so i've been playing with sourdoughs  Since I've got the time 

Using a book I picked up about a year ago called Local Breads - Sourdough and Whole-Grain Recipes from Europes Best Artisan Bakeries by Daniel Leader, I've had a go at a whole spelt loaf and then using that recipe I've tried one with half Rye flour and half Unbleached White Bread Flour. The culture was taking off, but I'm starting to wonder if Raw Honey affects the sour dough development due to it still having the anti-bacterial properties  . Both had 50g of raw honey added as the recipe specificed (no mention of raw though) and they are now prooving in the bread pans but are very very slow. A rye sourdough culture that I'd tried to start a while ago stopped in it's tracks once I added raw honey to that too  Might have to leave them over night an hope that I can bake them before work in the morning 

Just bottled a batch of Chookies tomato sauce with a few little variations. I used frozen cherry and small roma tomatos from last season that were still in the freezer and varied the spices slightlly due to what I had on hand and for DD's taste buds.  It's delicious though!

Also made a batch of chicken ball things from EDC in prep for DD's birthday party on the weekend.

[judydawn]

Nice to see you've been able to spend some time in the kitchen ILB, may as well be doing something whilst nursing sick DD.  Hope she recovers quickly for that birthday party at the weekend. 

[achookwoman]

ILB, others have also had problems when adding raw honey to the sough dough,  think you are right about the anti- bacterial qualities.  Hope little DD is better by the weekend.  Rye is very slow as it has less gluten.   Glad you liked the tomato sauce.  A friend gave me some tomatoes and I had to fiddle with the recipe as they were not very sweet.  I added Maple Syrup.

[I Love Bimby!]

Thanks for that. I'm a bit really disappointed if that's the case with the honey. Especially when recipes suggest honey. Even on the TMX Blog Tenina writes about sourdough and suggests adding some honey to boost the fermentation along. That's when the rye sourdough died. 

Disappointing when I've spent so many hours on the damn things  Just gotta hope that they'll be ok to bake by morning....

Thanks I hope DD is better soon too. She's still running a temp, 3 nights in a row so far. 

[quirkycooking]

Thanks for all the tips, Chookie... Do I leave the culture uncovered on the counter all the time, or just when I'm trying to get it 'going'?  I've fed it a couple of days in a row now and it's looking much more foamy and beery smelling - I think I'll try again today.  I think when I did the first one, the culture wasn't ready as it had been in the fridge for a week, and needed feeding first. 

That's interesting what you said about honey - do you know if Rapadura affects it?  I read somewhere that you should use sugar or honey in regular bread, not Rapadura, as it can hinder the growth of the yeast - but I use it anyway and it still works.  But I might try the sourdough with raw sugar the first time just so I don't change too many variables at once.  (I'll use spelt and rye.) 

I changed too many things at once yesterday when making the profiteroles on the TMX recipe blog, and they didn't work, so I went back to an old recipe I had for gluten free ones, and they worked fine - yum! (I made a crochembouche for my dad's birthday cake - he loved it.)    Got a few left in the fridge that I think will dissappear quickly today!!    (I made the chocolate pastry cream in my quirky, dairy-free, naturally-sweetened way - delicious!!! And a Rapadura caramel for drizzling over the top  )

[judydawn]

Did you take a photo of the crochembouche Jo?

[quirkycooking]

Yep, just not a real great one because the sun had just about gone... I'll try and get it up today 

[achookwoman]

Jo, you are on the right track now, don't change too many things at once.   Get the bread to work and then start to fiddle...Leave the top off the jar while on the bench.  There is a very good bread making book,  written by a woman from Perth.  She makes sour dough and her recipes are good but a bit compl icated in the process.  Her book is called 'wild sourdough" by Yoke Maedewi.   She has quite a bit on spelt flour.  I use some of her recipes,  which i modify,  but make the method simpler. 

[cookie1]

Last night for dinner I 'created' a pasta, chicken and vegie dish and served it with leftovers of Baf's cream cheese sauce. It was rather tasty.
This morning I made some varoma bread with sultanas for morning coffee. (Don't have an oven). We had to have ordinary coffee as this place has run out of milk until the truck comes in. Shades of living in Broome in the 70's.
I'm becoming better at using the TMX while in the van and no oven. Also limited stores.