Got your starter made and in fridge.
Made me some rolls with the leftover mix.
I plan to send it on Monday, priority mail and you should get it Toesday or Wensday.
Just put it in a clean quart jar with a lid screwed tight ASAP.
We'll let it sit a couple of days before you make bread.
PM me your addy so I won't have to hunt it down.
Addy sent.
This will be a learning experience for me, I aint no baker, but I am a good learner.
I'll be callin ya when It gets here, cant wait to try my hand at bread makin.
I'm hopin to make some rolls for Tabys graduation party on Mothers Day.
She wants brisket, pulled pork, sausage balls, tater salad and some smoked beans.
Any other ideas with things to go with what is on the table would be great.
Thanks allot Sonny.
When is the Party?
Quote from: classicrockgriller on April 29, 2010, 11:48:00 AM
When is the Party?
Sonny,
Straight North on 35 till Des Moines then hook a left on 80
I should have brought him the starter so I could go by Kansas City.
You should get it by wensday at the latest.
Fridge it for a day or so.
I think it will work.
I will send it Monday morn.
Great, just did a search for some King Arthur flour in my area, not ta.
Looks like I'm gonna have ta order it.
I need the Unbleached Bread Flour in the blue bag, correct?
That is what I use. hmmmmm
Quote from: Tenpoint5 on April 29, 2010, 11:56:09 AM
Quote from: classicrockgriller on April 29, 2010, 11:48:00 AM
When is the Party?
Sonny,
Straight North on 35 till Des Moines then hook a left on 80
It shows that yer from the other side of the state, buddy. Gotta hit KC for both I-35 and I-29, the latter takes ya almost right by OU's neck of the woods. ;D
Yep.
I-29 North to Missouri Valley Iowa then hang a left, cross the river and your there.
Homemade or pkg Peach Cobbler and cream or Ice Cream.
Thanks.
And watch out for deer and waterfowl between the interstate and the river....especially early spring and late fall.
Quote from: Tiny Tim on April 29, 2010, 04:04:31 PM
And watch out for deer and waterfowl between the interstate and the river....especially early spring and late fall.
You aint kiddin there Tim, De Soto Bend is a major flight way for them geese.
Some times it looks like a tornado when they are coming in for a landing.
I'll bet it does. Been about 10 years since I visited the Refuge, but only about 7 since I drove by it. :)
I need a road trip once, and that would be a great place to start, but it'll have to wait until I get a job.
OU, this is the rolls that I made from the leftover starter mix..
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11990.jpg)
I warmed up some that left over pulled chuck roll
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11993.jpg)
Added some mac n cheese.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC11994.jpg)
That looks like some good eats there CRG.
Love a pulled sammie with penos and onions too.
That is quite a pile of mac n cheese, makin me hungry.
Cant wait to get my hands dirty makin some of those rolls.
Got your Starter all sealed up and it is very active which is good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC12002.jpg)
Gonna send this out tomorrow morn (Sat) and you will have it Monday.
SWEET
I got some King Arther headin my way.
Damn shippin was more than the flour.
You gotta what do what you gotta do.
That's the problem with shipping flour - product is cheap, shipping isn't. As an alternative you might try Pillsbury's Better for Bread. This was reformulated last year to be the same as their Harvest King commercial product made for Artisan bakers. I prefer KAF, but the Pillsbury is a close 2nd.
Sent this out this morning and they assured me it would get there Monday.
I will think about the best way to check the starter to make sure it didn't die on the road trip.
I also will type you up some instructions so you can copy them
and have them in your hand when you are doing this.
You might want to see if you can get the Pillsbury's Better for Bread flour as a 5 lb bag only does about
2 loads of bread.
I made a new batch of rolls and bread yesterday.
Will post you some pics in a while.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC12006.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC12004.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/Mother%20Load/SDC12005.jpg)
It made 15 LARGE rolls and a loaf of bread.
Your killin me with those pictures of that fresh bread.
Gonna check and see if I can find the Pillsbury flour when we get home.
Brought some of this Bread to an older couple in the next town.
The wife didn't wait till I left to eat two rolls.
She said, bring more.
Told her I'd bring her some starter. ;D
Curt, when you get home, take your starter and empty as much as you can in a bowl.
To the bowl add 1/2 cup sugar, 1 1/2 cup of the Bread flour.
Take 1 cup of warm (100*) water (preferably distilled or filtered) and put some in the pkg
the starter came in and stir it around and pour in the bowl, then add rest of the water to the bowl.
Stir up, Mix well.
Cover with a clean kitchen towel and let stand overnite.
Tuesday Morning:
Take a qt jar and put a cup of water in it and mark where the cup line comes to.
Empty out the water and put 1 cup of starter in the jar.
It's easier to use a Table spoon or serving spoon.
Put a tight lid on jar and put in fridge.
This time discard the rest of the stuff you mixed up .....
or you can take another jar, mark your cup line and make a second starter.
That might not be a bad idea and you can chose which ever starter
is the most active when you make bread.
We are going to let the starter rest in fridge a couple of days.
Again, you got my number, call if you need me.
Am going to Houston and will be back about 4:00 or so.
ITS HERE!
Called the wife a little wile ago and she said I got a package from this guy in Texas is on my desk, I asked her to put in the fridge.
She said why?
I said shut up and do it.
Just kiddin. ::)
I told her it was some starter to make fresh bread.
I think she wet her self.
Just kiddin ;D
She sounded excited for some fresh baked bread and wanted to know when we were goin to make it.
Its all for me.
Just kiddin :D
I said it will take a couple weeks to get things rollin.
Just kiddin ;D
She said I'm goin to hang up now cause I'm tired of your $hit.
Funny how she dont see things as I do. :P
Now to see if I can find the Pillsbury Bread Flour.
Gold Medal makes a brand called "Better Bread".
It is unbleached and unbromated.
So you want:
#1 KA Bread Flour if not then,
#2 Pillsbury's Better for Bread if not then,
#3 Gold Medal Better Bread if not then,
#4 KA all purpose flour
NO SELF RISING FLOUR!
NO SELF RISING FLOUR !
GOTCHA.
Guys,
If you are baking alot and want King Arthur Flour the cheapest way to buy is to find a bakery or food distributor that sells cash & carry to the public. Go here (http://www.kingarthurflour.com/professional/distributors.html) on the King Arthur website and check out your area. When I was baking more I used to buy that way. You have to buy a 50lb. bag , the last one I bought was about $16 so much cheaper than buying in the grocery store (couple years ago). The professional flours have different names but Sir Galahad = all purpose and Special = bread. If you vac pac in gallon bags & store in a cool place (freezer if room) it will last for awhile.
Deb
That's interesting, I didn't think you could vacuum pack flour. Thought it might suck it all up.
Quote from: deb415611 on May 03, 2010, 04:08:51 PM
Guys,
If you are baking alot and want King Arthur Flour the cheapest way to buy is to find a bakery or food distributor that sells cash & carry to the public. Go here (http://www.kingarthurflour.com/professional/distributors.html) on the King Arthur website and check out your area. When I was baking more I used to buy that way. You have to buy a 50lb. bag , the last one I bought was about $16 so much cheaper than buying in the grocery store (couple years ago). The professional flours have different names but Sir Galahad = all purpose and Special = bread. If you vac pac in gallon bags & store in a cool place (freezer if room) it will last for awhile.
Deb
Deb, I did see that and might have to swing for it.
I can make about two rounds of bread out of 5lb's of flour @$5 + a bag.
With this starter you have to make bread or renew the starter every two weeks.
I have been making it about once every 5 days. Plus my mom makes it also.
I saw a cpl places in Houston and will have to give them a call.
Thanks for the reminder.
Talked OU thru the initial renewing of the starter tonite.
We will see where we are in the morning.
Hope this works as I would love to send this to others.
It makes some awesome bread!
IT WORKED!!
Got up this mornin and the starter has doubled, put the lid on tight and put on the top shelf in the fridge.
Waitin for the next step.
The wife couldnt believe we talked so long just about bread. ::)
I didnt tell her the other stuff we talked about. 8)
Quote from: OU812 on May 04, 2010, 04:54:39 AM
IT WORKED!!
Got up this mornin and the starter has doubled, put the lid on tight and put on the top shelf in the fridge.
Waitin for the next step.
The wife couldnt believe we talked so long just about bread. ::)
I didnt tell her the other stuff we talked about. 8)
It's a bread makers secrect. 8)
Am glad it is doing it's thing.
Was kinda worried about it.
Call me tonite when you get home and look at it and we'll decide what to do.
ITS ALIVE ITS ALIVE ITS ALIVE
We fed the starter again last night.
Man O Man did it really take off this time.
I think I need a bigger bowl. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/PICT0003.jpg)
More than triplied this time.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/PICT0002.jpg)
Good thing the towel was on tight, could of had a mess this mornin.
Took 1 cup and put back in the masons jar, put in the fridge then fed the septic tank with the rest.
OU, you've got the touch!
You are good to go.
That looks great. Good job.
I'll be callin you Fri. when the fun begins.
Thanks for all the help Sonny.
Quote from: OU812 on May 05, 2010, 06:13:45 AM
I'll be callin you Fri. when the fun begins.
Thanks for all the help Sonny.
I will be available for the call.
Take a look at the bread making post and see if everything makes sense.
Am glad to help. ;D
OU, Today is the Day!
Holy Crap!!
What a weekend!!
I'm still................. well you know. 8)
Made the rolls Sun. morn and they were GREAT!!!!!!!!!!!!!!!!!!!!!!!
Not one left.
I told the story of how and were the starter came about and the story went around the party all night.
I aint no backer and my folks were amazed these turned out as well as they did. ::)
I told them I could not have done this with the help of a good friend.
Thanks for every thing Sonny, you taught me well.
Forgot the camera, I'll try to bring it tomarrow.
Man I need some rest.
Well, I am pissed!
You just used me like a dish rag, been worried all weekend.
Got what you wanted from me ...... and ........ NOT EVEN A PHONE CALL!
;D ;D ;D ;D
Curt, I am very Happy things went well for the Party.
And am super Happy the rolls turned out good.
I know all the food you cooked, everybody was full!
Congrats to Taby again.
Glad to hear everything worked out well for you and Miss Taby. Hangovers have a way off making you forget things in the morning.
Quote from: classicrockgriller on May 10, 2010, 09:31:24 AM
Well, I am pissed!
You just used me like a dish rag, been worried all weekend.
Got what you wanted from me ...... and ........ NOT EVEN A PHONE CALL!
I figured you got tired of me callin ya. ::)
Got to bed at 3:00 AM Sun morn, slept in till 6:30 got up and was balls to the wall till the graduation.
You can call anytime. Always an adventure when we talk! ;D
Quote from: classicrockgriller on May 10, 2010, 10:54:03 AM
You can call anytime. Always an adventure when we talk! ;D
Kinda like Fri. night? ::)
Sun. night I to sit down befroe I fell down, man. 8)