Sonny has been busy! I received a box from him the other day too. He was going to send me some starter and asked if there was anything from Texas that I needed........ I told him I couldn't get decent tortillas here and I bet they had them there. So ....... some starter, tortillas, some cool fruit butters and some mexican candies.......
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/photo-37-2.jpg)
I have opened the starter and hmmmm - it smells like starter :D Now to get it rehydrated and start using it.......
THANKS Sonny!!
unexpected treats are the best!
nice job sonny
Very nice snag there Deb!
That Sonny...! One big heart! ;D
Very Nice!!
Great score deb!
Cant wait to see what you come up with usin that starter.
You go Sonny, keep this up and the post office will be outta debt in no time. ;D
Nice haul Debbie...That Sonny is a pretty good guy!
Well I don't know about pretty but a good guy.....yeah that works. ;D
Now that is a nice thing...
Nice deb
That Sonny is a swell guy ;D
Nice! Being from Cali, it's hard to imagine not having a good source for tortillas. Too many choices from competing local sources here. Wish you luck with the starter. Don't know what your water is like over there. Here, I can only use bottled water with it. If you have sourdough starters in the fridge, don't make rolls to bake the next day and put in the same fridge. I really do not understand the science behind that, but the 2 times I did that....not good. If I cover with plastic and store in the garage fridge, all is well as it has never had any sour starters in it.
Don't stop by Sonny's house unless you have a lot of room left to put stuff. 8)
Awesome!
Well a Special Lady deserves a special gift.
Hope you enjoy it and I will have the re-hydration instructions up soon.
Kinda had a hard time with this last one.
Quote from: Smokin Soon on September 14, 2011, 06:13:11 PM
Nice! Being from Cali, it's hard to imagine not having a good source for tortillas. Too many choices from competing local sources here. Wish you luck with the starter. Don't know what your water is like over there. Here, I can only use bottled water with it. If you have sourdough starters in the fridge, don't make rolls to bake the next day and put in the same fridge. I really do not understand the science behind that, but the 2 times I did that....not good. If I cover with plastic and store in the garage fridge, all is well as it has never had any sour starters in it.
I always use bottled water for baking and my starter.
Thanks for the tip. If I proof in the fridge I proof in the basement fridge, the starter I have lives in the kitchen fridge so I should be all set.
Have you had any problems with keeping two diffrent starters in the same fridge?
Quote from: classicrockgriller on September 14, 2011, 06:28:20 PM
Well a Special Lady deserves a special gift.
Hope you enjoy it and I will the the re-hydration instructions up soon.
Kinda had a hard time with this last one.
It's in water already - I'm going to use the method I used for the starter I used. It's been going strong for 3 or 4 years
I'll document as I go. Hopefully I won't kill it
Quote from: deb415611 on September 14, 2011, 06:29:50 PM
Quote from: Smokin Soon on September 14, 2011, 06:13:11 PM
Nice! Being from Cali, it's hard to imagine not having a good source for tortillas. Too many choices from competing local sources here. Wish you luck with the starter. Don't know what your water is like over there. Here, I can only use bottled water with it. If you have sourdough starters in the fridge, don't make rolls to bake the next day and put in the same fridge. I really do not understand the science behind that, but the 2 times I did that....not good. If I cover with plastic and store in the garage fridge, all is well as it has never had any sour starters in it.
I always use bottled water for baking and my starter.
Thanks for the tip. If I proof in the fridge I proof in the basement fridge, the starter I have lives in the kitchen fridge so I should be all set.
Have you had any problems with keeping two diffrent starters in the same fridge?
I havent.
When I do up a starter I do them a week apart (sourdough one week sweetdough the next)and proof on top the fridge or in the oven.
Cant do in the man fridge cause it smells like a sausage house (I like that) and the fridge in the garage is full of fresh eggs.
No room in the fridge in the smokin shed,,,,,,,,,its full of adult beverages and stuff. ::)
U have FOUR fridges?
Looking forward to seeing what you do with that starter Deb. Baking rolls tonight from the starter Sonny brought to me at MWSO II.
Quote from: KyNola on September 14, 2011, 07:52:29 PM
Looking forward to seeing what you do with that starter Deb. Baking rolls tonight from the starter Sonny brought to me at MWSO II.
X2
Quote from: hal4uk on September 14, 2011, 07:33:51 PM
U have FOUR fridges?
Me?
Yes sir,,,and a bunch of freezers,,,,,,,,,,,,also got another fridge just sittin around unplugged. ::)
I have never had any problems with multiple starters in the same fridge. Sonny was telling me his mom would put a pan of rolls in the fridge after the first rise and bake in the AM. That's when I found the issue with the sourdough starters. I have 4 active starters and everyone is happy, and they all get along well. When I put sweetrolls in the same fridge, after the first rise, they seem to say "Hey, this is San Francisco, WE RULE! Wish I could send some SF sourdough starter to you, but it just does not work well elsewhere. Friggen microbes or something.
Hey Deb, the starter that went threw my place smelled like High explosive. ;D ;D Ok it didn't smell like it but it sure acted like it. BANGO
Quote from: Smokin Soon on September 14, 2011, 08:03:22 PM
I have never had any problems with multiple starters in the same fridge. Sonny was telling me his mom would put a pan of rolls in the fridge after the first rise and bake in the AM. That's when I found the issue with the sourdough starters. I have 4 active starters and everyone is happy, and they all get along well. When I put sweetrolls in the same fridge, after the first rise, they seem to say "Hey, this is San Francisco, WE RULE! Wish I could send some SF sourdough starter to you, but it just does not work well elsewhere. Friggen microbes or something.
I have read that. That is crazy. Like the yeast is floating thru the air.
Quote from: Smokin Soon on September 14, 2011, 08:03:22 PM
I have never had any problems with multiple starters in the same fridge. Sonny was telling me his mom would put a pan of rolls in the fridge after the first rise and bake in the AM. That's when I found the issue with the sourdough starters. I have 4 active starters and everyone is happy, and they all get along well. When I put sweetrolls in the same fridge, after the first rise, they seem to say "Hey, this is San Francisco, WE RULE! Wish I could send some SF sourdough starter to you, but it just does not work well elsewhere. Friggen microbes or something.
I would really like to give that famous "San Francisco" starter a shot. ;)
I know its in the water,,,,,,, but....................
QuoteI would really like to give that famous "San Francisco" starter a shot
Just PM yer addy if you want to try, but others outside the area have reverted to the one you have, the Oregon Trail one. The folks I know with the Oregon Trail starter that wanted more of a SF taste have gone to 24 hrs in the fridge, 8 hr second rise for the increased sour.
For an extra kick, throw in a pack of dried onion soup, a healthy sprinkle of garlic juice and a handfull of fresh parm. It's all fun stuff if you have the time. My friends overseas in the tropics have to add a couple of tbs of white vinegar to get the taste they like. Could be the climate, but those guys drink too much.
Quote from: Smokin Soon on September 14, 2011, 08:48:07 PM
QuoteI would really like to give that famous "San Francisco" starter a shot
Just PM yer addy if you want to try, but others outside the area have reverted to the one you have, the Oregon Trail one. The folks I know with the Oregon Trail starter that wanted more of a SF taste have gone to 24 hrs in the fridge, 8 hr second rise for the increased sour.
For an extra kick, throw in a pack of dried onion soup, a healthy sprinkle of garlic juice and a handfull of fresh parm. It's all fun stuff if you have the time. My friends overseas in the tropics have to add a couple of tbs of white vinegar to get the taste they like. Could be the climate, but those guys drink too much.
I'm game, learn me more, please.
12 hours and we have bubbles 8) it's at the same level but it's looking happy so far
(http://i281.photobucket.com/albums/kk234/deb415611/food/sept%202011/starter.jpg)
nice score Deb, Sonny has been busy. :)
Knowing Deb she'll do something special with the starter. :)