Sourdough Bread

I shadowed this wonderful women at Blackberry Farm about a month ago, and she let me take home some of their 10 year old starter. I brought the starter up to Cincinnati and baked some delicious bread with it!!! I didn't have a baking stone or a proofer. So instead we put it in the bathroom and made a hot bath that made the room hot and steamy. Perfect large proofer. We made two loaves and they worked out great! It's quite easy to make too!

It's based on a baker's Percentage. I made two 1 kg loaves which is the gram measurement. um um good!

Ingredient Percent Gram
Flour 100 940g
warm Water 70 658g
Salt 2.54 24g
Yeast .1 2g
stiff 40 376g
total 212.64 2Kg

Feeding: 25% starter
50% water
100% flour
*I've found that for me equal parts of everything works better

to make liquid start : equal parts flour and water
- feed couple times between converting from liquid to stiff and visa versa
- feed about every 8-12 hour outside and 1/per week in fridge

I realized I forgot to say how to actually make the bread...
Mix together dry ingredients. Then add stiff and gradually add water. Sometimes you'll use less water so just work with it. It'll take practice. Start kneeding bread for about 10 minutes until everything is worked together and the dough is very elastic and cohesive. Place dough into a greased bowl and cover loosely. Place in an area that is preferably 80 degrees F. Let rise for about 2 hours. Take out dough onto a table that is lightly floured. With fingers punch down bread. Form into a tight ball (for shaping you should read some books or articles about it). sprinkle flour on top and Let rise again for about an hour loosely covered with syran wrap and flat on the table. Then punch down again and mold into whatever shape you want boule, baguette, loaf, etc. Let rise another 45 minutes covered in a humid place. About 20 mins in start to preheat oven and place a metal pan in broiler and baking stone in the oven. Cut slits on top of bread with seratted knife and place on baking stone in preheated oven. Also put three icecubes in the pan so that it'll moisten the oven and set the bread crust. After about 35 minutes check the bread. It should be golden and the bottom should sound hollow when you tap it. Let it cool, and enjoy.

Rollinia and Malay Apple

I was looking through my posts and realized I didn't blog about this craziness. It kind of feels like a turf ball, but the inside taste like a keylime pie. It's found in Belize, but you won't ever get this in the states because after a couple hours after you pick it, it wilts and isn't edible anymore. It's called a Rollinia... The little red thing in the back ground is a malay apple (not sure how to spell that). That is kind of sweet with a white center.

JaCeKa - Mediterraen Vegetable Couscous

Saddest thing... my dad and I decided to play chef about 2 months ago, and I wrote the recipe down, but now.... 2 months later, I lost the sheet and forget what was on it. It was DELICIOUS!!! Incredibly rich and just umm good. Here is a picture of it. I'll try to tell you what was in it, but it could be completely wrong, and I don't remember the amounts.

Diced eggplant
artichoke hearts
onions
canned tomatoes
kalmata olives
cumin
olive oil
lemon juice
cayenne pepper
allspice
Parmesan cheese on top (this was VERY VERY STRONG cheese. I found out later that I'm allergic to it. It makes my geographic tongue act up. Sad because this was some incredible cheese.)

on top of garlic and pine nut couscous.

Man it was so good. I'll see if I can duplicate it.