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RE: Best route from US101 to I5
:) Yes on SR20.....And while driving through, stop by Granzella's Restaurant/Deli. It is on "Business" 20 on the way through Williams to I-5. Lot's of stuff..... And if going through later in the day consider late lunch/dinner at Louie Cairo's.....home of Louie Bread.....Don't ask, but if you LOVE garlic you will like it.....
By the way, I am William's High School Class of 1964
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ramyankee
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11/13/09 02:29pm |
Roads and Routes
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A Sourdough problem now??
:R And as I am now rolling my eyes at what I hope is not a repairable problem. I did read the feeding instructions, just not very well. Upon feeding my starter, the King Arthur Sourdough, I fed it with 1 cup flour/1 cup water. It should have been equal in weight, not in portion. Is my starter ruined or will I be able to repair it by feeding it next time with the 1 cup flour/1/2 cup water.....I hope it is not messed up.
Thanks, and next time I will read and actually read it SLOWLY.....
:S :M :h
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ramyankee
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11/13/09 12:43pm |
Camp Cooks and Connoisseurs
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THANKS for the Sourdough....
A VERY BIG Thank you.....I ended up dumping my other two recipes and started the King Arthur sourdough yesterday. Talk about a "workin'" starter.....Thanks again.:B;)
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ramyankee
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10/30/09 12:34pm |
Camp Cooks and Connoisseurs
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Sourdough starter question?
First, it has been AGES since I have been on the site.....Good to be back.
I have recently retired.....due to the economy, and started thinking, WHY buy bread, may as well use my breadmaker for the dough. And Patti, my BEST half loves my home-made bread.
I have two starters, one from the "Breadman's Healthy Bread Book" (2 cups warm water, 2 1/2 teaspoons active dry yeast, 1 tablespoon honey, 2 cups whole wheat flour).....It's consistency is fairly thin.
The other is from "bread-from sourdough to rye" by Linda Collister (3/4 cup all purpose flour,, I used whole wheat,, 1/2 cup tepid water) and the consistency is very paste-like.
How can I truly tell a "good" starter? The two have distinct qualities. How important is a "warm room"? I keep it/both in our kitchen.
And I make the dough in the breadmaker but bake it in the oven, 350* for 38-39 minutes.
Thanks for any ideas/suggestions.....
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ramyankee
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10/15/09 11:15am |
Camp Cooks and Connoisseurs
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