Boatboy24
No longer a newbie, but still clueless.
Save that goodness and cook potatoes or fries in that duck fat.
What's for Dinner?
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Save that goodness and cook potatoes or fries in that duck fat.
Boatboy24
No longer a newbie, but still clueless.
Maybe a warmer spot. I'd expect more as well. Although warmth shouldn't be too much of an issue this time of year - even in Canada. How long had it been?
That was 48+ hours. I made it Saturday morning. I took it out for some time, and I have some better signs. A little growth and some holes.
Maybe 5 days?
I'm in no rush!
Maybe 5 days?
I'm in no rush!
Dave, did you let it rise a bit before sequestering it to the fridge?
Stupid, Stupid, Stupid!
I got carried away and cut it before resting. I ended up leaving them on the counter for an hour+, but there wasn't much rising. I took it out for an hour or so each day and it has got some sourdough funk going on. I am going to let it sit on the counter then I think I will put it in the oven on proof and aim to eat around 730.
Worst case scenario... The next time around it's better.
Not stupid, everyone's environment is different. I know when I head to the cabin I allow some more rise time before I fridge it for a couple of days. Just cooler in general up there. I try to let it show some bubbles underneath at the base before I toss it into the fridge, then it seems to have some fermentation momentum of sorts and keeps slowly going in the fridge. If it hasn't really grown much in the fridge I might take it out 3 or so hours before I plan on forming the doughs to see if it perks up a bit.Stupid, Stupid, Stupid!
I got carried away and cut it before resting. I ended up leaving them on the counter for an hour+, but there wasn't much rising. I took it out for an hour or so each day and it has got some sourdough funk going on. I am going to let it sit on the counter then I think I will put it in the oven on proof and aim to eat around 730.
Worst case scenario... The next time around it's better.
Smell is key, the idea of fermenting over a few days in the fridge is for flavor development, which shows up in the aroma of the dough.
Edit: you can cut it into individual doughs early in the process or later. Some Neapolitan pizza makers actually form the doughs 20 minutes after making it, and allow it to ferment individually (normally at pizzeria temps for 8 to 10 hours, ie. really warm). They use less yeast so the dough doesn't over proof. I tend to cut mine up before I put in the fridge, so I don't think that is a problem.
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Snausage pasta! Big ring of spicy sausage, grilled and cut up. Made a simple sausage/green pepper/charred red pepper/onion/kale/diced tomato pasta sauce, served with some rigatoni and shaved parmesan. Very filling and yum!
Well this was an interesting cook. It took more heat for longer and I hardly got any browning on the bottom.
Better flavor? Yes... But I like my texture, so now I have to merge the two worlds.
It is interesting that a stronger dough resulted in a more appreciable pizza. Sometimes my toppings get lost in a ubiquitous and muddled pizza flavour, but with this it was definitively ham, pepperoni, mushroom, etc.
So, as per usual, my findings?
Further study is required! Well worth the effort though.
Better flavor? Yes... But I like my texture, so now I have to merge the two worlds.
It is interesting that a stronger dough resulted in a more appreciable pizza. Sometimes my toppings get lost in a ubiquitous and muddled pizza flavour, but with this it was definitively ham, pepperoni, mushroom, etc.
So, as per usual, my findings?
Further study is required! Well worth the effort though.
Satisfied!
Not a crumb left either.
A little pico de gallo and guac, nearly licked clean up.
Not a crumb left either.
A little pico de gallo and guac, nearly licked clean up.
Well played. I still think we need a we're not worthy emoji!
Tuna Tartare, Tuna Tataki, and some homemade spring rolls and dumplings (sadly not mine).
A barn friend brought us back some fresh caught snapper from FL. Tried a new recipe. Grilled snapper in coconut broth. Turned out pretty good.
Pressure cooked stew beef tonight with a Mediterranean seasoning I cobbled together. I was going to add dry red wine to the pressure cooker, but had a bottle of FWK Frutta Strawberry open ... it came out very nice. I'll do that again.
Tonight was "once in a lifetime". If you know, you know!
Everything you all have posted looks so darn delicious…! First try… half mushrooms and caramelized onions for the Mrs., half tomato basil for me. Now I “need“ a pizza oven.…
Watch your step, it's a slippery slope!
That's what we call "freezer diving" at our house. LOL
Found a leftover pound of frozen shrimp, and a half bag of pot stickers. Add some Jasmine white rice and cook the shrimp in EVOO, SPG and add in some Diablo Verde Sauce at the end and had dinner in about 20mins.
Gotcha! I was thinking it was a movie reference or something.
We call that 5 O'clock around here. No plan, a set amount of ingredients, and a limited amount of time.
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