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Plum Sorbet

#sorbet #recipe

Plums Plum puree (a kind of concentrated jam) Invert sugar Lemon juice Amaretto (could be a plum liquor instead) Cinnamon

Blend the ingredients to a puree, stir in 10% invert sugar. Season to taste with the juice of one lemon, amaretto and cinnamon.

Freeze in the freezer or ice cream maker.

Top10GinList for August

A while (must have been) I started a list in @drafts@indieapps.space to remember which gins I had and which I liked, envisioning some sort of scoring.

In the end scoring didn’t happen. But, I remembered an article on a Japanese sorting system where the current goes on the top making the less current sink to the bottom.

When I have a gin (tonic) the gin goes to the top of the list (or gets added there)

Sünner 260 O’Lochlans (Aldi Süd) Malfy Gin Citadelle, French Gin Tanqueray Larios Gin Mandalay Blue (Aldi Süd) Hendrick’s Gin Plymouth Gin Gordon’s Dry Gin

#gin #GinOClock

Bread roll tales - the sequel

Previous:

2023-09-02

Last week I held about 25g of dough over. I fed it yesterday morning with 50g each of flour and water. In the evening it had started to bubble.

All 125g of it and some dry yeast went into the bread roll dough.

This time I’m going for bigger rolls, (4 * 150) / 1.67 = 360 g of flour, 67% hydration, 2% salt and 34% starter.

Yeah, I know, forgot about the 5% idea from last week.

4 oblong and 1 round bread roll on baking parchment on a holed baking sheet

5 bread rolls fresh from the oven, fairly blond

b/w picture, 5 rolls on the cooling rack, small bread knife to the right of the rack

our holed baking sheet

pizza/baking steel cooling in the oven

I need to work on my forming and cutting, otherwise quite stoked.

2023-08-27

My dough was getting softer and softer. I dropped hydration to 60%, still soft.

So I searched the internet, as you do. This time specifically German sourdough baking.

I had been holding back a bit of the dough from a bake and stored it in the fridge between bakes. As anticipated this turned into sourdough, with a really nice smell, turning my bread rolls even better tasting.

Than, after a few bakes, we entered soft dough territory.

My “research” suggested that keeping the old dough in the fridge, adding all of it to the new dough, and then fermenting the dough in the fridge over night led to too much lacto bacillus. This leads to enzymatic action that weakens/destroys the starch structure.

So, change of method:

  • still keep the old dough in the fridge
  • take 10g of the old dough and mix with 50g each of flour and water and keep on the counter until well bubbly
  • add 5% (of flour weight) refreshed starter to the bread roll recipe

Continue with normal method.

4 dough balls raising on baking parchment paper, bread rolls in waiting

4 bread rolls on the cooling rack

Much improved, need to up the size though