crumblingbiscuit

Location: Ouddorp
Height: 23,2
Coordinates: 51,76 - 3,86

Friday

Location: Marburg
Height: 196
Coordinates: 50,82 - 8,77

#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.

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

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.

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.

Much improved, need to up the size though

#recipe #FavaBeanPurée

Since last year, or thereabouts, we have a bag of fave secce (dried broad beans) in the larder. While doing the week’s shopping I had the idea to purée them and mix them, cold, with herbs and a vinaigrette.

By dint of my not complete reading of the product description when ordering, the beans were not peeled before drying, which turns the leathery skin of the ripe bean kernel into carapace. Good for the shelve life, I guess.

So I watered about 700 g, I forgot to weigh them, beans over night.

Then peeling commenced, this was, mostly, easier than anticipated. Some of the drier beans were difficult, but the rest went easy.

The beans were then cooked in water, together with one quartered onion, 3 sprigs of rosemary and 2 fresh bay leaves.

After about an hour the beans were done. The water, the bay leaves and the rosemary stalks, were discarded and then I let them steam off, while I made a lemongraitte.

First the peel of two lemons was grated and then mixed with salt, Dijon mustard, the juice and the olive oil into a very sharply lemony vinaigrette.

Beans and vinaigrette were mixed and puréed.

Now I’m waiting for the purée to cool before mixing in a bunch each of flat-leaf parsley, dill and chives.

First impression - tasty, but VERY lemony (from the peel)

Now the herbs have been added and the purée has cooled it is still lemony, but it went from VERY lemony to lemony, GREAT.

Made Tagliatelle Quattro Formaggi for the first time. Easy and tasty. Tasty I knew of course, but somehow I hadn’t understood how easy a #recipe it is.

Cut the cheeses, roughly equal proportions, in pieces. In a saucepan add the cheeses, cream and a little milk, slowly heat until the cheese melts, keep stirring.

As the sauce got ready I boiled the ready made tagliatelle, mixed with the sauce, done.

Cheeses used: Parmesan, Swiss Bergkäse (could be Gruyère), sweet Gorgonzola, Camembert (because I forgot to buy the Taleggio).

I see some happy experimenting in the future

#CuccinaItaliana #QuattroFormaggi #Pasta

Leaving aside my forgetting for the second week in a row to put steam into the oven, the #BreadRolls keep getting better.

Hydration reduced to 65%, 28% old dough (sourdough), 2% salt, 1% dry yeast.

Fermented overnight in the fridge.

Oven heated to 250C + and held there for 30 minutes to heat through the pizza steel. Put rolls into the oven, directly above the steel, reduced temperature to 220C and baked for 30 minutes.

I reduced the weight per roll to 80g, will go to 100g next time, too much crust for too little crumb.

#baking #sourdough #recipe

Still the easiest way to get to sourdough. Make your preferred bread (or in this case bread roll dough) and hold some back.

Mine goes into the fridge in a jam jar. One week later your nose will confirm, sourdough.

I feed once and then incorporate into my dough. When I start shaping one undersized bread roll goes into the jam jar.

#sourdough

Idiots that we are we, visited a late Roman hill fortification near Zell (Mosel), the Alteburg

It was only 2 km, with half going uphill (duh, hill fort), but it also was 34C

The fort never commanded vistas, it’s off the Moselle overlooking a minor, narrow side valley. Today it is in the middle of a forrest, and if there were no signage you’d pass it by.

But it’s on the way, so to speak, to one of our favourite spots on the bank of the Moselle.