Coffee shop/bakery name

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JohnDB

JohnDB

Well-known member
#41
Jan 16, 2021
6,235
2,530
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#41
Lynx said:
Grilled sourdough muffins? That rose and then fell?

I could make some killer corned beef sandwiches with something like that. REAL corned beef, not that junk from a can.
Click to expand...
And home cured corned beef?
Yeah, my wife finally got some last year after I found a whole brisket on sale. I was bored that first winter....and I have Prague powder on hand as well as all the spices including juniper berries.

She immediately declared that she wasn't going to have it any other way anymore. The taste was much much better.

The horseradish sauce is a must for that kind of thing too.

So now I'm debating with myself as to my schedule....I'm out all day tomorrow for an early morning procedure. Do I try to make more muffins? Do I continue both starters by retraining the one back into line?
Or do I split the good starter and do another test to see if I can now feed it white flour?
I will obviously keep a control....

Lots of choices.
 
Lynx

Lynx

Folksy yet erudite
#42
Aug 13, 2014
27,418
9,406
113
#42
JohnDB said:
So now I'm debating with myself as to my schedule....I'm out all day tomorrow for an early morning procedure. Do I try to make more muffins? Do I continue both starters by retraining the one back into line?
Or do I split the good starter and do another test to see if I can now feed it white flour?
I will obviously keep a control....

Lots of choices.
Click to expand...
Why is it either/or? Are you short of bowls? I mean... That's all you really need to have it all in this case, a lot of bowls.
 
JohnDB

JohnDB

Well-known member
#43
Jan 16, 2021
6,235
2,530
113
#43
Lynx said:
Why is it either/or? Are you short of bowls? I mean... That's all you really need to have it all in this case, a lot of bowls.
Click to expand...
I'm growing the starter in my house....and it isn't really where I want to be doing all of this. Not to mention the flour and pineapple juice I have to throw at it all.
And starter turns into a rock when it dries...pain to clean up. It's very deceptive like that.

I'm considering buying some mature starter....see if I can seed my starter with another. Lots of ideas.....
 
Lynx

Lynx

Folksy yet erudite
#44
Aug 13, 2014
27,418
9,406
113
#44
JohnDB said:
I'm growing the starter in my house....and it isn't really where I want to be doing all of this. Not to mention the flour and pineapple juice I have to throw at it all.
And starter turns into a rock when it dries...pain to clean up. It's very deceptive like that.

I'm considering buying some mature starter....see if I can seed my starter with another. Lots of ideas.....
Click to expand...
All the flour and pineapple juice you have to...

How big are these batches you are tinkering with? You can train half a cup of starter. You don't need a gallon.

If you know a good baker, you can get him to send you some starter. I found out if you mix in flour until it's about as thick as noodle dough, it will easily survive even USPS standard shipping.
 
JohnDB

JohnDB

Well-known member
#45
Jan 16, 2021
6,235
2,530
113
#45
Lynx said:
All the flour and pineapple juice you have to...

How big are these batches you are tinkering with? You can train half a cup of starter. You don't need a gallon.

If you know a good baker, you can get him to send you some starter. I found out if you mix in flour until it's about as thick as noodle dough, it will easily survive even USPS standard shipping.
Click to expand...
Taking a break for a minute....

I'm doing 1qt size batches.

But I'm going to need 5 gallons.
So I can make 50lbs a day.
 
Lynx

Lynx

Folksy yet erudite
#46
Aug 13, 2014
27,418
9,406
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#46
So how is your starter starting? Is it idling, accelerating or just coasting?

Also how do you plan to knead that much dough? I can only speak from my experience, but my sourdough always turned out much too thick for a conventional mixer. Even with a dough hook, the KitchenAid started bogging down and smelling burnt. Working that much dough by hand, every morning, could wear a brother out.
 
Dino246

Dino246

Senior Member
#47
Jun 30, 2015
25,491
13,797
113
#47
I'm late to the party... been busy lately, but I heard someone mention coffee?
 
C

ChristianTonyB

Guest
#48
#48
Bake'n'Beans
 
JohnDB

JohnDB

Well-known member
#49
Jan 16, 2021
6,235
2,530
113
#49
Lynx said:
So how is your starter starting? Is it idling, accelerating or just coasting?

Also how do you plan to knead that much dough? I can only speak from my experience, but my sourdough always turned out much too thick for a conventional mixer. Even with a dough hook, the KitchenAid started bogging down and smelling burnt. Working that much dough by hand, every morning, could wear a brother out.
Click to expand...
I just woke up and finally got to taste it.

Yes, the starter is immature but it is progressing very nicely. (One of the two I pitched since it went off) I think I can work with it as it stands.

I'm thinking about buying some SF Warf dried starter that is very old. With that I can seed mine....and get a mature starter very quickly.

And as far as kneading dough....
I have several mixers. The smallest is a 20 quart. The big one is a 3 hp 40 qt....I wanted a 60 and a 120 but I got vetoed....I'll be proven right in the end but oh well....I'll make do until the time comes.
I think I need to plan on selling around 200 English muffins every weekend. Just as muffins with honey butter. Then the sausage (in house made) egg and cheese sandwich made on that muffin will be another hot item.

That's some work there.

I'll get almost $6 for 4 muffins...selling them by the bag. 4ea 4oz muffins is a 1lb bag of bread....and $6 is market rate for 1 lb of artisan bread.

The sandwiches will run around $6 ea as they stand...but mine are bigger and so much more delicious than anybody else has. ¼lb of sausage, plus egg, plus some gouda or meunster cheese....that's an excellent value.

All of it is very addictive stuff. One taste and it's an instant addiction.

There's something about these original foods that have been so mass produced for so long...yeah the mass produced is ok...and for some these things are all people know. But when you get the original that caused someone to bother with the mass production....you understand why we eat these things.

A package of chips ahoy cookies is so far removed from scratch toll house that you don't consider them the same thing anymore. Both are edible...both have their place. But if you have a choice between them....
 
JohnDB

JohnDB

Well-known member
#50
Jan 16, 2021
6,235
2,530
113
#50
Water hydration level is a thing. You can make a dough with a 80% hydration but good luck trying to handle it...about a 70% is as much as I try.
Water/milk etc ÷ Flour weight x 100=%

The more water the softer and stickier the dough. But also the higher hydration the more soft and moist the bread is. (Stays fresher longer too)
 
notmyown

notmyown

Senior Member
#52
May 26, 2016
4,927
1,272
113
#52
Magenta said:
Yes please :D

Gouda, please :)

I'm sold already:giggle:
Click to expand...
couldn't drop in without saying hi to my sweet purple sister. ♥

i actually typed "me" rather than my in the above sentence, looked at it and thought,
what am i, a pirate?? :rolleyes:

pray for me, M. i need it. lol
 
Beckie

Beckie

Well-known member
#53
Feb 15, 2022
2,516
939
113
#53
JohnDB said:
I just woke up and finally got to taste it.

Yes, the starter is immature but it is progressing very nicely. (One of the two I pitched since it went off) I think I can work with it as it stands.

I'm thinking about buying some SF Warf dried starter that is very old. With that I can seed mine....and get a mature starter very quickly.

And as far as kneading dough....
I have several mixers. The smallest is a 20 quart. The big one is a 3 hp 40 qt....I wanted a 60 and a 120 but I got vetoed....I'll be proven right in the end but oh well....I'll make do until the time comes.
I think I need to plan on selling around 200 English muffins every weekend. Just as muffins with honey butter. Then the sausage (in house made) egg and cheese sandwich made on that muffin will be another hot item.

That's some work there.

I'll get almost $6 for 4 muffins...selling them by the bag. 4ea 4oz muffins is a 1lb bag of bread....and $6 is market rate for 1 lb of artisan bread.

The sandwiches will run around $6 ea as they stand...but mine are bigger and so much more delicious than anybody else has. ¼lb of sausage, plus egg, plus some gouda or meunster cheese....that's an excellent value.

All of it is very addictive stuff. One taste and it's an instant addiction.

There's something about these original foods that have been so mass produced for so long...yeah the mass produced is ok...and for some these things are all people know. But when you get the original that caused someone to bother with the mass production....you understand why we eat these things.

A package of chips ahoy cookies is so far removed from scratch toll house that you don't consider them the same thing anymore. Both are edible...both have their place. But if you have a choice between them....
Click to expand...
My Address is
Beckie
1234 sounds great
Hungry , out west
 
Magenta

Magenta

Senior Member
#54
Jul 3, 2015
60,333
29,580
113
#54
notmyown said:
couldn't drop in without saying hi to my sweet purple sister. ♥

i actually typed "me" rather than my in the above sentence, looked at it and thought,
what am i, a pirate?? :rolleyes:

pray for me, M. i need it. lol
Click to expand...
Hello lovely Lady, always a pleasure to see you :D

I hope you and yours are well :)
 
notmyown

notmyown

Senior Member
#55
May 26, 2016
4,927
1,272
113
#55
Magenta said:
Hello lovely Lady, always a pleasure to see you :D

I hope you and yours are well :)
Click to expand...
i hope so, too ! :unsure::p

i am keeping you in prayer, just in case. i thought i had read a while ago you had received an all clear?
still... i'm gonna keep praying, if that's okay. :giggle:
 
Lynx

Lynx

Folksy yet erudite
#56
Aug 13, 2014
27,418
9,406
113
#56
Beckie said:
My Address is
Beckie
1234 sounds great
Hungry , out west
Click to expand...
Change "Beckie" to "Lynx" and change "west" to "south" and add me to that mailing list.
 
Magenta

Magenta

Senior Member
#57
Jul 3, 2015
60,333
29,580
113
#57
notmyown said:
i hope so, too ! :unsure::p

i am keeping you in prayer, just in case. i thought i had read a while ago you had received an all clear?
still... i'm gonna keep praying, if that's okay. :giggle:
Click to expand...
Yes, an "all clear" and in my second of five years of follow-up. Also awaiting a third surgery :censored:

I do appreciate your prayers :)
 
JohnDB

JohnDB

Well-known member
#58
Jan 16, 2021
6,235
2,530
113
#58
First 11 hr day there cleaning and organizing.

I'm bushed....been a while.
 
JohnDB

JohnDB

Well-known member
#59
Jan 16, 2021
6,235
2,530
113
#59
Another good long day.

This morning I went by the grocery store to get a few so I could continue to play with the kitchen...

I found a whole brisket on a very good sale price while grabbing a pound of ground beef....so I got to try out our new meat grinder....that was 15lbs of meat for $20...which I turned into 70/30 ground beef.....

So I made some beef hand pies today.

Our neighbors in the restaurant next to us got goose bumps when he tried it.

So....I also got another batch of English muffins going to try again. I adjusted the recipe. They might work....dunno till I see them in the morning. I just mixed up the flour and starter and set it to proofing overnight. I'll cut and portion them in the morning and set them up for the final proof. Then cook them off in the afternoon.
 
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