Coffee shop/bakery name

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.

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.

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.....

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.

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.

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.

I'm late to the party... been busy lately, but I heard someone mention coffee?

Bake'n'Beans

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....

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)

Yes please

JohnDB said:

plus some gouda or meunster cheese...

Click to expand...

Gouda, please

JohnDB said:

One taste and it's an instant addiction.

Click to expand...

I'm sold already

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??

pray for me, M. i need it. lol

My Address is
Beckie
1234 sounds great
Hungry , out west

i hope so, too !

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.

Change "Beckie" to "Lynx" and change "west" to "south" and add me to that mailing list.

First 11 hr day there cleaning and organizing.

I'm bushed....been a while.

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.

70 -30 Hamburger with flavor