Post AWNunLWODIXDMaWDlg by Eiregoat@nicecrew.digital
(DIR) More posts by Eiregoat@nicecrew.digital
(DIR) Post #AWNnMR5OiVaJ7k7ALw by feralphilosophernc@nicecrew.digital
2023-06-05T13:41:28.196317Z
1 likes, 0 repeats
BTW, Chet showing the best way to make a goyslop recco: Include the Nutritional Facts.
(DIR) Post #AWNnWQkEqB3Ixez1Rw by Chet@nicecrew.digital
2023-06-05T13:43:16.586284Z
1 likes, 0 repeats
I really do try to avoid the trash, it's not difficult if you don't know what some of the ingredients are you likely don't need it. If you look up what you don't know and its just some random plant probably good to go.
(DIR) Post #AWNo2ITD8nXKZ4DKFM by feralphilosophernc@nicecrew.digital
2023-06-05T13:49:01.806402Z
1 likes, 0 repeats
Right? But terribly hard to do. The most shocking thing (though it really shouldn't have been) with I started paying more attention to the labels was how many carbs were in pretty normal stuff where you'd but expect it. That and they add sugar to FUCKING EVERYTHING! Not wonder the world is fat. I'll take beefy scarecrow over Violet on the way to the juicing room any day.
(DIR) Post #AWNoECoK0aviUFlbc0 by Chet@nicecrew.digital
2023-06-05T13:51:11.286260Z
0 likes, 0 repeats
Yup! Between sugar and corn syrup its bad. This is also one of the reasons I started making my own bread. The store bought shit is just terrible. It tastes bad... My bread? Water, salt, and flour. That's it....
(DIR) Post #AWNoJO5nUSdovPPauu by feralphilosophernc@nicecrew.digital
2023-06-05T13:52:07.466934Z
0 likes, 0 repeats
Ahem... You forgot yeast, nigger!đ
(DIR) Post #AWNoMbqSoZDERlmAme by Chet@nicecrew.digital
2023-06-05T13:52:42.396421Z
0 likes, 0 repeats
Nope.. that is part of the sourdough starter, its natural shit. I don't buy yeast.
(DIR) Post #AWNoV0KZf4GyhjrYuW by Impaler@nicecrew.digital
2023-06-05T13:54:13.120863Z
0 likes, 0 repeats
How often do you feed your starter? How often do you make bread? Do you keep the starter in the fridge?
(DIR) Post #AWNoWYFx0rcGDCRE24 by feralphilosophernc@nicecrew.digital
2023-06-05T13:54:30.210149Z
0 likes, 0 repeats
Reading the back of a mayo jar just once should be enough to confuse must folks to just make their own shit. It's 4 ingredients at home and a blender, man... Why do we save 5 minutes purchasing to lose 5 years and how much life quality at the end to avoid an extra 5-10 minutes to make something like real food, man?
(DIR) Post #AWNobL0dgyqAZiYgts by feralphilosophernc@nicecrew.digital
2023-06-05T13:55:22.070071Z
0 likes, 0 repeats
Fair enough. Starters are did simple to begin anyway. Keeping them alive is a bit more challenging.
(DIR) Post #AWNojVJFHSNcpx9h9U by Chet@nicecrew.digital
2023-06-05T13:56:50.686354Z
0 likes, 0 repeats
How often do you feed your starter? Every other day. When I am going to bake I make sure to feed in the AM and PM prior to mixing the dough the following AM.How often do you make bread? 1-2 times a week, depends on what we have going on.Do you keep the starter in the fridge?I have, but found it to be a PIA. You have to pull it out get it going a day in advance, and sometimes it doesn't quite come to life so it takes another day. I just found it easier to feed it smaller amounts to keep it going through a week.
(DIR) Post #AWNors6QQ5VPqU9Hiy by Impaler@nicecrew.digital
2023-06-05T13:58:21.360450Z
0 likes, 0 repeats
How much do you feed it?And how much do you use for a loaf?
(DIR) Post #AWNpISo0a7a5CtDMSO by Chet@nicecrew.digital
2023-06-05T14:03:09.514763Z
2 likes, 0 repeats
Be warned, I don't really measure anything anymore, I just eye ball it. How much do you feed it?Around 1/2 a cup of flour, mix with water till it looks like pancake batter. The amount of water can vary depending on how starved the start is. It can sometimes be very runny (starved) and so it requires less water.And how much do you use for a loaf?Bread is usually around 1/2-1 cup starter.I put maybe around 3 cups of water(again I eyeball it) stir the starter up in the water.Put around 3 cups of high protein flour in add some saltstir it up till its shaggy and let it set for 15 minutes Do 3 sets of stretch and folds in 15 minute intervals. Leave it alone for 4-8 hours depending on temperatures Shape it and place it in your shaping dish (I have use bannetons and also a metal bread loaf pan) place it in the fridge overnight. Bake in the AM @450 for around 40-45 minutes.
(DIR) Post #AWNpciQ0F8fjQ9dvPt by Impaler@nicecrew.digital
2023-06-05T14:06:49.246567Z
0 likes, 0 repeats
When the starter is starved, do you ever pour the hooch off?
(DIR) Post #AWNpivkBc0ZqUF2ypM by Chet@nicecrew.digital
2023-06-05T14:07:56.690531Z
1 likes, 0 repeats
Na, I usually just toss it. Though I hear it can make your bread very sour tasting if that's what you are going for! I might try and make a loaf with a starved starter and the hooch. Just to see what happens!
(DIR) Post #AWNu1XdfrFCl2r8BcG by Eiregoat@nicecrew.digital
2023-06-05T14:56:07.663488Z
2 likes, 0 repeats
I remember reading a description of how in the 18th century american ladies would all go to hang out at the brewery in the morning, since once he pitched his yeast they could collect barm to make bread with.Seems like a really fun community thing.
(DIR) Post #AWNuFHqvLc2y8fsnYW by Chet@nicecrew.digital
2023-06-05T14:58:36.825836Z
0 likes, 0 repeats
I thought it was the other way around. The women made bread, and the beer makers just used the yeast in the air? I did read about some Egyptian beer that had actual bread in it.Either way, bread and beer have been hand in hand for many many centuries.
(DIR) Post #AWNuSasXv6XqubzF7g by Eiregoat@nicecrew.digital
2023-06-05T15:01:00.962360Z
1 likes, 0 repeats
It depends on the alcohol. Some are inoculated with ambient yeast, some are started with the lees of the previous batch, some of them require the yeast to be prepared in a separate brewing step beforehand.In this case the brewer was using his own yeast and the women were collecting the foam off the fermentation vessel to make bread. Where bakers yeast was sourced from also varies throughout history but that method was popular back then.
(DIR) Post #AWNuZoadLCPVSn3GOu by Chet@nicecrew.digital
2023-06-05T15:02:19.422030Z
2 likes, 0 repeats
Hence the term BEER bread! I wonder how a brewery/bakery would go in this day and age?
(DIR) Post #AWNunLWODIXDMaWDlg by Eiregoat@nicecrew.digital
2023-06-05T15:04:45.847232Z
1 likes, 0 repeats
A community brewery/bakery would be a neat thing to have. I think the trick would be making sure there's enough of a market to justify it. Back then breweries did all kinds of staples like working men's hydration drinks and preservation. Whereas now it's pretty much only recreational drinks.
(DIR) Post #AWNv1GAauIscotxV6u by SKracket@nicecrew.digital
2023-06-05T15:07:17.027908Z
0 likes, 0 repeats
it would have a chance, but you would need both a baker and brewer. i dont think a single person could do both. and that would drive up costs.
(DIR) Post #AWNv9ScUVD2VkWux7Y by Chet@nicecrew.digital
2023-06-05T15:08:45.906040Z
0 likes, 0 repeats
Get the cheap labor of wohmans!
(DIR) Post #AWNvNdia2JCGDxWj9E by SKracket@nicecrew.digital
2023-06-05T15:11:19.726882Z
1 likes, 0 repeats
isnt that partly how we got into this mess? cheap female labor? and who's going to help run the register?
(DIR) Post #AWNw5zFbL81BkR7Pm4 by Eiregoat@nicecrew.digital
2023-06-05T15:19:20.442169Z
0 likes, 0 repeats
I don't think so. There have always been women's industries and women have always worked. We ran into problems when we let jews convince women they needed to be "liberated" by letting work distract them from having families.
(DIR) Post #AWNwa6tBVM1I7qztB2 by SKracket@nicecrew.digital
2023-06-05T15:24:47.172950Z
0 likes, 0 repeats
i know i was just making fun
(DIR) Post #AWO2PSNxqB6xKqhIy8 by Impaler@nicecrew.digital
2023-06-05T16:30:05.506533Z
0 likes, 0 repeats
Okay, so you do throw the hooch away. You donât stir it back into the starter.
(DIR) Post #AWO4mCeAipwr5kFiLo by Chet@nicecrew.digital
2023-06-05T16:56:36.778263Z
1 likes, 0 repeats
Correct, I just dump everything. Now most of my bread is not real sour tasting either, just a nice clean bread with a slight bite.
(DIR) Post #AWO5BaMXgX5bss6rOi by Impaler@nicecrew.digital
2023-06-05T17:01:11.923069Z
0 likes, 0 repeats
Yeah, when I had a starter going, the bread wasnât sour. I think commercial sour dough breads typically have acids added to make them sour.
(DIR) Post #AWO5H0F2tWjpavBcMS by Chet@nicecrew.digital
2023-06-05T17:02:10.626779Z
1 likes, 0 repeats
The Hooch will make them sour. Longer ferment times as well. That's my understanding anyway.
(DIR) Post #AWO5NONE5MZuAy3k5g by Impaler@nicecrew.digital
2023-06-05T17:03:20.065267Z
0 likes, 0 repeats
Also how much water you add when you feed. I canât remember which way it is, but dryer and wetter equate to more and less acid.