Kidding. I guess I haven’t had that problem before. I just put them on a baking rack in a rimmed baking sheet. Sometimes the drippings get quite browned and almost burned but it’s never that bad.
People/oncoming cars/kids are more likely to be in the road than in the spot I’m parking
I have better visibility when I’m facing forward than when I’m in reverse
Therefore I would rather reverse into the spot where people/cars/kids are least likely to be and drive forward into the place people/cars/kids are most likely to be. I personally almost always back in to be safer towards pedestrians and avoid getting hit by other cars.
I was in a bit of a rush so I didn’t end up making a marinade. This was more of a dry rub where after I sliced the chicken thigh on the cutting board I just poured the spice rack on it and mixed it up by hand. I want to say it was:
3 parts chili powder
2 parts cumin
1 part coriander
1 part garlic powder
Pinch cayenne pepper
Several generous pinches of salt
Ground black pepper
But then again I didn’t measure much. Just did everything by eye :)
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
About 24 hours in total but only about an hour or so of actively working on it. I feed the starter around 9am on day one, mix the dough at around 6pm, shape the loaves around 10pm, and bake them next morning.
I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.
Smoke alarm let’s me know it’s done :)
Kidding. I guess I haven’t had that problem before. I just put them on a baking rack in a rimmed baking sheet. Sometimes the drippings get quite browned and almost burned but it’s never that bad.
It was pretty awesome. Definitely going to be making this more often.
Oh cool! This is my second time making any kind of curry so I'm definitely still learning as well
There is chicken in the curry :) the cauliflower was just a side dish.
Therefore I would rather reverse into the spot where people/cars/kids are least likely to be and drive forward into the place people/cars/kids are most likely to be. I personally almost always back in to be safer towards pedestrians and avoid getting hit by other cars.
Haha I was a bit ambitious, and hungry
I was in a bit of a rush so I didn’t end up making a marinade. This was more of a dry rub where after I sliced the chicken thigh on the cutting board I just poured the spice rack on it and mixed it up by hand. I want to say it was:
3 parts chili powder 2 parts cumin 1 part coriander 1 part garlic powder Pinch cayenne pepper Several generous pinches of salt Ground black pepper
But then again I didn’t measure much. Just did everything by eye :)
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
Bonus content: The sparring log
About 24 hours in total but only about an hour or so of actively working on it. I feed the starter around 9am on day one, mix the dough at around 6pm, shape the loaves around 10pm, and bake them next morning.
Looks great! Any reason you didn’t bake it darker? I just started making sourdough regularly. Definitely worth the effort :)
Probably the 1/2 tsp of dried yeast I use to give it extra rise 😶🌫️
The cheap stuff 😂 great value all purpose unbleached flour
Ha you’re not wrong. I haven’t given fully naturally-leavened bread a go with my new starter just yet but it’s definitely on my to-do list :)
Yeah these ones rose pretty well! I use 1/2 tsp of commercial yeast for some extra lift in addition to the sourdough starter.
Bonus crumb shot
I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.
There ya go
Looks great! I use the pain de campagne recipe from Flower Water Salt Yeast since I can fit in my schedule the easiest