Today we have an amazing CURRANT CARDAMOM French Toast!
And for breads: Sesame Buckwheat, Ciabatta Roll, Lonesome Stone Organic Miche.
Our quiche is Bacon, Potato & Cheddar and our soups
are a) Potato Lemongrass and b) Creamy Chicken Artichoke.
News
Friday’s Specials
Sadie posted this article on February 17th, 2012SPECIAL! Pear and Pecan Chicken Salad Sandwich served with a side salad is our special today. Our bread specials are Seed and Grain, Caraway Rye, Lonesome Stone Organic Miche and Cracked Rye. Our soups today are a) Beef Mushroom Barley and b) Potato Lemongrass.
Thursday Specials
Sadie posted this article on February 16th, 2012Today we have a beautiful Sesame Buckwheat loaf (half 1lb/whole 2lb), ciabatta rolls, Lonesome Stone Organic Miche and our Cracked Rye. Our soups are Roasted Root Vegetable and a Beef Barley and Mushroom. Our quiche is Red Onion, Spinach and Cheddar. See you soon!
Today’s Special: Hungarian Goulash and more…
Sadie posted this article on February 15th, 2012Today’s special includes a Traditional Hungarian Goulash – made with Fountain Prairie Beef Brisket, Potato, Carrots, Celery, Onion, Garlic – served with slices of Rustic Baguette for $9.50.
We also have a beautiful Walnut Sourdough loaf available in both 1 and 2 lb portions. Our quiche today is Red onion, Spinach and Cheddar. Our soups for today are a) Creamy Beef, Mushroom & Barley and b) Roasted Root Vegetable.
We also have amazing Gateau Basque in Lemon, Lime and Chocolate along with our Raspberry Tartlette, and Bourbon Pecan Bar.
Starter Questions
Andrew posted this article on February 15th, 2012Here are a couple good questions:
Chip and Tim:
1. It took us a week to get a digital scale, so we’re just now on Day 5 with the starter. Your instructions say to use maybe 20 or 10 grams of starter per 100 grams of flour, down from 100 in the beginning and 50 recently. Really? Why so little? Or maybe we’re about to see that 10% to 20% is enough?
2. On Day 4, rather than discarding the starter that we’re not “carrying forward,” we threw it into the dough for another loaf that’s leavened with yeast. Is there any reason not to do this?
Andrew:
1) The reduction in the amount of starter you feed is based on my experience at home. These are guidelines. If you don’t see your starter tripling in volume or close to it within 10 days, increase the amount of starter for the feeding. This will improve the vitality of the yeast colony. The reduction is ultimately a way for you to manipulate the fermentation and get your starter on a 24 hr feeding schedule.
2) You can certainly use the excess starter to put in other breads. It basically becomes a flavoring ingredient. Just keep in mind that it will eventually start to change the makeup of the dough you are making. Also, the taste is really young at 4 days, and you will get much better flavors as the culture ages and matures.
2) You can certainly use the excess starter to put in other breads. It basically becomes a flavoring ingredient. Just keep in mind that it will eventually start to change the makeup of the dough you are making. Also, the taste is really young at 4 days, and you will get much better flavors as the culture ages and matures.
I touched on this in previous answers, but with your starters, you are looking for a consistent ripening or “rising and falling.” Once your starter is behaving in a predictable manner, you can begin manipulating its feeding cycle, ie faster or slower ripening, through temperature of your water and environment and/or the amount of starter you are feeding. Once you have a level of “predictability,” you are ready to make some bread.