Archived posting to the Leica Users Group, 2014/02/12

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Subject: [Leica] The rabbit hoes we dive into.
From: imra at iol.ie (Douglas Barry)
Date: Wed, 12 Feb 2014 20:56:57 -0000
References: <7E2C77A2-B3CC-4D15-A5B0-DE0070D7364C@icloud.com><D6F4CDCCF98D4C078F6FD19744F0E400@Family> <539CB994-1C4E-4A80-9AE5-46573A13BB4B@icloud.com>

George, that's a great looking receipe. I'll have been meaning to try to 
make my own sourdoughs next. Anyway, I've put it into my list.

And thanks everybody for helping me understand peanut butter better. I will 
try to get some of the unadulterated stuff to take the devil from the paste 
:-)

Douglas
from storm lashed Bray
----- Original Message ----- 
From: "George Lottermoser" <george.imagist at icloud.com>
To: "Leica Users Group" <lug at leica-users.org>
Sent: Tuesday, February 11, 2014 8:21 PM
Subject: Re: [Leica] The rabbit hoes we dive into.


>
> On Feb 11, 2014, at 1:44 PM, Douglas Barry wrote:
>
>> Great stuff, receipe for the bread before I condemn the use of the 
>> devil's paste (peanut butter)??? To us europeans the DP is a baffling 
>> american conundrum. I've surveyed far and wide (two people) and all are 
>> against the paste.
>>
>> :-)
>>
>> Douglas
>>
>> ----- Original Message ----- From: "George Lottermoser" 
>> <george.imagist at icloud.com>
>> To: "Group Users Leica" <lug at leica-users.org>
>> Cc: "Leica Reflex" <leicareflex at freelists.org>
>> Sent: Tuesday, February 11, 2014 7:14 PM
>> Subject: [Leica] The rabbit hoes we dive into.
>>
>>
>>> c & c always welcome and appreciated
>>>
>>> <http://www.imagist.com/blog/?p=8543>
>
> the "daily breakfast bread" has long lost the 'recipe'
> and has become an every other day ritual.
>
> assuming you're maintaining a healthy whole wheat sourdough starter:
> half a cup goes in a bowl
> heat a cup of water to  little warmer than body
> drop 4 grams of yeast into the hot water and let it foam up a bit 5 - 10 
> minutes
> pour into the sourdough starter and mix it up
> add a cup of your choice of flour - bread, all purpose, whole wheat
> whatever you're in the mood for
> mix and let sit for however long you may want the sour to taste
> this "sponge" could be used in a couple hours or 8 or 10 or 18 or
> When you're ready to make bread
> add raisins, walnuts, cinnamon, (salt, cranberries, and/or ?)
> Add another cup of flour and mix til it pulls away from the bowl.
> Now you have to figure out how much more flour you're going to use
> (won't be more than another cup but could be much less)
> by how it feels when you're kneading the dough.
> I lean toward as much hydration as possible while still being able to work 
> with the dough
> Knead for a good ten minutes.
> Let rise for couple hours - 'til more or less doubled in volume
> fold over a few times then form loaf
> make some slits in the loaf
> and allow to rise again for 30 - 90 minutes (depending on temperature)
> make final slits
> preheat oven to between 400 and 450 F
> I use a baking stone and various covers that also preheat
> I may cover the bread with a hot cast iron dutch oven, enamel roasting 
> pan, glass oven bowl
> all of which seem to provide slightly different colors and finishes
>
> The loaf in this post was baked for 30 minutes in a covered cast iron 
> dutch oven
> with an additional 20 minutes with the cover off to arrive at the color 
> you see.
>
> Basically this is a 1/2 cup starter, 1 cup water, 3 cup flour approach
> with appropriate variations to taste, texture, spring, seeds, fruits, etc.
>
> As far as peanut butter, almond butter, walnut butter, etc.
> I guess I'd ask - do you like nuts? I love nuts.
> I love them raw, roasted, buttered, in cookies, doughs, pancakes, on ice 
> cream et al.
> As a vegetarian I also consider them a good source of protein and 
> healthier than melting butter on my toast in the morning.
>
> If you've not tried fresh buttered nuts - perhaps you haven't actually had 
> a decent "nut butter."
> Much like coffee - you can very the flavor and texture by the nut butter 
> depending the roast and variety of the nuts.
>
> It's really just another variation like tahini, humus or other wonderful 
> pastes
>
> Regards,
> George Lottermoser
> george at imagist.com
> http://www.imagist.com
> http://www.imagist.com/blog
> http://www.linkedin.com/in/imagist
>
>
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information
> 



Replies: Reply from george.imagist at icloud.com (George Lottermoser) ([Leica] The rabbit hoes we dive into.)
In reply to: Message from george.imagist at icloud.com (George Lottermoser) ([Leica] The rabbit hoes we dive into…)
Message from imra at iol.ie (Douglas Barry) ([Leica] The rabbit hoes we dive into.)
Message from george.imagist at icloud.com (George Lottermoser) ([Leica] The rabbit hoes we dive into.)