Houston ~ we have a problem!

The bread was a total failure!

Sorry, I was too embarrased to take a picture!

The dough worked up lovely

but it failed to rise!

I guess there wasn't enough fermenting

taking place in the starter.

The few people I have talked with

have not had success with making a

starter either.

So, when my nose gets back in joint

I will try once again!

But, this venture was not

all in vain ~

I baked up the 'unrisen' dough

and cut it up and soaked it with some water

and fed it along with some stale

store bought bread to my chickens

and guess what?! They loved the sourdough best!

They wouldn't even touch the store bought.

And I even saw a crow or two fly by with

a nice fat piece in their beak!

I think I will try that starter again in a day or so!

:~P

Sourdough Day 3

Sorry this post is so late, but we have been gone visiting

grand babies (and their parents) today.

~*~

OK ~ so the starter was looking a little scary this morning!

~*~

~*~

(Below) See that yellow line of liquid?

It's a good thing!

It's called Hooch!

If you have it, that means the stuff is starting to ferment!

~*~

Just give it a stir!

~*~

Remove 1/2 of the starter and discard, like yesterday,

and feed it another 1/2 C. of warm water

and 1/2 C. of flour.

Give it another stir.

~*~

It is really starting to bubble

so I am going to refrigerate it now,

with a loose lid.

I will only need to feed it once a week.

~*~

I think I may have to try making bread with it tomorrow!

~*~

How is your starter doing?

Sourdough Day 2

Here it is, only day 2 and I fear I may have a catastrophe already!

From what I have been reading, 'they' say it is really hard to kill

your starter for sourdough. The only danger is too much heat!

Well...

It was very cold in our house yesterday, and I was grousing around

about needing to keep the house warm for my starter.

Gentleman Farmer kindly obliged by stoking up the fire.

I went to bed and vaguely remember him saying something

about moving the starter to where it was warmer.

I slept fitfully during the night as I grew too warm.

When I got up, dear hubby said to check the fire

so the starter would stay warm. Too my surprise ( and dismay!)

he had placed the jar with the starter about 4 feet in front of the fire

'So it would stay warm'! (Bless his heart) I think that was a

little too warm ~ but since it is only the first 24 hours I am going to

continue on as if nothing has happened!

~*~

This is what it looked like ~

flour with water on the top!

~*~

Stir to incorporate liquid

~*~

Discard 1/2 of the starer

~*~

Feed the Starter;

1/2 C. Warm Water and 1/2 C. Flour

~*~

Stir and cover (remember ~ cloth or loose fitting lid.)

Do this every day for 3-4 days or until bubbly/frothy.

(Don't sit it in front of the fire!)

Keep in a warm (70*-80*) place.

~*~

See you again, tomorrow!

Sourdough Starter

Recently, while Youngest Farmers Daughter and her

hubby were with us over the holidays,

we discovered that his favorite bread is sourdough!

And we did find a very yummy brand at the store that had

lots of garlic in it which we all loved! :~P

I like to make bread (with varied degrees of sucess!) and

thought I would like to make some sourdough.

( My only experience with the fermented loaf making was several years ago

when I was given a 'starter' for 'Herman'. I didn't like it!

It was not my idea of bread ~ but more of a 'past it's prime' sweet bread!)

After a wee bit of research, this is what I have come up with.

I don't know what the outcome will be,

but, come along with me as I experiment with

this age old process of making

sourdough starter!

~*~

Sourdough starter needs to have a wide mouth

glass container to grow in.

(Crockery may be used, but I understand that

it is best when you can see the process.)

Below: 1 gallon jar that has been

washed and scalded with boiling water.

(We don't want any 'uninvited guests' contaminating

our home for our welcomed Wild Yeast family!)

~*~

Using only glass, plastic or wooden utensils (metal has adverse effects on the

fermenting process), measure

1 cup warm water

&

1 cup unbleached flour

~*~

Pour into sterilized container and stir with wooden spoon.
Some lumps are ok ~ they will break down later.
~*~

Cover with loose fitting top or cloth (permits the wild yeast to colonize
and prevents a messy explosion from build up of fermenting gases!)
Keep in a warm place (70* - 80*) for 24 hours.
~*~

Come back tomorrow as we continue our

experiment with making a sourdough starter!

~*~

I would love to have you 'grow' a starter along with me!

Please let me know if you do!

6 Week Bran Muffins

This recipe was given to me by my step mom many years ago.

The batter will keep in the refrigerator for up to

6 weeks, getting tastier and darker as it has time to 'meld'.

I have never had it last that long, however, as I bake them

up within a couple of weeks. They are the perfect healthy

breakfast or snack!

Ingredients:

2 cups boiling water

5 teaspoons soda

1 cup shortening (I use half Crisco, half butter)

4 eggs

2 cups sugar

1 quart buttermilk

5 cups flour

1 Tablespoon salt

4 cups All Bran (original or buds)

2 cups Bran Flakes ( I used Raisin Bran)

2 cups raisins (and dates if you like)

1 cup chopped nuts

(I didn't use 'cuz I don't care for nuts in my breads or muffins!)

~*~

Add soda to boiling water and set aside to cool.

(I always get excited when the soda fizzes in the water!

I know ~ simple pleasures for simple minds! ;~} )

In a very large bowl:

Cream shortening until fluffy.

Add sugar to blend.

Add eggs, one at a time ~

Just look at those bright orange yolks

in those eggs my girls lay for me everyday!

~*~

Stir in buttermilk, then add the flour and the salt.

~*~

In another bowl:

Stir the soda/water mixture into the bran flakes and buds.

Add raisins (and dates and nuts, if using).

Pour into buttermilk mixture and stir to combine.

You can now bake some muffins or

store in a covered container and refrigerate to bake fresh

anytime you want.

Remember, they get better as they 'age' a few days!

~*~

Be sure to stir batter before spooning into muffin tins.

Bake at 375* for 20 minutes.

(I know my muffin tin is kinda groady looking, but it is well used

and works better than my newer shiney ones!)

Serve these old fashioned muffins plain,
with sweet cream butter or
your delicious homemade apple butter!

Note: You can add a bit of chopped apple or other fruit

just before baking for variety.

Enjoy!

A mess of beans!

Green Beans are one of my favorite vegetables!

I especially like them the way my Grandma made them.

~*~

Saute 1/2 lb. bacon with 1/2 of a large sweet onion, chopped.

While the bacon and onion are cooking,

I rinse the beans and snip tops and tails off

and toss into the pan of bacon.

I don't measure, just cook what you think you will eat.

(Remember, they will shrink a bit when cooking.)

~*~

~*~

When your pan is almost full, add a little water and some

minced garlic. Put on the lid and let simmer at least 15 minutes.

Season with a little salt and pepper and serve!

~*~

I can make a meal out of just this!

French Peach Pie

This is our favorite pie recipe that we use for either apples or peaches.

I have a big box of peaches almost ready to can.

A few of the peaches are ready to use and

I just can't wait to taste these beauties!

~*~

(Oh, and this recipe has a 'secret ingredient'

but I won't reveal that to you just yet!

First you have to promise not to share this recipe with

just anyone, but only to very special people ~ that is

the way I received it ~ about 30 years ago ~and

that is why I am now sharing it with you!)

~*~

Now, let's bake a pie!

Prepare and set aside one unbaked pie shell

(or use a pre~made one like I did today)

*

Select 8 large ripe peaches (or apples). Peal and slice into a bowl

into which you have measured and mixed together:

1/2 Cup sugar

1/4 Cup flour

1/2 teaspoon cinnamon

*

Stir to coat fruit.

*

Spoon into prepared pie crust, heaping the fruit

in the center, and sprinkle

with 2 Tablespoons lemon juice

*

In a small bowl, combine with a pastry blender

or two knives or even your (clean) hands:

1 Cup flour

1 scant Cup sugar

3/4 Cup butter

*

Top fruit with butter mixture

*

Shhhhh!

(Now for the secret part!)

*

*

Center the pie into a large, heavy brown paper bag!

Close the open end by folding a couple of times

(if long enough)

or by stapling

or with paper clips.

Try to not have the bag touch the top of the pie.

Place on baking sheet and bake at 400* for 15 minutes

then turn the oven down to 350* and

continue baking for an additional 45 minutes.

Do Not Open The Oven Or The Bag

during baking!

Remove from oven and let pie remain in unopened

bag for another 15 minutes.

*

After the 15 minutes, cut or tear open the paper bag

and reveal the most delectable pie you've ever eaten!

This pie is best the first day, while the topping is still

crisp, but you usually don't have to worry about that!

It never lasts long!
*

Extra special with a scoop of French Vanilla Ice Cream!

Bon Appetit!

:~P