From Scratch

[lolly_loisides]

Here is todays loaf.

My question is, does anybody have a recipe for a sourdough starter that will work in a bread maker?

 

[Carlisle Blues]

Here is todays loaf.

My question is, does anybody have a recipe for a sourdough starter that will work in a bread maker?

Try this

http://www.bhg.com/recipe/yeast-breads/sourdough-starter-for-bread-machine-bread/

 

[Wally_Hood]

For some time Mrs. Hood would use the bread maker to create fabulous loaves of bread. It has not been so for the last couple of years.

However, come Thanksgiving, I make cornbread from scratch using my mother's handwritten receipe. This cornbread is the base for the dressing; I will not use boxed "stuffing" or "dressing." It takes a while and it's worth it.

Still waiting for the orange tree I planted this year to start bearing fruit. Then I will enjoy fresh orange juice.

 

[Brooksie]

I will never buy dog biscuits again.

Ive been baking my Georgia doggie treats for about a year and she loves them. Well, she IS a dog, 'love' and 'food' petty much mean the same thing.

I use to buy her treats that were a decent price, and would last about two weeks, but then they went up over 40% in literally two weeks, so I said heck no, Im-a-bakin'.

LD

LD - you could market these and call them Georgia's Doggie Treats. People go nuts over things for their dogs.

Brooksie

 

[Lady Day]

*bump*

Now that the weather is colder, I was wondering if people have taken to making things from scratch again.

I still readily bake and generally whip up some bread sticks a few nights a week for dinner. Ive become aware that not all flours are created equal and either use King Arthur Flour or Bobs Red Mill. Both are fantastic

LD

 

[Carlisle Blues]

This is my home made wheat flour pizza made from scratch. All ingredients are fresh.

This one has onions, mushrooms, peppers...

 

[lolly_loisides]

Every friday night is homemade pizza night at Casa Loisides. Like CB all bases are made from scratch.

Pesto (home made) with asparagus (from our garden) ricotta & mozzarella.

Homegrown basil & tomatoes with mozarella.

 

[1*Cool*Kitten]

PIZZA

OMG(osh) those pizzas looked yummi-li-cious! OH I could smell them all the way up here!

Well, I've relocated back home with my dad (87 years old) because he was having helath issues & the Doctors had him on tons & tons of medications!So my daughter moved her first from WA state to "go back to school" which she did but also opened up a beauty shop so that when I got here in '05 I'd have a job after my "job"!
as soon as I got off the plane from Florida (where my home is) I went to the cupboards & started vacating! I've pretty much cooked with "basics" for a long time.
I have a moto "If it's white,it ain't RIGHT" so out with anything white!White rice.White Flour.White Gravy.White ain't right!
So I had to listen to a lot of dad's guff about a lot of differnt things! but like the majority of you, standing behind the chair for 40+ hours dealing with customers who really are undecided about what they want & then comming home to cook a full on meal wasn't the happiest day of my life,but i've been doing it all my life so what's the difference?!
So.......yes, Mr Crock pot,slow cooker & timer were/are my best friends! I grocery shop once a month!I have a "pantry" cupboard with "back ups" of the things I know we'll go through.for the most part we never have eaten a whole lot of manufactured foods.
If you need cooking instructions to eat it,you don't need it!is another moto of mine!
so to answer your questions LD in this economy I was looking for how they ate in the depression/WWII & that's how I found all of you nice wonderful folks! now I find out there's a book called "The ration diet". I jsut have gotten used to eyeballing how much 2 ounces was and that's all I get to use for the week of say for example LARD, that's it!so hope this helps

 

[Carlisle Blues]

Every friday night is homemade pizza night at Casa Loisides. Like CB all bases are made from scratch.


Pesto (home made) with asparagus (from our garden) ricotta & mozzarella.

Homegrown basil & tomatoes with mozarella.

Nothing like home grown!!!! What I can do in the winter I do. What I cannot grow I get from local farmers.


Basil

 

[rumblefish]

Nice looking pizzas.


Saturday's buttermilk pancakes- from scratch.

 

[Carlisle Blues]

^^
I am on my way!!!!!!!!

 

[rumblefish]

Four more days, 9:00 Saturday morning.

 

[Carlisle Blues]

^^
Don't tempt me I owe myself a trip back home...

 

[lolly_loisides]

I've been baking!
I call this my block of chocolate cake - no prizes for guessing why......

 

[HadleyH]

^
^
^


OHHHHHHHHHHHHHHHHHHH :essen: :essen: :essen:



yesssss!

 

[lolly_loisides]

I'll post you a slice Hadley!

 

[HadleyH]

Thank youuuuuuuuuuuuu Lolly!!!

 

[Carlisle Blues]

I've been baking!

Looks delicious how do you make it??

 

[Methuselah]

I cook a lot and avoid most processed food. I don't do this to save money though, it's just a choice as it tastes better.

It does save money on restaurant bills though - discovering it's not hard to make better pizzas than Pizza Express is a lesson everybody should learn!

Edit: Lolly, that cake looks amazing!

 

[lolly_loisides]

Thank you Methuselah & Carlisle Blues!

Here is my version of Elizabeth David's Gateau au Chocolat

4oz (120g) bitter chocolate (good chocolate makes great cakes, but I find plaistow cooking chocolate works fine), 4oz (120g) caster sugar, 2T plain flour, 3 eggs, 3oz (90g) butter.

Seperate eggs & beat whites to stiff peaks, while the egg whites are beating melt chocolate & butter together (in the microwave is easiest) add sugar, flour & beaten yolks to melted chocolate mix.

Fold egg whites (a spoonful at a time) into chocolate mix. Pour into smallish springform tin (greased & lined with baking paper) & place in preheated oven (350F, 280c) for 40 minutes.

After the cake has cooled, melt whats left of the block of cooking chocolate and 1T water & ice the cake with the melted chocolate.