Do you make your own, enjoy consuming or want to learn about any of the following?
Kimchi, Sourdough, Kefir, Yogurt, Cultured Butter, Kombucha, Ginger Beer, Sauerkraut, Pickles, Miso, Natto, Fermented Garlic, and the like...
Share your experiments, recipes, successes and failures with the community and together we can truly cultivate a healthy culture ; )
This time I used my Pampered Chef Roasters to seal in the steam for the bake.
I preheated the oven to 450° on a Convection setting with the roasters, inside, lids on for 40 minutes.
Placed the risen loaves on parchment, in each roaster with lids on for 30 minutes at 450°.
Removed lids and baked another 10 minutes at 450°
Turned oven completely off and left loaves in, lids off, for (5) more minutes with the oven door cracked open at about 6”
Removed loaves and placed on a cooking rack for 10 minutes
Cut open and sliced off a piece to butter up (See video, Oven Hot Sourdough)
Note:
Since I’m still learning the oven in my new home.
Convection tends to bake hotter and faster, my loaves were too dark on the bottom side.
*Will try a lower temp at 425° next time to see if I get a better result.
This is something completely new for us! My son Door Dashed gifted us an excellent Christmas Eve Brunch from a local restaurant! He chose the menu items and we thoroughly enjoyed it! On top of the generous tip my son gave, we also tipped the driver extra since he had to drive up a snowy hill to deliver to us! The coffee was a Hot Buttered Cinnamon Roll Latte. Photos below. Yummo!
I cored and peeled some of our homegrown tomatoes and sauteed them in olive oil with a little garlic & salt to make a simple sauce. Of course, I could not resist slicing up a tomato, laying it on toasted sourdough with some mayo and swiss cheese. Yum!
This is our 2nd growing season after moving here to Idaho. We are still on a learning curve, working with the climate, but we are getting a bumper crop of tomatoes this year. We also managed a small harvest of potatoes, onions and herbs as well. Unfortunately, the grasshoppers are constantly munching on our basil, thyme & blueberry bushes.
