Food Porn

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25 Aug 2019
19:25:01@slavi:devture.comSlavi ^^ Skillet Chocolate Chip Cookie
20:31:25@frdrk:matrix.orgfrdrk That looks just delicious
20:32:12@slavi:devture.comSlaviIt is, nice and fudgey!
27 Aug 2019
19:53:26@vancha112:matrix.orgvancha112Anyone with sourdough bread making experience here perhaps? :)
19:53:40@vancha112:matrix.orgvancha112Looks tricky to do right.
20:02:37@frdrk:matrix.orgfrdrk vancha112: sure! What would you like to know?
20:03:49@frdrk:matrix.orgfrdrk Getting the sourdough starter going can take a few tries but from then on it’s like baking any other long ferment bread.
28 Aug 2019
11:46:54@vancha112:matrix.orgvancha112frdrk well first of all we are in the middle of a heatwave. During the day temperatures can rise to almost 30 degrees celsius. Could this be causing the (now 4 days old) sourdough starter to split into sediment at the bottom, clear liquid in the middle, and a white foamy layer on top? :o
11:56:30@frdrk:matrix.orgfrdrk vancha112: perhaps. Too much warmth will promote mold growth. But what you are describing sounds normal and on its way to become a starter. Have you tasted it? If not, make it a habit to taste it every day. You are looking for a pretty sharp sour taste that is a little fizzy. If it just tastes like flower and water it needs more time and if it has gone bad you’ll taste that too.
11:57:01@vancha112:matrix.orgvancha112I will do that right away when i get home :o
11:57:12@vancha112:matrix.orgvancha112it's doesn't smell moldy in any way, so i guess thats good
11:58:07@frdrk:matrix.orgfrdrk Mix at around and add a bit of flower and water too to give it something to work with.
11:59:06@frdrk:matrix.orgfrdrk*flour. WTF
11:59:50@frdrk:matrix.orgfrdrk I find that a little rye flour in there helps a lot.
12:00:41@frdrk:matrix.orgfrdrkYou can mix flours all you want really. I usually go with a 50/50 mix of wheat and rye
12:07:54@vancha112:matrix.orgvancha112I'll have to see if they sell rye flour here :)
12:08:06@vancha112:matrix.orgvancha112i read something about that, a lot of people seemed to have good experiences using rye flour.
12:08:15@vancha112:matrix.orgvancha112right now i use all purpose flour
12:08:23@vancha112:matrix.orgvancha112since it was 40 cents per kg. :P
12:13:03@frdrk:matrix.orgfrdrk The (potential) issue with all purpose and similar is that they contain too few trace elements I think. They can be too “clean” and sterile. You want this thing to come alive so you want a natural stone ground flour if possible.
12:13:47@frdrk:matrix.orgfrdrkBut having said that people have made very good starters from all kinds of flour so don’t give up :)
12:23:56@vancha112:matrix.orgvancha112if it fails, I'll just start again ;)
1 Sep 2019
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8 Sep 2019
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13 Sep 2019
18:38:05@beastafk:devture.comBobbyCali flower pizzza
18:48:58@beastafk:devture.comBobbyor more like cauliflower, depends if it's in California, it is cali flower

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