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Fervet olla, vivit amicitia.

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Comment by Joan Denoo on November 8, 2016 at 3:54pm

Thanks for the video and your starter recipe. 

Memories, again, with Athabaskan women and homesteading women around Kenai Soldatna, and Homer, Alaska, and our sourdough bread sessions. Very nice memories. 

Comment by Daniel W on November 8, 2016 at 2:06pm

I love chili.  I should work on a good chili recipe.

With corn bread.  yum yum.  I've started using the corn meal from Bob's Mill.  Alber's is also good, but I think I like Bob's better, more coarse and a little more corn flavor.  I like to mix a small can of fire roasted Jalapeños with the batter.

Joan that's really unusual, a lake with a river through the middle. 

I started up a new sourdough starter.  The old one works fine, gives excellent chewy crisp crust big bubble loafs, but didn't have so much of a sourness as I wanted.  The fermentation seems more alcoholic than lactic acid.  So I started a new starter:

Mixed one tablespoon water with one tablespoon unbleached organic flour, in a clean one pint jar.  Close the jar and leave it sit a day.

Day two, add a tablespoon water and a tablespoon flour, stir, close, let it sit a day.

Day 3-6.  Keep doing the same.

The first couple of days, not much happened.  Then about day 3 or 4 bubbles started forming.  By day 6, the starter had a thick batter consistency with separated water on top, gooey, and a nice buttermilk sour smell.  

Yesterday was day 7.  I combined 1 cup of water and 1 cup of flour with the new starter, placed in a 4 cup pyrex measuring cup, covered with cling wrap, and left overnight.  The mix was bubbly on top, with gooey consistency and buttermilk smell.

Today I used 1/2 cup of the new starter that resulted, to start a new loaf.  The rest went into the fridge in a closed jar.  If today's loaf is good, then this will be my new "mother" starter for future loafs.

I still don't know how it will work out.  These sourdough breads need at least a half day to rise, sometimes closer to a day.  This one might be slower because it's new.    The smell is much more of a buttermilk smell than my other starter.

The theory is, what better place for there to be bacteria that feed off wheat flour, than a flour mill.  So some of those bacteria must be present in the flour itself, from the mill.  Mine is from a NW mill.  Using unbleached flour, those bacteria are more likely to be present, and alive.  There are many schemes for capturing bacteria for starter, including leaving the initial mix in an open bowl to catch bacteria from the kitchen air.

I also use filtered water that presumably does not contain chlorine.  Probably, chlorinated water could just be allowed to sit open for a few hours, for the chlorine to evaporate.

Comment by k.h. ky on November 7, 2016 at 8:22pm
Carl, I make veg pouches like that. With cubes of new potatoes, squash, and wedges of green tomatoes. A table spoon of butter and seal it up. Of course the green tomatoes fall apart but they still taste like fried green tomatoes. Minus the extra cooking oil.
Comment by Joan Denoo on November 7, 2016 at 7:53pm

Chatolet Lake has the St. Joe River running through it. 

When the Post Falls dam was constructed on the Spokane River it was believed that the trees and grass along the St Joe river bank on the west end of the river would be covered by the water and disappear. "But after all these years they are still there, creating one of the most unique river-lake environments in the world. The river runs through the lakes instead of just emptying into a lake. The St. Joe River is the highest elevation navigate-able river in the world (120 miles long with Grade 2 & 3 rapids). the 100 foot ferries from the Coeur d'Alene Resort can travel up river to St. Maries."

Comment by Joan Denoo on November 7, 2016 at 7:38pm

Carl, the car and the woman's clothes remind me of my mother and our car when I was a little tiny girl. Oh! What a time that was! We went to Lake Chatcolet, and Grandma Whitehead had a big roaster of fried chicken, potato salad, and we made ice cream by cranking a wooden ice cream maker. We kids took turns cranking, starting with the youngest and ending with Dad and my uncle. The ice cream maker looked a little like this stock photo. 


Comment by k.h. ky on November 7, 2016 at 6:29pm
Mexico cornbread and homemade chili for dinner. My gdaughters and I are making peanut butter fudge later.
Comment by Joan Denoo on November 7, 2016 at 8:37am

Spud, I use the same idea as you with a piece of smith material wrapped around a tree to keep squirrels away. 

Randy, one of my favorite dinners is breakfast food. 

Comment by Joan Denoo on November 7, 2016 at 8:34am

Randy, your recipe sounds delicious; I will try it. 

Daniel, with worms on plants, I use edible diatomaceous earth.

I like New Jersey Wakefield because it has early maturity audit is easy to grow.

Comment by Joan Denoo on November 7, 2016 at 8:24am

Chris, I use New Jersey Wakefield for slaws, cabbage rolls and sauerkraut. I usually grow it and seldom find it in grocery stores. 

"Heirloom. This American cabbage is a favorite for early harvest, forming a conical, pointed, dark green head with a smooth, sweet flavor. The head is slow to split and slow to bolt. Holds in the garden for 2 to 3 weeks after maturity. Rich in vitamins and minerals. Some gardeners consider this the best tasting of all cabbages."

Comment by Randall Smith on November 7, 2016 at 7:28am

Speaking of cabbage, last night I fried some up with onion, lemon juice, honey, mustard, salt and pepper, and placed it in a baked tortilla with sour cream and a little Panka. Incredibly good!


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