We are driving to church on Sunday morning and Jason and I were discussing, I can’t remember what now, but Melanie pipes up from the backseat, that “Mommy, My Daddy knows EVERYTHING!” I glanced at Jason and with a smirk and a twinkle said “Oh, he does? I said.” “My Daddy told me that he knows everything!
” – Jason clarified that he has told her “He knows many things!”
I will remember and remind her of her statement when she is 16 and thinks she knows everything!
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2 comments:
Cute post! Thank you for all of the information! I would LOVE your help with the sourdough and the eggs. I really don't want to spend $100 for a breadmaker...do you have any by-hand tips? And where can I keep all of my starter? I just began it yesterday and I am supposed to have 8 cups of it. Lots to learn I guess! Can you freeze it? Refrigerate it? Thanks, Brenda!
Well, ours is a an established culture and we keep it in a crock with a lid inside the refrigerator until we are ready to use it. Jason feeds it with sugar every once in a while if we haven't used it for awhile. If you don't have a crock with a lid you can use plastic wrap and a rubberband. The important thing is to keep it from drying out. I have no idea how to store one that is just being created. 2 things very important about sourdough starter - no metal can come into contact with it - use wooden spoons and glass bowls or crocks - also keep salt away from it or it will kill it. When Jason expands his starter he gets around 8 cups - called a sponge and that is what you use to make bread or waffles. So, say we are making waffles - he expands the starter into a sponge, then takes 1 cup of the sponge and puts that back into his little crock and that goes into the refrigerator until he is ready to make something else again. It takes a bit of planning since, converting the starter into sponge is an overnight process. But it is fun. you can freeze the starter but you have to dehydrate it first then reconstitute it, which I tried to do for my mom who live in iowa and it wasn't very powerful. King Arthur's Catalouge has a sourdough crock with a lid that is very cute, but sometimes you can find old crocks without lids at second hand stores and use that. How did you make your starter? I have seen kits but never done it. But I bet that 8 cups is a sponge and you will use most of it to make bread. As for hand making tips - i like to warm up my largest glass or stonewear bowl with hot water to speed up the rising process. Cover it with a damp towel and place it someplace warm (in the winter next to the fireplace or ontop of the warm stove - in the summer outside works good because our homes are too cold). I will let you know about eggs!
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