tag:blogger.com,1999:blog-4461151269050623160.post6890099250555545049..comments2023-10-07T05:42:37.392-08:00Comments on Sister Carri: Busting Out!Carrihttp://www.blogger.com/profile/09573535290980530059noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4461151269050623160.post-30395350500921444502009-08-10T09:13:35.277-08:002009-08-10T09:13:35.277-08:00The dough is not slack for me...if you live in an ...The dough is not slack for me...if you live in an extra humid place you may need to add more flour. My starter is also equal parts flour and water...that is, equal weights.Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-67876669942536296892009-08-09T23:30:19.730-08:002009-08-09T23:30:19.730-08:00Hi Carri, I found you thanks to Ruhlman's ment...Hi Carri, I found you thanks to Ruhlman's mention of your sourdough ratio. My husband and I just cured and smoke our first pork belly just last week...had some for breakfast. We did a maple-sugar cure and it takes so good! Our tomatoes are ripe, the lettuce hasn't bolted, the mayo's finger-lickin' good, and we'll do photos for the BLT Challenge after I do some baking tomorrow.<br /><br />I make a whole wheat sandwich loaf using instant yeast that I am very happy with for our daily bread, but I'm still trying to get the hang of working with a sourdough starter that I've had for a couple months. Mine has equal parts flour and water (that's 100% hydration, right?). Given that, your suggestion of using 1 part starter : 1 part water : 2 parts flour seems like it will create an really slack dough. What is the hydration of the starter you are using with this ratio?Chrishttps://www.blogger.com/profile/18036043116763464418noreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-9165510895790388272009-07-16T11:08:07.740-08:002009-07-16T11:08:07.740-08:00I bow to your prowess of Ruhlman's challenge! ...I bow to your prowess of Ruhlman's challenge! Please keep us posted on the progress. I went to a salt tasting on Tuesday night. Blog post in the works. <br /><br />Glad your heirlooms are making babies. If they start going at it like rabbits, try this:<br />http://read-n-eat.com/?p=1241<br />It's a staple around here during tomato season, additionally providing a mental vacation to France!The LaVya Initiativehttps://www.blogger.com/profile/05684898640312452197noreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-56355955999554665032009-07-15T19:08:48.481-08:002009-07-15T19:08:48.481-08:00carri - you may not be able to grow peaches but he...carri - you may not be able to grow peaches but hey you live in alaska, which in my book trumps peaches any day. glad you liked the examiner post! -lindseyso much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-39094707499395948272009-07-08T22:10:45.916-08:002009-07-08T22:10:45.916-08:00Carri-Had a great time staying with you. It's...Carri-Had a great time staying with you. It's such a relaxing place, and then I get to have a wonderful breakfast in the morning. I can't wait to hear how the pork belly turns out. Don't know if you've seen the blog mediterranean Cooking in Alaska. She wrote recently about using the pork belly and making pancetta. Sounds like it turned out wonderful.Baked Alaskahttp://www.slowtrav.com/blog/cindyruthnoreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-64201030305658099412009-07-08T21:00:05.754-08:002009-07-08T21:00:05.754-08:00Hey, Cindy! SO fun to chat with you the other nigh...Hey, Cindy! SO fun to chat with you the other night! and glad to have you stay with us...hope you enjoyed it. The Pork Belly is curing as we speak and Monday I will hang 1 section to dry as pancetta and the other will be given over to my smoker for bacon...wish us luck!Carrihttps://www.blogger.com/profile/09573535290980530059noreply@blogger.comtag:blogger.com,1999:blog-4461151269050623160.post-40062100785931228902009-07-08T17:11:08.267-08:002009-07-08T17:11:08.267-08:00Can't wait to hear how the pork belly turned o...Can't wait to hear how the pork belly turned out. Do you have pictures of your finished product? How long does it cure for?Baked Alaslahttp://www.slowtrav.com/blog/cindyruth/noreply@blogger.com