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Apr 9, 2020 - 4:17:55 PM
30950 posts since 3/5/2008

Lookin fer ah good recipie...

There was an old famahly bakery here the is now gone that made the. ..BEST ..Pumpernichole bread...

It had some kinda ..real coarse black seeds on the top..my was that good...
Careahway seeds..?

Coarse ground .. looked like tiny pearahmids..

Apr 9, 2020 - 4:21:11 PM
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1504 posts since 4/22/2018

Can’t give you a recipe - but if you have any spare flour can you mail it to the UK? It’s easier to get hold of rocking horse poo than bread flour now.

Apr 9, 2020 - 4:29:38 PM
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figmo59

USA

30950 posts since 3/5/2008

We stocked up..about..3 to 4 months ago..
Bout powdered milk..
N ahlot...of non perishable foods ..n paper goods..

Had me ear to the ground ..New something was ah commin..
Could not of said what it was...at the time..but just knew..
Bought a little gold n silver..stocked up on..lead.. ;0)

Thank God fer me tinfoil hat... :0)
All set fer this situation...at least fer ah good while.. :0]

Apr 9, 2020 - 4:54:25 PM

5810 posts since 8/3/2012

The one thing I forgot to stock was yeast. :~(
I have enough for about 3 more loaves, but now I hafta figure out how to make soughdough starter.
Started it tonight... hopefully, it will be ready to use in a week.

Apr 9, 2020 - 5:05:02 PM
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1504 posts since 4/22/2018

Problem we seem to have is a lot of people have stocked up/panic bought and then continue to buy and use extra rather than use the stock pile. In the UK, flour demand has gone up 92% and currently flour mills can provide 15% of normal demand. Sad to think that when we come out of the other side there will be a lot of flour and other foodstuff gets thrown.

I still can’t get my head around the fact that we are still eating and crapping the same as we did before, yet all it takes a couple weeks of panic buying to throw the whole supply chain on food and loo roll into disarray.

Apr 9, 2020 - 5:09:07 PM

1504 posts since 4/22/2018

quote:
Originally posted by OldBlindGuy

The one thing I forgot to stock was yeast. :~(
I have enough for about 3 more loaves, but now I hafta figure out how to make soughdough starter.
Started it tonight... hopefully, it will be ready to use in a week.


If it's your first go at a sourdough starter William, you've picked a perfect time to start.  It will be a form of distraction/entertainment during your time of confinement.  A new starter is both a source of interest and concern - a bit like a new kid, without the financial burden but with all of the emotional attachments smiley

Apr 9, 2020 - 5:14:34 PM
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71681 posts since 5/9/2007

We used to make bread using beer.

Apr 9, 2020 - 5:16:08 PM

5810 posts since 8/3/2012

Yep, first time.
I looks pretty simple, from the vids I've watched.

Apr 9, 2020 - 5:29:56 PM
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Mooooo

USA

7816 posts since 8/20/2016

You should be able to find lots of recipes online figmo59 I make sourdough rye and it's basically the same thing as pumpernickel without colorings here in the USA. In Germany, you wouldn't recognize either bread, but as long as you have dark rye on hand and some molasses or malted barley syrup, you should be able to make a pretty good pumpernickel. Those seeds can be anything from poppy to black sesame or possibly caraway, but I think you would remember that flavor since it is pretty strong.

OldBlindGuy, Sourdough starters are pretty easy to make but it will take from 7-10 days. So the easiest way for you is to get some starter from a friend and just keep it going according to their instructions. If you don't know anyone with starter you will have to make it. The ratio of Flour to water by weight is 1:1 and if you follow the directions online you will be adding a half cup of water and a cup of flour every day and throwing half of it away each time. You can avoid this by starting out with a really small amount of all purpose flour (don't waste your bread flour on starter), something like four tablespoons of flour and two tablespoons of water on the first day (or equal amounts of flour and water...whatever 2 TBS of water weighs). Mix it up with a wood spoon handle in a small cup and cover it loosely...let it set at room temperature for the rest of the day and two nights. Then on the third day, double it with 2 tablespoons AP flour and 1 Tablespoon of water, mix and cover. Let it sit overnight then add 2 more TBS flour and 1 TBS water, mix and cover....repeat this night after night until it starts bubbling and growing. Eventually it will double in volume (from fermentation) within 4 hours. When you have one and a half cup (after stirring it down) you can make a loaf with 1 cup of starter and refrigerate the other half cup and add 1 TBS water and 2 TBS AP flour once every week or two if you don't make bread, or bring the total volume up to 1-1/2 cups and use 1 cup and save the half cup.

I have done this and it works fine. You should be ready to go after 7 to 10 days. And you aren't constantly throwing out half. You can make extra to share with friends.

Edited by - Mooooo on 04/09/2020 17:35:16

Apr 9, 2020 - 5:52:23 PM
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5810 posts since 8/3/2012

Thanks for the specifics, Mike.
I started tonight with 3 Tbsp of flour... so, by the end of the process, I figure I should be able to make a loaf or two with no waste & go from there.

Apr 9, 2020 - 5:59:20 PM

Mooooo

USA

7816 posts since 8/20/2016

quote:
Originally posted by OldBlindGuy

Thanks for the specifics, Mike.
I started tonight with 3 Tbsp of flour... so, by the end of the process, I figure I should be able to make a loaf or two with no waste & go from there.


If you want you can PM me at any time if you have any questions. I haven't bought bread for decades, and haven't used yeast for about 2 years now. I will start checking my email more often. but with sourdough there really isn't any rush. If you miss a day you can just pick it up the next day, even when making a loaf. It is forgiving bread.

Apr 9, 2020 - 6:50:28 PM
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bubbalouie

Canada

13723 posts since 9/27/2007

When I was a kid my Dad used to buy pastrami that you boiled in a bag.

He used that black Russian rye bread with the caraway seeds.

I corned a piece of brisket once & put it in the smoker & went looking for good bread at Cobbs Bakery.

The head baker guy said he made the bread but nobody wanted the seeds!

The pic is before it was steamed . You can see the bread there.

 Click for Large Version

Apr 10, 2020 - 3:45:11 AM

5810 posts since 8/3/2012

Sorry for hi-jacking the thread, Fig.


... and now, back to the continuing saga of Fig and his Pumpernichole...

Apr 10, 2020 - 4:20:30 AM
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figmo59

USA

30950 posts since 3/5/2008

No worry Dude..

The threads on the bho...have a path..
All thier own... ;0)

Apr 10, 2020 - 4:38:13 AM

figmo59

USA

30950 posts since 3/5/2008

quote:
Originally posted by bubbalouie

When I was a kid my Dad used to buy pastrami that you boiled in a bag.

He used that black Russian rye bread with the caraway seeds.

I corned a piece of brisket once & put it in the smoker & went looking for good bread at Cobbs Bakery.

The head baker guy said he made the bread but nobody wanted the seeds!

The pic is before it was steamed . You can see the bread there.

 Click for Large Version


Liz here:

My parents used to get whole pastrami in a cotton bag like that in the Seventies. I think they got it from the Navy commissary in Groton - never seen it anywhere else. They didn't boil it, though - just sliced and fried. Where did you find yours?

Apr 10, 2020 - 5:15:12 AM
Players Union Member

rinemb

USA

12197 posts since 5/24/2005

A few years ago I bought us and my kids packets of black death starter granules. Finally one of them decided to begin their starter, due to lack of availability...unless you want to but from some bandits Amazon has been letting sell/gouge... Beware, before you hit buy it now!
So, all of us will get some of her starter soon.
Brad

Apr 10, 2020 - 5:21:09 AM
Players Union Member

rinemb

USA

12197 posts since 5/24/2005

I read somewhere that you can make good pancakes from discarded starter dough?
Brad

Apr 10, 2020 - 5:23:18 AM
Players Union Member

rinemb

USA

12197 posts since 5/24/2005

Here is a link to a long discussion/argument on what those seeds may be.

https://www.chowhound.com/post/black-seeds-great-jewish-rye-bread-385656

Apr 10, 2020 - 5:28:28 AM

327 posts since 10/9/2017

I’ve made this one a bunch, and it’s great, although the ingredients may be hard to find just now:

theryebaker.com/wholegrain-but...#more-311

The website has a bajillion different rye bread recipes. The guy is a bit of an obsessive.

Flour is all but unavailable on shelves. Try local grain mills that have an internet presence. IIRC, the oldest continuously operating grist mill in the US is over the border from you in RI.

Apr 10, 2020 - 5:53:01 AM
Players Union Member

rinemb

USA

12197 posts since 5/24/2005

This is what we had for lunch yesterday...dark rye with bloodwurst and remoulade dressing. Quark with fresh chive. And, colabier (about a 60/40 blend of coke and German wiessbier).   

Brad


 

Apr 10, 2020 - 6:11:26 AM

figmo59

USA

30950 posts since 3/5/2008

Here: Nigella seeds.


 

Apr 10, 2020 - 6:17:22 AM

327 posts since 10/9/2017

quote:
Originally posted by rinemb

This is what we had for lunch yesterday...dark rye with bloodwurst and remoulade dressing. Quark with fresh chive. And, colabier (about a 60/40 blend of coke and German wiessbier).   

Brad


Damn, that takes me back 35 years to my time in Germany. Where I was, we called the cola/beer mix Diesel. Do you make your own Quark, or can you get it where you are?

Apr 10, 2020 - 6:47:39 AM
Players Union Member

rinemb

USA

12197 posts since 5/24/2005

quote:
Originally posted by Remsleep
quote:
Originally posted by rinemb

This is what we had for lunch yesterday...dark rye with bloodwurst and remoulade dressing. Quark with fresh chive. And, colabier (about a 60/40 blend of coke and German wiessbier).   

Brad


Damn, that takes me back 35 years to my time in Germany. Where I was, we called the cola/beer mix Diesel. Do you make your own Quark, or can you get it where you are?


We had a Bavarian grocery open a couple of months before the pandemic.   In association with their newish German restaurant.  They carry quark, BloodWurst and others, and much other stuff.  

We fear it will not survive this shutdown. :-(

Brad

Apr 10, 2020 - 7:27:17 AM

bubbalouie

Canada

13723 posts since 9/27/2007

figmo59 (LIZ) The stuff my Dad bought was in a plastic bag. Enough for a couple sandwiches.
It was probably better than what you get nowadays.
The stuff in the picture I made from scratch. Pastrami is smoked corned beef.
First I cured a nice piece off a full packer & then smoked it.
You make your own pickling spice with Prague #1, cure it, rincse it & rub with more spices & smoke as per Amazing Ribs Katz recipe. amazingribs.com/tested-recipes...zs-recipe
If you buy a whole brisket you'll have more to play with. You could corn it all for boiled dinners, make it into pastrami or smoke it with your favorite rub.
I imagine a full brisket is pretty cheap in the States. I pay about 50-60 bucks for 10-12 pounder.
Low & slow turns all that connective tissue into LOVE!

Apr 13, 2020 - 1:27:43 PM

Mooooo

USA

7816 posts since 8/20/2016

I got a nice surprise at the grocery today. Bread Flour available [Limit 2 per person]. I was wondering how OldBlindGuy's sourdough starter was coming along, and how figmo59's Pumpernickel recipe search is coming along?

Apr 13, 2020 - 1:40:54 PM
Players Union Member

Brian T

Canada

16473 posts since 6/5/2008

Just as soon as my grapes begin to really ripen up (September), I plan to dunk a bunch in a sugar/water solution,
to try to wash off some wild yeasts. I wonder what's on store-bought table grapes (besides Avitrol).

Traditional but unpredictable for wine-making. You're far better off to work with a named yeast variety.

Years ago BConk of this parish was baking elegant breads with wild yeast. I always intended to get a starter.
But the culture stuck and died.

My rye (20%) breads have always flopped in the oven. Always. Gluten?
Now I learn that bakeries use a "rye extract" as a sub for some of the rye flour.

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