Recipes, home grown goodness, BBQing and food stuff
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6 days of feeding 50 gms high grade flour and 50 gms tepid water every 24 hours then leaving semi covered at room temperature.
I'm getting a few bubbles but that is it. Bastard ants are keen on it though. In 25 years barely seen an ant. Now the kitchen is over-run.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan and finally in the fridge after this
I can't wait for the end cook money shot. How will it be cooked?
Undecided. Either on the weber using snake method or in slow cooker/dutch oven. I will decide tomorrow morning. I'm leaning more the slow cooker/dutch oven as I want a sauce from it which won't be so prevalent if done in the WSM or Kettle.
I really want a big green egg or something to do this in
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan and finally in the fridge after this
I can't wait for the end cook money shot. How will it be cooked?
Undecided. Either on the weber using snake method or in slow cooker/dutch oven. I will decide tomorrow morning. I'm leaning more the slow cooker/dutch oven as I want a sauce from it which won't be so prevalent if done in the WSM or Kettle.
I really want a big green egg or something to do this in
If you sit it in a roasting dish in the smoker you will have your sauce... Green Egg style BBQs are great, but the Weber will do just as good, just use more fuel
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
6 days of feeding 50 gms high grade flour and 50 gms tepid water every 24 hours then leaving semi covered at room temperature.
I'm getting a few bubbles but that is it. Bastard ants are keen on it though. In 25 years barely seen an ant. Now the kitchen is over-run.
What did you use initially? Just flour and water? Did you use one of those apple juice methods? That could explain the ants as they will run toward fermenting fruit real fast.
How long did you leave until starting to feed?
I believe that you need to build up the numbers of yeast cells gradually to start before you get enough that you can start 'training' them.
It took me about 10 days to get mine going again from being in a dehydrated state to travel back to NZ. The yeasts and bacteria were still there but needed coaxing to get multiplying.
I was lucky to start with an old culture given to me. It was originally a SanFran one supposedly but I doubt that is any real thing as you basically create something for your own environment.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Just flour and water - used a recipe from BBCGoodFood
OK, found their method. Probably not how I would do it to be honest. By day 6 you have a massive amount of levain which, if the yeast didn't start multiplying straight away will be diluted and need ages to catch up. You are swamping the thing with food it can't keep up with.
I would say that whoever found that way successful was lucky that their conditions (including flour) were very suitable and they got strong growth early.
A more 'natural' flour will give quicker results e.g. Organic stone ground as opposed to roller milled bleached commercial stuff.All is not lost though. Here's what I would try.
Reduce your starter to 100gms in total (don't waste what you don't need, turn it into crackers)
Put this 100g into a jar with a tight lid and plenty of room (e.g. the 100g is no more than a tenth of the jar in volume.
Feed it 50g/50g again but put the lid on. Put a rubber band around the jar at the level of the mix as a start guide. Make sure you put it somewhere with a steady temp of say 22C (give or take)
Check it after 12 hours for activity, then again after another 6. You don't need doubling just obvious signs of activity.
As long as there is some sign of life, reduce to 100g total again and give another 50/50 feed.
What you are trying to do is give the yeasts enough food to feed off and multiply but not so much that they are lazy and have no need to search for food (if that makes sense).
Also this starts to train your strain of yeast to eat and pause rather than being constantly hungry.
Some people get caught up in treating their starter like a pet and constantly think they have to feed it to keep it alive. My gets used down to only about a tablespoon and put in the fridge. I take it out 12 hours before use and feed it 100/100 for a 200g use in a recipe. In that time it looks like those big frothy pictures. I have left it in the fridge for weeks without use no problem.
For your new one though you will probably need to be more gentle and once you have a 200 mix looking frothy give it a feed on top of 100/100. You will then have 400 after that has kicked in.
You can then use 200 in a recipe and 200 to go dormant. Top up the remaining 12 hours before next time (store in fridge). Over time reduce the 'leftover' down.You will find from time to time that you get a hooch on top of the starter (alcohol that smells like nail polish remover) just stir it back in, it adds to the flavour.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial
Thanks. I have followed yr suggestion. Got it in the fridge that normally has my beer kegs in set to 22.I’ll let you know how it goes
Making cumin knackenbrod with the rest
Fingers crossed
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Spatchcocked a chicken last night on the Weber (gas). Saturday night (after cutting and spreading) applied a rub of salt, pepper, oil, chili's and bit of paprika. Then had an off the self BBQ / Peri per marinade (not Nando's, from a farmer market) which I smothered it in.
Preheated weber to 200 using once side of the gas. Put it in cavity side down one one side of the BBQ, closed lid for about 7 mins. Turned it over to skin side down, and closed lid again. About 5 minutes later, turned off the gas on that side, and turned it on the other. Gave it another 5 then opened it up and flicked it over to cavity side down again. Put the thermometer in, shut the lid and left it. 25 minutes later ...
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Spatchcocked a chicken last night on the Weber
Jesus I can only imagine what that sequence of words sounds like to someone who's just learned English.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
It fell to pieces!!! That is the best I've ever done with goat. The chilli rub was perfect. Heaps of heat and even more flavour.
I'm trying to send through the fragrant smells....
Giz a taste.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
It fell to pieces!!! That is the best I've ever done with goat. The chilli rub was perfect. Heaps of heat and even more flavour.
I'm trying to send through the fragrant smells....
Giz a taste.
Just dip some bread into that there sauce mate.