Bread and tomatoes

Bread: This week I made bread and buns.  I used to make it all the time a few years ago when I was involved in the local Farmers Market. I used the same recipe but I tried soaking the flour a day ahead but I could only soak about 1/3 of the recipe as the rest I had to work in dry. Not sure how I’m going to overcome that problem. 

Sourdough Starter: I also tried making sourdough starter this week.  I think it might have worked?!  It was a really warm windy day and I set it outside. By the end of the day, it was all bubbly. 🙂  I had to put it in a larger jar.

Gazpacho: I used a recipe at cheeseslave.com but modified it a bit to suit what I had.  When we went to Spain we had gazpacho and I loved it!  My attempt at it didn’t quite taste like what we had there but it was still good.  I tried to make it smooth but turned out more like a smoothy than a soup.  Still tasted good.  It’s a good food to put in hubby’s lunchbox.

Shrimp Pasta Sauce:  This is a dish I created based on pasta dishes we would have in Italy.  Saute chopped onion in coconut oil, add sliced mushrooms, lots of minced garlic and lots basil.  When the mushrooms are just about done, add chopped tomatoes and shrimp.  Heat and serve over whole wheat pasta.  You can substitute the shrimp for any seafood.

Chokecherry Wine: Not pictured but I started a batch of chokecherry wine.  Not sure how “real” this is as I used sugar, but I did use an old fashioned recipe, the way grandpa would have made it.  Doesn’t the fermentation eat up the sugar?

This post is part of Tuesday Twister blog carnival hosted by GNOWFGLINS.com

Sourdough starter

sourdough_starter

I’ve been doing some reading about making your own sourdough starter so I decided to give it a try.  I have no idea if it will work and it just may fail miserably… but I’m trying.

I mixed 2 cups of warm water with 4 Tbsp. raw local honey and 1 cup local whole wheat organic flour.  Mixed it well and put it in a quart sealer and covered it with cheesecloth.  I’m keeping it warm, 21-27C (70-80F).   It’s suppose to take just a few days to start bubbling.

Have you made your own starter before?  Do you have any hints or tips for me?  Hopefully I haven’t got it all wrong! 😆  But tell me if I do.