Rhodie Ranch
Garden Master
- Joined
- Nov 19, 2009
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- Location
- Southern Washington State, 8b
^^^maybe we could do a bulk order from Phaedra!! YUMMY!!!
Phaedra's 2025 Journey
- Thread starter Phaedra
- Start date
- Thread starter
- #52
Phaedra
Garden Addicted
- Joined
- Jun 26, 2021
- Messages
- 2,914
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- 14,560
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- 215
- Location
- Schleiden, Germany USDA 8a
Picked some dinosaur kale from the garden and made my morning juice with other ingredients
homemade bread
deboned chicken thigh, marinated with 5-year-old lemon salt
Today's Brunch - with the slow juicer, most of the Brassica leaves will turn into juice from now on
homemade bread
deboned chicken thigh, marinated with 5-year-old lemon salt
Today's Brunch - with the slow juicer, most of the Brassica leaves will turn into juice from now on
Dahlia
Garden Addicted
Yum, that looks amazing!Picked some dinosaur kale from the garden and made my morning juice with other ingredients
View attachment 72240
View attachment 72243
homemade bread
View attachment 72241
deboned chicken thigh, marinated with 5-year-old lemon salt
View attachment 72245
Today's Brunch - with the slow juicer, most of the Brassica leaves will turn into juice from now on
View attachment 72246
- Thread starter
- #54
Phaedra
Garden Addicted
- Joined
- Jun 26, 2021
- Messages
- 2,914
- Reaction score
- 14,560
- Points
- 215
- Location
- Schleiden, Germany USDA 8a
I am still playing with sourdough, a lot of fun. As the microbes are growing, it's not too different from 'gardening'.
The third starter, Trinity (Rye flour, whole wheat flour, linden honey), finished her 21-day establishment training and moved into the fridge for aging (till 90 days old)
The first starter, Zophie (whole wheat), that moved into fridge one week ago, she looks totally fine. After a new feed, she went back to the fridge for another 7 days. During this 90-day aging and maturing period, unique flavor will develop.
Levain built from sourdough starters, water, and flour -- this is the hero behind each bake.
It's interesting to see how dough transforms in a few hours (on the counter, room temperature, just some gentle folds, no kneading needed)
Another dough, which is in the final cold fermentation and will be baked tomorrow morning. Sourdough is something so much full of life. I will say, it's a pleasant winter learning and hands-on activity.
The bread I baked this morning - in fact, same dough, half became English muffins, and the other half became a bread, totally different end product.
Another dough I made today, with lightly roasted potato - this dough will be made into buns and baked on Monday.
The third starter, Trinity (Rye flour, whole wheat flour, linden honey), finished her 21-day establishment training and moved into the fridge for aging (till 90 days old)
The first starter, Zophie (whole wheat), that moved into fridge one week ago, she looks totally fine. After a new feed, she went back to the fridge for another 7 days. During this 90-day aging and maturing period, unique flavor will develop.
Levain built from sourdough starters, water, and flour -- this is the hero behind each bake.
It's interesting to see how dough transforms in a few hours (on the counter, room temperature, just some gentle folds, no kneading needed)
Another dough, which is in the final cold fermentation and will be baked tomorrow morning. Sourdough is something so much full of life. I will say, it's a pleasant winter learning and hands-on activity.
The bread I baked this morning - in fact, same dough, half became English muffins, and the other half became a bread, totally different end product.
Another dough I made today, with lightly roasted potato - this dough will be made into buns and baked on Monday.
- Thread starter
- #55
Phaedra
Garden Addicted
- Joined
- Jun 26, 2021
- Messages
- 2,914
- Reaction score
- 14,560
- Points
- 215
- Location
- Schleiden, Germany USDA 8a
Steve, I didn't follow her recipe yet (and won't, I guess, haha). However, I made my own combination in today's bread.
The bread has undergone 72 hours of cold fermentation (including 48-hour Levain building), giving it a charming, bright, but inviting sourness. With cheddar cheese, chestnuts, polenta, and a hint of pickled jalapeño (mild, not spicy), this combination is bold, lovely, and unique - Personally, I’m very fond of it.
Scarf shape with extra cheese
Lovely airy structure
I am happy for my progress.
