Another interesting info image with the english terms for a german DIY-er. Taken from here.
The trick seems to be to “feed” it day by day, until it bubbles. The naturally occuring wild yeasts and lactobacilli in the flour need some time to wake up, reproduce and populate the mixture thoroughly. When this proliferation has reached a certain level, the developing carbon dioxide makes the dough bubble up and the ongoing fermentation produces a wide variety of aromatics – that finally also end up in your bread.
Looking forward to tomorrow evening and on how it is going on.
Let me present to you: Hauke (a somewhat unusual boy’s name in germany), my first homemade sourdough starter – at least my first try. Since I’ve read that they’re living organisms and thus you’re obliged to give them names, I’ll simply call him – well – Hauke. I started him off today with 50g wheat flour (Type 1050) and 50 ml water @ 27 °C (lukewarm). Recipe taken from here.
Part two and more information on how to make a sourdough starter tomorrow, when I’ll have to fill it up.
Since I was an absolute beginner when it came to using a pressure cooker (and I somehow lost the manual…), I looked for instructions on the internet lately. Some were plain BS, some just dramatically told elementary stuff and left out the real instructions and, finally, some (especially the relevant forums!) were very informative. I threw everything together and tried it out (BTW – here’s a good article on what a pressure cooker actually does – I won’t describe the principles of pressure cooking here).
So, here’s my personal “Pressure Cooker How To for Dummies” (tested, illustrated and in full color!):
I welded together a rotisserie mostly from scraps in the shop! I wanted it to fit into the grate slots of my stone barbecue grill so I had to design it exactly to size. I also had to grind up an idea on where to put the electric motor since, in my case, there are walls in exactly the spot where all the store bought ones have their drive.
This is a steamer rack that I made today, the pictures explain what it is good for. Honestly, I was just bored today so I took one of those Ikea-cutlery-holders that I had already misused earlier anyway and just cut 4 cm off. Man, a simple empty tuna can would do the same job, but at least this one is stainless steel and it looks at least a little better…
You can officially call me the great Recycler! I had this leftover piece of beechwood lying around (and constantly in the way) and I saw an inspiring video on japanese cuisine.
As much of a little weakling my first cold smoker was, as much of a fu**ing hellraiser is this one. I even have the feeling it might do a little too much…
…for the Shop Vacuum. I ordered this piece from Amazon for a few bucks and glued/screwed it to a wall-paint mixing bucket.
It’s desigend to separate larger grains of dust/debris from the airstream in order to keep the actual vacuum cleaner from clogging up. I hope my SO will notice. See the image for the principle.
As always when I do something, I realized AFTERWARDS that my vacuum’s hose it too small to fit on the connectors… 🙂 Let’s see if I can grab one for small money…
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