Cookin again

[CleverNickName]

You can propagate bread yeast yourself if you need to. Mix a packet of instant yeast with 1 cup water, 1 cup flour, and a teaspoon of sugar in a quart jar, and cover it with a double layer of plastic wrap and a rubber band. Keep it on the counter overnight, then move it to the fridge.

Any time you need yeast, use 1/2 cup of this mixture (but be sure to replace it with 1/4 cup water, 1/4 cup flour, and 1/4 teaspoon sugar). You'll have to adjust your recipe slightly to account for the extra water and flour from the starter, too.

The flavor changes over time, and bread made from this starter takes about twice as long to complete its initial rise. But other than that? No issues, and I've baked 8 loaves (and counting) from the same packet of yeast.

 

[Zardnaar]

I heard that so many people are baking bread at home that there's a shortage of yeast.

If you want to make bread but can't find any yeast, I've got two options for you. The first is my recipe for Irish Soda Bread, which doesn't use yeast at all, and the second is a recipe for a homemade sourdough starter.

Spoiler: Irish Soda Bread

Ingredients
5 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 stick of unsalted butter, frozen
2 eggs
2 cups buttermilk
1 cup raisins (optional)
2 tsp. caraway seed (optional)

Preheat oven to 400 degrees F.

In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Grate the stick of frozen butter into the mixture, then rub it into the flour with your fingers until it is well-incorporated (the mixture will look a bit like cornmeal).

In a separate bowl, beat the eggs and buttermilk together. (If you don't have buttermilk, you can put two teaspoons of vinegar in the bottom of your measuring cup and then fill it up to the 2-cup mark with milk). Then add the milk/egg mixture to the flour mixture, along with the raisins and caraway seeds if you're using them, and stir until just combined.

Turn out onto a floured board and knead for 1 minute, then shape into a ball. (Don't over-knead it or it will be tough...it's okay if the ball of dough is still shaggy.) Place the ball on a sheet pan lined with parchment paper. Flatten the ball of dough with the palm of your hand, then cut a cross into the top with a sharp knife about one inch deep.

Bake immediately for 40-45 minutes or until golden brown. Remove from the oven and allow to cool for 15 minutes before slicing.

Spoiler: Wild Sourdough Starter

Ingredients
Flour
Water

Yep, that's it. Just flour and water. I followed Alton Brown's recipe, and it makes a good loaf.

Do you have portion sizes for a bread maker?

We don't have bread tins. Any substitute for buttermilk?

Hash brown attempts in an air fryer.

They were ok. Needed more onion or another flavor.

Homemade Crispy Hash Browns

These crispy, homemade hash browns are quick, easy, and family-friendly, making them perfect as a side dish for any breakfast or brunch on weekdays or weekends.

www.allrecipes.com

 

[Dannyalcatraz]

@Zardnaar

Those look delicious! Perfectly cooked, if nothing else.

I usually order my hash browns with onions (probably yellows in most restaurants), sometimes with mushrooms.

However, I‘ve been a fan of potato pancakes for some time, made in a variety of cuisines. My current faves- by a LONG shot- are made at a local Chinese place, one less Americanized than most.

Theirs are loaded with green onion. There’s other seasonings, no question, but they’re defined by the interplay of green onion and potato.

 

[Zardnaar]

@Zardnaar

Those look delicious! Perfectly cooked, if nothing else.

I usually order my hash browns with onions (probably yellows in most restaurants), sometimes with mushrooms.

However, I‘ve been a fan of potato pancakes for some time, made in a variety of cuisines. My current faves- by a LONG shot- are made at a local Chinese place, one less Americanized than most.

Theirs are loaded with green onion. There’s other seasonings, no question, but they’re defined by the interplay of green onion and potato.

Basically experimenting being house husband atm. I'm not the greatest cook but generally enjoy it. I can do some weird stuff well but fail at basics. I don't normally eat sausages so don't cook them and I normally eat steak at restaurants.

Don't normally eat pasta much either but have a but of it to use.

 

[Dannyalcatraz]

Basically experimenting being house husband atm. I'm not the greatest cook but generally enjoy it. I can do some weird stuff well but fail at basics. I don't normally eat sausages so don't cook them and I normally eat steak at restaurants.

Don't normally eat pasta much either but have a but of it to use.

We all have blind spots & hidden skills in our techniques. I can cook all kinds of complex dishes, but I’ve never made mashed potatoes. And I love mashed potatoes!

My Dad is one of the inspirations for me learning how to cook...because he’s not very good at it. When I was a kid, Mom got hospitalized, and was still off her feet more than a week when she came home. During that time, he gave me cereal for breakfast, PB & J sandwiches for lunch...and PB & J sandwiches for dinner, too. At one point, near the end of her recovery, I snuck in to see her,nand said, “Mom, when you get better, teach me how to cook!”

And yet, that same man somehow managed to figure out how to make reasonably good “baked” chicken in a microwave.

 

[Zardnaar]

We all have blind spots & hidden skills in our techniques. I can cook all kinds of complex dishes, but I’ve never made mashed potatoes. And I love mashed potatoes!

My Dad is one of the inspirations for me learning how to cook...because he’s not very good at it. When I was a kid, Mom got hospitalized, and was still off her feet more than a week when she came home. During that time, he gave me cereal for breakfast, PB & J sandwiches for lunch...and PB & J sandwiches for dinner, too. At one point, near the end of her recovery, I snuck in to see her,nand said, “Mom, when you get better, teach me how to cook!”

And yet, that same man somehow managed to figure out how to make reasonably good “baked” chicken in a microwave.

I do baked chicken all the time basically live on it.

I can't do mashed potato either never made it. I don't really like it.

Probably child good memories of mince stew, mashed potato and boiled cabbage and spinach.

To this day I just don't eat it. Spinach and cabbage I'll eat raw not cooked.

Ye olde English heritage has basically disappeared these days except pies and cake. Sunday roast is older generation type stuff.

Chicken curry pie and Indonesian/malyasian type savory pies are displacing ye olde English ones.

 

[CleverNickName]

Do you have portion sizes for a bread maker?

We don't have bread tins. Any substitute for buttermilk?

I don't own a bread maker, so I can't test this. (Let me know if you try it and how it turns out.) I adjusted the quantities of my recipe using this one as a guide.

Spoiler: Irish Soda Bread - Bread Machine Version? Maybe?

Ingredients
3 cups all-purpose flour
1 Tbsp. + 1-1/2 tsp sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
5 Tbsp. unsalted butter, melted
1 egg
1-1/4 cup buttermilk
2/3 cup raisins (optional)
3/4 tsp. caraway seed (optional)

In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir in the raisins and caraway seed, if you are using them. In another bowl, beat the egg, buttermilk, and melted butter together until smooth.

Combine the wet and dry ingredients, and stir until just barely blended (do not overmix...the dough will be lumpy and sticky). Pour immediately into the bread machine and process on the Quick Bread cycle until done. Remove from the machine and allow to cool for 10 minutes before slicing.

A good substitute for buttermilk if you don't have any: put 1 teaspoon of vinegar in a measuring cup, then fill it to the 1-cup mark with cold milk. Stir and let sit for 1 minute before using.

Hope this helps!

 

[Dannyalcatraz]

My first attempt at Hasselbacked potatoes, before & after adding shredded parrano cheese

 

[Zardnaar]

I don't own a bread maker, so I can't test this. (Let me know if you try it and how it turns out.) I adjusted the quantities of my recipe using this one as a guide.

Spoiler: Irish Soda Bread - Bread Machine Version? Maybe?

Ingredients
3 cups all-purpose flour
1 Tbsp. + 1-1/2 tsp sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
5 Tbsp. unsalted butter, melted
1 egg
1-1/4 cup buttermilk
2/3 cup raisins (optional)
3/4 tsp. caraway seed (optional)

In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Stir in the raisins and caraway seed, if you are using them. In another bowl, beat the egg, buttermilk, and melted butter together until smooth.

Combine the wet and dry ingredients, and stir until just barely blended (do not overmix...the dough will be lumpy and sticky). Pour immediately into the bread machine and process on the Quick Bread cycle until done. Remove from the machine and allow to cool for 10 minutes before slicing.

A good substitute for buttermilk if you don't have any: put 1 teaspoon of vinegar in a measuring cup, then fill it to the 1-cup mark with cold milk. Stir and let sit for 1 minute before using.

Hope this helps!

Thanks. You could put the loaf in a pizza stone to cook? I'm thinking of a circular loaf no tin in the oven.

 

[prabe]

@Dannyalcatraz Those Russets?