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and still my starter hadn't dried.Took so long I forgot who wanted some! I'm interested in seeing if you can really regenerate a starter that's been dried.
I made so much bread that we STILL have bread! I'm tired of it, tired of sour dough starter. I want to make some new breads.
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If I had more money I'd soon be broke...but I'd have more LPs!
Follow Ups:
But you can forget about it. I picked up the Silverton book, and have a pretty healthy batch of my own in process at this point. I doubt that I'll take it to the point she does, however - feeding the stuff 3X daily whether you use it or not, or feeding it for several days like that after a week in the refrigerator before you can bake with it? No, I think I can develop some methods that are a bit more time friendly to people with a life outside the kitchen. Still, there's a wealth of good info in the Silverton book. I've already developed a few techniques that I could never have created without the info in it. Recommended reading for anyone that likes to make sourdough bread, for sure.
I learned far more than I expected. Definitely worth the $$$.
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If I had more money I'd soon be broke...but I'd have more LPs!
a Shaker cook book. Might be something in there. Great stuff and usually quite simple. Molasses pie for example - to die for.
"Man is the only animal that blushes - or needs to" Mark Twain
I can feel the veins and arteries clogging and the calories mounting.What they're mounting is beyond me. Speaking of calories and clogged veins and arteries...Barb's playing somewhere in the Middle Ages at an SCA event and I'm home alone. I am in the mood for a real artery clogger...a steak hoagie.
Ah, cheap-assed steak-ums, about a quart of mayonnaise, old lettuce, old tomatoes, old onions, fake white American cheese and hot peppers.
Actually, they use Mozarrela (I think...but how would I know?) and make the buns from pizza dough. When you're in a junk food mood, nothing tastes much better.
My cardiologist would be proud of me, I'm sure.
Which leads me to a medical question.
My kidneys were not working 100%, along with the congestive heart failure last year (2 years ago?). Since my by-pass, I have little trouble with salt and water retention. I still watch my salt intake like a hawk and keep fluid intake at a reasonable level, but if I do the salt boogie with lots of sodium filled food (sushi, for instance) I don't gain water weight as readily if at all as I did before the by-pass.
Can a better functioning heart "feed" the kidneys and make them more efficient (again)? I also take a supplement prescribed by the urologist that was developed for kidney health (Theralix...look it up on the web...interesting stuff). It's neat to be able to cheat once in a great while and not scare myself to death when I weigh myself in the mornings.
It's a question I intend to ask my G.P. when I see him on Tuesday.
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If I had more money I'd soon be broke...but I'd have more LPs!
Not to mention those times I "play doctor" with the lonely housewives around the neighbourhood. Um anyway... I'd say that if your heart is functioning more efficiently then blood is getting round better and as a consequence other bits of you should function better as they are now no longer starved for fuel (blood).I'm sure there's a lot more to it, but that's what I can surmise.
BTW, good to see ya back on the board!
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