ben 10 Posted March 17, 2021 Author Share Posted March 17, 2021 Just now, Graubart said: So conceptually Yeah. Slow ferment is good for bread. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 17, 2021 Share Posted March 17, 2021 Just now, Green Blob said: Yeah. Slow ferment is good for bread. Super - I do 18-24 hours regularly around 20 - then a bit warmer for second. But I am thinking if I do it low and slow for say 48 or more in fridge - then bring out into ambient say around 22 - it might help with that big bubble production for those nice fluffly texture for some styles of bread? Link to comment Share on other sites More sharing options...
ben 10 Posted March 17, 2021 Author Share Posted March 17, 2021 3 minutes ago, Graubart said: But I am thinking if I do it low and slow for say 48 or more in fridge - then bring out into ambient say around 22 - it might help with that big bubble production for those nice fluffly texture for some styles of bread? Maybe, why not make a sourdough culture? Mine is well over 10 years old. Link to comment Share on other sites More sharing options...
Pezzza Posted March 17, 2021 Share Posted March 17, 2021 (edited) 2 minutes ago, Green Blob said: Maybe, why not make a sourdough culture? Mine is well over 10 years old. Just the bowl of flour and water and take half out and keep feeding? I was not making bread regularly like I am now and lost mine... and seemed a waste of flour? Though of course makes great product! Haha GB mate you have got me inspired to do so many other festive cookery brewery things so maybe I should do it haha! Edited March 17, 2021 by Graubart Link to comment Share on other sites More sharing options...
ben 10 Posted March 17, 2021 Author Share Posted March 17, 2021 Just now, Graubart said: Just the bowl of flour and water and take half out and keep feeding? Yep. As for use mine stayed in the fridge for 2 months and I went overseas. Worked just fine when I used it again. Link to comment Share on other sites More sharing options...
Pezzza Posted March 17, 2021 Share Posted March 17, 2021 4 minutes ago, Green Blob said: Yep. As for use mine stayed in the fridge for 2 months and I went overseas. Worked just fine when I used it again. Did you have a full jar with no airgap? The one I did was fine but after being in fridge for about a month was furry... yours sounds like a beaut... Shame you are not down the road I'd come down and pinch a bit to start a good culture : ) Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 17, 2021 Share Posted March 17, 2021 3 minutes ago, Green Blob said: Yep. As for use mine stayed in the fridge for 2 months and I went overseas. Worked just fine when I used it again. Reminds be of the old days Chinese people kept a master stock going for years, they probably still do but with modern technology things may have changed. Then there was Mum in the kitchen tending to her precious Ginger Beer plant, she was horrified years later when us kids got the idea to make it alcoholic ! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 17, 2021 Share Posted March 17, 2021 4 minutes ago, Graubart said: Did you have a full jar with no airgap? The one I did was fine but after being in fridge for about a month was furry... yours sounds like a beaut... Shame you are not down the road I'd come down and pinch a bit to start a good culture : ) GB lock your fridge. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 17, 2021 Share Posted March 17, 2021 14 hours ago, CLASSIC said: Reminds be of the old days Chinese people kept a master stock going for years, they probably still do but with modern technology things may have changed. Then there was Mum in the kitchen tending to her precious Ginger Beer plant, she was horrified years later when us kids got the idea to make it alcoholic ! There was a Chinese restaurant in Melbourne's CBD which claimed they used a master stock which had been handed down for over 3 hundred years - not sure how true that is. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 17, 2021 Share Posted March 17, 2021 59 minutes ago, Mickep said: There was a Chinese restaurant in Melbourne's CBD which claimed they used a master stock which had been handed down for over 3 hundred years - not sure how true that is. QUOTE: In theory, a master stock could be sustained indefinitely if due care is taken to ensure it does not spoil. There are claims of master stocks in China that are hundreds of years old, passed down through generations of cooks in this way. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 17, 2021 Share Posted March 17, 2021 That went before I could comment, must have pressed the wrong button ! Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted March 18, 2021 Author Share Posted March 18, 2021 @CLASSIC - jerky time, I'll dehydrate it tomorrow. Salt, pepper, garlic, chipotle powder, ancho powder, smoked paprika and fresh habaneros. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 18, 2021 Share Posted March 18, 2021 2 minutes ago, Green Blob said: @CLASSIC - jerky time, I'll dehydrate it tomorrow. Salt, pepper, garlic, chipotle powder, ancho powder, smoked paprika and fresh habaneros. Wow Blobski!?! Do you put in the Cabinet or some other dehydration methodology? Help please @Green Blob Link to comment Share on other sites More sharing options...
Pezzza Posted March 18, 2021 Share Posted March 18, 2021 Latest Bread came out nice... lightest of such loaves made so far... good overnight first rise... then long second rise... yeah pretty good - bit like a Ciabatta type texture but bit more crusty and great flavour with the wholemeal mix: 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 18, 2021 Share Posted March 18, 2021 1 minute ago, Graubart said: Wow Blobski!?! Do you put in the Cabinet or some other dehydration methodology? Help please @Green Blob Hey Graubster, looks good, should pack & punch, not for the chilli sissy's ! @Green Blob Get on of these, you can dehydrate anything. I do make my own recipes as does @Graubart but sometimes easier to buy a pack of mix from LBHS, Cheers All. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 18, 2021 Share Posted March 18, 2021 7 minutes ago, Graubart said: Latest Bread came out nice... lightest of such loaves made so far... good overnight first rise... then long second rise... yeah pretty good - bit like a Ciabatta type texture but bit more crusty and great flavour with the wholemeal mix: Awesome as usual @Graubart 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 18, 2021 Share Posted March 18, 2021 17 minutes ago, Green Blob said: jerky time What is Beef Cut? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 I use Prime Topside, absolutely NO fat/sinew. The GRAUBSTER probably grows his own ! Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 Just now, CLASSIC said: I use Prime Topside, absolutely NO fat/sinew. The GRAUBSTER probably grows his own ! Haha Phil you are a Champ.... I'd have to rustle one off the wealthy ffkkkkkkkkker's animals that shitttt just over the fence ; ) But I did nab the purveyor of destruction in my garden area (or one of them) overnight - if I had your furtoflesh carcass_dressing skills coulda prepped him up : ) 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 1 minute ago, Graubart said: Haha Phil you are a Champ.... I'd have to rustle one off the wealthy ffkkkkkkkkker's animals that shitttt just over the fence ; ) But I did nab the purveyor of destruction in my garden area (or one of them) overnight - if I had your furtoflesh carcass_dressing skills coulda prepped him up : ) You should have just sliced a couple of kilos form the rump or fillet & left the rest for the Indians 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 (edited) 8 minutes ago, CLASSIC said: You should have just sliced a couple of kilos form the rump or fillet & left the rest for the Indians Haha this was one of those smaller furry hopping types that the Poms kindly brought over and left here to leave a trail of destruction over this beautiful fragile land... Those ones that you might have a few of in your freezer Edited March 19, 2021 by Graubart Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 1 minute ago, Graubart said: Haha this was one of those smaller furry hopping types that the Poms kindly brought over and left here to leave a trail of destruction over this beautiful fragile land... Those ones that you might have a few of in your freezer Dou mean Skippy ? 2 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 Just now, CLASSIC said: Dou mean Skippy ? My veggie garden fence height seems to be working against them... it's the ones lower to the ground @CLASSIC Phil I think you fetched some recently.... ; ) 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19, 2021 Share Posted March 19, 2021 Just now, Graubart said: My veggie garden fence height seems to be working against them... it's the ones lower to the ground @CLASSIC Phil I think you fetched some recently.... ; ) Oh now I get it 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 Just found this old dry brined and cured Filetto photo... should be some coming soon that are similar: Link to comment Share on other sites More sharing options...
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