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Beer food

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On 8/20/2019 at 9:17 PM, der kleine Drache said:

I prefer southern german Helles or Export before northern german Pilsener with Sauerkraut. I think the slight sweetness makes a good companion to the sour and fatty tastes.

Schweinswuerste (pork sausages) and sauerkraut or go the whole hog and have a nice Helles with Wammerl (pork belly)/Schweinshaxn (pork knuckle) and Semmelknoedel (bavarian style dumplings) 🙂 

Now I'm hungry 😂

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Felt like some sourdough.

IMG_20200321_161221.thumb.jpg.53dbf3bf6baf706733e9b697b624e650.jpg

IMG_20200322_111831.thumb.jpg.a1a8dd02d7d2c1986d3221ec2000ce81.jpg

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On 3/22/2020 at 11:31 AM, Ben 10 said:

Felt like some sourdough.

IMG_20200321_161221.thumb.jpg.53dbf3bf6baf706733e9b697b624e650.jpg

IMG_20200322_111831.thumb.jpg.a1a8dd02d7d2c1986d3221ec2000ce81.jpg 1.12 MB · 0 downloads

What’s your recipe? Always wanted to try doing a sour but never been game to start.

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Don't have one unfortunately.... 

I'll try and type something up

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Sourdough is great. I've been getting in to making it regularly for the last 6 months or so.

I tried in vain to get my own starter going but failed several times. I got hold of a starter from my brother in law. It sat in the back of the fridge for a while but took off fairly quickly.

I really enjoy the process and the end result is always pretty satisfying.

 

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

I've found that one to be a good starting point.IMG20200222182723.thumb.jpg.a7f387f1a84417df7911097bb2ec59ad.jpg

 

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20 hours ago, NewBrews said:

What’s your recipe?

https://sourdough.com/blog/sourdom/beginners-blog-starter-scratch is the starter I made.

Mine is now 10 years old and going strong, it survived well in the fridge with no use for 3 months last year.

I take it out, use a few tablespoons and replace what I took with water and flour, straight back into the fridge.

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I think once I get my wood oven I’ll start a sourdough mother. If I think I’ll get time anyway. Think my mum has had one going for a number of years

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I’ve had mine going about a week. Nearly ready.... Might mix up a loaf Friday night for a Saturday morning bake.

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On 4/1/2020 at 7:46 PM, Ben 10 said:

IMG_20200401_182740.thumb.jpg.d9eff1801fa466bb588d384f173aefcf.jpg

That looks amazing.

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