Old Fashioned Cooking

Discussion in 'Back to Basics' started by Yard Dart, Mar 20, 2020.

  1. Yard Dart

    Yard Dart Vigilant Monkey Moderator

  2. Thunder5Ranch

    Thunder5Ranch Monkey+++

    Throw a half cup sugar in to sweeten it up a bit ;)
  3. Ura-Ki

    Ura-Ki Grampa Monkey

    Add some coffee grounds super finely ground, add in a little molasses, and rough ground brown wheat, and you got a killer stomach full!
  4. DKR

    DKR Raconteur of the first stripe

    Last edited: Mar 21, 2020
    Dunerunner, Thunder5Ranch and Ura-Ki like this.
  5. DKR

    DKR Raconteur of the first stripe

    If you enjoyed Townsend's 18th Cen cooking - here is another look at the same foods, Brit style
  6. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Keep your sourdough starter in the fridge for next time.
    Ganado, Tully Mars and oldbee1966 like this.
  7. arleigh

    arleigh Goophy monkey

    Shadow soup,
    Dangle a bone over the boiling pot of water .
  8. ghrit

    ghrit Bad company Administrator Founding Member

    Not sure if stone soup is any better. Try them together?
    Dunerunner, Ura-Ki and Thunder5Ranch like this.
  9. Thunder5Ranch

    Thunder5Ranch Monkey+++

    Stone soup is only good if you have some Tree Bark Toast to sop in it.
  10. Out in the woods

    Out in the woods off-grid in-the-forest beekeeper

    This is the right season to toss out all your old yeast cultures, and go outside to collect a fresh sourdough culture for the next year.

    Exodus 12:14-20,
    Exodus 13:1-13,
    Leviticus 23:5-6
    Dunerunner, 3cyl and Yard Dart like this.
  11. chelloveck

    chelloveck Diabolus Causidicus

    Exodus 13:13 also commands that
    yet how many Christians do these things these days simply because they are writ in the Bible.

    There are sound scientific reasons for refreshing or staring a new starter dough from scratch periodically, much the same as with yoghurt. Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis

    The strange science inside your sourdough

    How to feed, maintain, store and use your sourdough starter

    Over time a sour dough will lose its vigour and will become less effective in converting nutrients in the mixture for producing CO2 (the raising agent via the fermenting yeast present in the mix.)

    The legendary explanation for baking flatbread in Exodus was more a case of making a quick bread so that the Israelite s could GTFOOD much quicker than fiddling around with a yeast dough mixture....that is if the ancient scriptures can be taken at face value.[dunno]
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