I'm tired of sewing, so I've taken up knitting and crocheting again. I'm hoping to make an Aran sweater: I need something challenging. I hope it gives me a sense of accomplishment. The yarn is Lion brand Fisherman's Wool. I've worked with it before and I really like it. It's on sale for super cheap at JoAnn's.
That sounds like fun. Mostly been crocheting dishcloths... easy and kinda mindless which I need.
The only needlework I do these days is sewing on buttons and performing surgery on stuffed animals. I recently reattached a teddy bear's leg, and without leaving a visible scar, though that was due more to the thickness of his fur than to my skill as a surgeon. :D
I'm making masks. ::)
My salvation.
Sourdough. I've been trying to find a good sandwich bread recipe for my entire marriage. Almost 17 years in, I finally got it! I still need to work out how many grams of dough needs to go in my loaf pan, though, to get that traditional shaped sandwich bread slice. The ones I made this evening were not tall enough
Quote from: MundaCorMeum on April 16, 2020, 07:59:40 PM
Sourdough. I've been trying to find a good sandwich bread recipe for my entire marriage. Almost 17 years in, I finally got it! I still need to work out how many grams of dough needs to go in my loaf pan, though, to get that traditional shaped sandwich bread slice. The ones I made this evening were not tall enough
Please give us the specifics (if you wouldn't mind), when you have it all worked out...
https://www.wildyeastblog.com/soft-sandwich-sourdough/
I used that recipe, with a couple modifications....I left out the milk powder and used 2/3 milk and 1/3 water for the 323 g water. I found that I had to add more flour to get the right dough consistency. Just as is was way too wet. I don't know how much I added, though. I just kept adding a spoonful (I used my roux stirring spoon) until the dough could come together into a smooth ball in my mixer. It's been unseasonally cool down here, too, so I probably should've let it rise longer than I did, but it should be fine once the temps and humidity are back up.
Her sourdough English muffin recipe is excellent, too. I follow that one exactly
ETA:. I realize you said "when you have it all worked out", so this is just what I have worked out so far :cheeseheadbeer:
Quote from: MundaCorMeum on April 17, 2020, 01:38:29 PM
https://www.wildyeastblog.com/soft-sandwich-sourdough/
I used that recipe, with a couple modifications....I left out the milk powder and used 2/3 milk and 1/3 water for the 323 g water. I found that I had to add more flour to get the right dough consistency. Just as is was way too wet. I don't know how much I added, though. I just kept adding a spoonful (I used my roux stirring spoon) until the dough could come together into a smooth ball in my mixer. It's been unseasonally cool down here, too, so I probably should've let it rise longer than I did, but it should be fine once the temps and humidity are back up.
Her sourdough English muffin recipe is excellent, too. I follow that one exactly
ETA:. I realize you said "when you have it all worked out", so this is just what I have worked out so far :cheeseheadbeer:
Thanks!
A reliably starting KZ750B. Battery required and coming, also starter clutching on the way.
Update: I baked 4 loaves (2 batches of the recipe) yesterday, and the weather was warmer and more humid. That made a huge difference in the rise and dough quality. It still didn't go over the sides of the pan like you see in photos, but I'm beginning to think that's a myth :lol:
Still had to add more flour to the original recipe. I'll measure next time. I need to look and see if the author of try blog states where she is from, because I'd be willing to bet location effects weights of ingredients.
I'm designing a webserver for processing online transactions. Yes, I am still at work.
Quote from: clau clau on April 20, 2020, 04:32:57 AM
I'm designing a webserver for processing online transactions. Yes, I am still at work.
Me too, thank God. Both my husband and I are in IT and so we are able to do our jobs from home.
Quote from: Lynne on April 20, 2020, 05:46:11 AM
Quote from: clau clau on April 20, 2020, 04:32:57 AM
I'm designing a webserver for processing online transactions. Yes, I am still at work.
Me too, thank God. Both my husband and I are in IT and so we are able to do our jobs from home.
Yeah, the quarantine hasn't affected my job, either. I'm considered an "essential business", so I'm still able to go in to work everyday, as well ;D
I made a batch of fudge the other day which is not something that I would have expected myself to do. Under normal circumstances I avoid having sweets in the house, but it seemed useful to boost morale. It was also a cooking lesson for my two youngest children (who are actually adults), the only ones still at home. I was able to show them testing for soft ball stage, using a candy thermometer and to explain a bit about the theory of candy making.
We have an ongoing jigsaw puzzle set up. The daughter who is really good a jigsaw puzzles normally visits regularly and would help us, but we are having to manage without her so it is very slow progress.
Upon further consideration I put off the Aran sweater, and am making a blanket for my bed instead. I'm knitting it entirely in seed stitch, and it's looking great so far. This yarn really shows the stitches well. It should be done in a few months if I work on it every day.
Quote from: MundaCorMeum on April 20, 2020, 06:20:21 AM
Quote from: Lynne on April 20, 2020, 05:46:11 AM
Quote from: clau clau on April 20, 2020, 04:32:57 AM
I'm designing a webserver for processing online transactions. Yes, I am still at work.
Me too, thank God. Both my husband and I are in IT and so we are able to do our jobs from home.
Yeah, the quarantine hasn't affected my job, either. I'm considered an "essential business", so I'm still able to go in to work everyday, as well ;D
Yes you are!
(and by the way, I saw something on FB about making *potato* yeast. I'll post it here in a bit)
I spent a part of yesterday organizing my fabric stash, cutting a lot of it into strips for all sorts of scrappy quilts. I really have too much fabric, it's overwhelming. I'm done with the mask-making, I only made them for family and friends. I'm going to turn my attention back to quilts.
If there's any brew stores near you all, and you need yeast, you can use champagne yeast (I recommend premier cuvee by Red Star); beer yeast can tend to make the bread "beery", while champagne yeast does not.
Quote from: Gardener on April 20, 2020, 08:13:30 AM
If there's any brew stores near you all, and you need yeast, you can use champagne yeast (I recommend premier cuvee by Red Star); beer yeast can tend to make the bread "beery", while champagne yeast does not.
I got a pound(!) of instant yeast from King Arthur Flour so I'm all set, just looking to be creative...
And one can make a sourdough starter just by using the "wild yeast" that's floating around in the air.
Making bread is so interesting.
(but champagne yeast has been added to the list of things to try)
Quote from: maryslittlegarden on April 12, 2020, 01:41:45 PM
That sounds like fun. Mostly been crocheting dishcloths... easy and kinda mindless which I need.
When I was a young woman, I had a friend/mentor named HoneyLou. She was so sweet and lived in this lovely whitewashed farmhouse outside of town. She always had a big stack of crocheted dishcloths by her kitchen sink. She used them all the time and they were great. I have never made any, but now I kind of want to. It would be nice. What yarn do you find is best/hold up well/has a nice scrubby quality?
Quote from: Bernadette on April 20, 2020, 07:53:01 AM
Upon further consideration I put off the Aran sweater, and am making a blanket for my bed instead. I'm knitting it entirely in seed stitch, and it's looking great so far. This yarn really shows the stitches well. It should be done in a few months if I work on it every day.
I did a blanket completely out of seed stitch about three years ago. I decided it would be easier to do it in the round, so I knit the whole thing as a giant tube and then stitch and slashed it fair-isle style, it worked a charm.
Quote from: coffeeandcigarette on April 20, 2020, 01:49:56 PM
Quote from: maryslittlegarden on April 12, 2020, 01:41:45 PM
That sounds like fun. Mostly been crocheting dishcloths... easy and kinda mindless which I need.
When I was a young woman, I had a friend/mentor named HoneyLou. She was so sweet and lived in this lovely whitewashed farmhouse outside of town. She always had a big stack of crocheted dishcloths by her kitchen sink. She used them all the time and they were great. I have never made any, but now I kind of want to. It would be nice. What yarn do you find is best/hold up well/has a nice scrubby quality?
I have knitted dishcloths. Cotton yarn is very popular for them and they hold up very well. There's tons of free patterns out there.
Quote from: coffeeandcigarette on April 20, 2020, 01:53:16 PM
Quote from: Bernadette on April 20, 2020, 07:53:01 AM
Upon further consideration I put off the Aran sweater, and am making a blanket for my bed instead. I'm knitting it entirely in seed stitch, and it's looking great so far. This yarn really shows the stitches well. It should be done in a few months if I work on it every day.
I did a blanket completely out of seed stitch about three years ago. I decided it would be easier to do it in the round, so I knit the whole thing as a giant tube and then stitch and slashed it fair-isle style, it worked a charm.
Oh my gosh, you must have incredible patience!
Quote from: queen.saints on April 21, 2020, 03:02:35 AM
Quote from: coffeeandcigarette on April 20, 2020, 01:53:16 PM
Quote from: Bernadette on April 20, 2020, 07:53:01 AM
Upon further consideration I put off the Aran sweater, and am making a blanket for my bed instead. I'm knitting it entirely in seed stitch, and it's looking great so far. This yarn really shows the stitches well. It should be done in a few months if I work on it every day.
I did a blanket completely out of seed stitch about three years ago. I decided it would be easier to do it in the round, so I knit the whole thing as a giant tube and then stitch and slashed it fair-isle style, it worked a charm.
Oh my gosh, you must have incredible patience!
Well, I am a quilter, knitter, crafter, and I make a lot of my children's clothing. Patience in crafting does develop after a while. Luckily for me, I used to not be patient with my projects at all.
Making raised garden beds. Have wanted to do it for a while but we were working on other projects. Finally got our fence replaced around the backyard. We made 4 8x4 beds. Waiting for some food grade waterproofer for the inside before we set them into the ground. Used the stimulus money to fund it all.
I've been baking more bread. I make a yeast starter the night before with equal weights of water and flour, and a sprinkle of yeast on top. This was my most recent loaf, a honey oat multigrain bread with rye and flaxseed.
I was recently inspired to study Mandarin. :D
So far it's going well. Even the characters aren't proving as difficult as I had always feared.
Quote from: Padraig on April 21, 2020, 02:59:01 PM
This was my most recent loaf, a honey oat multigrain bread with rye and flaxseed.
Looks like a photo-shoot. It looks too perfect to be real.
Quote from: Lynne on April 20, 2020, 02:38:33 PM
Quote from: coffeeandcigarette on April 20, 2020, 01:49:56 PM
Quote from: maryslittlegarden on April 12, 2020, 01:41:45 PM
That sounds like fun. Mostly been crocheting dishcloths... easy and kinda mindless which I need.
When I was a young woman, I had a friend/mentor named HoneyLou. She was so sweet and lived in this lovely whitewashed farmhouse outside of town. She always had a big stack of crocheted dishcloths by her kitchen sink. She used them all the time and they were great. I have never made any, but now I kind of want to. It would be nice. What yarn do you find is best/hold up well/has a nice scrubby quality?
I have knitted dishcloths. Cotton yarn is very popular for them and they hold up very well. There's tons of free patterns out there.
Yeah... I use cotton yarn for them.
Quote from: Lynne on April 20, 2020, 08:10:13 AM
I spent a part of yesterday organizing my fabric stash, cutting a lot of it into strips for all sorts of scrappy quilts. I really have too much don't have enough fabric, it's overwhelming. I'm done with the mask-making, I only made them for family and friends. I'm going to turn my attention back to quilts.
Fixed it for you... ;D ;D ;D
Quote from: maryslittlegarden on April 22, 2020, 05:09:06 AM
Quote from: Lynne on April 20, 2020, 02:38:33 PM
Quote from: coffeeandcigarette on April 20, 2020, 01:49:56 PM
Quote from: maryslittlegarden on April 12, 2020, 01:41:45 PM
That sounds like fun. Mostly been crocheting dishcloths... easy and kinda mindless which I need.
When I was a young woman, I had a friend/mentor named HoneyLou. She was so sweet and lived in this lovely whitewashed farmhouse outside of town. She always had a big stack of crocheted dishcloths by her kitchen sink. She used them all the time and they were great. I have never made any, but now I kind of want to. It would be nice. What yarn do you find is best/hold up well/has a nice scrubby quality?
I have knitted dishcloths. Cotton yarn is very popular for them and they hold up very well. There's tons of free patterns out there.
Yeah... I use cotton yarn for them.
I actually like acrylic for dish rags (please don't hate me 😉)
But seriously.... awhile back I found a huge skein of acrylic at hobby lobby for under $2. I crocheted a bunch of dish rags with it, and they work really well and are still holding up. I also just recently got some cotton from knitpicks (dishy), when it was on sale to make some more. I haven't made any, yet, but my daughter did crochet some little round tea doilies for my mil to give her for mother's day. They worked up really nicely, and are softer than the acrylic.
*edited for spelling
Quote from: Padraig on April 21, 2020, 02:59:01 PM
I've been baking more bread. I make a yeast starter the night before with equal weights of water and flour, and a sprinkle of yeast on top. This was my most recent loaf, a honey oat multigrain bread with rye and flaxseed.
Looks great! Way better than my test recipe I did yesterday. I tried my hand at sourdough croissants. I worked on it all day yesterday, and gave it an overnight rise in the fridge, then baked them earlier this morning. They were not so great. Not sure where I went wrong, though.
Wow, croissants! I've never been brave enough to try making croissants.
Croissants are notoriously difficult. And to do it with sourdough is particularly ambitious!
I've never tried a laminated dough, but I had pretty good success with handmixing a brioche dough last year. It wasn't sourdough either, but it took like 15 minutes to gradually incorporate the pound of butter into the two pounds of dough, so I felt pretty accomplished.
The process was really enjoyable. Enjoyable enough that I'm willing to try it again (at least until I am successful, just to have the bragging rights 8)). There are a couple of things that I think may have been the issue, or a combination of all of them, perhaps. First, I used bread flour. I'm not sure if that's the right kind of flour for croissants, but it's all I have. The recipe called for all purpose, and I'm using the KA Sir Lancelot flour, which is even higher in protein than their regular bread flour. It's recommended for bagels, which is why I have it, since sourdough bagels are what I bake the most of (it works beautifully for that, actually). The dough got an excellent rise during the initial ferment. It had really nice texture. But, when I did the laminating, the butter softened a bit and was oozing out of the sides a little. I don't know if it's supposed to do that or not. Finally, I got impatient this morning and didn't wait long enough for the final rise. They did rise while baking, and the outer layer was flaky and soft; but the inside had definitely not risen well enough. I might try just shaping them and letting them finish rising on the counter, and skip the fridge next time. I always have better luck without the fridge rise when it comes to sourdough, for some reason.
Quote from: maryslittlegarden on April 22, 2020, 05:10:26 AM
Quote from: Lynne on April 20, 2020, 08:10:13 AM
I spent a part of yesterday organizing my fabric stash, cutting a lot of it into strips for all sorts of scrappy quilts. I really have too much don't have enough fabric, it's overwhelming. I'm done with the mask-making, I only made them for family and friends. I'm going to turn my attention back to quilts.
Fixed it for you... ;D ;D ;D
hahaha I'm a minimalist now! ::) ::) ::)
I would think bread flour would work great for croissants. In fact, it's probably necessary to get that balance between the lightness, flakiness, and slight chew of a good enriched dough. The butter leaking out could certainly have lead to problems. If you smack the cold butter with a rolling pin to flatten it, it becomes much more pliable, but without warming it.
This a YouTube channel that I like a lot, and he did a series on croissants last year. (You can see him smacking the butter in this one.)
[yt]https://youtu.be/8zI-Q1MW_2o[/yt]
I hope you're successful with your croissants! I'd love to see the results.
Form 1 eFile Suppressor build (.22LR); submitted yesterday. Doing fingerprints today. Hopefully have the tax stamp back in 30-45 days.
Thank you, Padraig! I'll definitely share a picture WHEN my results are better ;)
Quote from: Padraig on April 22, 2020, 11:10:58 AM
I would think bread flour would work great for croissants. In fact, it's probably necessary to get that balance between the lightness, flakiness, and slight chew of a good enriched dough. The butter leaking out could certainly have lead to problems. If you smack the cold butter with a rolling pin to flatten it, it becomes much more pliable, but without warming it.
This a YouTube channel that I like a lot, and he did a series on croissants last year. (You can see him smacking the butter in this one.)
[yt]https://youtu.be/8zI-Q1MW_2o[/yt]
I hope you're successful with your croissants! I'd love to see the results.
These pastries look really nice and if you have a pasta maker they are about 1,000 times easier than croissants.
You roll the dough through the pasta roller until it's as thin as possible, brush it with bacon grease, roll it up, and slice it into rounds. Then, you just gently push with your thumbs on the round until the layers have formed a cone, which you fill and bake.
The main thing that makes it easier than croissants is that, in general, all those steps actually go according to plan.
(https://i1.wp.com/www.mangiamagna.com/wp-content/uploads/2018/10/sfogliats.jpg?resize=768%2C429&ssl=1)
https://www.mangiamagna.com/homemade-italian-sfogliatella/
Quote from: queen.saints on April 25, 2020, 03:43:57 AM
Quote from: Padraig on April 22, 2020, 11:10:58 AM
I would think bread flour would work great for croissants. In fact, it's probably necessary to get that balance between the lightness, flakiness, and slight chew of a good enriched dough. The butter leaking out could certainly have lead to problems. If you smack the cold butter with a rolling pin to flatten it, it becomes much more pliable, but without warming it.
This a YouTube channel that I like a lot, and he did a series on croissants last year. (You can see him smacking the butter in this one.)
[yt]https://youtu.be/8zI-Q1MW_2o[/yt]
I hope you're successful with your croissants! I'd love to see the results.
These pastries look really nice and if you have a pasta maker they are about 1,000 times easier than croissants.
You roll the dough through the pasta roller until it's as thin as possible, brush it with bacon grease, roll it up, and slice it into rounds. Then, you just gently push with your thumbs on the round until the layers have formed a cone, which you fill and bake.
The main thing that makes it easier than croissants is that, in general, all those steps actually go according to plan.
(https://i1.wp.com/www.mangiamagna.com/wp-content/uploads/2018/10/sfogliats.jpg?resize=768%2C429&ssl=1)
https://www.mangiamagna.com/homemade-italian-sfogliatella/
These look amazing (and you had me at bacon grease) but I saw the bakers attempt to make these on The Great British Bake Off and it was not easy...
And I hope no one uses margarine (or Crisco) in their baking anymore.
(https://i.imgur.com/7xFzFPQ.gif)
Quote from: Lynne on April 25, 2020, 03:54:53 AM
These look amazing (and you had me at bacon grease) but I saw the bakers attempt to make these on The Great British Bake Off and it was not easy...
And I hope no one uses margarine (or Crisco) in their baking anymore.
The pictures below are the first ones I made back in 2016. They certainly wouldn't have gotten past Paul Hollywood, but it was just such a sigh of relief when the little discs of dough actually slid into cone shapes as promised.
Quote from: queen.saints on April 26, 2020, 10:12:18 AM
Quote from: Lynne on April 25, 2020, 03:54:53 AM
These look amazing (and you had me at bacon grease) but I saw the bakers attempt to make these on The Great British Bake Off and it was not easy...
And I hope no one uses margarine (or Crisco) in their baking anymore.
The pictures below are the first ones I made back in 2016. They certainly wouldn't have gotten past Paul Hollywood, but it was just such a sigh of relief when the little discs of dough actually slid into cone shapes as promised.
Those are pretty. They would be a nice treat for the Feast of St. John the Baptist or The Baptism of Our Lord, as they look like sea shells.
I made my own hand cream. I had a lot of tallow that I had saved from a very fatty batch of beef broth. It was more than I could use up in food within a reasonable time so I decided to make something else. I strained it really well and mixed it with some tea tree oil. I have been using if for a while. Yesterday, my husband was suffering from dry hands (probably from so much hand washing) and asked me if I had anything for it. He was a bit dubious about using my homemade hand cream, but he tried it and says that it helped. I feel like a real pioneer woman now.
(https://i.pinimg.com/originals/90/a3/a4/90a3a42597ba06907719059f7638fd6e.jpg)
Quote from: queen.saints on April 26, 2020, 10:12:18 AM
Quote from: Lynne on April 25, 2020, 03:54:53 AM
These look amazing (and you had me at bacon grease) but I saw the bakers attempt to make these on The Great British Bake Off and it was not easy...
And I hope no one uses margarine (or Crisco) in their baking anymore.
The pictures below are the first ones I made back in 2016. They certainly wouldn't have gotten past Paul Hollywood, but it was just such a sigh of relief when the little discs of dough actually slid into cone shapes as promised.
Beautiful!!! I'm sure they tasted as good as they look.
I'm getting ready to cut down a duvet cover and finally sew the binding on my most recent quilt, both projects have languished on my to-do list for years. The quilt is one that I made on a whim out of random pieces of fabric; I call it a postcard quilt, since it's made of 4" squares, with no two the same. Like a postage stamp quilt (which I'm also making), but bigger pieces.
Quote from: Jayne on April 26, 2020, 01:29:45 PM
I made my own hand cream. I had a lot of tallow that I had saved from a very fatty batch of beef broth. It was more than I could use up in food within a reasonable time so I decided to make something else. I strained it really well and mixed it with some tea tree oil. I have been using if for a while. Yesterday, my husband was suffering from dry hands (probably from so much hand washing) and asked me if I had anything for it. He was a bit dubious about using my homemade hand cream, but he tried it and says that it helped. I feel like a real pioneer woman now.
(https://i.pinimg.com/originals/90/a3/a4/90a3a42597ba06907719059f7638fd6e.jpg)
Can you elaborate on the process? We raise our own beef, and I always get stock bones, but I didn't realize I could get tallow (not sure what that is, though I've heard the term before) from making stock....and then make hand cream from it. Does it smell?
Quote from: MundaCorMeum on April 30, 2020, 07:20:28 PM
Can you elaborate on the process? We raise our own beef, and I always get stock bones, but I didn't realize I could get tallow (not sure what that is, though I've heard the term before) from making stock....and then make hand cream from it. Does it smell?
Tallow just means rendered beef (or mutton) fat. If you have your own animals you might be interested in the dry rendering method: https://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html (https://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html) I've never done this, but I get enough from broth.
The heat used in making broth also renders fat. This is the wet method. When one chills the broth, the fat hardens in a layer on top and is easily removed. Melt this hardened fat and then strain it through cheesecloth. (I have also used a disposable coffee filter but it was more difficult to use.) Here are some detailed instructions: https://whatgreatgrandmaate.com/how-to-save-the-fat-from-bone-broth/ (https://whatgreatgrandmaate.com/how-to-save-the-fat-from-bone-broth/)
The author above says to boil off the water in the liquid fat at low heat. This step is is for making the tallow last longer (months) and makes refrigeration optional. This makes sense because removing water content normally has a preservative effect. I skip it because I make small batches that I keep in the fridge and use quickly. I think this step also makes it harder and is done when making tallow candles (which I do not recommend).
Tallow does not smell good when heated, like in the dry rendering process or when used in candles. (In stories I've read which mention tallow candles people are always complaining about how bad they smell.) But the processed tallow at room or body temperature does not have a strong smell and it does not bother most people. Since I add tea tree oil to mine, its smell masks the tallow's. I add the tea tree oil for its anti-bacterial, anti-fungal, etc. properties. You could probably add another essential oil to give it a more pleasant scent.
The sites I've linked to mention its nutritional benefits when eaten, but tallow (like all animal fats) is also good for skin. Here is a commercial site for selling tallow beauty products: https://nefertemnaturals.com/blogs/news/5-reasons-to-use-tallow-on-your-skin. It is good as a moisturizer and soothes dry, itchy, irritated skin. Do not use it on fresh burns because greasy substances trap heat. Burns need clean cool water.
Quote from: Jayne on May 01, 2020, 10:48:49 AM
The author above says to boil off the water in the liquid fat at low heat. This step is is for making the tallow last longer (months) and makes refrigeration optional. This makes sense because removing water content normally has a preservative effect. I skip it because I make small batches that I keep in the fridge and use quickly. I think this step also makes it harder and is done when making tallow candles (which I do not recommend).
Tallow does not smell good when heated, like in the dry rendering process or when used in candles. (In stories I've read which mention tallow candles people are always complaining about how bad they smell.) But the processed tallow at room or body temperature does not have a strong smell and it does not bother most people. Since I add tea tree oil to mine, its smell masks the tallow's. I add the tea tree oil for its anti-bacterial, anti-fungal, etc. properties. You could probably add another essential oil to give it a more pleasant scent.
I have a friend who butchers her own cows every year. They save all the fat and make a ton of candles in jars. She has said that they are only for emergencies/end of the world. LOL :ack:
We don't butcher out own animals, but I could certainly talk to our butcher and see about getting the leaf fat.
We raise pigs, too. I always save the bacon fat (lard?) after cooking, and keep jars of it in the fridge for cooking. I make my gumbo rouxs with nothing but bacon fat; it's pretty delicious.
Which recipe do you use? We have enough beef tallow to last several lifetimes, but organic moisturizer is expensive.
Quote from: queen.saints on May 02, 2020, 03:18:21 AM
Which recipe do you use? We have enough beef tallow to last several lifetimes, but organic moisturizer is expensive.
I don't follow a recipe although what I do is similar to the link I gave for the wet rendering method. If you already have beef tallow you can just use it as is for a moisturizer. If you want to add a bit of essential oil, melt the tallow, add the oil, and recool.
Update:
I've made enough successful loaves of sourdough sandwich breads to feel confident in my recipe now. Here's my (adapted from the original I posted) recipe:
THE NIGHT BEFORE:
Build your levain.
1 cup active starter
2 cups water
2 cups bread flour
Mix ingredients with a whisk until all flour is well incorporated. Cover and let sit overnight.
IN THE MORNING
mix final dough:
(Makes 2 small loaves; I double this recipe for my family, and it lasts us a week)
750 g flour
323 g milk*
16 g salt
65 g unsalted butter at room* temperature
31 g honey
411 g mature 100%-hydration sourdough starter
*In a Pyrex, I combine the milk and butter and warm it in the microwave for a minute or two, then add it too the rest of the ingredients in a large mixing bowl, after giving it a stir to make sure it isn't too hot).
After all ingredients are combined in a large mixing bowl, stir with a wooden spoon or by hand, untill everything is just incorporated...no need to develop gluten yet. Let it rest in the bowl, covered, or about 30 minutes, then knead by hand until dough is nice and smooth. Place dough in a lightly oiled bowl, cover, and then continue with the recipe as it is originally written on the blog post.
That's my method. I'll post pics later today, as I have some rising right now :)
EDIT: at the end when I divide the dough, I weigh the final dough and divide evenly into four pieces....I don't worry if they are exactly 800 g like she says in the recipe. It has been pretty close so far, though.
I need more shaping practice, but they sure will taste good!
Alright...I've been researching via YouTube videos (thank you for the suggestion, Padraig!). I'm ready to try croissants again....just as soon as butter goes on sale
My sewing machine FINALLY came, and I was able to sew the duvet cover. I love this new machine! It goes like greased lightening! I've never used a brand new sewing machine before, and it's a great experience.
I just finished sewing the binding on my postcard quilt. I'm torn between keeping it and selling it. I'd forgotten how pretty it is. :)
(https://imgur.com/a/0iVMouT)
Edit: I've posted it on EBay. Here's hoping it finds a good home. :)
Quote from: Bernadette on May 28, 2020, 12:48:25 PM
I just finished sewing the binding on my postcard quilt. I'm torn between keeping it and selling it. I'd forgotten how pretty it is. :)
(https://imgur.com/a/0iVMouT)
That's beautiful.
:toth:
Quote from: Maximilian on May 28, 2020, 01:29:04 PM
Quote from: Bernadette on May 28, 2020, 12:48:25 PM
I just finished sewing the binding on my postcard quilt. I'm torn between keeping it and selling it. I'd forgotten how pretty it is. :)
(https://imgur.com/a/0iVMouT)
That's beautiful.
Yes, beautiful. How many fabrics?
I lost count.
I bought a bunch of the squares pre cut, and added fabrics from my stash.
And I've just sold the dolls that I painted! I feel so accomplished. ;)
Next I'll be cutting down my featherbed cover, to fit my queen-size featherbed. Not looking forward to this one, since it involves taking the cover off of the old featherbed and transferring it to the new one.
I've been wood carving. Getting better, little by little.
Wow. I'm impressed!
Made the mistake of switching insurance companies. Now the miserable SOBs insist that I paint my woodshed. It's cold and rainy but that's what the Mrs and I are working on. And we've hardly quarreled at all. ;)
I had the day off so I spent it carving. Here's some of the stuff I've done recently.
(bonus Gandalf included)
Very nice work. Isn't Gandalf's head a little big? ;D
Quote from: The Curt Jester on July 01, 2021, 08:30:36 PM
Very nice work. Isn't Gandalf's head a little big? ;D
Well, he
is a Maia, afterall. ;D
Wow, those are so beautiful!!
Would you ever take a commission for a folk-art cookie cutter rolling pin?
Quote from: queen.saints on July 05, 2021, 04:52:43 AM
Wow, those are so beautiful!!
Would you ever take a commission for a folk-art cookie cutter rolling pin?
Thank you! I wouldn't be comfortable taking anyone's money at the moment, and maybe never. I'm a beginner with chip carving so I have a long way to go before I would have such confidence in my work.
Quote from: Optatus on July 01, 2021, 08:21:25 PM
I had the day off so I spent it carving. Here's some of the stuff I've done recently.
(bonus Gandalf included)
Beautiful work!
I am working on a website. It is mostly technical, but there is design involved.
I messed up a database and had to rebuild it and now I have a headache.