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Messages - Lemmiayyy

Pages: [1]
Savoury / Growing a sourdough culture
« on: January 13, 2018, 08:45:54 pm »
A sourdough culture can be used instead of yeast or baking powder when you're baking. It's a little trickier to work with than the typical yeast that you buy at the supermarket, but it's imo worth the extra effort.

Here's what you need:
- A clean jar with a lid. It needs to be able to hold at least two deciliters.
  * I recommend an old jam jar.
  * IMPORTANT: The jar needs to be free of dish washing liquid, soap, or anything similar. Any sort of cleaning product will kill the sourdough culture!
- Rye flour, or wheat flour, or barley flour, or rolled oats.
  * Ideally it should have been milled in a stone mill. The less-than-sterile milling environment helps retain some micronutrients and spores that are beneficial to the sourdough growing environment.
- Some water.
- A dark and warm place. E.g. above the refrigerator is ideal.

This will take a few days.

Day 0 (Morning):
- (NOTE: The water should not be warmer than body temperature. That'd kill the microorganisms that we want to flourish.)
- Place a tablespoon of flour in the jar, and two tablespoons of lukewarm water. If you're using coarsely ground rye, barley or rolled oats, you might need a little bit more water because of higher absorbency; say 3 tablespoons.
- Stir until dissolved properly.
- Place the jar lid loosely on top of the jar. Don't screw the jar on tightly; air needs to be able to pass in and out.
- Place the jar somewhere warmish and dark. Ideally as close to body temperature as possible. Above the refrigerator or in a cupboard will work fine.

Day 1:
- You don't need to do anything. Maybe shake the jar a little. Smell it. If it smells a bit sour, like honey or fresh apple, that's normal.

Day 2 (Evening):
- By now the mixture should have little bubbles showing. Maybe some whitish foam on top.
- Feed another tablespoon of flour. The mixture should be quite thick by now.
- Replace in storage area.

Day 3 (Morning):
- Add two more tablespoons of flour, and two tablespoons of lukewarm water.

Day 3 (Evening):
- By now it should be ready. It should have some nice bubbles and/or whitish foam. It can smell a little interesting. Often a bit sour and acidy.

- You can store the sourdough in the fridge for about a week or two before you need to feed it again.
- To re-feed it you add two tablespoons of flour and two tablespoons of water. Ideally there shouldn't be water floating on the top, it should look sort of like a loose porridge. You can adjust ratios.

Of course if you have any questions or request, feel free...

Introduce Yourself! / Re: Greetings!
« on: January 13, 2018, 08:17:55 pm »

We've already interacted a bit. Hope to see you around! :)

Events / Re: Secret Santa 2017 ~ Sign up here!
« on: December 30, 2017, 02:35:59 pm »
Please disregard this message.

News & Announcements / Re: PSDH Meetup 2018 Pre-Hype
« on: December 30, 2017, 02:34:24 pm »
Cool! Always wanted to go to Warsaw!

We also have a 7-day long event usually taking place somewhere in August or September at work; here's hoping it doesn't coincide....

edit: If I know exact date beforehand, that would help! I'm sure you'll update when you know more.

Reminder to self: Bring lingonberries in some form.

Events / My entry to the Screenshot competition!
« on: December 12, 2017, 09:19:04 pm »

This is Dave, Santa's meaner younger brother.

He's in charge of asset acquisition and protection.

Don't let him near your kids.

Savoury / Re: Bread!
« on: December 06, 2017, 08:18:29 pm »
So I bake sourdough breads -- which means I grow the yeast culture myself.
It's very easy, actually. You just need: an empty jar, some flour, some water, and time. If done correctly you should have a happy, bubbling little colony of yeast frothing away within a few days. Then you keep feeding it with some more flour and more water every few days.

I've discovered that bread baking is a pretty delicate art; a lot of different variables you can experiment with. Flour types, fluid/Flour ratio, salt content, proofing time, baking temperature, preferments or not, how long and in how many stages to knead the dough and let it rise.

It'll suffice to say that it's a satisfying little hobby that keeps on giving. I encourage everyone to try. :)

Savoury / Re: Bread!
« on: December 06, 2017, 08:13:16 pm »
Thank you all! Yes, I need bannetons, definitely. Been trying to find some at local stores but maybe I should just try to order online. :)

Savoury / Re: Kale soup with Lemon and Cumin
« on: December 06, 2017, 08:11:22 pm »
But then you're missing out on important smug-vitamins and smug-minerals that you get when you eat something gross but healthy.

Events / Re: Secret Santa 2017 ~ Sign up here!
« on: December 05, 2017, 12:09:50 am »

I'm addicted to gambling so I think I'd like .... a batch of unidentified dyes. As many as possible. ;)

Savoury / Kale soup with Lemon and Cumin
« on: November 25, 2017, 11:23:36 am »
Made this soup that I'm happy with:

Yes, that's my reddit account if you want to stalk me. ;)

Savoury / Bread!
« on: November 25, 2017, 11:18:46 am »
Been learning how to bake sourdough bread over the last few months. It's a gift that keeps on giving. :)

Have been recording my own progress, figured I could share:

Introduce Yourself! / Introducing: Lemmiayyyy
« on: November 12, 2017, 03:40:30 pm »
Hello everybody!

My name is Carl. I'm 26 years old, from Sweden. I work as a Software Developer (medical sector) in Stockholm.

Some of my interests: baking (bread mainly), long distance hiking, and playing squash. I am a friend of all animals.

I'm originally from a small town in southern Sweden, always in close proximity to rural environs (something I still have a strong affinity for). My older sister and mother have always been active in riding sports, so growing up I was often tagging along, helping to clean the stable, or repair fences, or carry feed & such. So you could almost say that I was raised in a barn. ;)

Oh and I also have the usual resume of a life-long nerd and gamer. I suppose the only thing really relevant is that I did a ton of raiding in WoW:Vanilla/TBC. :P

Looking forward to interact with you all. See you around! :)

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