collapse

* PSDH Teamspeak

DOWNLOAD

CONNECT

Host: ts.psdh.eu
Password: None

* Recent Posts

only took 4 years. by cunningowl
[July 03, 2020, 01:18:00 pm]


[RL] Meeting 2020 - Postponed by Mr_Dark
[April 22, 2020, 08:14:59 pm]


trying another go after about two years (maybe longer) by Nova Lelie
[April 22, 2020, 11:13:06 am]


Hello Everyone by daisy
[April 18, 2020, 11:43:09 am]


PSDH Special Easter Homebound Event weekend by Nova Lelie
[April 06, 2020, 06:46:16 pm]


Build Templates 101 by daisy
[February 15, 2020, 11:27:03 am]


better late than never! my introduction to guild despite playing for a while! by daisy
[February 11, 2020, 09:56:29 am]


plane tickets to next year guild meet up. by Bezglutek
[January 12, 2020, 01:35:06 pm]


Secret Santa 2019 by daisy
[January 02, 2020, 11:59:38 am]


Noob Raid Team (Q4/2019 - Q1/2020) by Astrovirus/Jari The Great
[December 21, 2019, 11:40:20 am]


Hi everybody!^^ by Bezglutek
[December 20, 2019, 10:56:30 am]


PSDH Spectacular Shiny Snowparty 18/12 by Nova Lelie
[December 03, 2019, 08:13:01 pm]


Open job positions by Mr_Dark
[November 18, 2019, 02:44:18 pm]

* Calendar

  • Holidays
  • holiday Independence Day

* Upcoming Events

Stay Connected
Ever wanted a way to stay connected to your guildies outside of event times, or want to get notified 30 minutes before one of our events start?
Why not join the [PSDH] Discord? To join our Discord server, just click on the link in this message or press the Discord logo in our banner at the top.

Triple Trouble Role Sign-Up
Want to help us out on TT-Wurm by being a condi or egg blocker? Sign-up Here!

Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - Lemmiayyy

Pages: [1]
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.

Process:
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.

Storage:
- 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...

2
Savoury / Kale soup with Lemon and Cumin
« on: November 25, 2017, 11:23:36 am »
Made this soup that I'm happy with:
https://www.reddit.com/r/recipes/comments/7euttg/kale_soup_w_lemon_and_cumin/

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

3
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:
https://drive.google.com/open?id=0BzTh-JqgwtrUb3R2NTRsMHBiUTQ

4
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! :)

Pages: [1]
SimplePortal 2.3.5 © 2008-2012, SimplePortal