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About ArthurDent

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  • Location:
    Restaurant at the End of the Universe
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    Travel, better BBQ and cooking in general, photography.
  • Grill

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  1. With the increase in the relative amount of starter and allowing the sponge to sit for 16 hours, I got a nice sourdough tang in my blueberry pancakes. So, I think I can declare at least a partial success.
  2. Also, you want to start the smallest fire possible. My usual procedure for a low and slow cook is to use a single Weber fire starter cube placed in the center of the grill. I light it and let it burn for 10 to 15 minutes, then put the diverter in and button up the grill. I have both vents open, but start closing them pretty quickly. You don’t want to overshoot your target temperature. Once you’ve got your temperature dialed in and the heavy smoke abates, add your meat to the grill. Then it’s just a matter of monitoring and adjusting until it is ready.
  3. I made another sponge tonight, but I cut the flour and buttermilk back to one cup each and kept the starter at one cup and the sugar at two tablespoons. Tomorrow morning I’ll make some blueberry pancakes out of it, so if you’re hungry, come on over and give me your opinion! I’m hoping another day of aging will improve my starter. It would also seem the buttermilk would contribute enough lactobacillus or lactococcus to kickstart the tanginess part of the equation, but perhaps I’m misunderstanding what I read.
  4. It may be because I forgot to stir up my starter before dipping out a cup, or it may just be weak. In any event, I'm going to give it a day or so to continue to develop and then I'll try again (remembering this time to give it a good stir first). If that doesn't work, I've got a line on some starter that has been in continuous existence since 1847. One way or the other, I'll get it done.
  5. Sorry Chris, didn’t see your post and the grandkids pretty well ate ‘em up. That said, the recipe made a nice tasty waffle, but it didn’t have a hint of sourdough about it. I’m going to try again later this week and see if some more time will cure the problem. Right now, I’d say it’s a bust as far as sourdough taste is concerned.
  6. The sponge at 6:42 this morning: Looks like it has doubled in size overnight. I ‘m going to make the batter at 8 am, so it will have had 11 hours to work.
  7. I started my first quick sourdough recipe tonight, King Arthur flour’s sourdough waffles. The first step is to make the sponge, which consists of 2 cups flour, 2 cups buttermilk, 1 cup starter and 2 tbs sugar, all whisked together. The sponge has to set on the counter overnight, preferably for 12 hours, although mine will probably only get 10 or so. Here are a couple of pictures of the sponge ingredients and the sponge:
  8. Here is a photo of it after approx. 24 hours. As you can see, it fills about 40% of the volume of the crock. The website and video state it should be good to go by now. So, tomorrow morning I’ll make some sourdough waffles using the recipe from the King Arthur flour website. I’ll need to make a sponge tonight and let it proof overnight. I’ll post a photo or two tomorrow if I can restrain my appetite long enough.
  9. It’s gone through several stages, but I think I’m on the final stretch. It’s quit bubbling and has thinned down remarkably. I think it is now ready to use. Here is a photo:
  10. Beautifully done! What was your cook temp and how did you prepare the bird?
  11. You might think you can find a used crock at a thrift store for not much money. I’d caution you though. Many ceramics from earlier times used glazes that contained unsafe ingredients which may leach out into your food. So spend a few bucks and get a new crock jar that is food safe. I bought this one at my local Ace Hardware: https://www.acehardware.com/departments/home-and-decor/canning/accessories-and-prep/6169072 About $25 plus tax. Made in the USA.
  12. This is how it looked right before the second stir down. At this point I can confirm-Its Alive!
  13. I wish this was my idea, but it isn’t. You can find all the details on kentrollins.com and Here is a link to the exact post you’ll need to review: https://kentrollins.com/quick-set-sourdough-starter-recipe/ The recipe is as follows: 4 cups warm water 2-1/4 tsp dry yeast 5 tbs sugar 4 cups all purpose flour 1 large russet potato You will need a crock jar of at least 1 gallon capacity. Pour the warm water into the jar. Add the yeast and sugar and stir vigorously using a french whisk. Let it rest for a few minutes. Gradually add the flour and whisk it in after each addition. Peel the potato, wash it and then cut it into quarters. Put the potato into the flour and water mix and give it a stir. Put a tea towel over the mouth of the crock and set it aside in a warm spot in your kitchen. Look at it periodically and stir it down if it looks like it might overflow the crock. It is ready to use after 24 hours and can be used to substitute for the liquid in your baked goods or quick bread recipes. It should have the consistency of thin pancake batter. Some adjustments may be necessary to the amount of flour used in your recipes in order to get the wet/dry proportion right. If it is too thin, add flour. If too thick, add water. More details at the link and in the accompanying video. Here are some photos of my first batch;
  14. I’ve made chili verde (it’s a lot of work) and I think pulled would work better in it, but for cubans, my recipe/technique would be perfect.
  15. You might try an experiment. After you thaw that butt, cut it in two, season up the cut and try roasting one half to 165 and the other half to 175. Make sure to let them rest at least 20 minutes before carving. My thought is that there won’t be much difference, but then again, you may be on to something. Let us know how it turns out.
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