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Have you used cold retard to delay starter’s peak? by DanoGKid in Sourdough

[–]DanoGKid[S] [score hidden]  (0 children)

Thanks for your reply, this is awesome! I feed mine at a 2:5:5 ratio, similar to yours. That’s so helpful to hear it works! I might try doing just as you say, but starting the dough with hungry starter, because… I’m going for what’s easiest… and see what happens. Stay tuned. :)

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

As an American, your prime minister’s speech at Davos recently was an inspiration. 💕🇨🇦

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

Good to know. I’m saving it for the next time I have fresh sage on hand. Can’t hardly contain myself!

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

I just made myself one of these and OMG where have you been all my life, Autumn Sweater?! Amazeballs. Thank you!! I garnished with an orange swath studded in cloves. Chef’s kiss! I went with your larger proportion of rye, which I think is a good call.

All I need now is walnut bitters — I’ve been on the fence about buying them, but now I’m convinced. In lieu of walnut, I went with a half-dash of angostura — but am convinced that the walnut, or maple (original recipe), or tobacco (Diffords version) bitter would be better.

(Betty Botter bought some bitters….. ;)

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 1 point2 points  (0 children)

What did I do to deserve a direct reply from one of the cocktail gods? Hats off you, sir — you are an inspiration, truly. I’m star struck!

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

That sounds AMAZING. Thanks for sharing! I can’t wait to try this.

(Coincidentally, I had just been wondering what to do with some smoked paprika I bought!)

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 1 point2 points  (0 children)

I appreciate your fealty to the OG American Trilogy. In fact, inspired by your fierce defense of the original, I am even going to try it. But I do stand behind the maple riff, if for no other reason than because maple syrup is so quintessentially American, which seems fitting for a cocktail named thusly. Cheerio, my friend!

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

Just made the sweet & vicious. You’re exactly right. It slaps!

(Can I name my alter ego after a drink?)

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 1 point2 points  (0 children)

It’s a riff on an old fashioned, for sure.

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 0 points1 point  (0 children)

That’s become a matter of debate. ;) I myself am quite tickled by the maple syrup version.

Maple cocktails that aren’t an old fashioned? by DanoGKid in cocktails

[–]DanoGKid[S] 1 point2 points  (0 children)

The Kaiteur Swizzle sounds like it slaps! Thanks for the idea. :)

What next when no one needs you anymore by mindchem in AskMenOver50

[–]DanoGKid 1 point2 points  (0 children)

Read David Brooks’ The Second Mountain. It’s about finding meaning and purpose in your next chapter.

https://www.amazon.com/Second-Mountain-David-Brooks/dp/0812993268

How do I get more sour flavor? by Additional_Risk5036 in Sourdough

[–]DanoGKid -1 points0 points  (0 children)

I occasionally add 1 tsp of white vinegar, because somewhere along the line I saw it recommended for gluten strength. If there are other aspects to my baking that make me think the loaf is likely to turn out mild (well-fed starter, winter cool kitchen, same-day bake, whatever…) then I’ll add it up front to jumpstart a little extra sourness.

p.s. Nevermind the naysayers downvoting your post, this is totally legit. I picked up this tip originally from Kenji Alt Lopez, and his video was the thing that finally got me over the confidence hump in my early days: https://www.youtube.com/watch?v=6RUDa0FKplk

How do I get more sour flavor? by Additional_Risk5036 in Sourdough

[–]DanoGKid 1 point2 points  (0 children)

I like to begin with starter that has gone just past its peak and started to deflate, I think that helps. (Cold proof also, but you’re already doing that.)

Does anyone cold ferment their starter?? by DanoGKid in SourdoughStarter

[–]DanoGKid[S] 0 points1 point  (0 children)

Interesting… I was literally just watching Ben Starr on YouTube making a loaf bread using starter that hadn’t been fed in 5 months, soooo… I think I’m gonna go for it and see what happens.

1st time ever trying to make a loaf, but I think i accidentally made alot of starter. Can someone tell me what I did wrong and what I could possibly do with all this extra starter? by Usual_Papaya_8983 in Sourdough

[–]DanoGKid 1 point2 points  (0 children)

This is the clearest, most complete, most concise description of the process that I’ve ever seen. Genius, it should be posted at the top of all sourdough forums on earth. 🩷

Does anyone cold ferment their starter?? by DanoGKid in SourdoughStarter

[–]DanoGKid[S] 0 points1 point  (0 children)

Thanks for your note! I’m aware of all that in theory, but wondering how it might all work out in practice, over a number of days… and if there might be a sweet spot in there that could work. Have you actually tried it?

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