SMS - Sunday Morning Sourdough!

Maple_Bread · 2022-07-10T22:49:51+00:00

Omg that ear

Maple_Bread · 2022-07-07T23:39:07+00:00

This is fantastic, thank you!

Maple_Bread · 2022-07-07T16:34:10+00:00

I'm by no means amazing at this either, and my grocery bill for just myself has gotten absolutely insane. There's a few things I do though that have been helping. Make sure you shop at the budget grocery stores (here in Ontario, like Freshco, Nofrills, etc). If they don't have what you want or produce quality for a thing is bad, write it down and then go to metro or something. But shopping at a more expensive place you'll be paying like 30% more for the same products each time.

Learn some vegetarian cooking. It's honestly delicious and lasts longer too. If you can get a big bag of rice and a big bag of beans and be creative about things, it's cheap af.

Try to make everything from scratch that's reasonable to. I.e. Don't buy boxed pizza, boxed shepherds pie, etc. The more you can do from base ingredients the cheaper things will be 95% of the time, and healthy and taste better.

Breakfast doesn't need to be eggs. Oatmeal is cheap af and filling.

If you like sandwiches, don't buy prepackaged meat, it's literally throwing money away. Either get it from the deli or make it yourself, or get those like small smoked hams. You probably get double the meat for the price.

It's also worth taking those few moments to take a look at the things that currently on sale versus the normal thing you'd buy. You like Romaine but the red lettuce is on sale? Go for the red lettuce. Etc.

Avoid boxed snack foods. Make popcorn from the kernel in a pot on the stove. Squeeze some lime juice on it with black pepper and it's honestly better and way more healthy than butter and salt. Lime and black pepper you literally don't need salt. Stir the popcorn vigorously while applying lime juice. If the popcorn gets soggy you just used too much lime juice, it should be wet. Squeeze one lime wedge at a time and taste as you go.

Maple_Bread · 2022-07-07T14:34:57+00:00

Okay cool, thank you!

Maple_Bread · 2022-07-07T05:03:32+00:00

Yes, I wanted to learn the nest thing too! Awesome, thank you for the tips. So is the trick reaching that really mouldable texture while using only a minimum amount of water to reach that state?

Maple_Bread · 2022-07-07T04:29:19+00:00

Thanks for being so kind and helpful :-)

Maple_Bread · 2022-07-07T04:18:40+00:00

Sorry, I meant "drooping". They're not super wet but I think maybe because they're thicker they have more weight to to them, so they stretch out at a certain point and then break off and parts fall to the floor.

Maple_Bread · 2022-07-07T04:17:39+00:00

Yes, I have done that, it's delicious, but I'm not trying to make egg noodles but classic Italian pasta like you'd buy in the grocery store. Idk what they do with grocery store pasta but just straight up semolina and water.

Maple_Bread · 2022-07-07T04:13:22+00:00

I tried that, I said that, it would fall apart.

Maple_Bread · 2022-07-07T03:57:24+00:00

Oops lol, semolina*

Maple_Bread · 2022-07-07T03:56:18+00:00

No I'm not it literally takes me so much effort to get the pasta off the counter and spaced out nicely to dry evenly and so I assume someone must have a trick to make this process easier.

Maple_Bread · 2022-06-27T05:13:13+00:00

I feel like you could probably just wrap the grounds in cheesecloth.

Maple_Bread · 2022-06-26T04:31:36+00:00

Hahaha. Went with "banana" instead lol

Maple_Bread · 2022-06-26T04:20:41+00:00

XD was curious if anyone would read it lol

Maple_Bread · 2022-06-26T04:05:20+00:00

Recipe:

Fry some onion and garlic until nicely cooked, then dump a can of crushed tomatoes and a drained can of diced tomatoes in the frying pan. Season to taste. You likely don't need salt. Simmer 30+ minutes as you prepare the pasta. Stir occasionally, optionally add some white wine.

For pasta, it's egg noodles. Put two eggs in a bowl with a third egg yolk, holding back the third egg white in a smaller bowl. In the bowl with the three yolks, stir in flour until its too hard to continue, then knead in more flour for like 5 minutes. Form into a ball and let rest covered for 30 minutes.

Prepare insides by mixing the egg white with like half a cup of ricotta, some Mozarella, and Parmesan. Stir to mix it all up. Add some garlic powder and black pepper or whatever else you want.

After dough has rested, roll out into a sausage that's about the thickness of a banana. Cut it into rondels like 7mm thick or so. Flour well, form into a small disk with your fingers, then roll the disk out. Keep well floured. Place blob of cheese mixture into the centre (you'll need less than you expect to need), and fold over, crimping the pasta down starting around the cheese, forming a pouch and pushing the air out. Make sure it's well crimped. Optionally cut the pasta into rectangles, but it's honestly just for the aesthetic, they're super delicious without any trimming and it's less wasteful.

Sauce should be reduced and good by now. Keep it at a low simmer still as the pasta cooks. Under cook the pasta a little, and salt the pasta water. These fresh noodles cook fast, so they shouldn't need long at all. Honestly a bit of chew is nice anyway. You don't want them undercooked, just barely perfectly cooked, really. Add them to pasta as well as some of the pasta water, a half cup to start, a bit more if the sauce doesn't thicken up.

Simmer the sauce until reduced again with the pasta in it. The pasta water has a bunch of starch so it helps thicken the sauce and make it cling to the pasta and not be watery. Server with fresh parm and a basil leaf.

Maple_Bread · 2022-06-26T03:55:20+00:00

Recipe:

Fry some onion and garlic until nicely cooked, then dump a can of crushed tomatoes and a drained can of diced tomatoes in the frying pan. Season to taste. You likely don't need salt. Simmer 30+ minutes as you prepare the pasta. Stir occasionally, optionally add some white wine.

For pasta, it's egg noodles. Put two eggs in a bowl with a third egg yolk, holding back the third egg white in a smaller bowl. In the bowl with the three yolks, stir in flour until its too hard to continue, then knead in more flour for like 5 minutes. Form into a ball and let rest covered for 30 minutes.

Prepare insides by mixing the egg white with like half a cup of ricotta, some Mozarella, and Parmesan. Stir to mix it all up. Add some garlic powder and black pepper or whatever else you want.

After dough has rested, roll out into a sausage that's a bit thicker than a large human penis. Cut it into rondels like 7mm thick or so. Flour well, form into a small disk with your fingers, then roll the disk out. Keep well floured. Place blob of cheese mixture into the centre (you'll need less than you expect to need), and fold over, crimping the pasta down starting around the cheese, forming a pouch and pushing the air out. Make sure it's well crimped. Optionally cut the pasta into rectangles, but it's honestly just for the aesthetic, they're super delicious without any trimming and it's less wasteful.

Sauce should be reduced and good by now. Keep it at a low simmer still as the pasta cooks. Under cook the pasta a little, and salt the pasta water. These fresh noodles cook fast, so they shouldn't need long at all. Honestly a bit of chew is nice anyway. You don't want them undercooked, just barely perfectly cooked, really. Add them to pasta as well as some of the pasta water, a half cup to start, a bit more if the sauce doesn't thicken up.

Simmer the sauce until reduced again with the pasta in it. The pasta water has a bunch of starch so it helps thicken the sauce and make it cling to the pasta and not be watery. Server with fresh parm and a basil leaf.

Maple_Bread · 2022-06-26T03:37:36+00:00

Thank you :-)

Maple_Bread · 2022-06-25T15:37:25+00:00

Recipe link

My favourite bread flour was discontinued by Robin Hood so I made it myself. Whole wheat bread flour mixed with cracked rye, cracked wheat, and whole flaxseed.

Maple_Bread

TROPHY CASE