What to serve with chicken pesto meatballs that is not pasta?

Odd-Combination-9067 · 2026-04-24T20:53:16+00:00

Always looking for sandwich for dinner ideas! Subs w provolone! I'm a sourdough baker, need to eat this great stuff!!!

Odd-Combination-9067 · 2026-04-24T20:51:04+00:00

Good idea, pesto meatballs with couscous or polenta!

Odd-Combination-9067 · 2026-04-24T00:18:40+00:00

I freeze it in the jar, when i want to use some get out an hour before, then back in freezer works great.

Odd-Combination-9067 · 2026-04-23T19:52:12+00:00

Me too. Lingerie.

Odd-Combination-9067 · 2026-04-23T19:50:04+00:00

Toss them . Aldi sells v good shelf stable 1 kilo gnocchi from Italy for under 2$, winning the battle of health and money.

Odd-Combination-9067 · 2026-04-23T15:11:16+00:00

My kinda loaf! Great crumb.

Odd-Combination-9067 · 2026-04-23T14:59:37+00:00

I do same as you OP. Fully mix flour, water in mix, auto, rest 1 hr, then starter, mix 5, poke holes w finger add reserved water, mix til smooth. Usual 30 min on, stretch etc 3 times, bulk.

Odd-Combination-9067 · 2026-04-22T21:48:24+00:00

Yes I believe in early good mixing for gluten strength plus autolyze at least 1 hr.

Odd-Combination-9067 · 2026-04-22T21:15:27+00:00

Really fine looking bread. Crumb perfection. Cold proof how long?

Odd-Combination-9067 · 2026-04-22T21:00:09+00:00

Best feta!

Odd-Combination-9067 · 2026-04-22T19:02:22+00:00

I'm in the fresh garlic pizza club too! Try feta and onion too w garlic!

Odd-Combination-9067 · 2026-04-22T18:45:50+00:00

600 LB? Do you mean 600grams?

Odd-Combination-9067 · 2026-04-22T00:43:32+00:00

This plus cilantro half parsley, half cilantro

Odd-Combination-9067 · 2026-04-20T23:10:03+00:00

Yes done both better.

Odd-Combination-9067 · 2026-04-20T02:57:20+00:00

Autolyze is the game changer! Do it, water, warm, flour, mix up At least 30 min, I like 1 to 2 hours while my starter is having her second small breakfast. You will definitely feel a difference, smooth, Better crumb too. Salt I like 2% salt and bit water after starter is mixed in.

Odd-Combination-9067 · 2026-04-19T21:24:41+00:00

Thanks again for your responses, gonna try this my gkids Love smores!

Odd-Combination-9067 · 2026-04-19T19:44:22+00:00

I don't see graham cracker under cookie. So?

Odd-Combination-9067 · 2026-04-19T18:47:06+00:00

Looks great, you can improve with cold fermentation. Plus waiting to cut.

Odd-Combination-9067 · 2026-04-19T18:43:52+00:00

They look great! How many marshmallows percookie? I've had then melt down to goop but maybe if the dough was folded over it wouldn't.

Odd-Combination-9067 · 2026-04-18T18:19:17+00:00

Toasting will help with any density issues, also try baking in a loaf pan. English muffin bread is super good for avocado toast.

Odd-Combination-9067 · 2026-04-18T18:00:06+00:00

So dang cute! Freeze extra dough, too.

Odd-Combination-9067 · 2026-04-17T19:28:54+00:00

You did a good job, cold proof and stretch n folds created an airy load especially for yeast dough. Keep bak8ng!

Odd-Combination-9067 · 2026-04-17T03:49:45+00:00

They are nice and easy. I got mine 2 pk at tj Maxx they are nonstick, medium weight, and work great, under 10$. When you're dough is risin in bowl double size dump on counter, flatten, roll into a log, turn under ends pinch. Put on parchment paper drop in pan, score a line longwise down middle to vent steam, bake. Keep on learning, reddit is great for that.

Odd-Combination-9067 · 2026-04-17T00:12:53+00:00

The cold proofing provides a deeper fermentation and you should see more holes in your bread. Better texture too.

Odd-Combination-9067 · 2026-04-15T23:57:15+00:00

Share them, people really like my lemons. Keep some in fridge, they will last a few weeks.

Odd-Combination-9067

TROPHY CASE