White bread that isn't white?

HAIR REMOVAL! We need HAIR REMOVAL!

Oh wrong neighborhood sorry.

HAIR REMOVAL! We need HAIR REMOVAL!

Oh wrong neighborhood sorry.

yeah, we are all about depilation here

yeah, we are all about depilation here

Mamacita wrote: I'm all about San Francisco Sourdough!!!

where would one go in NY to get actual sourdough? Ive yet to find any and I miss it. I know yeast harvested here wouldn't have a natural strong sour, but surely someone has brought in yeast from elsewhere and made some to sell.

Mamacita wrote: I'm all about San Francisco Sourdough!!!

where would one go in NY to get actual sourdough? Ive yet to find any and I miss it. I know yeast harvested here wouldn't have a natural strong sour, but surely someone has brought in yeast from elsewhere and made some to sell.

I've gotten sourdough at Regina on Prospect Ave and Prospect Park West, Sahadi's on Atlantic Ave, the Shop Rite on McDonald and I carries La Brea sourdough, and severla of the bakers at the Grand Army Plaza Greenmarket sell sourdough

I've gotten sourdough at Regina on Prospect Ave and Prospect Park West, Sahadi's on Atlantic Ave, the Shop Rite on McDonald and I carries La Brea sourdough, and severla of the bakers at the Grand Army Plaza Greenmarket sell sourdough

RockerGirl77 wrote: [quote=Mamacita]I'm all about San Francisco Sourdough!!!

where would one go in NY to get actual sourdough? Ive yet to find any and I miss it. I know yeast harvested here wouldn't have a natural strong sour, but surely someone has brought in yeast from elsewhere and made some to sell.

I keep a culture from Carl Griffith's 1847 Oregon Trail Sourdough alive. I bake bread a few times a week. Some will be going in the oven soon. I'd be happy to share some starter with you. You can make great bread at home in about 5 minutes. It's so easy and nothing smells better. I use this lady's method.

RockerGirl77 wrote: [quote=Mamacita]I'm all about San Francisco Sourdough!!!

where would one go in NY to get actual sourdough? Ive yet to find any and I miss it. I know yeast harvested here wouldn't have a natural strong sour, but surely someone has brought in yeast from elsewhere and made some to sell.

I keep a culture from Carl Griffith's 1847 Oregon Trail Sourdough alive. I bake bread a few times a week. Some will be going in the oven soon. I'd be happy to share some starter with you. You can make great bread at home in about 5 minutes. It's so easy and nothing smells better. I use this lady's method.

Smokey wrote:
I keep a culture from Carl Griffith's 1847 Oregon Trail Sourdough alive. I bake bread a few times a week. Some will be going in the oven soon. I'd be happy to share some starter with you. You can make great bread at home in about 5 minutes. It's so easy and nothing smells better. I use this lady's method.

Thanks so much for the offer Smokey. I think making my own is probably the route I'll need to take. I actually bought a bread stone and bought some starter that is the oldest-known and most sour strain in the world from that guy (forgot his name) that travels around and collects strains and sells them, but I haven't activated it yet because I'm terrified I'll eff it up. It's in a packet. I guess I just need to add water and feed it. I think I've been inspired - maybe I'll do it this weekend! if I kill it I might need to take you up on your offer. :?

Smokey wrote:
I keep a culture from Carl Griffith's 1847 Oregon Trail Sourdough alive. I bake bread a few times a week. Some will be going in the oven soon. I'd be happy to share some starter with you. You can make great bread at home in about 5 minutes. It's so easy and nothing smells better. I use this lady's method.

Thanks so much for the offer Smokey. I think making my own is probably the route I'll need to take. I actually bought a bread stone and bought some starter that is the oldest-known and most sour strain in the world from that guy (forgot his name) that travels around and collects strains and sells them, but I haven't activated it yet because I'm terrified I'll eff it up. It's in a packet. I guess I just need to add water and feed it. I think I've been inspired - maybe I'll do it this weekend! if I kill it I might need to take you up on your offer. :?

It's only water and flour. Feed it once a week if you use it or not. Just pour half out. Or maybe some blueberry sourdough pancakes...

It's only water and flour. Feed it once a week if you use it or not. Just pour half out. Or maybe some blueberry sourdough pancakes...

Smokey wrote: It's only water and flour. Feed it once a week if you use it or not. Just pour half out. Or maybe some blueberry sourdough pancakes...

I know, but this stupid (read: awesome) sourdough book I read had all these details about how when you very first activate it it has to be in a certain temperature between 68 and 72 (or something like that) and covered with cheesecloth for 2 days or how it won't live to its maximum potential. And it got me all freaked out that my kitchen is too drafty and that i would kill it. I'm being stupid. I'll just activate it this weekend, sans cheesecloth.

Smokey wrote: It's only water and flour. Feed it once a week if you use it or not. Just pour half out. Or maybe some blueberry sourdough pancakes...

I know, but this stupid (read: awesome) sourdough book I read had all these details about how when you very first activate it it has to be in a certain temperature between 68 and 72 (or something like that) and covered with cheesecloth for 2 days or how it won't live to its maximum potential. And it got me all freaked out that my kitchen is too drafty and that i would kill it. I'm being stupid. I'll just activate it this weekend, sans cheesecloth.

Just use an empty quart take out soup container. Poke a little hole in the top to let the CO2 out and just leave it on the kitchen counter. If it gets a little cold it will just ferment a little slower. You can't kill it. Good luck.

Just use an empty quart take out soup container. Poke a little hole in the top to let the CO2 out and just leave it on the kitchen counter. If it gets a little cold it will just ferment a little slower. You can't kill it. Good luck.

booklaw wrote: I disagree... white bread has minimal flavor. If you want taste, go for seeded rye or pumpernickel bread.

I have never seen anyone in my life eat pumpernickel.
I think it should be discontinued as a bread.

booklaw wrote: I disagree... white bread has minimal flavor. If you want taste, go for seeded rye or pumpernickel bread.

I have never seen anyone in my life eat pumpernickel.
I think it should be discontinued as a bread.

I love pumpernickel

I love pumpernickel

With cream cheese and salt, there's nothing more delicious!

With cream cheese and salt, there's nothing more delicious!

Pumpernickel rocks! What's the other bread they swirl it with - rye?

Pumpernickel rocks! What's the other bread they swirl it with - rye?

man doth not live by bleached bread only.

just quoting a pumpernickel salesman.

man doth not live by bleached bread only.

just quoting a pumpernickel salesman.