This plus my last post, which is them being mixed, is my submission for this BB. Now, they are delicious, and I am a mite bit drunk after tieing several on from my 16 oz on the first post.
This is delicious, I am making bread and butter from scratch, and soon I shall lose consciousness in a nice warm bed. Gnite all!
5-1/2 cups of all purpose flower.
1/2 cup of granulated sugar. This is largely to cut the bitterness of any hops from our 4th ingredient, and also to promote early rising.
1 tsp yeast, prepared in 1 cup warm water, with 1 tsp sugar to wake up. Leave out 30 mins to begin foaming.
32 oz Miller High Life, of which 16 is reserved for the Chef to drink. The rest goes into the bowl.
1/4 lb unsalted butter.
Lastly, a quick dash of olive oil.
This is a beer bread, and they have a few specific problems.
1, there's no fat in beer, so we need to replace it from something. Otherwise, our crumb will suffer.
2, beer and yeast both rise bread, so this is in danger of rising too much. Again, this ruins the crumb.
The butter is there for the fat content, as is the olive oil.
For the rising, we'll be salting this once it expands a bit, so none of that leaving overnight.
Well, I'm getting Hungry, so this looks like a fine BB to go for. The first video is also me sliding and egg around on a cast iron, since I don't think I have that one yet.
Recipe was decently simple.
1 lb beef chunks.
1 lb precooked rice from another BB.
3 modern large eggs.
3 tsp soy sauce
3 tsp sriracha
2.5 lb assorted raw veg (Carrot, Broccoli, Snap Peas, Bell Pepper, Baby Cob Corn, and Mushrooms.)
Premade 'oriental sauce' tossed in freezer. I can do much better with less.
We've got about 2.5 lbs of unbleached flour
2 tbsp of extra virgin olive oil,
1.5 cups of water
4 tbsp of sugar
A teaspoon of fleischmanns yeast.
Let sit for about an hour, it should bond decently fast.
For toppings, I added the marinara, a couple dashes of Sriracha, then Mozzarella. Follow that with some mushrooms and polska kielbasa, and a tomato, cut into slices and tossed on all of that. Then another layer of cheese, and it's capped off.
This time I'm not salting it, largely because I want to see the difference in the dough.
That's getting tossed into the oven at 425F for 20 minutes. Why so long? Don't panic, this is a pan pizza cooked in cast iron. It'll be mostly evenly heated, so once the dough on top is cooked the dough on bottom should be mostly done.
I opted to toss the crust inwards instead of draping it over the pan lip, mostly so it'll hold together better. This is a deep pizza, so having more structure on the edge isn't a bad idea.
Images are in the Imgur gallery, but I can move them over to Permies if needed. They're not formatted right for this site, so they take up the entire screen. They look great on Imgur though. I'll be putting the album link up in a moment, and adding the other pictures once it comes out of the oven.
Jordan Holland wrote:As you said, simple time and kneading will develop gluten, not much fancy about it. You will notice a lot of bread recipes have you let the dough rise, punch it down, rise again...that's what's going on.
Thanks Jordan. It seems like gluten bonds develop on their own, and kneading just gets it all straightened out and properly manipulated. Not needed for pizza dough, but bread and pastry will thank you for it.
Right now I'm looking to get 20 BB's out of the way as fast as I can. Anything I need to do to get them recognized on the forums? I'd hope this can count towards the Make A Pizza one. I've just spent about 6 hours trying to carve a stick into a wooden spoon, and everything hurts.
Don't have a ton of countertop space, or a rolling pin to flatten the dough properly. So, It'll be a Pan Pizza, letting me pile on more ingredients without making a huge mess.
Originally I was using a wooden spoon to try and knead the dough, but once I dried it out a bit more I just went in with my hands. Only real problem I had was keeping the dough from tearing in the pan. You can develop the gluten more with time and kneading, but I'm not too sure on how to do that properly.
This is Colorado in early fall, so some of these plants aren't common on the prairie. But I found something just as nice.
Moonshine Yarrow and some common Milkweed. It looks like a Datura, and is a distant relative.
Here they are with the aromatics remove from the stalk, seeds removed from the pods, since it's mostly fluff to help the seeds spread.
The usual suspects. Distilled water and a nice, heavily used kettle.
And here they are steeping in the pot. I've got a cup in hand right now.
So, I added some sugar and a bit of apple cider vinegar. Milkweed is somewhat toxic, so I added a small amount of the seeds. Milkweed, like most datura relatives, can interfere with heart function in high doses. This takes the form of lower blood pressure, and potential arrhythmic heartbeat.
In smaller doses, it does help to calm and regulate the bowels. Supposedly.
Living with physical or mental issues, while also trying to live off your own land, sounds like a hell of a chore.
But it's a similar problem to living in todays fast paced economy, with bill after bill, with those same conditions. It just comes down to living within your means. In the city that means not getting this or that service, while out in rural areas it means not planting more than you can tend, or trying to have less intensive food production.
If you're back is ruined, try keeping bees instead of growing sugary crops. Less labor intensive, slower, but you don't have to do a ton for the bees.
There's almost always a trade off you can make. Perhaps you load chickens with more feed, or try to get a feeder that'll pop open every day for them. Small things that are more important to you, than someone younger and fitter.
Sounds like the Rocket Heaters are designed to deal with the same problem we solve with Charcoal, just with less labor.
Charcoal is still great to have for other things, but in general it's not worth the trouble to use in a Rocket Heater, since you've already kind of solved the worst parts of burning wood.
Talking about reclaiming waste metal, that's not a bad idea. You could probably run a solid smeltery and smithing setup purely off of waste and scrap.
Something I keep coming back to, is getting charcoal beds or charcoal kilns up. I haven't looked too deep into how the Rocket Mass Heaters work, but I don't see any reason why burning your wood down into charcoal, and then burning that instead, would be a bad idea. Seems like it'd let you stretch your wood supplies a hell of a lot longer.
Something to work on if I can get up to the boot camp with Martha.
