While the Super Bowl was on, I made spaghetti. Here’s what I cooked this week:
- Spaghetti & meatballs with salad and breadsticks
- Chicken noodle soup
- Oatmeal chocolate chip cookies
- Vegetable stir fry with cashews (recipe coming)
- Tortillas
- Vegetable soup with cannellini beans
- 70% Dark chocolate cashew clusters
- Spinach fried rice with Asian salad
- Whole wheat bread
- Rigatoni with meat sauce + salad
- Granola bars
- Butterscotch pudding
I tried AGAIN to make sourdough starter this week. It was the fourth and LAST time. I failed every time and I am done! Please don’t tell me how easy it is because it’s not! If it actually was easy, then I’d be having sourdough bread tonight with my spaghetti. The one thing that goes well with carbs… is more carbs! 😋 I may have over estimated my abilities in the kitchen. 👨🍳
Regarding sourdough, try Red Star Platinum Instant Sourdough Yeast. Red Star Plantinum yeasts have changed my life. I made some sourdough bread tonight to have with Bob’s Red Mill Split Pea soup this week.
https://redstaryeast.com/red-star-products/platinum-instant-sourdough-yeast/
Well this is interesting. They say it provides sourdough flavor but I’m not sure you would get the prebiotics in a traditional sourdough loaf. That’s the main reason I’ve been trying to make a starter. I’m actually considering one more attempt at a starter but my husband is against it. He says he likes me better when I’m not going through a week of starter hell! 😀
If you want a no fail sourdough starter order it from the King Arthur Baking Company, that’s what I did a few years ago and I’ve tried to kill it more times than I even remember. I’ve even left it out and unfed for so long that it separated and had a grayish liquid on top, that’s called “hooch” and it’s harmless. I just poured the hooch into the sink (or you can stir it in, I’ve done both). I stirred it, fed it and it came back to life within hours, I made bread with it the next day. When I’m not planning to use it I just keep it in the fridge and it can still get pretty sickly looking if left unfed for a month or more (typical for me) but I always just stir it, feed it and without fail it comes back to life. If it doesn’t get bubbly and active enough it may just need a second feeding. Take 113g of it (toss the rest) and feed it again and it’ll be perfect. I always follow the feeding instructions and amounts from King Arthur which I believe are 113g starter, 113g room temp water (I use Britta filtered water, I think that bottled water can be problematic as can unfiltered tap water with chlorine etc.), 113g King Arthur bread flour and it’s worked every time. Make sure to do the float test before you use it though. Put a dollop of starter into a glass of water, if it floats its ready to use, if it sinks feed it again according to the above instructions. BTW you look great, hope to see some sourdough recipes on your YouTube channel soon. Below is the link to the starter.
https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter
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