tag:blogger.com,1999:blog-2893302589122052170.post1118721997800704895..comments2023-11-03T01:31:46.516-07:00Comments on I Heart SCV: Only in SCV: Tastes like SCVA Santa Claritanhttp://www.blogger.com/profile/02447506523590861174noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2893302589122052170.post-15324202371823699612007-11-29T21:50:00.000-08:002007-11-29T21:50:00.000-08:00It was a crushing moment. I know the person respo...It was a crushing moment. I know the person responsible, but as it was done with good intentions and I'd never be able to bring up the matter without sounding more angry that I would be able to explain to the sort of person who would actually throw away such a beautifully ugly thing, it has been a unspoken subject with an acute one-sided awkwardness. I'll get my point across one day. Next time they come to dinner, I'll bake up some from the new guy, who has the same "mother" as the last one, so it's not a total loss.<BR/><BR/>I haven't had beer since I was four years old, but that is the first word that comes to my mind when describing about 40% of the loaves, so it's funny you mention it. This is especially true if I use too little salt or when it proofs for a long time. I'm sure the duration of time between refreshing a starter and mixing a loaf has an impact too, but I usually stick close to three hours.<BR/><BR/>My starter wasn't born in SCV, but over time it takes on the characteristics of its home far more than its legacy (this one has an ancestry of over 100 years). You'll also notice it will change a lot over time. Boudin Bakery from Frisco set up a shop or two in the LA area a few years back and soon found that they need to truck their starter downstate every week because it changes its taste so quickly.<BR/><BR/>I was a little tough on you over at SCV Talk, but it's all in good fun. You never know how that stuff may come across in print. But I'm serious about the $100!mike devlinhttps://www.blogger.com/profile/17427568247092651496noreply@blogger.comtag:blogger.com,1999:blog-2893302589122052170.post-91626368238212469712007-11-28T16:54:00.000-08:002007-11-28T16:54:00.000-08:00Years of keeping a starter alive only to have it k...Years of keeping a starter alive only to have it killed? That's horrible! I trust the murderer has been appropriately punished.<BR/>By the way, how does your SCV bread taste? Does it have the beer-like quality?<BR/><BR/>And thanks for the recipe--I've been meaning to try it.A Santa Claritanhttps://www.blogger.com/profile/02447506523590861174noreply@blogger.comtag:blogger.com,1999:blog-2893302589122052170.post-32980213463954088892007-11-27T22:11:00.000-08:002007-11-27T22:11:00.000-08:00Good work I Heart! I've been in the sourdough gam...Good work I Heart! I've been in the sourdough game for a couple of years. A few months ago, my original starter was murdered by someone who thought it was something fit for the trash. I've got a new one up and running and it had its debut on Thanksgiving.<BR/><BR/>Let me plug the no-knead method made famous last year by Mark Bitman in the NY Times. The results are nearly as good as the old way, sometimes better, and the process is much more simple and flexible. The proportions I use are 500g flour, 350g water, 100g starter and a scant 1T of salt.mike devlinhttps://www.blogger.com/profile/17427568247092651496noreply@blogger.comtag:blogger.com,1999:blog-2893302589122052170.post-77826896035522089272007-11-25T22:46:00.000-08:002007-11-25T22:46:00.000-08:00I loved reading about this project of yours. I can...I loved reading about this project of yours. I can't imagine you actually labored over a loaf of bread, rather a Claritan loaf of bread since May. You're one dedicated man. This lesson may ensure I never starve. Thanks.Anonymousnoreply@blogger.com