tag:blogger.com,1999:blog-6946355152392294973.post926306195110779617..comments2024-03-27T14:30:10.887-04:00Comments on Rusty Ring: Hermitcraft: Hermit BreadRobinhttp://www.blogger.com/profile/08522501894058291952noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-6946355152392294973.post-18577742785548506662015-11-25T15:33:38.495-05:002015-11-25T15:33:38.495-05:00Agreed on all points. Cast iron is absolutely the ...Agreed on all points. Cast iron is absolutely the best cookware, in most every sense. Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-36770384384401799972015-11-25T15:17:09.498-05:002015-11-25T15:17:09.498-05:00Love cooking in cast iron and I'm going to hav...Love cooking in cast iron and I'm going to have to try your bread recipe. I'd also like to try it inside my woodstove. I've been doing baked potatoes in the woodstove and they are wonderful. RecycleCindyhttps://www.blogger.com/profile/06829512215899432446noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-12500466024577270912013-01-17T13:24:02.896-05:002013-01-17T13:24:02.896-05:00Be aware, Cyn, that a new potato water starter wil...Be aware, Cyn, that a new potato water starter will be in fact be a bit greyish for the first week or so; that's the potato starch. And it may not smell "good" per se during that time, but it shouldn't smell bad, either. At any rate, once you've used it once and re-fed it, it should look and smell like any other starter. Let me know if you have any further problems. <br /><br />RobinRobinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-76830339648555884382013-01-17T09:49:35.705-05:002013-01-17T09:49:35.705-05:00Thank you, Robin. I have been distracted and haven...Thank you, Robin. I have been distracted and haven't checked for your response until today. (I did see the recent post on proper procedure. Thank you for that too!)<br /><br />#1: Yes, my stinky starter was a sickly grey color, not that healthy creamy tan color. I hadn't thought to sterilize the container and spoon right before mixing. I just pulled them out of the cabinet where they had been for a while since they were last washed. <br /><br /><br />And in answer to the #2 point: I absolutely love the smell and taste of sourdough. There's something deeply comforting and calming in that yeasty, slightly acidic smell. Cynhttps://www.blogger.com/profile/14552010042934492973noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-2329176008769796512013-01-09T13:50:48.548-05:002013-01-09T13:50:48.548-05:00By golly, Cyn, you commented just in time. I'v...By golly, Cyn, you commented just in time. I've been meaning to do a blog post on that. So I'll upload it tomorrow. <br /><br />In the meantime, I can think of two possible issues you might be having: 1. Somehow your starter is getting infected, in which case you should eliminate possible sources of invasion (bad water, dirty utensils, whatever else you can think of that it might be). Microbial invasion usually has an off colour as well, normally red or grey. <br /><br />Or, 2. Is it possible that the smell of sourdough starter just _is_ bad to your nose? Some people just don't like it. It can be kind of a spoiled-cheese, sweat sock smell to some noses. I love the smell of a healthy starter, but I know others who don't. <br /><br />Anyway, watch this space. I'll go live with that tomorrow. <br /><br />RobinRobinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-65095166688279635212013-01-09T11:40:48.314-05:002013-01-09T11:40:48.314-05:00Please help me with sourdough starter. I have trie...Please help me with sourdough starter. I have tried twice recently to start one and within two days it smells AWFUL. Definitely not like sourdough; more like my teenage son's closet. What is your recipe and process for starting one?Cynhttps://www.blogger.com/profile/14552010042934492973noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-60506224712242423382012-05-31T12:55:31.868-04:002012-05-31T12:55:31.868-04:00Hi Aj!
Sourdough starter isn't generally refr...Hi Aj!<br /><br />Sourdough starter isn't generally refrigerated. The exception is when you "put it to bed", i.e., when you won't be able to use it for awhile, in which case you can feed it, wait overnight, and then put it in the fridge. It'll keep for a few weeks like that, but it won't prosper. I also refrigerate mine in very hot weather, when it works too fast for me to keep up with. Normally I use my pot 1 to 2 times a week, which is enough to keep it healthy at room temperature.Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-61240099989149830002012-05-31T06:52:03.658-04:002012-05-31T06:52:03.658-04:00How's that sourdough starter keep with no frid...How's that sourdough starter keep with no fridge? <br /><br />Deeply inspired, <br /> AjAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-76658087145770254692012-03-25T01:42:57.214-04:002012-03-25T01:42:57.214-04:00This comment has been removed by the author.Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-72974319054273364682012-03-25T01:38:00.072-04:002012-03-25T01:38:00.072-04:00Bannock bread these days is usually made with baki...Bannock bread these days is usually made with baking powder, relieving Canadian outdoorsmen of the need to maintain and carry a sourdough pot. Same with Australian damper. But the old way (which hermit bread essentially is) has a lot more flavour, and is more nutritious. <br /><br />Interesting side note: when baking powder first became available at the turn of the 20th century, there was a rumour among country folk that it was reverse Viagra, and he-men refused to touch the stuff. Into my childhood, "you baking-powder-eating sonuvabitch!" was still sometimes heard in accusations of weakness or cowardice.Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-47095867017467528522012-03-24T19:02:44.711-04:002012-03-24T19:02:44.711-04:00We made bannock bread way back in grade 1 I think ...We made bannock bread way back in grade 1 I think it was. It might have been slightly different, though, as I don't think it had the sourdough starter. We cooked in on the stove top. I still remember it tasting really good!Binkyhttps://www.blogger.com/profile/15679506953039078735noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-69027199928219116712012-02-22T00:28:12.168-05:002012-02-22T00:28:12.168-05:00Thanks, Monty! It really is a "heritage"...Thanks, Monty! It really is a "heritage" recipe. My heritage, for starters. I've found this bread all over the world. In the Australian outback, for example, it's called "damper", but made exactly the same way.Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-56514500388613493012012-02-18T02:38:56.987-05:002012-02-18T02:38:56.987-05:00Nice Heritage Recipe. I posted a link to my blog @...Nice Heritage Recipe. I posted a link to my blog @ Heritage Food Network. Some requested a recipe for Hermit Bread and in doing research for that, I found yours to be the best and the background on it is exactly what Heritage Food Network is all about. Thanks for posting this!<br />Chef Monty AustinAnonymoushttps://www.blogger.com/profile/14236837745700649319noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-74239038417175771292011-02-23T01:22:40.828-05:002011-02-23T01:22:40.828-05:00Well, gluten (wheat) is the definition of bread, s...Well, gluten (wheat) is the definition of bread, so you can't make bread without it. But there are a lot of bread-like things that don't call for wheat. Best of luck with your experiments; there must be something out there you can feed your sourdough pot with.Robinhttps://www.blogger.com/profile/08522501894058291952noreply@blogger.comtag:blogger.com,1999:blog-6946355152392294973.post-21918184046950673962011-02-22T00:02:37.368-05:002011-02-22T00:02:37.368-05:00I can vouch for your recipe! It's great! Now...I can vouch for your recipe! It's great! Now if I could just figure out how to make it gluten-free with the same consistency...LinneaAnonymoushttps://www.blogger.com/profile/07131146675652015115noreply@blogger.com