Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: Del the cat on August 08, 2015, 04:55:06 am
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The title pretty much says it all.
Dunno how yeast the the plum pulp is, it's rather wet... don't know if to go for bread or cake, or just put more water and sugar on it with other random fruit and make random wine... but then I'd end up with more pulp ::)
Anyone got any recipes?
Del
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I think it would be ready for the mulch pile. I admire your desire to get more out of the pulp though.
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I think it would be ready for the mulch pile. I admire your desire to get more out of the pulp though.
Yeah but there are traces of alcohol in it !
I might try some with a bit of flour, see if I can make myself a little fruity bun :laugh:
I'll, see if it rises... if it does I'll slap it in the oven and report back.
Del
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Start a culture for sourdough. Once you get the dough starter just keep it in the fridge and add to it when it gets low and you can keep it forever. Fruit yeasts add subtle flavors that come through nicely in a bread. Some of the more famous bakers in san fran have had their starters for more than a century.
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Yeah, I'm expecting a subtle fruity bread.
I added some flour, a bit of sugar and a pinch of salt.
It's certainly risen, so I've knocked it back and shaped it into 6 little buns.
Looking forward to getting 'em in the oven...
Del
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Woo!
Well worth the effort, sweet and fruity lovely hot with butter.
Del
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Good Lord! We are all caught looking at Del's buns!
My therapist is gonna get rich off this...
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Good Lord! We are all caught looking at Del's buns!
My therapist is gonna get rich off this...
and sadly they are HOT!
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And wet, Joe.
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I am quickly learning to enjoy your quick wit, JW. You have elevated this thread and those buns, Del. They look really good. If I find some ripe muscadines next weekend I may have to give the wine-bread combo a try. Del did you use a little water or milk to "knock it back", that's a new term for me?
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No water or milk... the pulp was plenty wet enough, juice was still squeezing out of it.
Just flour sugar, pinch of salt and the pulp.
'Knocking back' is when you let it rise to about twice the size (that took about 4 hours) as it wasn't very warm) then knead it some more ... it knocks it back to nearer the original size.
You then let it rise again for an hour or so (depending on how warm it is) and then put it in the oven.
Oh, just remembered ... it had a tiny amount of cream but only 'cos I mixed it up in a bowl that Mrs Cat had whipped up some cream in previously! I like to save washing up so I grabbed the bowl thinking a little scraping of cream wouldn't hurt :laugh:
Del
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That's real interesting Del.. Compost what normally happens
Thanks leroy
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Thanks for the explanation, Del. I have learned something else on this wonderful site.
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I am quickly learning to enjoy your quick wit, JW. You have elevated this thread and those buns, Del. They look really good. If I find some ripe muscadines next weekend I may have to give the wine-bread combo a try. Del did you use a little water or milk to "knock it back", that's a new term for me?
This thread isnt the only thing elevated, looking at Del's buns...... so is my appetite!
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Thanks for the explanation, Del. I have learned something else on this wonderful site.
American bread makers refer to this as "punching it down".
Any way you slice it, Del is not one for loafing around, but quickly rises to the occasion. (I can hear him now referring to me, saying "What crust!")
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Thanks for the explanation, Del. I have learned something else on this wonderful site.
American bread makers refer to this as "punching it down".
Any way you slice it, Del is not one for loafing around, but quickly rises to the occasion. (I can hear him now referring to me, saying "What crust!")
Do you sit around a campfire by youdself and practice this? Id like to know because you are surely a master.
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You think I got that kinda dough? That I can just sit around thinking? Harumph!
No, I'm at work and farting around on the internet like the rest of the working class.
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The education just keeps moving along. I think you guys could start a college. College of all things Primitive or Traditional. Online registration and classes, a branch of PA Mag.
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Thanks for the explanation, Del. I have learned something else on this wonderful site.
American bread makers refer to this as "punching it down".
Any way you slice it, Del is not one for loafing around, but quickly rises to the occasion. (I can hear him now referring to me, saying "What crust!")
I like the diferences in language and usage.
In my time I've been "knocked back"* by plenty of women :-* ::) and Punched down by a man >:(... I think I prefer the bread making versions tho' :laugh:
Del
* To avoid any possible improper interpretations of the expression. In the UK context it means I've had my amorous advances spurned :(.
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I guess it isn't as bad as fanny pack!
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Knocking back over here means tossing a drink down your throat.
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I guess being "knocked back" is better than being "knocked up".
Grady
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Knocking back over here means tossing a drink down your throat.
Oh yes, that applies here too, and is often the response to being knocked back by the woman you were chasing.
Del
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I guess being "knocked back" is better than being "knocked up".
Grady
Not getting "knocked up" can have very serious complications on Del's side of the pond. It refers to being woken up in the morning.