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As of the second feeding, the storage starter is no longer turning runny in the slightest. Perfectly spongy, at least doubling itself, may be a little more than doubling. Having read last night that I need to keep the amount of feeding proportionate with the amount of starter, lest new organisms take over, today [...] Recall that I tossed my whole grain starter when I had been feeding it irregularly and it changed behavior — got a little runny, smelled not right. Well, I pulled my storage starter out of the fridge today and began reviving it. Doesn’t appear to be a challenge; it seems quite lively already. I [...] Earlier this fall, having had some success losing weight with the Southbeach diet, I decided that I needed more whole grain in my diet. I do really well on it health-wise, and it often helps to balance me when I feel like the body is wigging out on me again. Recognizing it as a [...] I gave in today, Christmas Eve. I posted before about considering it, and today, I’ve bit the bullet. What pushed me over the edge to do it today instead of next week? Wendy was making her butterflake rolls this morning, and we were fantasizing about being able to do them in the mixer the [...] The sourdough was going well, but I got lazy a couple of weeks ago and didn’t feed it but once a day or so. After a few days, predictably, it got a little odd smell. I gave it really good feedings for a couple of days, and it was still very lively, but seemed [...] I’ve occasionally posted recipes on the blog, especially pies. On this new blog platform, I’ve created a Recipes page with simple but dedicated functionality for recipes. I’ve posted my pie recipes there as a start, and am planning to move into that structure the family recipe book that we created a few years back [...] Make all the jokes you want about jello and Mormons and Utah. It’s fully deserved. But this recipe of Wendy’s is often requested even by us folks who otherwise really don’t like Jello. (Yes, there are a few of us here in Utah.) Jello Ribbon Salad Ingredients 6 (3 oz.) Packages Jello (lemon, lime, [...] Earlier this year, I decided that I wanted to master sourdough baking. A few things drove me there. It resonates with me to use a more natural, wild yeast to bake with. As I read further about sourdough, the health benefits became clearer, at least what I perceive as health benefits. But my goal [...] I’m known for my pecan pie. In 2007, I posted all my recipes on my blog. I get requests for recipes from time to time and point to that posting. (I also use that posting when I have to “suddenly” bake a pie at someone else’s home. No, I don’t have them on my [...] My favorite pie is Pecan Pie. Since my childhood, I have loved this pie. My grandmother made it for holiday dinners. For several years, I was her only grandson. I didn’t know it as a child, but learned later, that she forbade my five uncles and my father from having any pecan pie until I had gotten some. They didn’t like that a lot, but I never knew it. After Grandma passed away, no one made me pecan pie for a few years. I figured out that if I wanted pecan pie again, I’d have to learn to make it. So I did. Pie fillings quickly became my specialty. But pie crusts plagued me for 10 years until finally a woman I worked with at BYU, Jacquee, corrected my pie crust recipe. After I married Wendy, quickly I started joking that I wasn’t allowed at her family Thanksgiving dinner without pecan pie. “Don’t bother to come if you don’t bring that pie.” OK, so it wasn’t quite true, but the request was always made quite clearly. |
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Copyright © 2012 Chez Max - All Rights Reserved |
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Nowadays, I’m “required” to bring both a pecan pie and a chocolate chess pie (below). These are the two pies that the family wants.