As everyone else in the country is doing, Joann started some sourdough starter several weeks ago. We have made several loafs of sourdough bread, but once you have the starter you need to keep coming up with things to make with it - since there is no way my frugal wife is going to through away starter whenever it needs to be fed again. Therefore, we have a couple rounds of sourdough pancakes and are about to try sourdough pizza dough. But this week's sourdough event (yes we are having almost one of them a week) was sourdough english muffins. The good news is that they turned out looking and tasting better than store bought english muffins. We still need to work a bit on the right stove temperature to balance cooking them all the way through without burning the outside, but I'm guessing there will lots of opportunity to experiment since the starter remains chugging away in the refrigerator.
The enforced isolation has provided lots of time to experiment in the kitchen and fortunately (or unfortunately depending on your thoughts about waistlines and blood sugar levels) many of the experiments have involved desserts. Last week, oatmeal cream cakes were on the agenda and it was a smashing success. Certainly one of my top favorites, but that could be the buttercream filling - short side note - sometime I think we should just make a big vat of buttercream icing and keep it around to improve various foods (e.g., apples, bananas, kale?). We have also made two batches of home-made ice cream already including our favorite chocolate variety. I may be shooting for a Covid-38 instead of the more mundane 19 pounds many people are talking about.
We did manage to get outside for some garden work which helped the waistline, blood pressure, and stress levels to get all of our garden seeds in the ground. We already have a lettuces and peas coming up so now just need the weather gods to cooperate and provide the optimal amount of sunshine and rain.
As everyone else in the country is doing, Joann started some sourdough starter several weeks ago. We have made several loafs of sourdough bread, but once you have the starter you need to keep coming up with things to make with it - since there is no way my frugal wife is going to through away starter whenever it needs to be fed again. Therefore, we have a couple rounds of sourdough pancakes and are about to try sourdough pizza dough. But this week's sourdough event (yes we are having almost one of them a week) was sourdough english muffins. The good news is that they turned out looking and tasting better than store bought english muffins. We still need to work a bit on the right stove temperature to balance cooking them all the way through without burning the outside, but I'm guessing there will lots of opportunity to experiment since the starter remains chugging away in the refrigerator.
The enforced isolation has provided lots of time to experiment in the kitchen and fortunately (or unfortunately depending on your thoughts about waistlines and blood sugar levels) many of the experiments have involved desserts. Last week, oatmeal cream cakes were on the agenda and it was a smashing success. Certainly one of my top favorites, but that could be the buttercream filling - short side note - sometime I think we should just make a big vat of buttercream icing and keep it around to improve various foods (e.g., apples, bananas, kale?). We have also made two batches of home-made ice cream already including our favorite chocolate variety. I may be shooting for a Covid-38 instead of the more mundane 19 pounds many people are talking about.
We did manage to get outside for some garden work which helped the waistline, blood pressure, and stress levels to get all of our garden seeds in the ground. We already have a lettuces and peas coming up so now just need the weather gods to cooperate and provide the optimal amount of sunshine and rain. 
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