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Post by Cody ( The Patriot ) on Jan 2, 2008 13:51:05 GMT -5
Hey Boys we went to the woods the other day put up a fly to get under and cooked a deer shoulder with taters and brussel sprouts in gravey in the dutch oven. Par boiled it for about a hour ,dusted the shoulder with flour (Navajo corse!)salt pepper and broned it a little in some grease and added some more flour and the water out of the boilin pot and added the taters and sprouts and onions and skooped out some coals on the ground by the fire and piled up some on the top and cooked it a hour or so and took of the lid and it was fittin.
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Post by joanne on Jan 9, 2008 10:58:55 GMT -5
Sounds like it! yum
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Post by Junior McCoy on Jan 13, 2008 20:38:51 GMT -5
that sounds delicious exept for the brussel sprouts.
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Post by paweaver on Feb 3, 2008 22:54:51 GMT -5
fire Is this the campfire? This was taken at one of our events after the crowds left. But.... my favorite thing to cook on is this! /i230.photobu Any of you use a wood cook stove? Just got this in the fall. I'm still learning, but I can get bread to turn out if I get a hot enough fire going.
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Post by beaudro on Feb 4, 2008 6:59:56 GMT -5
Gotta love a dutch oven feast! I use a wood cook stove, would love to smell bread cooking on it someday, are you talking good ole sour dough?
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Post by paweaver on Feb 12, 2008 23:09:03 GMT -5
Do you have a sour dough starter receipe that you would be willing to share. I'd love to try it. I make a mixture of wheat and white bread.
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Post by beaudro on Feb 13, 2008 15:43:15 GMT -5
I didn't see this reply until now, i'm glad to have found it! I have a recipe for a starter I hope you might find interesting. It's been a while since i've cooked sourdough or passed a starter around. If I'm missing something I hope you can fill in the blanks. Most people use yeast for a culture and there's nothing wrong with it, I wanted to be more traditional and stay away from the likes of flechmans packages. This takes a little longer as you may already see. Use a Whole wheat flour, or rye works as well. You can use tap water although some say bottled water is better. I have never used bottled water as I know the chlorine residual is never high enough to prevent my culture from growing. mix 1/4 cup of water to a 1/3 cup of wheat flour. mix well and place into a quart container cover with saran wrap , I use a rubber band, we don't want to seal it too tight you know. in 12 hours it should start a bubble, then you mix the same amount again and add it to that starter as you are feeding it once more. every 12 hours throw half of it out, and feed the same amount to it each time also. crazy huh? after a few repeats you can add white flour (unbleached), but i usually just stick to whole wheat. It should be ready in 3 or 4 days and you can start using it. It peaks out about 6 hours after each feeding. which is the best time to use any starter. I hope to have time to make a batch soon, maybe we can post pics and see how it goes.
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Post by manitou on Feb 15, 2008 8:04:32 GMT -5
I always keep a starter in the fridge and feed it once a week to keep it healthy. It isn't too hard to get one going. It needs to be in a warm area for best results.
When I feed mine i use the active part I halfed out to make pancakes or something of the like. I also take plastic wrap and put it over a plate and smear a thin layer of starter on it and let it dry out. You can use this to share with others or as a backup if you starter goes bad. All you do is take the dried crumbled pieces and store them in a container in the fridge. If you need to make a fresh starter just dissolve the dried pieces in some warm water. When they are disolved feed it with a cup of flour and water and let it get nice a bubbly. I like using unbleached flour and I always add a little rye flour in the mix.
You use to be able to get a free starter from carl griffiths page. I use it and it works well. They send it out is a baggie in a self addressed envelope.
I haven't baked any bread lately but they seem to diasappear quickly when I do.
Would like to get a wood stove one of these days.
If you can't get a starter going let me know I would be willing to send out a bit of my dried starter.
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Post by paweaver on Feb 19, 2008 23:28:05 GMT -5
Thanks so much for the recipes. Some times life is strange. As soon as I posted this a neighbor down the road offered me a starter. I going to keep this so that I can play with making one of my own some day.
I use only unbleached flour and than whole wheat flour. I learn a trick a long time ago. I'll pass it along. When Getting lots of company (Husband's from a family with six children) make your pizza crust recipe with half whole wheat flour. Its heavy and more filling and the pizza just seems to go father! Maybe its cheating, but no one complains and it makes my budget go farther.
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Post by beaudro on Feb 20, 2008 9:06:54 GMT -5
thats a good tip, thank you, and thats not a cheap thing to do, thats a healthier thing to do.
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Post by paweaver on Feb 22, 2008 0:11:02 GMT -5
While, It is cheaper to buy topping for six pizzas than ten ;D
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