@allaboutpastries: Getting my Natural Yeast Starter Ready to Make Bread With. Plus...Recipe for Peaches Poached in Dubonnet; and More Interesting Posts to Share. by allaboutpastries

food · @allaboutpastries · Jul 23 '17 (edited)

$64.47

@allaboutpastries: Getting my Natural Yeast Starter Ready to Make Bread With. Plus...Recipe for Peaches Poached in Dubonnet; and More Interesting Posts to Share.

<html>
<p>https://i.supload.com/150x150/HkViVqYEW.png</p>
<p>Well, my Natural Yeast Starter is 'flying' now, so I have to ensure&nbsp;it is usable for making bread with.&nbsp; Yes, it is rising very quickly, once refreshed.&nbsp; However, the sample is very 'sour' due to the continued actions of the Yeast and Bacteria; this must be addressed.</p>
<p>Firstly though.&nbsp; How about some peaches?</p>
<p>https://steemitimages.com/DQmT7Wp8kjHy9fTLMeVqpMF3KmEsywkzUeXnyBFz24SsgTS/Peaches1.JPG</p>
<p>I just love Spain.&nbsp; The fresh and delicious fruit and vegetables, locally grown, and readily available from the weekly Town Markets, it&nbsp;is wonderful; I am so lucky.&nbsp; When I think back to North Yorkshire, in England.....well, yes you could get fresh fruit and vegetable there, but they were not grown and ripened in the sun - it does make a difference.&nbsp;&nbsp;</p>
<p>https://images.pexels.com/photos/490153/pexels-photo-490153.jpeg?h=350&amp;auto=compress&amp;cs=tinysrgb</p>
<p><a href="https://images.pexels.com/photos/490153/pexels-photo-490153.jpeg?h=350&amp;auto=compress&amp;cs=tinysrgb">Source</a></p>
<p>It significantly alters for the better: the taste, texture, and aroma.&nbsp; Take peaches for example.&nbsp; I love peaches, I love the velvety texture of the skin, I love the way when you bite into the juicy flesh, the juice just runs down your chin</p>
<p>https://cdn.pixabay.com/photo/2014/09/07/10/26/peach-437680__340.jpg</p>
<p><a href="https://cdn.pixabay.com/photo/2014/09/07/10/26/peach-437680__340.jpg">Source</a></p>
<p>.....yeh, right, not in England you don't!&nbsp; To find a peach like that is a very rare occurrence.&nbsp; Normally, you buy some because they look lovely.&nbsp; A little hard, yes, but they will ripen given a little time; so you leave them for a few days and they start to wrinkle and shrivel, but still stay hard.&nbsp; If you bite into them as they look to have softened a little....sawdust!</p>
<p>So what do you do?&nbsp; I poached them in Dubonnet flavoured syrup and they were really delicious.&nbsp; Not fresh but now edible.&nbsp; If you have never come cross Dubonnet before then you are in for a treat.&nbsp; French of course, a fortified wine packed with lovely spices, which marry beautifully with Peaches.&nbsp; Here is my very simple recipe for ....</p>
<h3>Peaches poached in Dubonnet</h3>
<p>https://cdn.pixabay.com/photo/2015/09/18/08/53/peach-945199__340.jpg</p>
<p><a href="https://cdn.pixabay.com/photo/2015/09/18/08/53/peach-945199__340.jpg">Source</a></p>
<h3>Ingredients Required:</h3>
<p>900 ml (4 cups/30 fl ozs) Water</p>
<p>150 ml (2/3 cup/5 fl ozs) Dubonnet</p>
<p>75g (1/3 cup + 1 tblsp/2 1/2 ozs) Sugar</p>
<p>1&nbsp;broken cinnamon stick</p>
<p>Pared rind and juice of 2 oranges</p>
<p>8 medium sized peaches</p>
<h3>Method:</h3>
<ol>
  <li>Put everything except the peaches into a large saucepan.&nbsp; (<em>Big enough to hold the peaches closely together.&nbsp; Not over big though as you want the peaches to be covered by the liquid when cooking)</em></li>
  <li>Bring to the boil and simmer for a couple of minutes, stirring to dissolve the sugar.</li>
  <li>Put the peaches into the flavoured syrup as 'snugly' as you can.&nbsp; (<em>This stops them moving around the pan while cooking and reduces bruising)</em></li>
  <li>Put a circle of greaseproof paper on top of the peaches but within the pan.&nbsp; Put the lid on and simmer, gently until the peaches are just cooked. (<em>The paper&nbsp;helps to keep the peaches under the surface (as much as is possible), while poaching)</em></li>
  <li>Allow them to sit in the covered pan and cooking liquor until they have cooled somewhat. (<em>If you remove them from the liquor while hot they will loose their shape, so just let them sit there for a while - don't over cook them too)!</em></li>
  <li>Remove the peaches with a slotted spoon and place in your serving dish.&nbsp; (<em>You can peel them at this stage if you want to, the skin comes off very easily)</em></li>
  <li>Put the syrup back on a medium high heat and reduce by half.</li>
  <li>Sieve out the 'bits' and pour this luscious syrup over your peaches.</li>
  <li>Serve chilled with semi whipped cream, or ice cream....a delicious summer dessert.</li>
</ol>
<p>https://cdn.pixabay.com/photo/2016/10/03/23/15/ice-1713160__340.jpg</p>
<p><a href="https://cdn.pixabay.com/photo/2016/10/03/23/15/ice-1713160__340.jpg">Source</a></p>
<p>In my next Natural Yeast Starter&nbsp;Post I will show you how to turn this luscious dessert into a Granita - perfect for these hot summer days.&nbsp; For now though, lets progress with the starter.....</p>
<h3>Natural Yeast Starter:</h3>
<p>We left the last update with a very active starter.....</p>
<p>https://steemitimages.com/DQmZCpmCWvW2sr6E2BhYcEwhd2gh5xk3UhuLmmiTeozDoTw/Develop24.JPG</p>
<p>Fantastic!&nbsp; Ready to start making bread with it? Unfortunately, no.&nbsp; Yes it would make lovely well risen bread but inedible.&nbsp; The starter would be too sour and your bread would just taste of alcohol.&nbsp; So we have to begin to discard the majority of the starter and add lots more flour.&nbsp; This is where the 1:5 ration begins.&nbsp; You remove 1/5th of the starter and throw the rest away.&nbsp; I just make it easy for me and take out 2 tablespoons of starter</p>
<p>https://steemitimages.com/DQmR6sazkZYk31zEykDoFmhBHKgfNYcH9UCRfzdmctZG6gk/Develop20.JPG</p>
<p>&nbsp;and add 2 heaped tablespoons of flour&nbsp;</p>
<p>https://steemitimages.com/DQmPSvjHzyvmc8gdcQeBSFHVUCN4dSpJJYkbWReaGo377C7/Develop6.JPG</p>
<p>with a little more water.</p>
<p>https://steemitimages.com/DQmRF2CmUA1tcNNTvRhN3ajzCuy5RAH74odBWeihkwxiPMb/Develop16.JPG</p>
<p>It needs to be quite thick at this stage.</p>
<p>https://steemitimages.com/DQmeV3ytbP9hJM5zQ3wjDZuLo8cGjLwEiiR2Q6ut5P2wcCX/Develop5.JPG</p>
<p>It still has to be runny enough to fall off the spoon though.</p>
<p>https://steemitimages.com/DQmX4UvuTC6WpCvo4f8moFsrC9qCNnyFWNZVJzhR3wsNa3j/Develop4.JPG</p>
<p>Put back in the clean jar and cover with the breathable fabric and an elastic band to hold it in place.&nbsp; Don't forget to remark the fill line so that you can judge how it is working.</p>
<p>https://steemitimages.com/DQmeWvz4rxyBxwcfRuUiXMtMuo3pXbDPjHVgikvqfvDSxCN/Develop26.JPG</p>
<p>In a few hours time this process needs doing again.&nbsp; The starter is vigorous enough to make bread, we just need to 'tone down' the flavour to make the bread taste nice.&nbsp;&nbsp;</p>
<p>I could be making bread tomorrow....yeh!</p>
<h3>Interesting Posts you might have missed:</h3>
<p>Just click on the blue highlighted name to be taken straight to the post.</p>
<p><a href="https://steemit.com/money/@hollyjb/painless-budgeting-1-save-thousands-a-year-with-these-coffee-hacks">@hollyjb</a> has produced an interesting 'money saving' post.&nbsp; As a 'coffee addict ', I found her post very enlightening.&nbsp; I hope you do too.</p>
<p><a href="https://steemit.com/food/@steemloverr/egg-stuffed-baked-potatoes">@steemloverr</a> 's post I absolutely love; what a great idea to cook a baked potato with a raw egg!&nbsp; What would you put into yours - hey, might make a great challenge?&nbsp; Will give it some thought.</p>
<p><a href="https://steemit.com/cn/@stacee/mix-and-match-spaghetti-spicy-stir-fry-with-vegetables-and-egg">@Stacie</a> made a stir fry using spaghetti....how interesting, and novel!</p>
<p>and finally for now .....</p>
<p><a href="https://steemit.com/food/@knozaki2015/i-travel-the-world-385-my-quest-to-find-a-great-curry-pan-in-japan">@nozakai2015</a> .&nbsp; I know this is silly but I never equated Japan with bread until I saw this post.&nbsp; Does anyone out there have Japanese bread recipes they would do a post on?&nbsp; I would promote them (<em>and nick the recipes)!</em></p>
<p>Please take part in my <a href="https://steemit.com/introduceyourself/@allaboutpastries/my-dream-of-a-world-wide-steemit-community-of-food-lovers-can-we-do-it-yes-we-can">Community Project</a>. Place a link to your post in the comments box below if you would like your recipe to be included. &nbsp;</p>
<p>In the meantime keep 'Posting' interesting content, as all I want to do is:</p>
<p>https://steemitimages.com/DQmPwqCr3xQcyVG8haXqBF4vL3eTwzBa1h1WBDR8fs8dpg2/Upvote%20lighting.gif</p>
<p>and:</p>
<p>https://steemitimages.com/DQmdjNFsD71BJth5GVfpqcQddVaSLb2Age4dfcKBnPhWS8v/Comment%20banner%20complete.gif</p>
<p>as well as:</p>
<p>https://steemitimages.com/DQmcJDYhdLjiBRYcpjge17L6NN1k8v8xNafqoj74WRnhciS/Resteem%20banner.gif</p>
<p>As often as I can!</p>
<p>https://i.supload.com/150x150/HkViVqYEW.png</p>
<p>&nbsp;&nbsp;&nbsp;https://steemitimages.com/DQmZSWp8qcHCrmXYZQxANpmsVYGNCxnQWmynGrxna8ceso2/Exploding%20steemit%20logo.gif</p>
<p><br></p>
<p><br></p>
</html>

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