Maia told me yesterday that this was, "community day" at the Central Coast Meeting of the Religious Society of Friends (as a holdover from the days when titles to things were long and descriptive I love the way Quakers actually name themselves).
Which is to say there will be a potluck after meeting.
I offered to make bread.
I decided to work the starter. Empty the jar, add three cups of water, three cups of flour and place in a corner. I let it rest for about nine hours, put a cup of the goo, and about a 1/4 cup of flour (I'm moving this from a wet starter to a "dry" one) and a and at 5 p.m divided the rest into two sections and worked them into dough (I don't have a bowl large enough to work the amount of dough one gets from four cups of sponge).
I kneaded them together, cut them apart, braided them, kneaded them back together and made sure the stuff was homegenous.
Then I cut it into rolls and baked it.
In the meanwhile I made dinner, a greek salad (romaine, tomatoes, butter-beans, kalamata olives, feta, cucumber and curly parsley), tzatziki (garlic, Fage yoghurt, and salted cucumbers. Maia thinks it needed some lemon) and prepared breakfast (which I am just finishing.
Breakfast was dirt simple, both last night and this morning.
All I had to do that the three of us might eat was spoon the clotted cream over the raspberries.
The clotted cream (which might have been better a slight bit more clotted, but had no real failing) is easy enough to make too.
Take a pan the heavier the better(yesterday was a score day for me at the yard sales, a pair of corning Visions saucepans (no lid, but at a whopping seven dollars for a 1 qt. and 2 qt. pair, I won't complain) and place the cream, I used a pint, on low heat (as low as possible; I used a pair of cast iron heat diffusers under mine). When the surface is rigid, and slightly undulated (so saith the joy of cooking) it's done.
Cook it at too high a heat (or with cream of too low a butterfat) and it will coagulate the protiens, and be ruined (much as a broken custard). If the heat is low enough you can keep cooking it, which forces out some of the moisture and makes it more to Devonshire Cream (oh! the horror).
It's best if one lets it rest for a few hours at room temperature (and if it's not been pasteurisd it gets slightly sharp). It needs to rest overnight (or through the day, should one be making it for late afternoon tea).
I just put a lid on the pan and let it sit out. Discarded the hardened foam and ladled the cream over the berries.
Simple decadence.
Which is to say there will be a potluck after meeting.
I offered to make bread.
I decided to work the starter. Empty the jar, add three cups of water, three cups of flour and place in a corner. I let it rest for about nine hours, put a cup of the goo, and about a 1/4 cup of flour (I'm moving this from a wet starter to a "dry" one) and a and at 5 p.m divided the rest into two sections and worked them into dough (I don't have a bowl large enough to work the amount of dough one gets from four cups of sponge).
I kneaded them together, cut them apart, braided them, kneaded them back together and made sure the stuff was homegenous.
Then I cut it into rolls and baked it.
In the meanwhile I made dinner, a greek salad (romaine, tomatoes, butter-beans, kalamata olives, feta, cucumber and curly parsley), tzatziki (garlic, Fage yoghurt, and salted cucumbers. Maia thinks it needed some lemon) and prepared breakfast (which I am just finishing.
Breakfast was dirt simple, both last night and this morning.
All I had to do that the three of us might eat was spoon the clotted cream over the raspberries.
The clotted cream (which might have been better a slight bit more clotted, but had no real failing) is easy enough to make too.
Take a pan the heavier the better(yesterday was a score day for me at the yard sales, a pair of corning Visions saucepans (no lid, but at a whopping seven dollars for a 1 qt. and 2 qt. pair, I won't complain) and place the cream, I used a pint, on low heat (as low as possible; I used a pair of cast iron heat diffusers under mine). When the surface is rigid, and slightly undulated (so saith the joy of cooking) it's done.
Cook it at too high a heat (or with cream of too low a butterfat) and it will coagulate the protiens, and be ruined (much as a broken custard). If the heat is low enough you can keep cooking it, which forces out some of the moisture and makes it more to Devonshire Cream (oh! the horror).
It's best if one lets it rest for a few hours at room temperature (and if it's not been pasteurisd it gets slightly sharp). It needs to rest overnight (or through the day, should one be making it for late afternoon tea).
I just put a lid on the pan and let it sit out. Discarded the hardened foam and ladled the cream over the berries.
Simple decadence.