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Strategies & Market Trends : The coming US dollar crisis
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To: maceng2 who wrote (47309)9/21/2012 10:07:37 AM
From: William H Huebl  Read Replies (2) of 71477
 
I have made my own starter before but usually do it with grapes all mashed up with flour and water...

Rye is a great bread ingredient as it really energizes a starter - whatever the kind.

Well I baked the baguettes this morning and they turned out a little more dense than I expected although they did rise to triple size overnight. My one mistake had nothing to do with the dough or baking but I used wax paper that had been sprayed with cooking oil to line the pans as I sometime do. Stuck like glue to the bottom of the baguettes but with a little patience, comes off each slice.

Now to the important things: taste. This is really a sour starter! The bread is a knockout and wonderful with just a bit of butter on it. I used about a 50-50 combination of whole wheat and all-purpose (not self-rising) flours. That contributed to the density of the bread. The texture is great and mouth-feel aok.

And now on diet....

I was on a yo-yo diet where it was one step forward and 2 steps back... near 300 lbs at the heaviest about 15 years ago. Since then the weight has come off very slowly to 225 lbs - with about 25 lbs over the past year.

What works for me is eating 5 or more "meals" a day. And eating what I love like those marinated artichokes in those small jars and olives etc. And weighing in every day... that way you can nip in the bud any trend to the upside.

Good luck with the starter and diet... I would like very much to hear your progress on both from time to time.

Bill

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