I'm thinking my sad story could be grounds for divorce.
SourDom ... as I mentioned a few weeks ago, I was going to follow your instructions ... which I did, and I ended up with a delicious, bubbly albeit rather ugly loaf. I will worry about pretty later ... for now I was just beside myself with how good the actual bread was:
SourDom Take 1:
<a><img src="http://static.flickr.com/57/171613130_948eb8f0a0.jpg" width="500" height="375" alt="dom1"></a>
I was so excited I danced around and took happy snaps! And then on Sunday night I came up with SourDom Take 2:
<a><img src="http://static.flickr.com/76/171613131_cb4731ef33_m.jpg" width="500" height="375" alt="dom2"></a>
OK .. so bubbles maybe too big, but you get my drift. I HAVE FINALLY CREATED BUBBLY SOURDOUGH!!!!!!!!!!!!! My starter had 'found its legs'!!
But then last night, after I had gone to bed ... IT happened.
The ritual at our house is I bathe the kids, my husband does the washing up (ie. fills the dishwasher and turns it on). Yesterday, I prepared my starter ready for some furious sourdough baking today, so the starter was in it's jar on the bench warming up and frothing for me. This morning, when I got up ... all ready to make more bubbly bread ... I couldn't find the starter. I figured the husband had probably just moved it when he tidied up last night.
But ... No...
HE HAD THOUGHT IT WAS OLD YOGURT AND THROWN IT OUT!!!!!!!!!!
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
I also make yogurt and use the same containers.
HOW he could have POSSIBLY thought that a thick bubbly starter looked, smelt or felt anything LIKE a starter, I have no idea. I am bereft. And you should have seen his face. But I was kind, I didn't kill him, I didn't even hurt him a little. He apologised most profusely ... and was very ashamed.
In retrospect, I think I was too kind.
I will recover from this.
Eventually.
Carol
Replies
BEEN MAKING THIS FOR YEARS - IS THIS ANY GOOD????
MY KIDS LOVE IT
TURKISH DELIGHT
3 tbsp gelatine 1 cup water
2 cups sugar ½ tsp citric acid
½ tsp rose or other essence icing sugar
1 Stir sugar, water & gelatine until dissolved
2 Boil without stirring for 20 min
3 Add citric acid & flavouring
4 Pour onto greased flat dish
5 Leave until set, cut into squares & roll in icing sugar
Can be coated in chocolate for something different
Made with orange essence and choc ? coated. It has a jaffa effect
Hi CG,
Thanks for the recipe, I'll pass it on to Olly for her to have a go with!
The closest I've come is as a teenager I had a go at making marshmallows ... urk!
Oh, Carol, making marshmallows is quite foolproof (not that I'm calling you a 'fool', lol). [url=http://recipes.egullet.org/recipes/r240.html]Nightscotsman's recipe[/url] is easy to do, delicious and very versatile.
Goody! A T & T turkish delight recipe. Must try that soon. Tks, Coffingirl.
hey that marshmallow recipe looks yum... Got some strawberries left from the pav roll I made when the outlaws visited a couple of days ago so might make my sweet toothed hubby some of them.. Thanks Tek Poh
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
!!@#%$*&()+$#@@!
Carol, the best you can do is take advantage of the situation, make him grovel. What have you wanted for a long time and he has refused? Now you have the lever to get it.
Make him understand that what he has done is almost as bad as eating one of your children.
Hi Bill,
I pointed out that millions of innocent lives were lost in the sink last night.
He said, "You look like your mother just died!"
I did NOT laugh.
But I already have a small jar of Laucke and water sitting on the windowsill.
Next to the contraband bananas that we brought back from Coffs Harbour last week!
But ... what about my bread? I await your critique.
Ah yes, the orphaned bread. Carol it's looking great, you have certainly progressed with your baking. Please post more often so we can follow your progress.
If you have trouble getting a new starter going at this time of year, then don't forget that I'm only about 1/2 hour away.
*cough* Your hubby's a keeper...no doubt about it...a man who does the washing up. Whether or not he's a Murderer of Yeasties. I'm so paranoid that something might happen to my starter, I keep a standby jar (or 2)...always.
The crumb of your breads look fantastic! Cause for celebration indeed.
Hi Carol,
[quote]
HE HAD THOUGHT IT WAS OLD YOGURT AND THROWN IT OUT!!!!!!!!!!
AAAAAAAAAaaaaaaaaaarrrrrrrrrrrrrgggggggggggggggghhhhhhhhhhhhh!
I also make yogurt and use the same containers.
[/quote]
AAAAAAAAAaaaaaaaarrrrrrrrrggggggggggggghhh..... How you wish you could just strangle him yea....
Lesson learnt, do not use the same jar for starter and your yogurt...
Anyway, your loaf looks real good with the big holeys and all. Yummmyyysss...
Cheers...
Don
Thanks all. It was very yummy, too. I was quite proud of myself, even my four-year old son said, "Mummy ... are you going to take a photo of that bread?"
Of course!!
He's indeed a 'keeper' ... which is why I didn't round on him too much. Although I did offer!
Thanks Bill ... I'll see if I can get a jar bubbling ... if not I'll whizz down your way for some fine Central Coast wildeyeests!
Hey TeckPoh, I just sent your url to my hubby's aunt ... she is trying to make turkish delight (low fat - she has a stent in her coronaries somewhere), and not having much success. I tormented her with your Agar cakes!
Any ideas on Turkish Delight?
cheers all,
Carol
You guys are an absolute font of knowledge!
It's what I love about these forums ... ask and ye shall receive ... much more than you actually asked for!
Yummy!
Carol,
delayed reply as I have been working two 13 hour days.
Your loaves look absolutely great!
I don't think the bubbles are too big at all (but I am a sucker for very holey bread) - [except that it does tend to make a mess all over you when the margarine melts and the honey drips everywhere...]
I love the texture of your first loaf. It has a beautiful open crumb. The loaves a little flattish, which sometimes you get when they have proved a little too long (ie you could try baking a little sooner). The base is a touch pale, and you could possibly have baked a little longer, or had a bit more bottom heat. (If you have an oven stone put it in when you turn the oven on. If you don't have a stone (I do, but don't always use it), you can just put a regular metal oven tray in when you turn the oven on, and slide the dough onto the hot tray carefully.)
Your second loaf has a really nice round shape, and obviously had a very good oven spring. The crust looks nicely done, and it looks like you judged the proving perfectly.
I think that everyone in this forum's heart sank when you described what happened to your starter. There are some of us who might have ferreted through the bin to retrieve a precious starter... I'm glad to hear that you have another one on the way.
The good thing is that you have shown that you can do it once - it will be easier the second time. If you can't wait until the new starter is ready PM me, and I will gladly send you some by post.
Well done!
Commiserations!
Good luck!
Dom
[quote="SourYumMum"]
Any ideas on Turkish Delight?
Carol
[/quote]
Gosh, the last time I made turkish delight (drool....) must be 3 yrs ago, came home from a trip to your friendly land with rosewater (!). I don't remember which recipe I used but I'm quite sure I found it online. It's important to religiously use a sugar thermometer and the flavouring in the recipe always seem too little. Make various flavours,filled with, for eg, pistachio, orange peel. Mine kept a long time in an airtight container in the fridge. Indulgence indeed.