Sourdough Starter ~ Cold Weather

I've added the tiniest pinch of dry yeast to my starter. It's been fed about a dozen times already. I've made 2 batches of pizza dough with it and I've got 2 new doughs in the fridge and I'm about to feed it.
I start with 1 part of the starter, throw the remainder away and wash the glass container.

Then I add the starter I've saved and add 2 parts of water to this.
I then add a little more than 2 parts of flour and mix it all up, cover it with plastic wrap and let it sit out until I see foamy yeasty bubbles in the mix. Now it's ready to use.

You can make your own starter but you can also get a small amount of an existing one, just like I did, and eventually make it your own. It becomes your based on the wild yeasts in your kitchen as well as your water source and the quality of the flour you feed it.

The 2 batches of pizza dough I've made will sit in my refrigerator for 4-5 days.  During the summer using the starter not fed a tiny bit of dry yeast, the dough is ready in 3 days. I suspect during the colder months it may need a 4th day and possibly a 5th day. Keep in mind that during the hottest days of summer I let the dough sit out for a minimum of 6 hours before cooking it and it was fantastic. But letting the dough sit out for a longer period in the colder months has not yielded similar results. Hence my experimentation with dry yeast and longer fermentation process.

Have Fun & Enjoy

Making Bitters at Home

Oh, it's been a busy time and I should have been writing since January but I've been remiss. Now I'm finally getting down to making something I've been talking about for a long time, Bitters. I'm so excited about this I want to share the experience.
I like cocktails that are on the bitter side. I've always been partial to drinks made with Tonic because I like the taste of Quinine. Over the years I've enjoyed mixing drinks and making girly cocktails ~ ones that sort of hide the flavor of the alcohol or mute it so the drink is easy on the palate. I've been fascinated with bitters and making a drink for myself that wasn't sweet but also hid the harsh flavor of alcohol. Then a friend turned me onto the Negroni and I was hooked. My interest in making bitters had a fire lit under it!

It all started most recently (around the holidays), then about 6 weeks ago to be more exact. I was experimenting with making the perfect Negroni (for myself that is~ and that I would share with my Velvet Chef friends). So I set out to buy the ingredients. The NYTimes published the best Negroni Recipe which in a nutshell calls for 1 part Campari, 1 part Carpano Antica the Sweet Vermouth, and 3 parts Gin. I modified this (which I'll get to later) but didn't get around to adding the twist of orange or lemon which is what brings me to today. You see I wanted to add some home made bitters. A friend of mine who owns the most beautiful Stereo Store in New York City makes his Negroni with just a touch of bitters and it's divine.

It began about 3 times a week as I sat down with dinner and what I thought was just a little taste of a Negroni. It was an arduous trial I tell you, teeheehee. Getting drunk at home with my dinner just after the first drink but tasting 2-3 drinks every time. It got to the point that if I was going to work the next day I just had to try only one. For some reason I just couldn't make them small enough.

I finally made the drink though don't quote me on this because I was so drunk I sort of lost track.
a touch less than 1/2 part Campari
a touch more than 1/2 part Carpano Antica Sweet Vermouth
a touch more than 1 part Gin
Just combined and served over ice.

This was really just personal taste I found the Gin a little over powering in the NYTimes recipe. I didn't experiment with different Gin, I used Sapphire.  I really like the taste of the Carpano Antica it's expensive but worth it and the bottle is so big it's going to last a long time.The Campari can be a little over powering and sweet so don't use too much.

I'm so excited to begin and let you know how it all comes out. You see I've been talking about making my own bitters for a long time. I've had huge success with making my own Vanilla extract~ I haven't bought vanilla extract in close to 15 years. I think I can handle making my own bitters too!

Right now today I'm about to embark on a shopping spree with my list for making bitters. I've started by reading SpiritsandCocktails blog he tells a little about what bitters are and lists a couple of recipes.  I've got a list of ingredients I have no idea what they really are or what they taste like such as : Quassia and Calamus and Catechu (from the recipes)  among other ingredients I am going to purchase at Kalustyans.


Then I'm going to tell you about the chewy chocolate chunk cookies I make and the chewy fudgy brownies I'm going to make!!! YAY
 
Have Fun and Enjoy!

Pizza Recipes Using Fresh and Instant Dry Yeast

Back in late March I wrote about (in a blog) using my uncles starter in my  Pizza Dough Recipe.

I don't know if it's like this for everyone but my sourdough starter is like a child. It needs attention and it's temperamental. If the weather isn't just right it doesn't always yield the results I am looking for. If you've ever tried to use a sourdough starter to make pizza you know that sometimes the gluten doesn't develop properly and the dough won't stretch properly. From my experience and the reading I've done, I believe this is due to moisture and temperature changes and possibly atmospheric changes in the weather (depending on if we have a low or high pressure system in the area). I'm not a chemistry expert by any means so I can't go into the explanation of why this happens but I know it's because my starter is a breathing living organism, sometimes it's sweet & charming and other times its sour & acting out.  Unfortunately I can't talk to it and explain the circumstances, it isn't a child and it can't learn, but I can. I've discovered that I can get the flavor I'm looking for and compensate for it's unruly behavior by adding a tiny pinch of fresh or active dry yeast.

Adding that tiny pinch of fresh or active dry Yeast calms it down and gives me incredible results during it's more temperamental periods and the colder months. 

If you're going to use a sourdough starter to make pizza, you need to love it, care for it, and know it. This is not a one time deal and poof you've got pizza. Using a sourdough starter for pizza takes time to develop. If you don't have that time then you can try the following recipes that use fresh/ active dry yeast. They will yield great results and you won't have to worry about your sourdough starter misbehaving. 

Note:  I don't always Proof my Instant Yeast thought I haven't come across a recipe that doesn't do this. It's the process of hydrating the yeast in water before feeding it the flour it needs to grow. If you are unsure of the life of your yeast this is an important step to follow. I have found the instant yeast I buy in the supermarket to be very active. I have never had a problem just tossing it into the water first and then adding the flour etc. In addition I don't like to add additional sugar in any form to my dough so I always omit it.

The following recipes may make more dough than you need, so go ahead and divide it up, use what you need and freeze the rest. It will last for at least a month in the freezer so go ahead and test it out!

Pizza Dough - Fresh Yeast

2# flour (set 1 cup aside)
1 3/4  cups warm water (set ½ cup aside)
1 t salt
1/2 ounce fresh yeast

Mix together the following, and let sit for 1/2 hour in the mixer bowl fitted with the hook the flour and water you set aside with all the yeast.
1cup flour
1/2 cup warm water
1/2 ounce fresh yeast

After 30 minutes:
Combine remaining salt and flour and add to yeast mixture with the remaining warm water. Warm water is approximately your body temperature. If the dough seems dry add an extra 1/4 cup of water. Mix until the dough cleans the bowl.(At this point the dough can be left in the refrigerator overnight.)
Cover and let rise 2 hours or until double in bulk. If it's been refrigerated take it out of the refrigerator 1 hour before starting, to give it time to come to room temperature and rise in the bowl (depending on how warm it is in your kitchen the time will vary.
When it’s risen, Flour you table, and roll out and shape the dough then add sauce, cheese and bake on a pizza stone at 450 - 500

Pizza Dough - Instant Dry Yeast

No-Knead Pizza Dough adapted from Jim Lahey

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

There are a variety of pizza dough recipes you can find online. I prefer the ones that are simple and don't contain anything but flour water and yeast. Take a look at Peter Reinhart, his recipes are very good and work very well at home also.

Have Fun & Enjoy

Taim & Taim Moble

Taim Falafel located on Waverly Place is making the best Falafel in New York City and now they have.... yes wait for it.... A Taim Mobile Truck
Check out their website to find their location.

At the take out shop which only as a window counter enough for maybe 4 people, a bench outside or taking it to the park or home to go; I usually get the platter with homemade whole wheat pita. It comes with 3 sauces, tabouli, and hummus and is fantastic. I just get the traditional not the mixed, for some reason I just think they're better. Each batch is make to order so be prepared to wait a little while for your order.

When I saw the truck on 25th Street & 5th Avenue, down the block from Ears Nova Hi Fidelity  on 28th Street on my way to a yoga class.... I had to stop and get a falafel sandwich to go. Considering I didn't eat it for another 2 hours it was amazing. So next time I will eat it right away.  The truck has the same high standards as the shop and each batch is made to order!  I can't wait to see them on 25th next week!

Have Fun and Enjoy

Taim Falafel

222 Waverly Place
New York, NY 10014-2404
(212) 691-6101

Open Daily 11am-10pm

Subway: 14 St

Spasso

Spasso 
Fabulous Italian Food!  Fun noisy atmosphere in space that uses every square inch. A great Bar Tender who knows his wine. You must start with the house favorite ~ Housemade Stracciatella cheese, it's outrageous, you'll be hooked for life from the first bite. There's nothing more to tell except GO!!

Have Fun & Enjoy!

Spasso

551 Hudson Street
New York, NY 10014
(212) 858-3838

Open Weekdays 5pm-11pm; Weekends 11am-12am

Subway: Christopher St - Sheridan Sq