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great now i gotta be responsible for this goop
(this feels like a very retro throwback 2020 thing to do BUT i was in covid isolation for about ten days and so i've been following theperfectloaf.com's guide to making a starter from scratch. have i actually baked a loaf yet? no. but i do have a science project)
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Apr 28, 2024
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I'm really going to get a reputation on here for this sourdough thing. I swear it hasn't been as all consuming as it seems. But my undergrad mentor gave me some of her sourdough starter when I wanted to get into it (which was so nice) and then I made sourdough focaccia for a year or so because I didn't have time and energy to learn the real thing.
So now, post-grad, I'm sending her photos of the loaf she helped create, and she excitedly was like that looks beautiful, mine haven't been going so well, send your recipe.
But I got the recipe from my cousin after also giving her some starter, so the whole thing has created this fun little chain of interactions. So I asked my cousin to send the recipe but started writing up what I remembered doing anyways as well. And then I got the idea to format it like the protocols my mentor and I had used and I'm going to send it to her like that (probably also with the link because I have made one loaf really).
tldr: My research mentor gave me sourdough starter a year ago and now I'm giving her a formatted protocol of a sourdough recipe because I'm a nerd and I like it.
Feb 18, 2025
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stay tuned for how it goes!
Feb 9, 2025
Top Recs from @crispy
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watching this 17 minute vine compilation once per year WILL refresh your mind and spirit
https://www.youtube.com/watch?v=TzpAYv0AP68
Jan 27, 2024
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chopping up a ton of stuff while drinking red wine and listening to your upsetting podcast of choice and making a big pasta that you live on for days after. also letting yourself take the time to chill out and cook something when everything else feels super overwhelming ... just a small clemency
Feb 5, 2024
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something cool about Pittsburgh is that pierogis are a staple food. my deli keeps them in the reach in at eye level and so I always end up buying a pack of them frozen. today i was tired and didn't want to cook but also the idea of Uber Eats-ing something was really depressing so i softened some scallions and green garlic in my wok and then let the pierogis brown on either side for like 6 minutes in the hot oil. then i made a dipping sauce with a scoop of creme fraiche and kewpie and a ton of chopped up herbs. when the rogis were done i sauteed several handfuls of spinach in the wok. don't feel bad about calories or carbs because you are also eating spinach ok. make a lazy pierogi dinner today
Jan 25, 2024