Tri Tip and French White Bread


 
JeffG said:
Wow that French white bread looks tremendous Bill, as does the tri-tip and carrots.
You knead too keep posting your bread recipes and pic's.;)
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Thanks Jeff, much appreciated. In all our endeavors it is always about our product. What we produce. When it comes from the heart for family and friends that in the end is what makes it rewarding. Barbecue, grilling, baking etc. It is about what we give to each other that sets this site from others in my mind. I am glad to be a small part of that. And proud to know all of you.
 
Len Dennis said:
Rich, when your starter reaches the point to use it (and from your description, I'd say it's ready :) and even if it's not quite "starter", it will still impart a wonderful flavour to your bread. Think of it as a poolish although I'd still follow your sourdough bread recipe when using it) it will have developed it's own aroma. A lot has to do with what is floating around in your own home environment. The starter usually has a fresh yeasty smell (not necessarily "sour") but may also have a bit of "tang" (too strong a word but I can't think of a lesser term). In any case, it should NOT be unpleasant.

Go ahead of use it in your recipe. And keep feeding it/discarding it as you've been doing.

Don't think it's going to have that "San Francisco sour dough" flavour or taste though. That is unique to ONLY San Fran and cannot be duplicated (it can but only in the very short term) anywhere else in the world. Not that they've got the market cornered, it's just that the yeasties in the air in S.F. are different from the yeasties that are in Arizona or Washington---or Georgetown Ontario :)
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The OT threads reminded me of Lambic beer just a bit.

And Rich (Dahl), try some now and try some later :)

I read a lot but don't follow too closely. Sure, there are certain parameters (a lot in certain hobbies/arts) that must be met (thinking of my rejuvenated interest in corals/sw hobby), but stepping out of bounds is where most of the magic happens.........after a few successes anyway.
 
Clint said:
the good life :)

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You can say that again!!

Nice tater? check! Yummy veg? check!! Beautiful bread? check! and check!! nicely roasted TT? check!! Perfect pairing on the wine? check!! Yep, you're living the good life, Bill.
 
That's a delicious looking meal. With your posts featuring the bread you make, I've been inspired & bought the book you recommended & will make bread again. Oh... and sour dough pancakes were also great. The problem I ran into in the past was keeping the starter alive. Hopefully, I'll do better this time around.
 
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Great post Bill. Plated pic looks guud. We think that you will like Savory Spices. My s-I-L sent us some years ago, now when the wife goes to see her family going to the Savory spice store is a must.
Like reading about your bread making too, very interesting.
 
I think in all the universe that is wonderful food , there is nothing so sublime and yet so (seemingly) simple as a perfectly grilled slice of beef paired with a crusty slice of home made bread. It's one of those things that make you close your eyes as you chew and think...." Man , it's great to be alive "
this is a great post.
 
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