The Agrarian TFers Tribe - Page 3

[rhiandmoi]

Magelet - do you need a sandwich loaf or an artisan round? I highly recommend Artisan bread in 5 min a Day. If you use sprouted flour you can follow the recipes as is. If you use unsprouted flour you might want use cultured dairy as the liquid or always let the bread do a full proof and bake on the third day. They also have a challah recipe but I haven't tried it.

DH only likes homemade bread occasionally, so I buy from a local bakery that sells at the farmers market. It's a homestyle sandwhich loaf, but they don't use any dough conditioners. It's not tf because it isn't a sourdough or sprouted bread, but it's good and whole wheat.

Can we talk beans a legumes too? I usually soak beans before cooking them, but I just use plain water. Should I be adding a splash of acv to the soak water? Also I discard the soak water and cook in fresh, should I cook in he soak water?

[treehugginhippie]

subbing

[LauraLoo]

Originally Posted by rhiandmoi

Magelet - do you need a sandwich loaf or an artisan round? I highly recommend Artisan bread in 5 min a Day. If you use sprouted flour you can follow the recipes as is. If you use unsprouted flour you might want use cultured dairy as the liquid or always let the bread do a full proof and bake on the third day.

Artisan Bread in 5 min. a day is great! Even though they don't recommend it, I do the master recipe in loaf pans that I butter and flour (without doing this, the bread will stick to the pan and be impossible to get out.) If you use a high concentration of whole wheat, you aren't going to get a very high rise, so I get 2 loaves per master recipe. I use the same dough container and leave a "starter" when I mix up the next batch of dough, so I get a bit of a fermented/sourdough taste. I've also added some whey in with the liquid.

[rhiandmoi]

I just had to share this awesome thing that I made for dinner last night and I am eating for lunch right now.

Winter Ragout
3 cloves of garlic smashed
2 stalks of celery finely minced
1 onion minced
1-1.5 pounds ground beef
3 Beets, peeled and cut in to smallish cubes. Like 1/2 cubes
3 Turnips, peeled and cut in to cubes
3 Carrots peeled and cut in to smallish chunks
1 tbsp tomato paste
1 tbsp Herbes de Provence
1 cup red wine
1 cup chicken stock
Salt and Pepper
Chopped Parsely
Olive oil

1. In a dutch oven sauté the garlic, onion, and celery.
2. Add the ground beef, breaking up the chunks. Add salt and pepper and Herbs. Cook until the meet is mostly done.
3. Add in the rest of the vegetables, tomato paste, wine and stock.
4. Cook covered for 20 mins. At a medium heat. It should be bubbling.
5. Uncover and cook for 10 more mins.
6. Stir in the parsely and adjust seasoning.

We ate it for dinner just as is, with some parmesan cheese sprinkled on the top.

Today for lunch, I reheated some and put it between sourdough toast with some melted cheddar for an awesome sloppy joe. It was awesome, and everything except the herb mix, olive oil and cheeses are local products.