So I have decided to work on the bun for my "Build a better Burger" contest first. I am creating a hybrid of sorts. This kind of slightly sour, yet buttery with a hint of sweetness that will toast well and elevate that burger!
So, I am being a mad scientists and creating a lovely jar of fermented flour and water. Affectionately known as my "yeast baby." In short, a yeast starter. A natural yeast starter is basically the process of naturally capturing the yeast present in the air and produced by the fermenting of flour and water. You nurture it. Feed it and watch it grow. It's your yeast baby and it needs all of your love and attention. Once it's done (about two weeks or less), you can then use some of the starter in a recipe that requires it.
I am confident that this starter will help me create a good foundation in which to structure the next, best burger. I will report on my yeast baby as it flourishes. Until then, I will dream only of burgers and buns, buns and burgers and $100,000 :)
By the way, I had a hamburger for lunch today. The taste was....well....sort of....kind of like....Yeah, no comment.
We are on a mission to build healthy relationships between children and their food. Parents and children can build a strong alliance against childhood obesity by cooking together. Get cooking, LunchBox style!
1 comment:
Hi Carla, My mother used to make the best rolls in the world. I have yet to taste any that were just as light and fluffy as hers..you know our parents who cook from their hearts...My grandmother was an awesome cook. I remember watching her cook whenever we came back home. I will forever remember when you fixed dinner for us when you came to visit us here in Virginia. We were in another world!!! The rolls were great. So I can imagine how you are cooking now!! It is my desire when I get a new home...to work until I have perfected making the best rolls. I will remember your suggestion for the yeast starter.
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