/ck/ - Food & Cooking

>>18963903
Fuck me, left out tomato paste, and probably a dozen other potential ingredients, including two different home-made BBQ sauces, brown sugar and canned mushrooms.

>>18078376
>>gluten-free corn chips
>ive seen this
Jebbus.
My point is companies stick "gluten free" on anything in the hope of making it sound healthier.
ALL corn chips are gluten free.

>>18039380
>"differentiates" it from bourbon
JEEBUS FUCKING CHRIST
I've posted this several times already, but here goes:
1) It IS bourbon.
2) The distinct taste come from it also being a sour mash.

https://en.wikipedia.org/wiki/Sour_mash
>Sour mash (or sourmash) is a process used in
>the distilling industry that uses material from an
> older batch of mash to start the fermentation of
>a new batch, analogous to the making of >sourdough bread with a starter.[1]

>>14080017
Update:
Just took the lid off the dutch oven.
Not the slightest little bit of oven spring.
Another flour cookie.
Absolutely no idea what's going on.
I was hoping starting with a room temp dutch oven would help, giving the dough more time to gradually warm up before killing the yeast.
Just absolutely no spring whatsoever.

Next time I guess I'll try just two rises, still not sure why it gets wetter and stickier every time I knead/stretch/proof it.
Not sure why I'm getting different results every time I try the same recipe.
Any other help would be greatly appreciated.

>>13972417
>"add pasta water and finish in sauce" method
WTF are you talking about?
Are you serving pasta with pasta water?
Like some kind of soup???
Is there a name for what's wrong with your brain?
Or are you just giving a really poor description of a valid technique?