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Right wing nut job, Bitter clinger to 2C
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14,926 Posts
Discussion Starter · #1 ·
This is a tutorial on the makings of some of the best bread around.. First I took 3/4 cups of sugar,1Pack of yeast, 1.5 cups warm water, and 4 tbls. potatoe flakes, (hungry Jacks) and started the base. it needs ta fermit for a day or so, the longer the better. I will make a batch tomorrow tho just for ya ta watch.. You have to feed your starter every 3 ta 4 days to keep it growing and smellin like spoiled beer. Just add 3 tblspoons potatoe flakes and 3/4 cups of sugar to keep the mixture growing.. Its like a pet, ya gotta feed it to keep it alive. The longer ya have it the more sour it gets. It takes 1 cup of starter to make a loaf of bread, so if ya just keep feeding it you will never run out.. Kinda like the thousand year soup the chinese do..
Here is the starter bubblin a bit... More later..
 

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Right wing nut job, Bitter clinger to 2C
Joined
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14,926 Posts
Discussion Starter · #6 ·
I will make a loaf tomorrow.. And post the how to's along with it...
 

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Right wing nut job, Bitter clinger to 2C
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14,926 Posts
Discussion Starter · #13 ·
Very smart move on the edit... I'm sure Betty Cracker had some good stuff...
 

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Riding out the day's events...
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1,759 Posts
alright, you win. I will never ever try to be funny on 2coolfishing again. don't tell king obama on me, please.
 

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Right wing nut job, Bitter clinger to 2C
Joined
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14,926 Posts
Discussion Starter · #16 ·
alright, you win. I will never ever try to be funny on 2coolfishing again. don't tell king obama on me, please.
Its obvious you were the class clown.:p
This is a cookin lesson, now pay attention!!!!
 

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Professional Salesman
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9,758 Posts
How would you know what cookin crack looks like?????
Whatever you keep shooting those pictures through make me feel like I have taken something, maybe not crack, but something. Acid trip?...(based on my knowledge of 60's movies) or something.

P.S. I can't believe your post from a few weeks ago convinced me to cook and eat beef tongue. I guess I can't hang.
 
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