Comments on: Adventures With OTiS

By: maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Sat, 12 Jul 2008 12:00:15 +0000

I am glad to read this. I was just thinking about doing some experimental baking, and it seems like the positive support I needed. I think your pulled pork and your son’s potato salad is delish.

By: HoneyB

HoneyB — Fri, 11 Jul 2008 08:29:17 +0000

Your sandwich is mouth watering! I have yet to make my own hamburger rolls yet, but mark my words, I will do it sometime!

By: Madam Chow

Madam Chow — Thu, 10 Jul 2008 17:20:41 +0000

You have been a busy blogger -hooray! I really appreciate your accurate measurements, as I am rather deficient in that area. I tend to toss things in and eyeball it. I have been wanting to use OTiS but have not been sure how to proceed. Thanks for the experiment!

By: Helen

Helen — Thu, 10 Jul 2008 14:43:28 +0000

I would definitely call your experiment a success! But then everything you touch that is bread or yeast related is a wonderful success!

By: rainbowbrown

rainbowbrown — Thu, 10 Jul 2008 14:14:27 +0000

Just wonderful. I dig your planning skills so much. I bet you’ve got one interesting notebook.
Your pulled pork has reminded me of pulled pork, which is now going on my list as one of the six dinners I’ll be making my boyfriend as a birthday gift. Thank you. And I’m sure he’ll thank you too.
As far as experimenting, I don’t have any planned as of now, but for me experimentation generally comes on as a result of needing but lacking, sort of like yours here. I am trying something new tomorrow, though. I’ve been making ricotta lately, so I’m going to give Leader’s ricotta bread a go. *glee*

By: Claire

Claire — Thu, 10 Jul 2008 13:22:16 +0000

Good to hear this experimenting story from you. That’s the fun of it! My boyfriend always gripes that bread baking takes too much thinking ahead and planning. And it does take a lot, sometimes. But, you can often get wonderful results by improvising. Anyways, it’ll be better than anything you’ll buy.

And, by the way, that pull pork sandwich is making my mouth water (and I’m a vegetarian!)

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Thu, 10 Jul 2008 11:45:10 +0000

;0) I am so thrilled that you do this Susan. You are much more careful in your experiments than I with your measurements. I tend to just sort of eyeball them in my head (if you can do that).
I just did this with bread I baked yesterday and will try to get it up today (which will be pushing it).
The buns and the pork look fantastic.

By: Jeremy

Jeremy — Thu, 10 Jul 2008 11:22:44 +0000

Susan I can’t tell you how many times I have used OTIS! Some with success, and well others not!

By: Jane

Jane — Thu, 10 Jul 2008 09:04:10 +0000

Interesting experiment! I’ve never done that with tired starter, but I do it often with fairly fresh out of the fridge or very fresh starter. I’ve seen debates between people about using yeast in sourdough bread, but to me it is like you said, just a preferment replacement, using the starter to give flavor and then boosting the rise with yeast. OK, it isn’t sourdough, but it makes a better bread than a straight dough with yeast. No point in being “purist”, there is always room for different ideas and techniques.
Jane

By: dhanggit

dhanggit — Thu, 10 Jul 2008 07:56:05 +0000

im planning to cook chicken tonight, but then i saw this photo..oh my goodness i need to have some pork sandwiches yummy