Baking sourdough bread
I have your Pantry Cookbook and am baking the Sourdough bread on page 128 using the Sourdough Starter II from page 127. So far all is wonderful. My question is that in the bread recipe itself, you indicate kneading the dough, forming a loaf, and then baking immediately. Is there a rise step missing or doesn’t it need it?
Gretchen Falkenburg
Cochranton, Pennsylvania
While this bread can be baked immediately, it’s better if the loaf is rested and let rise about an hour for a lighter bread. I should have made this notation. Sorry. — Jackie
Pickled peppers
Have you dill pickled peppers? We grew the small red, yellow and orange sweet peppers this year and had so many. I was making dill pickles and thought I’d try some sauce over the peppers. They are so good! I use Mrs. Wages powdered mix. It is very good, regular dill and kosher with garlic, and makes making pickles so much faster and easier. I also made a sweet pickle sauce and cut up hot peppers into the sauce. That is really good too. You get that combination of sweet with a zap! We’ve been using the sauce, which gets the zap to it too, for salad dressing.
Margie Buchwalter
Jamestown, Ohio
No, I haven’t but it does sound great. I’m always up for new recipes, obviously. I’ll sure give it a try next year. Thanks for the new idea. — Jackie
I found Margie’s posting interesting. I was looking through grocery items for sell at Atwoods this week, they carry an Amish line here, and saw SWEET pickled jalepenos. This was the first time I had seen any pickled in a sweet brine. My dad always has bumper crops of hot peppers, and I intend to let him know of these. We’re always on the look out for new ideas. Thanks Margie! He loves cooked greens, and uses the vinegar off the hot peppers as a flavoring, and I know he’s going to like a bit of this sweeter version on them.
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