{"id":3614,"date":"2013-10-30T03:00:51","date_gmt":"2013-10-30T07:00:51","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3614"},"modified":"2013-10-30T03:00:51","modified_gmt":"2013-10-30T07:00:51","slug":"q-and-a-baking-sourdough-bread-and-pickled-peppers","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/10\/30\/q-and-a-baking-sourdough-bread-and-pickled-peppers\/","title":{"rendered":"Q and A: baking sourdough bread and pickled peppers"},"content":{"rendered":"<p><strong>Baking sourdough bread<\/strong><\/p>\n<p><em>I have your <a href=\"http:\/\/www.backwoodshome.com\/store\/files\/jc02.htmlhttp:\/\/\" target=\"_blank\">Pantry Cookbook<\/a> 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&#8217;t it need it?<\/em><\/p>\n<p><em>Gretchen Falkenburg<\/em><br \/>\n<em>Cochranton, Pennsylvania<\/em><\/p>\n<p>While this bread can be baked immediately, it&#8217;s better if the loaf is rested and let rise about an hour for a lighter bread. I should have made this notation. Sorry. &#8212; Jackie<\/p>\n<p><strong>Pickled peppers<\/strong><\/p>\n<p><em>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&#8217;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&#8217;ve been using the sauce, which gets the zap to it too, for salad dressing.<\/em><\/p>\n<p><em>Margie Buchwalter<\/em><br \/>\n<em>Jamestown, Ohio<\/em><\/p>\n<p>No, I haven&#8217;t but it does sound great. I&#8217;m always up for new recipes, obviously. I&#8217;ll sure give it a try next year. Thanks for the new idea. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3614"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3614"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3614\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}