I have done all of the things you've said. Just need more time and some help to start again. I have literally thousands of dollars of equipment to assist in this process.
I won't sniff it, but my softened water remnant looks an awful lot like powered sugar or that other white stuff that is sold at high dollar amounts.
Since we picked up ours so we could have water available for steam machines for ourselves (no stores can keep it in stock any longer) we are constantly using it & giving that water to neighbors & fam that can't find it.
I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Vitamix is also great but I can't even fit mine on the counter where I live so it only comes out for specific purposes. Counter and kitchen space is my big issue.
Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.
I have done all of the things you've said. Just need more time and some help to start again. I have literally thousands of dollars of equipment to assist in this process.
I would add a water distiller to your list. You wouldn’t believe what is left behind after distilling water.
I won't sniff it, but my softened water remnant looks an awful lot like powered sugar or that other white stuff that is sold at high dollar amounts.
Since we picked up ours so we could have water available for steam machines for ourselves (no stores can keep it in stock any longer) we are constantly using it & giving that water to neighbors & fam that can't find it.
I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Yeah, that's one thing I have stuff to make but never did - cheese!
I'll give that a try. I have a vacuum sealer so in theory I could make, dehydrate, and seal the pasta for later.
My reading about botulism kinda put the kibosh on the vacuum sealing.
This is how I learned to love Julia Child. I watched Julie/ Julia. Got me fired up.
Vitamix is also great but I can't even fit mine on the counter where I live so it only comes out for specific purposes. Counter and kitchen space is my big issue.
Yeah ketchup with anything is my crack cocaine- hell, ketchup ON crack cocaine haha.
I need to learn how to make crack cocaine- I mean ketchup!
Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.