Thanks @Cary1. I brine a lot of meat, but don’t typically marinade very much, so breaking new ground here LOL.
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I’ve been getting into the tofu lately myself. The catering group that provides meals for the talent at the theatre in which I work, usually have at least one tofu arrangement of some sort. Of course, it’s the sauce in the arrangement that makes the tofu shine; they do that well.
I wish there was an Asian market a little bit closer to my place… I’d be hitting it on the way home every day.
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Day 17 and this is the first time Clint Yeastwood has doubled…I feel like we are headed in the right direction. Is it 3 days in a row or just 3 times of doubling until it’s considered established? When can I start using discard for pancakes and things? 
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If you’re doubling over night your ready to start using it in recipes. It might not have established the deep sour dough taste yet but it will take you where need to go. Don’t know the bacteria strains out East so I don’t know the flavor profile it’s going to produce but you can start using it in recipes. Your work is neverending now. Congratulations!
This is mine. It hasn’t been used since November.
It’s a combination of whole wheat, AP, and Lite Rye.and BF.
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Porridge?..
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Broccoli soup!!!
1 carton chicken broth
1 med-large onion
3 cloves of garlic
28oz of broccoli florets
2 red potatoes cut up
Tablespoon of olive oil and maybe 2 tablespoons of butter
Salt
1/2 cup of powdered milk
Threw in the onions and crushed garlic. Sauted the onions to a nice color. Dumped in the chicken broth and potatoes, cooked about 12 min, added some salt. Dumped the entire bag of broccoli florets in, brought to a boil, turned it down. Threw in the powdered milk and mixed it up really good. Let simmer for about 15 minutes stirring intermittently. The broccoli began breaking up a bit but was still green. and then took it off the heat and left it covered for 20 min… broccoli got a little dark but it still blended to a nice green color. Took off the cover and let it cool some more. Threw it into the blender in batches and transferred to another pot. Delicious. I grated up some aged Scottish cheddar I got from the discount store and threw it in my bowl.
Looks terrible, tastes amazing. I’ll be eating it for the next couple days for sure.
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