tag:dreamwidth.org,2009-05-05:298807 leanne leanne 2012-11-24T05:02:40Z tag:dreamwidth.org,2009-05-05:298807:41996 2012-11-24T05:02:40Z 2012-11-24T05:02:40Z content public 0 I think I fixed my sourdough starter, using some advice from the web and a bit of patience.<br /><br />I have a loaf set out to rise tonight. It should theoretically be ready sometime between 8 and 11 am tomorrow. In the meantime, I made some really tasty pancakes with the starter I would have otherwise discarded -- hence the confidence about having fixed the starter.<br /><br />The sourdough site I used recommended running the starter on the counter for 30-90 days to develop the flavor completely. I can see where more time would mean more complexity. We'll see how it continues to play out.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=leanne&ditemid=41996" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments tag:dreamwidth.org,2009-05-05:298807:20360 2012-02-23T00:47:26Z 2012-02-23T00:47:26Z okay public 0 Pimento. The word conjures up olives with pepper stuck in the location of the pit, no? Or perhaps another word for sweet pepper. That's what we normally use it for.<br /><br />When you're talking about Jamaican cooking? Pimento means <i>allspice</i>.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=leanne&ditemid=20360" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments