AARP Member
Offline 
Background
Birthday: August 23
Gender: Male
Status:
Partnered
Religion:
Atheist
Location:
Lake Oswego, Oregon
United States
Lake Oswego, Oregon
United States
School:
Molson, WA grade School LaCrosse WA grade school Tonasket WA High Deaconess Hospital OTJ Respiratory Therapy Training Program, Spokane, WA Spokane Community Junior College Fort George Wright College of the Holy Names,Spokane, WA Flight schools at Omak, WA and Felts Field, Spokane, WA 1972-3 BCTI computer school, Beaverton, OR
Molson, WA grade School LaCrosse WA grade school Tonasket WA High Deaconess Hospital OTJ Respiratory Therapy Training Program, Spokane, WA Spokane Community Junior College Fort George Wright College of the Holy Names,Spokane, WA Flight schools at Omak, WA and Felts Field, Spokane, WA 1972-3 BCTI computer school, Beaverton, OR
Work:
Chef Holiday Inn West, Spokane, WA. Owner of the Queen's Head Pub, Spokane, WA. Sou chef Mallory Hotel, Portland, OR. Dinner chef Buffalo Gap Saloon, Portland, OR. Chef Riccardos Ristorante, Lake Oswego, OR. Respiratory Therapist at Deaconess Hospital and Holy Family Hospital, Spokane, WA. Respiratory therapist Marin General Hospital, Marin County, CA. Respiratory Therapist Franklin Hospital, San Francisco, CA Retired Chef. Metier northern Italian alto cuccina. Former AARP Pharmacy, Beaverton OR employee. Former Respiratory Therapist, trained OTJ Deaconess Hospital, Spokane WA 1962-4. Ranch hand on family ranches at Tonasket, WA and Toroda Creek
Chef Holiday Inn West, Spokane, WA. Owner of the Queen's Head Pub, Spokane, WA. Sou chef Mallory Hotel, Portland, OR. Dinner chef Buffalo Gap Saloon, Portland, OR. Chef Riccardos Ristorante, Lake Oswego, OR. Respiratory Therapist at Deaconess Hospital and Holy Family Hospital, Spokane, WA. Respiratory therapist Marin General Hospital, Marin County, CA. Respiratory Therapist Franklin Hospital, San Francisco, CA Retired Chef. Metier northern Italian alto cuccina. Former AARP Pharmacy, Beaverton OR employee. Former Respiratory Therapist, trained OTJ Deaconess Hospital, Spokane WA 1962-4. Ranch hand on family ranches at Tonasket, WA and Toroda Creek
Hometown(s):
Molson WA Tonasket WA Kettle Falls,WA Spokane WA San Francisco CA Sausalito CA Fairfax CA San Anselmo CA Portland OR Lake Oswego OR
Molson WA Tonasket WA Kettle Falls,WA Spokane WA San Francisco CA Sausalito CA Fairfax CA San Anselmo CA Portland OR Lake Oswego OR
My Websites:
gallery.mac.com/genepark
www.mrsbeeton.com/index.html
www.youtube.com/watch?v=YXG83p2nkHw
gallery.mac.com/genepark
www.mrsbeeton.com/index.html
www.youtube.com/watch?v=YXG83p2nkHw
Quote:
Lord Grant me the serenity to accept the things I cannot change. The courage to change the things I can and the wisdom to hide the bodies of those whom I had to kill because they just **** me off
Lord Grant me the serenity to accept the things I cannot change. The courage to change the things I can and the wisdom to hide the bodies of those whom I had to kill because they just **** me off
SourdoughSourdough
genespark says:
I never use packaged yeast to make my starter. The aerobic yeast works very well, providing a sourness unique to the area. The current starter is still young, only about a year old now.
Posted: May 14, 2009 2:52AM EDT
CACTUSDAR says:
SOUR DOUGH STARTER: 1 PACKAGE OF ACTIVE DRY YEAST
2 CUPS LUKEWARM WATER
2 TABLESPOONS SUGER
2 CUPS FLOUR
IM A BOWL ( NO METAL) DISSOLVE YEAST IN WARM WATER ADD SUGAR AND SLOWLY MIX IN FLOUR MIX WELL WITH WOODEN SPOON COVER BOWL WITH WAX PAPER AND SECURE WITH A RUBBER BAND. SET ASIDE IN A WARM PLACE TO FERMENT AT LEAST 48 HOURS (7-10 DAYS IS BEST) STIR THE PUNGENT MIXTURE DAILY. WHEN READY POUR OFF BUT 2 CUPS ( THIS CAN BE USED FOR RECIPE) REMAINING 2 CUPS IN CROCK WILL KEEP THE STARTER GOING...... TO REPLENISH: ADD I CUP OF FLOUR AND 1 CUP WARM WATER AND STIR WELL. RECOVER AND STORE IN REFRIGERATOR. NOTE IT IS NORMAL FOR MIXTURE TO TURN CLEAR OR POSIBLY GRYISH-BLACK. THE LONGER IT GOES UNUSED THE DARKER THE COLOR. REMOVE THE NIGHT BEFORE USING AND BRING TO ROOM TEMPERATURE. FOR EVERY CUP OF STARTER YOU USE REPLENISH WITH 1 CUP OF FLOUR AND 1 CUP WARM WATER. AND RETURN TO REFRIGERATOR
Posted: May 13, 2009 11:12PM EDT
NancyMcBride says:
Can someone get ME started? I so love sourdough.
Posted: April 18, 2009 9:23AM EDT
genespark says:
The term sourdough was given to the miners who went to Alaska during the gold rush at the end of the 19th century.
It was their practice to keep a nugget of sourdough warm in a leathern pouch in the underarm or auxiliary to keep it from freezing.
The pouch most often was the scrotum of a deer or caribou.
Posted: March 25, 2009 9:03PM EDT
winonahj says:
Your sourdough bread looks great. I've tried to get it "started" several times - but just can't get my starter going. Any tips?
Posted: March 25, 2009 8:39PM EDT
AlaskaJanet says:
What beautiful bread! I love to work with sourdough. We have sourdough waffles and pancakes almost every Sunday morning. Do you also make whole grain breads? My starter is quite old, I got it from a lady in Nome, Alaska and she had had it for a long time.
Janet Downing
Fairbanks, Alaska
Posted: March 17, 2009 3:55PM EDT
photo Details
Added: Sep 8, 2008
Views: 1292
Comments: 7
Bookmarks: 1
Views: 1292
Comments: 7
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