My New Roommate, Stanley
I walked from the kitchen, out to the open living room where my mom was reading the newspaper and my sister was working on her latest arts and crafts project.
“I would like to introduce my new friend, Stanley.Stanley doesn’t require much, and won’t need to be cleaned up after, but please don’t mess with him because he can be temperamental and well, stinky”
With confused looks on their faces, I held up the clear and blue Tupperware container that held my new friend: Stanley the starter.
How to make a Starter
Having a starter in your refrigerator is a great way to make amazing breads fresh everyday.It may seem to difficult for the typical home baker to keep a starter going and using it to make fresh bread, but it is the total opposite.Having a starter at your fingertips makes having that delicious warm bread that much easier.
For Stanley’s first job, I decided to make bagels.First I mixed together 2 cups of bread flour, 1 cup of warm water, and about half a packet of active dry yeast or about an eighth of an ounce.Mix them all together (the consistency should be like a sticky yogurt) and let it to sit on the counter.You only need to wait a short time before the yeast activates and Stanley comes to life, burping up hundreds if not thousands of little bubbles.Simply knock the container on the counter ever once and a while and you are ready to use your starter in about two hours or so.
You may think that using a starter is only good for sourdough but that is not true.You can find recipes and formulas for just about any type of bread that you might want to make.Just simply adding more flour, yeast, and possibly a few other small ingredients and you have a dough.As of right now, my finished bagels are slowly rising in the refrigerator so that bright and early in the morning I can pop them in the oven and have a nice hot bagel for breakfast.
Tomorrow, I am contemplating making my personal favorite, brioche.Topped with a little butter and fresh raspberry jam made from our own garden is the best breakfast, or even anytime during the day.I already have requests for croissants and challah bread, which will be made in time.
Having your own starter is great for making anything, even pancakes! Just keep your smelly friend alive by taking out some starter and adding a little more flour and water every other day or each time you use some for a product.If well taken care of, a starter can last for many years to come!Once you start making breads from scratch, trust me you won’t want to go back to store bought breads!
Browse Culinary Arts Schools & Colleges
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida