Oh yeah.

[ellenmillion]

I LIKE being a step ahead of the forum spammers. A robot hit the site about an hour ago - I could watch it from the admin panel trying to post messages in all the public forums as a guest. HAH. I have foiled you, evil spambots! I also set all registrations as admin-approved only, so they have no chance of even getting an account. Just try to take me on, you slimy bastards. I double-dog dare you.

Got through all the VOA royalties except one 'cause I can't find her email. (Excluding those who are also EMG members, except for a few cases...) Two bouncebacks - anyone have contact information for Shelly Walker or Amanda Pearl Robison? I will look around for more current emails. This gets THAT hairy payment hassle out of the way. I should get through the Ds or Es tomorrow for regular EMG pay. I have GOT to get a better system for doing this. Monkeys, maybe.

Now, I must go do nephew ferrying, and work on orders. And get a pile of stuff to transfer up to EMG. There may be order delays while the printer is being moved. :) Sooooooooon!

Oh! And last night, I made homemade sourdough pizza. WOW and YUM. Good stuff. Must do that more often - it wasn't that hard, it was delicious, and it is much cheaper than (good) frozen pizzas.

Comments

[jessicolors.livejournal.com]

I know Amanda is a FAE member and can be contacted through there. I don´t know her email, sorry.

[katerinaart.livejournal.com]

I'm sorry for the spammer problem ellen.
I did send out my membership appication
for the EMG and i hope you get it
really soon :)
I love homemade stuff too :)

[shellstar-art.livejournal.com]

ah sorry! here I am :) as for email, shellstars@gmail.com is the one I use most these days

~Shelley~

[nixjim13.livejournal.com]

Amanda's also on lj... from her profile... pearl_verde @ yahoo.com (remove spaces)

[cynnalia.livejournal.com]

*drools over the thought of homemade sourdough pizza*

:D~~

[millennialhippy.livejournal.com]

hello. sourdough pizza recipe.

*holds out hand and waits*

Re: :D~~

[ellenmillion.livejournal.com]

I'm going to assume you already have sourdough. The stuff I'm using was started in the 80s from a potato base - a good, rich, yeasty sourdough. I extend it with equal parts white flour and water. (Whole wheat makes it a little heavy)

Once it's extended (I try to extend overnight, but if it's warm, 5 hours will do it. Also, you will find vastly different schools of thought about the separated liquid - I stir mine in. Dad pours his off...), put 3/4 c starter in a big bowl and the rest back in storage.
Add 1 c water. (My recipe called for milk, but that's just silly)
Add 1 t salt
1 T sugar (I use raw sugar - there is no refined sugar in my house)
1 T vegetable oil (I find olive oil is too heavy for sourdough)
Stir all that up fairly evenly. Your sourdough should be a little gummy and bubbly.

I don't measure flour - I just add it half-cup at a time until it's 'right.' About 2 c, I think? Maybe a little less. It shouldn't stick to your hands when you turn it onto the counter and knead it for a few minutes. Scrape out any extra flour from the mixing bowl to mix in, and put a little cooking oil into the bottom of the bowl. (maybe 2-3 T?)

Put your lump of dough, which should be evenly kneaded, soft and sort of silky to the tough, not sticky, into the bowl and rotate it so it's evenly coated in the oil. Cover with a towel and put in a warm place. I stick mine in front of the wood stove. :) Let it rise an hour or two, or until it's doubled.

When that's done, punch it down and knead it smooth again, and spread it out to make one pizza. Mine are never round. They just aren't. And I don't have a rolling pin, so I use the largest liquor bottle I have around. :P It should be fairly elastic and will want to cinch back up instead of spreading out nicely, but you can get it down for a good, even crust with some cussing and hard rolling.

For the sauce - I use what I have. Last night, Jake got creative and blended sausage, parmesan and spices into a can of garlic tomatoes, then boiled it down into a sauce. I've used spaghetti/pasta sauce out of a can, or just simmered diced tomatoes or tomato paste with italian spices. Whatever you like. Add toppings to taste (ours had garden kale, red peppers and black olives). Smother in delicious cheeses. Bake at 425 - it took our oven about 35 minutes, I think. I'd check it after 20, as our oven seems a little slow.

Enjoy!