The Gourmet Galley Wench/ The Savory Specialist

I got to thinking the other day while I created a couple of loaves and for good measure including pizza crust for that evening dinner it was a whip up for sure! Usually I take advantage of the thermal that comes through in the later part of the afternoon when it is more tolerable to be below deck. However on this particular day the thermal was MIA. ( menopause my main PITA for sure cramping not only my style but annoyingly a major disrupter with my passion for cooking) I real...ized that proofing yeast ( this rule ( 45 mins proofing in draft-free environment) follows more regarding gluten-free baking techniques however I found it also improves the quality of proofing for regular bread making as well ( clarification : the ambient temperature in the tropics improves the metobolism or growth for bacteria (yeast) to feed. ( future note : it leads to the nature of natural occurring bacteria and fungi that makes sourdough beneficial. I will follow up with this concept in a later blog) Some clarity is in order here so conceptually how it relates, all testing is aboard s/v Sail A Vie and in Marina La Cruz, Nayarit Mexico. I have in addition to professional training. I have expierenced environments (controlled) as well as expierenced challenging environments such as operating Madame Mel’s International Bistro restuarant ( located in Jerome, AZ.) ( winter : dry/ cold, spring : mild and warm cooler evenings and then monsoon season humid, wet, hot ) demands as well as comission catering endeavors as a bakery operating at an elevation of 5k that requires upteenth amount of patience and understanding of science. I am working this time in an environment (Tropics!!) So what does it lead to??? Sourdough I am talking about that mouth watering unmistakable San Francisco sourdough... Allioto’s.... Fishermann’s Wharf Sourdough the real deal the Big Kahuna of sourdough. So The Gourmet Galley Wench is taking on a challenge (self imposed of course) in creating a sourdough starter aboard s/v Sail A Vie. I am starting a blog documenting the life start of this particular sourdough starter. What I hope for is feedback serious feedback!! and as this project picks up momentum I will be relating findings as well as health facts, benefits, research and How it related to cruisers, boaters and including land dwellers! I appreciate participation. I like to start by asking for suggestions in naming the La Cruz sourdough starter on S/v Sail A Vie. Please keep suggestions in the spirit of the Mexican culture ! Gracias !!! See more

Cooking with the Galley Wench Thank you Melanie A Cady for running this savory course with the cruising fleet

I am looking forward to and excited for the first Demo under The Gourmet Galley Wench!

I'm starting my trip. Follow along at my MapShare site!

No concerns option to adventure some and slow down and take a look see at San Blas

Changing slightly our course. Passed Islabelita and on course 30 nms from San Blas

We are departing Mazatlan. Follow along on the MapShare site. SailAVie destination Punta Mita then to Puerto Vallarta

Love it here in Frailes we are all tucked in

Pictures. Ofthisinredibleanchorage to be caught in pictures

We avoid anchorages we don't know all together at night however with our instruments and paper maps and a waxing moon help us in and anchor safely