I think your question about the sourdough starter is a good one. I have been working with mine for about three months now and the biggest thing I learned is that room temperature really matters. When my kitchen was too cool the rise was very slow and the crumb was dense. I started keeping it near the warm spot above the refrigerator and that made a big difference. Also I feed it once a day with equal parts flour and water by weight. I use a mix of bread flour and whole wheat which gives it a nice flavor. The discard pancakes are actually really good too. I add a little sugar and cinnamon and they come out light. If you are just starting out I would recommend using a scale because volume measurements for flour can be inconsistent. Let me know how yours turns out after a few weeks. It takes patience but the results are worth it.

OMAHA STEAKS
Premium cuts, thoughtfully selected and prepared.

Gourmet Sampler Program

A curated selection of hand-selected cuts, prepared for your consideration.
Learn more about this offer

Omaha Steaks has allocated 500 gourmet boxes for this program. Each box, valued over $600, contains a curated selection of steaks. Participants may receive a sampler at no charge - one per household. The offer concludes Tomorrow.

Every cut is hand-selected and flash-frozen to preserve its texture and flavor. Those who are part of this program will not be billed for the sampler.

Inside Your Box

4 Ribeyes 6 Top Sirloins
4 Filet Mignons 4 New York Strips

Quantities are determined by program allocation. One sampler per household.

Thank you for taking a moment to review this program. We appreciate your interest.
 
I saw your question about how to arrange the seating for the dinner next Saturday. I think the best approach is to use two long tables instead of several small ones. That way everyone can talk across the group and it feels more like a single gathering. We can put place cards at each seat to avoid any confusion. For the menu I was thinking we could do a simple roasted chicken with herbs and a side of roasted vegetables. Nothing too complicated but still feels special. If anyone has dietary restrictions we can adjust the sides easily. I will bring the tablecloths and some candles for the centerpieces. Let me know if you want me to handle the drinks as well. I can pick up some sparkling water and a few bottles of wine. We should aim to have everything set by 5:30 so people can arrive and settle in before we sit down to eat.