Any Home Bakers Here?

sunflour · Jan 22, 2016

OrganicFarmWife said:
Yes that sounds like Gak, definitely not silly putty

Guess I'm showing my age (again) never heard of it, so had to google ...does it bounce?

Alice28 said:
@sunflour , glad the banana bread turned out so well!

Thanks, but had no real doubts since Ron gave it a thumbs up. I would highly recommend the recipe.

@ronott1 when i made the b-b bread, wasn't sure about measuring the brown sugar....since it just listed 3/4 cup, I loosely packed it. Do you tightly pack it or loosely pack it? More brown sugar would not have hurt. Funny, but it tastes so, so healthy

Much better than the packaged blueberry muffin mix I made with extra blueberries. This is so, so much better.

sunflour · Jan 22, 2016

ronott1 said:
Yes!

Save those bananas for sure. I had some of the blue berry banana bread this morning--The last from the most recent batch stored in the freezer.

This weekend I will bake more, along with some sourdough french bread.

Will do, is the SD french bread in the index?

OrganicFarmWife · Jan 22, 2016

sunflour said:
Guess I'm showing my age (again) never heard of it, so had to google ...does it bounce?

Thanks, but had no real doubts since Ron gave it a thumbs up. I would highly recommend the recipe.

@ronott1
when i made the b-b bread, wasn't sure about measuring the brown sugar....since it just listed 3/4 cup, I loosely packed it. Do you tightly pack it or loosely pack it? More brown sugar would not have hurt. Funny, but it tastes so, so healthy Much better than the packaged blueberry muffin mix I made with extra blueberries. This is so, so much better.

No not at all. It reminds me more of cornstarch and water, that Oobleck consistency. If you leave it alone it will slowly melt flat. But unlike the cornstarch it is Shiney and...breaks?
It is a fun thing for the girls and occupied them this whole winter day. So mission accomplished.

sunflour · Jan 22, 2016

OrganicFarmWife said:
No not at all. It reminds me more of cornstarch and water, that Oobleck consistency. If you leave it alone it will slowly melt flat. But unlike the cornstarch it is Shiney and...breaks?
It is a fun thing for the girls and occupied them this whole winter day. So mission accomplished.

Had to google the Oobleck Can really tell I have no children or Grand-children, unless we are counting a cat and 4 hens.

Still learning new stuff every day.

OrganicFarmWife · Jan 22, 2016

sunflour said:
Had to google the Oobleck Can really tell I have no children or Grand-children, unless we are counting a cat and 4 hens. Still learning new stuff every day.

Even without children you should really mix it up, just to feel how cool it is. Just take a half cup cornstarch and add a small amount of water, roughly 1/4 cup, until it is moistened. It is hard explain but it is neat.

3goodeggs · Jan 22, 2016

yeah, it isn't solid, but it isn't liquid. It is a multi state of not quite either but both.
It is fun.

ronott1 · Jan 22, 2016

sunflour said:
Guess I'm showing my age (again) never heard of it, so had to google ...does it bounce?

Thanks, but had no real doubts since Ron gave it a thumbs up. I would highly recommend the recipe.

@ronott1 when i made the b-b bread, wasn't sure about measuring the brown sugar....since it just listed 3/4 cup, I loosely packed it. Do you tightly pack it or loosely pack it? More brown sugar would not have hurt. Funny, but it tastes so, so healthy Much better than the packaged blueberry muffin mix I made with extra blueberries. This is so, so much better.

The default for brown sugar is to firmly pack it...or is that just me?

I swear I was taught that in a 4-H cooking class I took.

It is homemade so it is much healthier than a mix.

ronott1 · Jan 22, 2016

sunflour said:
Will do, is the SD french bread in the index?

Yes, it is in the Carls sourdough pdf-Sanfrancisco style recipe. It is the recipe I use for making rounds in the porcelain dutch oven.

appps · Jan 22, 2016

Well I'm going to do an experiment today. I want to make some one serve size high fibre pizza bases for my sister that she can freeze then bring out and just top. I'm thinking maybe just cook them for ten minutes before freezing instead of fully. What do you all think?

Only whole grain flour I can find seems to be those prepackaged bread mixes so I'm going to use whole meal and then add quinoa and flax seeds. She has a medical condition and can't eat low fibre so thought these might be a quick easy meal when she isn't feeling well.

OrganicFarmWife · Jan 22, 2016

appps said:
Well I'm going to do an experiment today. I want to make some one serve size high fibre pizza bases for my sister that she can freeze then bring out and just top. I'm thinking maybe just cook them for ten minutes before freezing instead of fully. What do you all think?

Only whole grain flour I can find seems to be those prepackaged bread mixes so I'm going to use whole meal and then add quinoa and flax seeds. She has a medical condition and can't eat low fibre so thought these might be a quick easy meal when she isn't feeling well.

Wheat is fairly easy to grind, especially if you have an electric grinder. The thing to keep in mind is that using the whole wheat will make the recipes very "heavy." I usually use half whole wheat, half all purpose. Then with the added flax, they should be tasty.

Any Home Bakers Here?

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sunflour

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appps

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