Any Home Bakers Here?

[pennyJo1960]

need to play with sauce back later

 

[rjohns39]

I have a friend in England who used an actual cup and spoon for measuring. She couldn't figure out why nothing she was making turned out. She had no idea that they were actual specific units of measurement. Needless to say, I knew what to send her for Christmas that year.

That is a great story!
Someone on a cooking show said to use the same set of measuring spoons or cups for a recipe too. Some sets are off apparently and you can mess up the ratios if, for example the cup from one set is a bit too big and the half cup from another set is a bit too small

Guilty

I have recipes that call for a pinch, hint, smidge, drop etc. After many failures using grandma's methods for those measurements... I bought a set of spoons from chef's catalog.com... Found I needed to make major adjustments to those fine measurements until I started working with Chef Tess.

My set:
1 teaspoon = 8 Hint (probably should be labled tad or dash)
1 teaspoon = 16 Pinch
1 teaspoon = 32 Smidge
1 teaspoon = 64 Drops

Chef's guide:
Tad — 1/8th teaspoon
Dash — 1/16th teaspoon (or less than 1/8th teaspoon)
Pinch — 1/16th teaspoon (or 1/24th teaspoon)
Smidgen (smidge, for short) — 1/32nd teaspoon (or 1/48th teaspoon)
Drop — 1/60th teaspoon (or 1/80th teaspoon or 1/120th teaspoon)
Hint — a trace

After doing a bit more research, I've come to the conclusion that there are at least a dozen different variations of what each one means, never been standardized and is entirely dependent upon the author. Back to loving the metric system

 

[ronott1]

Guilty

I have recipes that call for a pinch, hint, smidge, drop etc. After many failures using grandma's methods for those measurements... I bought a set of spoons from chef's catalog.com... Found I needed to make major adjustments to those fine measurements until I started working with Chef Tess.

My set:
1 teaspoon = 8 Hint (probably should be labled tad or dash)
1 teaspoon = 16 Pinch
1 teaspoon = 32 Smidge
1 teaspoon = 64 Drops

Chef's guide:
Tad — 1/8th teaspoon
Dash — 1/16th teaspoon (or less than 1/8th teaspoon)
Pinch — 1/16th teaspoon (or 1/24th teaspoon)
Smidgen (smidge, for short) — 1/32nd teaspoon (or 1/48th teaspoon)
Drop — 1/60th teaspoon (or 1/80th teaspoon or 1/120th teaspoon)
Hint — a trace

After doing a bit more research, I've come to the conclusion that there are at least a dozen different variations of what each one means, never been standardized and is entirely dependent upon the author. Back to loving the metric system

This is so true!

 

[DigMyChicks]

The pretzel rolls were a hit! DH used 2 of them for his lunch sandwiches today.

View attachment 1233970

SOFT PRETZEL ROLLS
(Recipe makes 16 rolls, I cut it in half for 8 rolls)

1 Tab. instant yeast
2 Tab. vegetable oil
2 Cups warm milk (100-110*)
1 1/2 Cups warm water (100-110*)
2 tsp. salt
6 1/2 - 8 Cups AP flour
1 Tab. sugar
1/4 Cup baking soda
Coarse salt for sprinkling

1. In the bowl of an electric mixer combine the yeast, oil, milk and water. Stir in the salt.

2. Stir in 4 Cups of flour, adding one cup at a time. Gradually add more flour (up to 8 Cups) until a soft dough is formed. Might not need to use all the flour. Knead 4-5 minutes.

3. Transfer dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until doubled in size (about 1 hour).

4. Divide the dough into 16 pieces and shape each piece into a ball. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.

5. Preheat oven to 425*.

6. Stir 1 Tab. sugar and 1/4 Cup baking soda into a large pot of water. Bring water to a boil over medium high heat.

7. Place 3-4 dough balls in the boiling water and boil for 30-60 seconds on each side (the longer you boil, the chewier the baked pretzel roll will be). Repeat until all the dough balls are boiled.

8. Using a slotted spoon, remove the dough balls from the boiling water and let the excess water drip off back into the pot. Place the boiled dough balls onto baking sheets lined with lightly greased parchment paper.

9. Using a very sharp knife, make 2 slits in the top of each about 1/4" deep. Lightly sprinkle each dough ball with coarse salt. Bake for 13-17 minutes or until the rolls are deep golden brown.

Those are beautiful!

Is the caregiver for you?

My Dad had a home nurse that would visit.

I need to make some bread tomorrow. I think it is time for Olive bread!

That sounds good... recipe please.

 

[ronott1]

Those are beautiful!


That sounds good... recipe please.

The recipe is here: https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-602#post-16662686

 

[pennyJo1960]

The recipe is here: https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-602#post-16662686

kinda what i did tonight without the sourdough baked it on the cookie sheet

 

[DigMyChicks]

The recipe is here: https://www.backyardchickens.com/threads/any-home-bakers-here.921333/page-602#post-16662686

Thanks! Way to adventurous for me but yum!

kinda what i did tonight without the sourdough baked it on the cookie sheetView attachment 1234362

Yum! Looks great.

 

[ronott1]

kinda what i did tonight without the sourdough baked it on the cookie sheetView attachment 1234362

Yes! It can be much simpler to make and be very tasty. I am a big fan of sourdough

 

[Wolfgang B.]

Not the biggest baker out there myself but gladly helping out my wife on special occasions.

Here's the Easter bread we made last year...

 

[N F C]

Not the biggest baker out there myself but gladly helping out my wife on special occasions.

Here's the Easter bread we made last year...

View attachment 1235005

That's a gorgeous braided loaf Wolfgang!