Any Home Bakers Here?

[ronott1]

Just baked a Multigrain Bread and have a hand shaped loaf
of Italian Bread Baking. AND I mixed Sourdough Starter....Want
to try a NEW one. It is wyoDreamer's . I mixed it and left in on
the counter and will stir for 10 days. Question Ron, DO I ADD
flour and water daily? I did write to wyo Dreamer and waiting
for her answer. Aria

This is a start of brand new starter? It should start bubbling sooner than 10 days.

Wait until You see bubbles(usually two to thee days) and toss half of it each day and replenish. Each evening add half a cup of flour. It it gets too thick, add more water than flour.

It usually takes a new starter 6 months to a year to start raising bread well without yeast. The more it is used, the stronger it will get.

Store the starter in the fridge using a spring lidded canning jar after it is bubbling well.

Note: if the new starter recipe had you put bakers yeast in it, it is not a wild yeast like sourdough.

 

[N F C]

Have any of you used puff pastry? Today will be my first time. I found a recipe for Palmiers and am going to try making them with a walnut, cherry, brown sugar filling.

We'll see how that works out.

 

[Aria]

The FIRST time the Italian Bread....DID NOT GO FLAT. A new
recipe (VERY SIMPLE) and I did the Stretch, Pull and Fold.
Thanks for BYC . Now it depends on taste? I do think this
recipe is a keeper.

 

[Aria]

This is a start of brand new starter? It should start bubbling sooner than 10 days.

Wait until You see bubbles(usually two to thee days) and toss half of it each day and replenish. Each evening add half a cup of flour. It it gets too thick, add more water than flour.

It usually takes a new starter 6 months to a year to start raising bread well without yeast. The more it is used, the stronger it will get.

Store the starter in the fridge using a spring lidded canning jar after it is bubbling well.

Note: if the new starter recipe had you put bakers yeast in it, it is not a wild yeast like sourdough.

Thanks Ron, This is very clear and easy for me to follow.

 

[ronott1]

Thanks Ron, This is very clear and easy for me to follow.

Sourdough is very rewarding and healthy.

 

[BullChick]

She gave me the recipe link!

She used her own fruit! I’m sure it made these even better!!

https://bakerbynature.com/5-ingredient-raspberry-cheesecake-thumbprint-cookies/

 

[ronott1]

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

author bakerbynature

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
5. 30 minutes prior to baking, preheat oven to 375 degrees (F).
6. Line a large baking sheet with parchment paper.
7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
8. Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Recipe by Baker by Nature at https://bakerbynature.com/5-ingredient-raspberry-cheesecake-thumbprint-cookies/

 

[BullChick]

Show off!

 

[BullChick]

 

[ronott1]

Show off!