Any Home Bakers Here?

[BullChick]

Also, I don’t measure. It’s an unnecessary step because you are a good baker. A pancake batter consistency is good, but otherwise, just adjust the recipe accordingly. Right now, mine is more a dough. I’ll add more water to the next recipe.

Yes, it does expand. It’s also like any other recipe. It can be as complicated as you want it to be. My first attempt was with potato water, and it did not go well!

 

[jnicholes]

Ron will give you a starter if you want it, but otherwise flour and water work. You really only need filtered water if your water stinks.
Sourdough Starter

Ingredients
• flour
• established sourdough starter (optional)
• filtered water
Instructions
0. Starting the sourdough: Whisk 1/4 cup flour with sourdough starter (if using) and 3 tablespsoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup filtered water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results.
0. To accomodate for expansion of the sourdough when it's fed, make sure that your jar is only half full after each feeding. If you've made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers
0. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently (every day or a few times a week) you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup filtered water once a day.
0. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid a hooch, and it is harmless; however, it often signifies that you've fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

Thanks! I'll try it!

 

[BullChick]

Is it okay if I keep posting?

If you see pink, that’s bad. If you see brown, that’s fine.

When you are ready, I have a beginner sourdough bread recipe, as well as the pizza dough and pancakes. Of course, all of these things are in the recipe guide link thing at the beginning of the thread.

 

[jnicholes]

@BullChick, thank you so much. I appreciate it. Me and my mother will take a look at the sourdough recipe later on, she's coming home in about 30 minutes.

You know what I just realized and forgot to say?

Happy Father's Day to all the fathers out there!

 

[ronott1]

@BullChick, thank you so much. I appreciate it. Me and my mother will take a look at the sourdough recipe later on, she's coming home in about 30 minutes.

You know what I just realized and forgot to say?

Happy Father's Day to all the fathers out there!

Starting your own can be iffy. Often it takes several tries and it will not be able to raise bread without commercial yeast for about 6 months.

Send me a message with a shipping address and I can mail you a start

 

[BullChick]

1/2 gallon of coffee ice cream is in the freezer, and bread pudding is in the oven. I’ll make another half gallon of ice cream tonight, and probably toss the last of the milk. It’s barely good enough for today.

 

[N F C]

1/2 gallon of coffee ice cream is in the freezer, and bread pudding is in the oven. I’ll make another half gallon of ice cream tonight, and probably toss the last of the milk. It’s barely good enough for today.

What kind of ice cream freezer do you use BC? Your coffee ice cream always sounds so good, I might have to check into getting a freezer

 

[ronott1]

1/2 gallon of coffee ice cream is in the freezer, and bread pudding is in the oven. I’ll make another half gallon of ice cream tonight, and probably toss the last of the milk. It’s barely good enough for today.

Three loaves of bread in the oven, Spatch chicken in the smoker and banana cake started soon!

 

[BullChick]

What kind of ice cream freezer do you use BC? Your coffee ice cream always sounds so good, I might have to check into getting a freezer

I have the Hamilton Beach with a freezer bowl. A good compromise between using rock salt and a pricier machine that freezes on the counter.

 

[BullChick]

You can actually get an ice cream ball that you add the ice and rock salt, then throw the ball around like at a party.