Any Home Bakers Here?

[jnicholes]

Well, everyone's home. It was the best bread they ever had! They enjoyed it!

 

[N F C]

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.

Yep, I gave one of those to my brother & his wife when they lived on a sail boat.

 

[N F C]

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.

Thanks, I keep that in mind! The 1.5qt size would make enough for the 2 of us and the makers seem reasonably priced.

 

[ronott1]

Well, everyone's home. It was the best bread they ever had! They enjoyed it!

Fresh bread after a long trip is a real treat!

 

[BullChick]

Bread pudding is done.

The vanilla isn’t done yet, but coffee ice cream will pair well too.

 

[R2elk]

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

The starter I made worked fine after 2 weeks.

 

[ronott1]

Bread pudding is done.
View attachment 1815545
The vanilla isn’t done yet, but coffee ice cream will pair well too.

It looks verytasty1

 

[ronott1]

The starter I made worked fine after 2 weeks.

That is not too common. Usually you cannot get a good rise on bread without adding commercial yeast in a starter using wild yeast from the air. Of course you could have very good wild yeast at your place. That is the fun thing about starters, they will eventually be populated with wild yeast from your place

Young starter will work fine in recipes that add baking soda too.

Two weeks is usually what a purchased starter takes to be very strong at rising bread.

How did you start yours?If you started using bakers yeast is would be a yeast culture and not a true wild yeast

 

[R2elk]

That is not too common. Usually you cannot get a good rise on bread without adding commercial yeast in a starter using wild yeast from the air. Of course you could have very good wild yeast at your place. That is the fun thing about starters, they will eventually be populated with wild yeast from your place

Young starter will work fine in recipes that add baking soda too.

Two weeks is usually what a purchased starter takes to be very strong at rising bread.

How did you start yours?If you started using bakers yeast is would be a yeast culture and not a true wild yeast

Nope, no yeast to start. I followed the method posted by John Ross. I did find that adding some whole wheat flour really helped get my starter going.

Sourdough Baking: How to Begin

 

[BullChick]

Nope, no yeast to start. I followed the method posted by John Ross. I did find that adding some whole wheat flour really helped get my starter going.

Sourdough Baking: How to Begin

I bookmarked that. It’s better written than what I have.