Any Home Bakers Here?

[pennyJo1960]

ha ha aha ha

 

[AllenK RGV]

So the Jicama was interesting even after boiling 1.5 hours then baking for 40 minutes it never lost that apple texture. I think I will stick with potatoes. It might do better spiralized before baking and skipping the boiling part.
Those Keto diet folks sounded happy to call them Fries on youtube, but in future I will stick with spuds.

 

[ronott1]

So the Jicama was interesting even after boiling 1.5 hours then baking for 40 minutes it never lost that apple texture. I think I will stick with potatoes. It might do better spiralized before baking and skipping the boiling part.
Those Keto diet folks sounded happy to call them Fries on youtube, but in future I will stick with spuds.

I have had jicama raw in a salad

 

[pennyJo1960]

We had pork bone in tator tots then green beans short on vegging here need to go get some I have never been good at canned any veggy just do not believe in it

 

[AllenK RGV]

Grr, baked a 14x6" loaf of wheat bread today. I forgot the salt so have to salt my spreads. Doh! I don't like adding salt until after my first punch down of the dough. Especially with wheat as anything that can slow fermentation I like to avoid.

 

[BigBlueHen53]

The Saasafras Baker worked fine. Here is the photo requested of the baker and bread baked in it: French Sourdough BreadView attachment 1980001

Oh my heart! I love it! Will have to google... I just ordered a five-piece pasta roller and cutter from KitchenAid. (It's my Christmas present from DH, lol). By phone, which seems to be the only way you can order new. But I'm putting this baker on my wish list. I have a birthday in April!

 

[BigBlueHen53]

It was late when I took the photo. Too dark. Really cannot see
the top of the loaf. May take another photo tomorrow?

Will there still be a loaf tomorrow?

 

[BigBlueHen53]

We had pork bone in tator tots then green beans short on vegging here need to go get some I have never been good at canned any veggy just do not believe in it

@penny1960 you are right not to can low-acid foods like vegetables unless you have a pressure canner. I don't have one either. You can do fruits and tomatoes in a regular canner but that's about it.

Edit to add: and jellies of course.

 

[ronott1]

Grr, baked a 14x6" loaf of wheat bread today. I forgot the salt so have to salt my spreads. Doh! I don't like adding salt until after my first punch down of the dough. Especially with wheat as anything that can slow fermentation I like to avoid.

I add the salt at the beginning and have to problems with rising.

A tip though is to always taste the dough since I have been known to forget the salt too!

 

[ronott1]

Oh my heart! I love it! Will have to google... I just ordered a five-piece pasta roller and cutter from KitchenAid. (It's my Christmas present from DH, lol). By phone, which seems to be the only way you can order new. But I'm putting this baker on my wish list. I have a birthday in April!

I will be adding one to my list too!