Any Home Bakers Here?

[Sequel]

My guess would be jicama.

x2! I never saw one lobed like that though.

 

[Sequel]

Yes the fries seem to look the best, we are going to try to salvage our 1.5 hour boiled one later and see how fries do as it still has good texture. I'm thinking olive oil, quick chili mix plus a healthy dose of black pepper and salt then bake.

For the next one I will make it a point to muscle in on DW's prep table and sample it raw.

We always eat them raw. I never tried cooking one. Julienned they are great in salads, slice them thicker and they are good with dips, etc...

 

[Sequel]

How do pork cutlets get made in a car? Are you cooking them on the engine block or doing it as a slow cooker on the radiator?

Ya beat me to it!

 

[BigBlueHen53]

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!

I mix the salt in with the flours and blend thoroughly. I put the yeast in the warm water, then dump all the flour into the water. The formula is simple: 3, 1, 1, 6-1/2. That's three cups warm water, 1 Tbsp each salt and yeast, six and a half cups flour.

You can use all-purpose flour or a combination of flours. I mix mine: three cups all-purpose, one and a half bread flour, two cups whole wheat and a couple Tbsp wheat germ. That's my favorite.

 

[igorsMistress]

I thought the reason for stepping back from the cookies was because of his expanding horizons.

 

[AllenK RGV]

x2! I never saw one lobed like that though.

I suspect it is just an older one from the tropical portion of Mexico where the jicama isn't limited to a 5 month growing season as it would be in the US. Apparently the plant is highly intolerant of frost. Most years I could guarantee a 9 month growing season for it.

 

[AllenK RGV]

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!

I was rushing it and hangry when it was time to put it in the oven. DW loves sneaking dough from me guess my grumpiness kept her away from it this time.

 

[ronott1]

I mix the salt in with the flours and blend thoroughly. I put the yeast in the warm water, then dump all the flour into the water. The formula is simple: 3, 1, 1, 6-1/2. That's three cups warm water, 1 Tbsp each salt and yeast, six and a half cups flour.

You can use all-purpose flour or a combination of flours. I mix mine: three cups all-purpose, one and a half bread flour, two cups whole wheat and a couple Tbsp wheat germ. That's my favorite.

The rule of thumb is to use 50% of high gluten(AP or bread flour) in the dough. You can go lower by adding some gluten flour.

It is all so tasty though regardless of what you use!

 

[AllenK RGV]

The rule of thumb is to use 50% of high gluten(AP or bread flour) in the dough. You can go lower by adding some gluten flour.

It is all so tasty though regardless of what you use!

Yup I agree it is so hard to mess up. Have you ever tried adding a few ml's of peanut/veggie oils to the bottom of your greased forms? I love doing that with dinner rolls as it makes for a nice carmalized, crunchy, oily sweet outter crust on bread, rolls or muffins. It is also mandatory for pan pizzas.

 

[ronott1]

Yup I agree it is so hard to mess up. Have you ever tried adding a few ml's of peanut/veggie oils to the bottom of your greased forms? I love doing that with dinner rolls as it makes for a nice carmalized, crunchy, oily sweet outter crust on bread, rolls or muffins. It is also mandatory for pan pizzas.

that is a good idea!

I need to find some different nut oils to try this