Any Home Bakers Here?

[ronott1]

Plus, especially if I get a piima culture going, it is much less expensive than buying from the store. A single serve cup of live active greek yogurt is almost a dollar. A gallon of milk is around 2.50. I can make a lot of single serve yogurts out of that.

Another plus is using yogurt in any recipe that calls for buttermilk. Not only is it healthy and economical, Yogurt works better than buttermilk in recipes

 

[Sequel]

I have been making kefir for several years now, DH and I drink a glass with dinner every night. Well almost every night, but it’s so flexible and easy to do. I’ve wondered how it differs from piima. Anyone ever compared the two?

 

[ronott1]

I have been making kefir for several years now, DH and I drink a glass with dinner every night. Well almost every night, but it’s so flexible and easy to do. I’ve wondered how it differs from piima. Anyone ever compared the two?

Good question!

It is likely a different culture with different bacteria in it

 

[ThreeOfSeven]

Getting better with this no-knead bread recipe. Took a while, and now DH has enough bread in the freezer to keep him happy for a couple months. Going to make another pullman loaf tomorrow, but this time it will go to a friend.

 

[Sequel]

Getting better with this no-knead bread recipe. Took a while, and now DH has enough bread in the freezer to keep him happy for a couple months. Going to make another pullman loaf tomorrow, but this time it will go to a friend.
View attachment 2028594

That is just beautiful!!!

 

[pennyJo1960]

That looks great We eat more English muffins and sourdough ones

 

[ThreeOfSeven]

That looks great We eat more English muffins and sourdough ones

Thanks! I already have a dozen+ of English muffins in the freezer for DH, and I dumped my sourdough starter a week or so ago because (a) wasn't happy with my sourdough results and was ready to give up on bread TOTALLY, and (b) taking a month-long trip next month and I'll be lucky if DH can keep up with chicken and dog chores while I'm gone ... forget about feeding the sourdough starter!

 

[pennyJo1960]

I have a recipe to make you own sourdough in the index or here
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[Aria]

Getting better with this no-knead bread recipe. Took a while, and now DH has enough bread in the freezer to keep him happy for a couple months. Going to make another pullman loaf tomorrow, but this time it will go to a friend.
View attachment 2028594

That is a beautiful Loaf. Would you share the recipe you used? Aria

 

[Aria]

I have a recipe to make you own sourdough in the index or here
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Penny Jo, This is NEAT. Aria