Any Home Bakers Here?

[igorsMistress]

Full disclosure that I did not wait the full 24 hours for my potato starter to be done, nor did I feed it before I used it; I didn't know if I should but I don't think so. I found the starter to be very thin which meant I had to use a lot more flour than the recipe called for to get a workable dough. One thing I learned is that if the tea towel dries out and sticks to the top of the dough, a spritz of water from a spray bottle will help separate the two without damaging the dough. Another thing is to be careful of the amount of eggwash you use The taste is good but not amazing. Certainly edible and now I'm wondering what results I'd get without using the commercial yeast to get the thing going. Anyway, here's some pics. I made 10 buns.

 

[igorsMistress]

I’m going to try the starter. I hope it works

Good luck!

 

[rjohns39]

Full disclosure that I did not wait the full 24 hours for my potato starter to be done, nor did I feed it before I used it; I didn't know if I should but I don't think so. I found the starter to be very thin which meant I had to use a lot more flour than the recipe called for to get a workable dough. One thing I learned is that if the tea towel dries out and sticks to the top of the dough, a spritz of water from a spray bottle will help separate the two without damaging the dough. Another thing is to be careful of the amount of eggwash you use The taste is good but not amazing. Certainly edible and now I'm wondering what results I'd get without using the commercial yeast. Anyway, here's some pics. I made 10 buns. View attachment 2062216View attachment 2062217View attachment 2062218

They look great IM.

 

[bruceha2000]

After there are a lot of cases, people seem to stop being as silly

Or have no more room to move in their houses.

I first need to thaw it for 48 hours, boil the fat out, then dry it for 48 hours.

After that, it's cooking time! It will make a great Sunday dinner!

I've never cooked duck. I would think it would be pretty well overdone after boiling the fat out. Is it larch chunks of fat that you could pull out instead?

I'm going to start trying to do sour dough more now that I have a proofer. Wild temp swings in my kitchen made it difficult when I first started, but I haven't killed it yet. So try again we will.

That is kind of a problem. Since I have the woodstove going I have a fairly stable temp in the living room but that will soon come to an end and the temp and humidity will have all kinds of variation. When I make pizza dough I stick it in the oven on the "proofing" setting, I've not seen any bread recipes suggesting I do that.

 

[rjohns39]

That is kind of a problem. Since I have the woodstove going I have a fairly stable temp in the living room but that will soon come to an end and the temp and humidity will have all kinds of variation. When I make pizza dough I stick it in the oven on the "proofing" setting, I've not seen any bread recipes suggesting I do that.

In the summer when I really don't want to heat up the house, the temps are stable at 72, during the winter, they can swing from 50-75, depending on me starting the wood stove or not. Maybe it's time to break out the solar oven and practice during the summer.

 

[DigMyChicks]

Full disclosure that I did not wait the full 24 hours for my potato starter to be done, nor did I feed it before I used it; I didn't know if I should but I don't think so. I found the starter to be very thin which meant I had to use a lot more flour than the recipe called for to get a workable dough. One thing I learned is that if the tea towel dries out and sticks to the top of the dough, a spritz of water from a spray bottle will help separate the two without damaging the dough. Another thing is to be careful of the amount of eggwash you use The taste is good but not amazing. Certainly edible and now I'm wondering what results I'd get without using the commercial yeast to get the thing going. Anyway, here's some pics. I made 10 buns. View attachment 2062216View attachment 2062217View attachment 2062218

They look good!

Good luck!

I’ll need it. This is out of my comfort zone. Good time to try things since I’m off of work.

 

[DigMyChicks]

In the summer when I really don't want to heat up the house, the temps are stable at 72, during the winter, they can swing from 50-75, depending on me starting the wood stove or not. Maybe it's time to break out the solar oven and practice during the summer.

Sounds like my house. The kitchen and bedrooms are always cold in the winter and the living room is warm.

 

[bruceha2000]

No such thing as stable temp here in the summer, no A/C.

 

[rjohns39]

No such thing as stable temp here in the summer, no A/C.

I have AC, and a heat pump (other side), but the heat part just can't keep up when it gets cold. So wood is primary heat source.

 

[rjohns39]

Here's how the bread came out. Next time I'll just do two loaves from the same recipe.