Any Home Bakers Here?

[Stipenvlerk]

Still primitive here and use measuring cups.

Looks like I can sub out the dairy and this will make a nice GF banana bread. I have other recipes for GF banana bread but they all rely on empty starch based flours. This one sounds more rustic and fulfilling.
Thank you for posting the recipe @Stipenvlerk

‘if you don’t like to or can’t use buttermilk, make sure you use another acid for instance citric acid. Never tried it but that’s the suggestion

 

[Aria]

Google says its
7.05oz
1.7oz

You can go to Google Chrome and ask....MOST times they give you a
correct reading. Aria

 

[SnapdragonQ]

‘if you don’t like to or can’t use buttermilk, make sure you use another acid for instance citric acid. Never tried it but that’s the suggestion

Will do. So far adding some lemon juice to almond or soy milk has worked, and I know in many GF bread recipes it calls for a tiny amount of vinegar as well.
Though I will admit I do miss a true buttermilk pancake, biscuit, or blueberry muffins.

edit: typos

 

[Stipenvlerk]

Will do. So far adding some lemon juice to almond or soy milk was worked, and I know in many GF bread recipes it calls for a tiny amount of vinegar as well.
Though I will admit I do miss a true buttermilk pancake, biscuit, or blueberry muffin.

I can imagine, my diary consumption (butter)milk, yoghurt, butter is quite a lot. Love it! To bad if you can’t proces it right

 

[Aria]

Champlain Sourdough Bread

Ingredients

304g water
389g Bread flour (I used AP flour)
38g Whole spelt flour
19g Whole Rye Flour
50g Fed Starter at 100% hydration(fed half and half water and flour)
10g salt

Premix all ingredients at 9pm the night before baking bread. Cover bowl with plastic wrap. Replenish the starter and leave out over night.
The next morning make the first fold at 7am (or when you get up)

look up the folding technique on you tube.

Let rest an hour and then fold again. Let raise half an hour and then shape into a ball using flour to keep the dough from sticking. Put the ball into a basket or a floured tea towel lined medium bowl with the seam side up. Let raise 1 to two hours until risen—should see a bubble or two on the outside of the dough.

Preheat Dutch oven with lid in 450-degree oven.

Cut a rectangle of parchment paper. When dough is risen, pour out onto the parchment paper. Make slashes. Take Dutch Oven out and carefully put the dough into the pan. Cover with lid and put back into the oven. Bake for 20 minutes.

Remove Dutch oven and move bread to a cool cookie sheet. Put back into the oven to let the outside crisp up—5 to 10 minutes

Thanks Ron...super instruction. Going to try this soon. Will keep you
posted. Another Sourdough Adventure coming up. Thanks Again, Aria

 

[R2elk]

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[N F C]

@snapdragon I asked for a little scale for Christmas so I could weigh my eggs! Since then I’ve really enjoyed it for other things too. And it’s flat so doesn’t take up kitchen space!

I love my kitchen scale! Use it a lot for equally dividing things like dough for rolls, pizza doughs, etc.

It has the ability to measure things by ounces, grams or pounds...very handy!

 

[SnapdragonQ]

I can imagine, my diary consumption (butter)milk, yoghurt, butter is quite a lot. Love it! To bad if you can’t proces it right

Thanks. I'm actually ok, but kiddo is extremely allergic so I can't use it in any of our cooking or baking. Thankfully I can eat yogurt out of the yogurt cups and can have a few dairy items here or there like cheese and ice cream. It's been so long since I've had cows milk from the grocery store it tastes funny to me now and I don't like it anymore.
It's been hard work figuring it all out, but I can make a really nice dairy free vanilla custard ice "cream" and coconut oil works pretty well to replace butter.

I still indulge in real ice cream from time to time though...just can;t help myself in the summertime.

 

[ronott1]

Still primitive here and use measuring cups.

Looks like I can sub out the dairy and this will make a nice GF banana bread. I have other recipes for GF banana bread but they all rely on empty starch based flours. This one sounds more rustic and fulfilling.
Thank you for posting the recipe @Stipenvlerk

Maybe you can get a scale as a present!

Mine was not expensive though. It is mostly plastic. I have my eye on one that is better but is is a bit pricey.

I bought this one in 2017 and it is under $20.00. Well worth what you get for the cost.

https://www.amazon.com/gp/product/B01A6D9ANI/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

 

[SnapdragonQ]

I love my kitchen scale! Use it a lot for equally dividing things like dough for rolls, pizza doughs, etc.

It has the ability to measure things by ounces, grams or pounds...very handy!

I should probably get another one.
Used to have one for candy and fudge making and it was awesome! It's dairy contaminated now, but my gosh it was handy when I was selling fudges at events. I suppose I could make it the egg measuring scale for when I incubate eggs and just get a new one.