Any Home Bakers Here?

[Aria]

Between the baking and the hatching, you've had a busy, productive morning Penny

Penny Jo, I want to be that busy. So NEAT you have a hatch. Silkies?
Aria

 

[Aria]

This is from this morning been kinda busy peeps hatching three days before expected
View attachment 2263124View attachment 2263126

That is a Nice Looking Pullman Loaf. And the rolls too, YES and a hatch. That is the way to go, doing what you like to do. God Bless. Aria

 

[pennyJo1960]

The ones hatching are marans and my EE

 

[Aria]

The ones hatching are marans and my EE

They are nice chickens too. I have one EE. She for some reason has stopped giving eggs???? She is about l year old? Too Young to stop.
my 4 RIRs are DOING FINE. Aria

 

[pennyJo1960]

I lost 3 birds 2 to age 1 hatchery sex link so these will grow up to dinner or pullets

 

[BullChick]

This is how I made no added yeast sd bread (2 loaves)
2 C cold starter
1 1/4 C warm water
1 Tb salt
1 Tb powdered milk
4- 4 1/2 C flour

I mixed it in the stand mixer, and wasn’t patient. It takes six hours for the first rise, and at least three to be ready for the oven. King Arthur actually warned me it would take forever.
Bake at 450* for ten minutes, and 400* for twenty-five to thirty minutes.
It’s as tall as an egg carton.

If I’d been patient, I’d have had the starter room temperature and fed. I’m being honest, and I did say it was an experiment.

 

[Aria]

This is how I made no added yeast sd bread (2 loaves)
2 C cold starter
1 1/4 C warm water
1 Tb salt
1 Tb powdered milk
4- 4 1/2 C flour

I mixed it in the stand mixer, and wasn’t patient. It takes six hours for the first rise, and at least three to be ready for the oven. King Arthur actually warned me it would take forever.
Bake at 450* for ten minutes, and 400* for twenty-five to thirty minutes.
It’s as tall as an egg carton.
View attachment 2263420View attachment 2263421
If I’d been patient, I’d have had the starter room temperature and fed. I’m being honest, and I did say it was an experiment.

Thanks for sharing. I would NOT have that patience. I do not see a
problem using 1 teaspoon of yeast. And 2 cups of Sourdough Starter...
that is a lot. And I like a little butter or oil and a little honey or molasses. Just me. And most of the recipes you can use 2/3 to 1 cup at most of Sourdough Starter and use 1 T of honey or molasses (I like
the Honey for light Breads and Molasses for Multigrains/Brown Breads.
and 1 T of butter or avacado oil. And the waiting.... 1 1/2 - 2 hours at most of most breads......lst rise.......And 1 hours for the second rise. The crumb looks GREAT. Taste? You tell me.? Hey it was an experiment.
I like to try things too. If you are happy with it, satisfied, that is what
matters. I in the early baking Sourdough always fed and warmed my sourdough starter. I learned from a great baking gal.....she takes her
sourdough starter right from the refrigerator and mixes. AND she makes professional looking Bread. Since I met her....I do the same. And another guy I met....does not do the 4 times stretch and folds and his Boules are perfect. He does do overnight in the refrigerator. Aria

 

[bruceha2000]

The KA Basic sourdough loaf I made tonight uses 2 cups fed starter AND 1.5 teaspoons yeast! It does rise.

If I’d been patient, I’d have had the starter room temperature and fed. I’m being honest, and I did say it was an experiment.

Interesting. Cold means refrigerator as opposed to room temp?
That is about as high as my Champlain loaf gets. Supposed to be quite a bit higher.

 

[ronott1]

I love all of the baking tips! Thanks!

 

[BullChick]

I am surprised to find myself without yeast. I have not seen any available in several weeks. I will do this recipe again, but I will add a fat (butter/oil) and a source of sugar. Adding milk was just a whim, but I will do that again.
I don’t know that sd from the refrigerator matters, I’ve done it before. I do think if I have to go without yeast, I will get the sd bubbly beforehand.