Any Home Bakers Here?

[ronott1]

Hello N F C, not yet, I am still in the early stages of trying to research and understand if what I am trying to accomplish is worth while or not? Because I mill our own whole grains to ferment for feed, I have some by-product that is left over and was trying to find out if I could make a healthy sourdough bread from it as a treat for our poultry.

I have a few question and would like to find a member who makes sourdough bread to bounce my ideas off of to see I am on the right path or not?

There are quite a few here that make with sourdough

 

[416bigbore]

There are quite a few here that make with sourdough

That's great to know thank you. Do I ask my questions here or do I need to start a new thread post?

 

[ronott1]

That's great to know thank you. Do I ask my questions here or do I need to start a new thread post?

Asking baking questions is perfect!

 

[416bigbore]

Asking baking questions is perfect!

Ok Super! I would like to know if I can make a Sourdough bread from the by-product that I have left over from the whole grains that I mill to ferment for feed for our Poultry?

I don't like to ferment whole grains so I run them through a cheap hand mill grinder to just crack the whole grain kernels, by doing this I generate a small amount of fine flour that I can not use. If I mix all fine flour from the multiple grains into my ferment, the majority of the sour milky juice runs down the drain when I press most the liquid from the fermented grain.

My thought is this, since I have the sour fermented juice from the naturel yeast from the different grains already active, could I mix this with the fine flour to make a sourdough bread ball that can be baked?

 

[N F C]

Made fruit bread again today, but I used the seed and blueberry, cranberry mix. Hopefully DH will try it this time.

View attachment 2423602View attachment 2423603

Nice looking bread!

 

[Verna Y]

I would love to try a pumpkin pie, and wonder if a squash could be used instead of pumpkin as I don't find pumpkins here very often .

I have used many different squashes, to make "pumpkin" Pie. You can also use sweet potatoes to make it as well. Often people can not tell the difference.

 

[ronott1]

Ok Super! I would like to know if I can make a Sourdough bread from the by-product that I have left over from the whole grains that I mill to ferment for feed for our Poultry?

I don't like to ferment whole grains so I run them through a cheap hand mill grinder to just crack the whole grain kernels, by doing this I generate a small amount of fine flour that I can not use. If I mix all fine flour from the multiple grains into my ferment, the majority of the sour milky juice runs down the drain when I press most the liquid from the fermented grain.

My thought is this, since I have the sour fermented juice from the naturel yeast from the different grains already active, could I mix this with the fine flour to make a sourdough bread ball that can be baked?

It should work fine-- you do need 50% Wheat flour to make enough gluten for the bread to rise

 

[swampfox440]

I was going to try making a pie out of carrots . Thinking about using carrots and baking like you would a pumpkin pie then add real meringue . Any thoughts on this ?

 

[Verna Y]

I was going to try making a pie out of carrots . Thinking about using carrots and baking like you would a pumpkin pie then add real meringue . Any thoughts on this ?

come to think of it, that would be a great way to get your veggies in. LOL. Give it a try, and let me know how it turns out.

 

[Swiss]

I just bought 2 giant aluminum cookie sheets (14"x21"), so I can bake 8 loaves or two batches of rolls at a time! That will be very helpful in stocking up the freezer. In fact, I baked 3 loaves on one yesterday, and was extremely happy that they all came out at the same time, and looked the same. I also used a (washed and sanitized) box cutter blade to score them, and can't believe it took me so long to think to try it!