Any Home Bakers Here?

[Sally PB]

This thread needs a "yum" reaction emoji.

 

[bruceha2000]

In case anyone’s wondering, no, I’m not dying. I’m just very miserable. I have never felt this sick in the 23 years 358 days I have lived.

Glad to read later that you are now past the worst of it. By my calculation your 24th BDay should be tomorrow or Sunday?? Ron's is today.

I made my husband his favorite dessert, lemon meringue pie. I get whatever lemon/meringue won't fit in the pan, since I can't have the crust.

I see it was sort of suggested later but ... I think almond flour would make a good crust.

BYC is my social media. Lol
Wife does FB and Twitter.

BYC and BYH are my social media (though I also follow some YouTube channels). Neither DW nor I do FB or Twitter. Well ... she has a Twitter account so she can follow some figure skaters. But she doesn't post.

Well, COVID-19 was a very bad virus that I had.

However, I beat it, and I lived! And I will keep on living as long as I keep my body healthy!

Did you have the fever, difficulty breathing and loss of taste and smell symptoms?
I gather the latter can hang on for quite a while.

It does take longer to raise on cold days!

Sure does! Fast in the summer, even here where we (thankfully) rarely go over 90°F

Snails are considered a delicacy.

So is balut, want one?

Me too. I sometimes put it in the oven with the light on, but the microwave is more common.

My oven has a proof setting, you can choose from 80 to 100°F. Mostly I put the bread about 8' from the woodstove. We've always put pizza dough in the oven (light on at the prior house, 100°F on "proof" here). If you use the oven to proof your pizza dough don't space out on which step you are doing and set it to 400°F.

Sourdough is done!

Looks like it rose and rose and rose!

I used whole wheat in place of the spelt and rye.

I use rye and spelt (both kindly given to me by friends) per the recipe and cut the AP flour with 50% whole wheat. Of course I cut the AP with 50% WW in every bread recipe. All white just isn't as good in my opinion.

Folding is fun for sure!

I like the entire process of making bread that way

Except you can't just mix and walk off. Not a problem if you are hanging around the house anyway.

Here is my first attempt at Champlain bread. Instructions from the Benetton basket says it takes a couple two or three bakes till the basket is seasoned.

I think the proofing basket is what "fixed" my super flat Champlain bread. It really needs some support while it proofs.

Sheppard’s pie for dinner in the oven and this one is for freezing.

I like Shepherd's Pie, no one else in the house does.
I think your eggs have gone off, black mold specks and holes in the top

 

[BullChick]

Looks like it rose and rose and rose!

I was surprised by how fast they proofed, so they kinda sorta got a little big.

 

[N F C]

I heard through the grapevine that today is @ronott1's birthday!

Have a great one Ron!

 

[ronott1]

I heard through the grapevine that today is @ronott1's birthday!

Have a great one Ron!

Thanks!

 

[Pensmaster]

Thanks!

Happy birthday Ron

 

[ronott1]

Happy birthday Ron

Thanks!

 

[Floydie]

Happy Birthday Ron !

 

[Floydie]

HHmmmm got to think on this did muffins apple / banana
but they did not rise used baking powder and 2 eggs? taste is good filled the cups 1/2 mega cups

I add a teaspoon of yeast. Leave the mix in the cases as the oven warms. Makes fulffy bubbly tall muffins. Also fill the cases 3/4 of the way up.
I also use this recipe https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/

 

[Pensmaster]

Glad to read later that you are now past the worst of it. By my calculation your 24th BDay should be tomorrow or Sunday?? Ron's is today.


I see it was sort of suggested later but ... I think almond flour would make a good crust.


BYC and BYH are my social media (though I also follow some YouTube channels). Neither DW nor I do FB or Twitter. Well ... she has a Twitter account so she can follow some figure skaters. But she doesn't post.


Did you have the fever, difficulty breathing and loss of taste and smell symptoms?
I gather the latter can hang on for quite a while.


Sure does! Fast in the summer, even here where we (thankfully) rarely go over 90°F


So is balut, want one?


My oven has a proof setting, you can choose from 80 to 100°F. Mostly I put the bread about 8' from the woodstove. We've always put pizza dough in the oven (light on at the prior house, 100°F on "proof" here). If you use the oven to proof your pizza dough don't space out on which step you are doing and set it to 400°F.


Looks like it rose and rose and rose!


I use rye and spelt (both kindly given to me by friends) per the recipe and cut the AP flour with 50% whole wheat. Of course I cut the AP with 50% WW in every bread recipe. All white just isn't as good in my opinion.


Except you can't just mix and walk off. Not a problem if you are hanging around the house anyway.


I think the proofing basket is what "fixed" my super flat Champlain bread. It really needs some support while it proofs.


I like Shepherd's Pie, no one else in the house does.
I think your eggs have gone off, black mold specks and holes in the top

The mold is Thyme in the mashed sweet potatoes