Any Home Bakers Here?

[Aria]

Thanks! I was pretty pleased with the oven spring. This one was made with the ‘no discard’ rye starter so I’m thinking that rather than waste so much flour feeding Lazy Joe once or twice a day, I’ll just stick with this one. All I do is leave the scrapings in the jug and refrigerate it. When I want to use it, I get it out and if the recipe says 100 grams of starter I just have to put in 50 grams of water and 50 grams of water, stir it up, and let it work it’s magic. After I take out my 100 grams, the practically empty jug with the scrapings goes back in the fridge for next time.

YES...that works. More and More bakers are doing that. Aria

 

[Blooie]

YES...that works. More and More bakers are doing that. Aria

It sure was new to me and I’m excited that it works so well!!

 

[Aria]

It sure was new to me and I’m excited that it works so well!!

IT IS A GAME CHANGER....YES Aria

 

[ronott1]

I almost never discard starter. I make something with the starter once a week. I have some starter in the proofer getting active now.

I am also making the cinnamon raison bread that Bob posted last July. So far it is doing well!

 

[Blooie]

D staI almost never discard starter. I make something with the starter once a week. I have some starter in the proofer getting active now.

I am also making the cinnamon raison bread that Bob posted last July. So far it is doing well!

I’m still so unsure of the process of using starter for other things. I know how to start it, how to keep it going, and how to make bread with it. I also know how to dehydrate it and I have an airtight container of dried starter flakes in the pantry in case anything happens to mine. But folks who know me know I absolutely love to cook and I absolutely hate to bake! I’ll get the hang of using this starter thing for other stuff. Eventually!

 

[BigBlueHen53]

View attachment 2976837
View attachment 2976839Boy, does it smell good in here!!!

That is beautiful, Blooie!

 

[BigBlueHen53]

Thanks! I was pretty pleased with the oven spring. This one was made with the ‘no discard’ rye starter so I’m thinking that rather than waste so much flour feeding Lazy Joe once or twice a day, I’ll just stick with this one. All I do is leave the scrapings in the jug and refrigerate it. When I want to use it, I get it out and if the recipe says 100 grams of starter I just have to put in 50 grams of water and 50 grams of water, stir it up, and let it work it’s magic. After I take out my 100 grams, the practically empty jug with the scrapings goes back in the fridge for next time.

Now that makes sense!

 

[Blooie]

Now that makes sense!

It sure does. I guess I must have been late to jump on that bandwagon but now that I’m there, I’m staying put!

 

[Sally PB]

I had another go at the tiger bread again today

Why is it called "tiger"? To me it looks like a leopard.

Either way, it looks delicious!

My cooking today was to bake a turkey, make gravy and mashed potatoes. We had our Friendsgiving celebration, and a lot to celebrate. Our "daughter" (friend young enough to be our daughter) who has lymphoma is in remission! We were all so very thankful for that!

I did the turkey differently this time too. I made stuffing and baked it in a casserole. I know, it's no longer considered safe to bake the stuffing inside the bird. But I put some onion, celery, carrot, and apple in the cavity to help keep the bird moist. It turned out better than the turkey I made at Thanksgiving.

 

[R2elk]

I know, it's no longer considered safe to bake the stuffing inside the bird.

All my life we stuffed the turkey and roasted it. If I were going to cook a turkey I would still stuff it and roast it. I usually do stuff and roast one cockerel a year. No one has ever gotten sick from cooking our birds this way.