Any Home Bakers Here?

[microchick]

Hi everyone. Mind if I join in? I bake all of our bread, my favorite to make and my husband's to eat is an Amish white sweet bread. I have a batch in the makes now with yeast, sugar and water proofing for me while I gobble down lunch.

I'm hoping to learn to make tortillas in the near future.

 

[pennyJo1960]

Sure Sis Welcome the first page is index of the recipes

 

[ronott1]

Hi everyone. Mind if I join in? I bake all of our bread, my favorite to make and my husband's to eat is an Amish white sweet bread. I have a batch in the makes now with yeast, sugar and water proofing for me while I gobble down lunch.

I'm hoping to learn to make tortillas in the near future.

Welcome!

 

[microchick]

Thanks Penny, thanks Ron, I knew you two were here along with BigBlueHen53 and Blooie.

I have to admit I'm not a connoisseur of a lot of the exotic breads. Breads that I LOVE, like whole grain and whole grain with nut breads I have to stay away from due to dietary restrictions but I do love the Amish Sweet White bread along with honey wheat breads.

 

[pennyJo1960]

There is recipe for tortillas on the index I think ..
Okay here is mine
2 cups corn masa
1/2 c water
Mix in large bowl kneed with your hand to make a dough.
Divide with your hands to 19 sections ..
flatten with a tortilla press bake 30 second each side on hot griddle.

 

[microchick]

Thanks Penny, that is a true corn tortilla, isn't it? I was at the neighbors BC (before Covid) and watched the girls make flour tortillas. They are of Hispanic descent and said they ate very little bread. I didn't seem them mix the dough but watched them making the balls and roll them with a rolling pin. I have to admit that I wouldn't know a tortilla press if one jumped out of the shadows and bit me on the back side.

I've been looking at the recipe list. I'll have to add my sour cream chocolate cake and Amish Sweet bread recipe.

Well dog gone it. I see that the Amish Sweet White bread is posted.

 

[rjohns39]

Thanks Penny, that is a true corn tortilla, isn't it? I was at the neighbors BC (before Covid) and watched the girls make flour tortillas. They are of Hispanic descent and said they ate very little bread. I didn't seem them mix the dough but watched them making the balls and roll them with a rolling pin. I have to admit that I wouldn't know a tortilla press if one jumped out of the shadows and bit me on the back side.

I've been looking at the recipe list. I'll have to add my sour cream chocolate cake and Amish Sweet bread recipe.

Just post your recipes here and they'll get added.

flour tortilla recipe

Tortilla press Look closely at the ratings. Mine lasted about 4 years before it would no longer do the job. It worked great until it didn't. I'm in the market for a new one, but haven't decided which. Until then, the rolling pin wins. Also consider the size tortilla's you want.

Welcome to the baker's thread.

 

[pennyJo1960]

Okay count me numb on the use of rolling pin to make them

 

[Blooie]

Hello. New to this thread. I'm looking into making some sourdough starter (which I will name!) and I was directed to this thread to get some tips and if anyone has a good recipie!
Thanks

Welcome!! I’m firmly in the camp of keeping it simple. I use a kitchen scale because I’ve learned that the cup measurements are different between Canada and the US, and I have found lots of bread recipes posted from Canada that I’d like to try. A scale makes the measurements the same in both countries. Intimidated the stuffin’ outta me at first, but now I don’t even think about it, I just grab the scale and go. Most recipes include both cup measurements and the measurements in grams.

Day 1. My starter begins with 60 grams of wheat (or rye) flour and 60 grams of water. Stir well, cover loosely, and let it be.

Day 2. As soon as you see bubbles (can be one to three days or even more sometimes, but regardless of how many days it takes to see action, that “bubble day“ is counted as Day 2), then discard all but 60 grams of the starter, stir in 60 grams of water to what’s left, add 60 grams of wheat (or rye) flour, stir until no more dry flour is seen, cover loosely and let it be. At this stage the web site I learned from, and which has never failed me, recommends changing to all bread flour but I prefer one more day of the others because the starter seems to me to be getting stronger.

Day 3 - 6. Repeat the process above. But at Day 3 I usually switch to 30 grams of wheat or rye flour and 30 grams of bread flour, then after that I feed just bread flour. If it gets sluggish, you can go back to half of each. Your starter is “hungry” when you see the slide marks where it rose, then dropped back down, and/or when you see watery bubbles on top. If your starter is very active, you may need to feed 2x a day. Better to underfed than overfeed.

Once your starter is doubling within 6-8 hours of feeding, it’s ready to use. There are sites that talk about doing the “float test”, dropping a teaspoon of peaked starter into a glass of water to see if your starter is strong enough to use. It lies. I’ve had starter float but got little to no rise in the bread, and I’ve had it not float and just fall apart in the water and the bread was perfect. Same starter, same recipe.

The site I got this particular recipe from, and the no-knead bread recipe we like, has videos that show you day by day what the starter should be doing and what you should be doing. As a beginner I found this the most helpful and uncomplicated site of all and I still refer to it. I’ll be happy to send you a link to it. Sourdough starter and bread making does not have to become all-consuming and complex. I don’t fuss or obsess and still get great results every time.

 

[pennyJo1960]

Ya mine differs a bit but you starter will work also @Blooie