Any Home Bakers Here?

[pennyJo1960]

Okay going to give you a page to go through

• Water: The base of the syrup you will need to dissolve the sugars.
• Sugar: White granulated sugar.
• Brown Sugar: For a bit of a richer flavor try using dark brown sugar.
• Maple Extract: This is the star of the syrup, pure maple extract, yum!
• Vanilla: Rounds out the flavor and combines beautifully with the maple.
• That is from this site
• https://therecipecritic.com/maple-syrup/

 

[R2elk]

OK, I think my maples either a Norway Maple or Sugar Maple. Here’s why I think that.

I started with one cup of sap, and I boiled it down to one quarter cup. It hasn’t even begun to thicken, but it is EXTREMELY sweet already. I’ll have to go to my friends on the garden forum and see if they can ID it.

I know, it’s not much sap, but I was trying to figure out the ratio of sap to syrup for the future. According to the Internet, it’s close to 40:1. That means for every 40 gallons of sap, you get 1 gallon of syrup.

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Norway Maple vs Sugar Maple

Tree sap gathering and syrup making

 

[BigBlueHen53]

He is starting with pure maple sap!

 

[jnicholes]

Norway Maple vs Sugar Maple

Thanks. It’s a Norway!

 

[BullChick]

Thanks. It’s a Norway!

YOOOOU took my spout tappy thingy! I know I have at least one, I just never remember where it is when I want it.

 

[R2elk]

YOOOOU took my spout tappy thingy! I know I have at least one, I just never remember where it is when I want it.

I don't have a spile. Of course I don't have any trees that I could tap anyway.

 

[BullChick]

I don't have a spile. Of course I don't have any trees that I could tap anyway.

I am so proud of you!

 

[BigBlueHen53]

I'm so confused.

 

[Blooie]

Tomorrow is baking day. We’re out of bread so I’m gonna get this loaf of sourdough baked in the morning and make a loaf of white sandwich bread while that’s baking. Then while that’s rising I’ll bake up an Earthquake cake. The whole time I’m doing all of that, I’ll be getting my chicken stock simmering. I used the last pack out of the freezer and need to replenish post haste.

We’re supposed to be as cold as 20 to 30 below zero starting on Monday and lasting for 5-7 days. That’s temps, not wind chills! Wind chills for the Cody area could hit -38. Times like this I’m glad I don’t have chickens anymore!

 

[BigBlueHen53]

Tomorrow is baking day. We’re out of bread so I’m gonna get this loaf of sourdough baked in the morning and make a loaf of white sandwich bread while that’s baking. Then while that’s rising I’ll bake up an Earthquake cake. The whole time I’m doing all of that, I’ll be getting my chicken stock simmering. I used the last pack out of the freezer and need to replenish post haste.

We’re supposed to be as cold as 20 to 30 below zero starting on Monday and lasting for 5-7 days. That’s temps, not wind chills! Wind chills for the Cody area could hit -38. Times like this I’m glad I don’t have chickens anymore!

Brrrrr, Blooie!