Any Home Bakers Here?

I don’t can much….I don’t own a pressure canner for those foods that need one. But for soups, stews, stocks - anything where I have a lot leftover - that’s when my Foodsaver earns its spot on the countertop. I bag whatever it is, freeze it overnight with the bags standing up, and the next morning I vacuum and seal the bags. Since the liquids are already frozen, I don’t have to worry about the moisture getting into my Foodsaver.

I use my vacuum sealer for everything.

I have some meat balls and sausage links in the freezer that need to be vacuum sealed.
 
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Millet bread
 
Boil 160 g millet with 240 ml water, simmer on low for about 24 minutes, set aside til it’s cooled off, then knead 1 kg spelt flour ( I used whole wheat) 300 ml yogurt, 500 ml water , the cooked millet, 50 g sourdough, 1 teaspoon honey and 2 teaspoons of salt . The first 2 hours, knead every hour and let rise after that covered in a refrigerator for about 22 hrs. Gently separate into 2 loaves and let rise for another hour, then bake at 250c in a dutch oven or ironcast pot for 10 minutes , 35 minutes at 200 c, take off lid and bake another 10 minutes
 

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