Any Home Bakers Here?

[Blooie]

Got everything crossed for you here! All the recipes and instructions for making starter emphasize the flours, measurements, and environment but they rarely mention the most important ingredient- persistence!!! Ya just gotta be more stubborn than the starter!

 

[SnapdragonQ]

Would it help if I baked a yeasted bread today or tomorrow? I can't say my kitchen has a lot of wild yeast around because I only make a yeasted something every 2 or 3 weeks.

 

[topochico225]

Would it help if I baked a yeasted bread today or tomorrow? I can't say my kitchen has a lot of wild yeast around because I only make a yeasted something every 2 or 3 weeks.

IME it works better if you open a door or window instead of baking with yeast, because you get all sorts of interesting species and bacteria.

 

[pennyJo1960]

Morning Home Bakers

 

[BullChick]

I over fed my starter yesterday morning, so I put her next to the sink. She stayed in the jar all day. Last evening I moved her to the counter next to my sweet tea glass. Ten minutes later, she was all over the counter.
Today I used some to make biscuits. Technically drop biscuits, but I had to shape them a little because they look nicer.

 

[BullChick]

I might have started feeding Jenn with milk, and I might have discovered I like it better. I am not admitting that though.

 

[Blooie]

I might have started feeding Jenn with milk, and I might have discovered I like it better. I am not admitting that though.

TOO LATE!!!! Share!

 

[BullChick]

TOO LATE!!!! Share!

Well… I was making bread a few mornings ago while the coffee was brewing. IE, I am un caffeinated, and don’t know what I’m doing until later. Things get forgotten, sugar this time, and weird things get added, brown sugar instead of white. The milk was sitting on the counter because I apparently thought it was yeast, and the sink was a whole five stumble shuffles away! So I added milk in the bread dough instead of water. The loaf was kinda better. Odd without sugar, but better. The biscuits taste better too. I can’t always add milk, but apparently it’s worth doing. Maybe I’ll even try adding hot sauce as the liquid. 🌶

 

[ronott1]

Would it help if I baked a yeasted bread today or tomorrow? I can't say my kitchen has a lot of wild yeast around because I only make a yeasted something every 2 or 3 weeks.

There is yeast all over your place. The yeast that lives with sourdough will be one that can stand the sour.

 

[Blooie]

Busy day here trying to fill the hours until we heard from Katie. Got tagliatelle made, bagged and frozen, but didn’t flour it enough and some of the strands stuck together.
Made a yeast bread…it’s a little lopsided because I didn’t shape it well, and I forgot the egg wash so Ken slathered butter over it when it was hot. I don’t like that…makes for a soggy crust but he likes it, so no big deal - we’ll eat it.
And I made the beef pot pie I was going to make a day or so ago, but my puff pastry was old and it didn’t puff right. Not only that, but I didn’t have any golden beets so I just used the reds. I figured the gravy is dark brown so it shouldn’t show too much. Wrong! Looked like I butchered the cow over the pan. And when I added the cream, it turned a lovely shade of bubble gum pink. <sigh> So how was your day?

I‘m going back to bed, if I can do that right.

Lopsided, wrinkly loaf of bread.

Puff pastry that didn’t.