Any Home Bakers Here?

[SnapdragonQ]

Oh, and thank goodness I can still consume some of the grain alcohols, like rum!
Your pictures have me drooling into my coffee.

 

[Sally PB]

When I start something new I tend to turn over a lot of rocks and go crazy reading up.

Me too! And then it's ALL I want to talk about too!

 

[SnapdragonQ]

Me too! And then it's ALL I want to talk about too!

 

[R2elk]

I can still consume some of the grain alcohols, like rum!

Rum is not a grain alcohol. Rum is distilled with sugarcane molasses.

 

[SnapdragonQ]

Rum is not a grain alcohol. Rum is distilled with sugarcane molasses.

You know what I meant.
Most people do not know the various things liquor and spirits come from.

But, I suppose if I'm going to bust some else's chops on dairy and gluten then I had that coming. Score one for you.

.....he who lives in a sand pit

 

[SnapdragonQ]

Couple of questions. And I am not trying to upset any purists, merely trying to gain a broader understanding.

If a person (Not me) were to make a cheater sourdough, ie: flour, water, packet of yeast, let sit a few days, etc.... with baking from it weekly, how long might it take for the wild yeast to move in and set up shop?
Will wild yeast move in and will they make it a home?

Is the cheater method a yeast culture? And what is the difference between a yeast culture, and a sponge?

I think I am understanding what a mature sourdough starter is, and why they take on more flavor as they age. But I am seeing many gluten free sourdough recipes that still call for some addition of regular yeasts. Why?
(besides the fact that GF breads tend to be flat)

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 54 and sunny.

Have a great day!

 

[Aria]

A BEAUTIFUL SPRING DAY here 40 degrees and SUN
shining.

 

[R2elk]

Yesterday was in th 60⁰F range. Today is in the 20⁰F area.

 

[Blooie]

When I start something new I tend to turn over a lot of rocks and go crazy reading up.

I get it!! I was diagnosed with Stage 4 kidney disease in January of 2020. That news hit me like a ton of bricks…it came out of nowhere. The scariest part was that just a few years before, I had lost my beloved sister Linda after she’d been on dialysis for 4 years. Now, her situation was different….she’d had emergency surgery for a ruptured abdominal aortic aneurysm and while they were able to repair that, the surgery threw an embolism shower into her kidneys and they died, quite literally overnight. Christmas Day she had kidneys, the day after Christmas she didn’t. My kidney disease was a slow, insidious disease process that I didn’t even suspect. The intelligent, adult side of me recognized the difference, but the emotional side of me was still bleeding from the heart at losing Linda, and terrified. I don’t have Linda’s strength and courage, and I couldn’t face the instant and awful lifestyle changes she faced with the dignity and grace that she had.

Suddenly I had to research and read everything I could find. Like Linda, I also have heart disease, so I have to find a way to balance my cardio diet with my kidney diet. The two often conflict, making that balance hard to find. So I talked it to death. I even started a thread here, hoping to get and share ideas with others. I‘d had a little practice - when we’d go back to visit Linda as often as we could, I’d take her grocery shopping. When she wasn’t up to it, I shopped for her myself. I fixed meals that she could eat and that she could enjoy. Her diet was much more rigid than mine, of course, because while I have some kidney function she had absolutely none. While my heart disease has been treated with a few stents and medications, she required a triple bypass just two years after her aneurism. But the basics are the same.

So you go right ahead and keep posting. Sometimes solution or ideas hit you even as you type. Ever had that happen? You’re helping others understand the limitations posed by gluten sensitivity and Celiac. Sharing is caring!