Any Home Bakers Here?

[ronott1]

I love to bake! I love making pretzels, cookies, cakes, bread, and so much more! Here’s a picture of the pretzels I made yesterday.

Nice!

 

[SnapdragonQ]

@Sally PB
King Arthur has a GF bagel recipe HERE

It calls for using their AP GF blend. Pretty close to the Measure for Measure, minus the xanthan. There are tips in this recipe for using the Measure for Measure, which I think, like Bob's 1:1, is very similar to your Namste.

It could be that a bagel needs the starchier flours, while regular GF breads need the more whole grains and a little less starches. That would be just a guess, but this recipe might work for you using Namaste. Maybe just a touch chewier?

 

[SnapdragonQ]

King Arthur GF soft pretzel HERE
though no tip for subbing out with the measure for measure type flour (Namaste) so I'm not sure on this one.

 

[SnapdragonQ]

And I'm not ignoring everyone else-
King Arthur's Sourdough Pretzels HERE

 

[cavemanrich]

Please post this! I'm interested too.

You ask,,,,,,,,,, I deliver.

Let me start out with some biology info. I have made 2 varieties.

Using Greek yogurt as culture. Thermophile bacteria. which thrives at a higher temperature. Therefore,, when I used it, I ran my operation slightly warmer, or it took longer at lower temp. I think I ran it at about 100°F. Until it got stiff,,, after which I heated it slowly until the whey (greenish clear liquid) separated from the Milk solids. (casein protein)

Using Sour-cream as culture. (my preferred),, Mesophile bacteria which thrives at a lower temperature. I run it at about 80 to 85°F. During summer inside my kitchen on the counter,, no need for the below shown warming operation in crock pot. After it gets stiff, I warm up until the whey, and white milk solids separate. Then drain thru cheese cloth. I save the whey, and use for soups, and other such things. I place into plastic baggies, and freeze.

I usually make a 1 gallon quantity. So the milk sours quite quickly (usually one day) , I use about 16 ounces of culture. I container of sour cream initially will work well. I usually make a smaller batch of milk + sour cream mix, and make a less rich culture, (milkfat). 16 ounces of milk, and about 2 to 3 tablespoons of sour cream. When that sets firm,, I store in my refrigerator. When I make cheese, I add complete contents to my gallon of milk. I usually save about 3 tablespoons of what is inside cup,,, add more milk, and set to make my culture for next time.

Same amount of Greek yogurt 16 ounces if using that culture.

My setup. The control on right is my temperature control. It consists of a dimmer switch control of electricity to go to crock pots. I usually operate the output at about 30 volts. The crock pot maintains a temperature of about 85°F. Otherwise,, the crock pot would boil the milk without my controller.
It was a trial and see, to get the correct temperature when I first started doing this. The knob turns to adjust up or down the amount of electric power.

This is how the milk looks a day later when it sets up. ,, I very slowly warm it up on very slow flame, on stovetop. (not in the crock pot container,, but steel pot)

After strained thru cheesecloth

Delicious on bread with jelly.

My baked cheesecake. @Aria ,, Recipe is coming when I will bake again soon. Will post play by play. It is my moms' recipe That I have handwritten in my notebook.

 

[BullChick]

Why do we add sugar to our bread dough? After forgetting to add any last week (it only changed the taste some), I found this video interesting.

 

[Lemon-Drop]

Why do we add sugar to our bread dough? After forgetting to add any last week (it only changed the taste some), I found this video interesting.

Interesting. I always thought that the yeast fed on sugar.

 

[ronott1]

Interesting. I always thought that the yeast fed on sugar.

I posted about yeast breaking down starch in flour to make sugar and co2 when we were posting about making a starter.

I do love sweet breads but you do need to let them raise longer. I like the overnight cinnamon roll recipes.

 

[Lemon-Drop]

Mmm made cupcakes.

 

[Lemon-Drop]

Also, I’m not GF, but I really like this recipe https://www.melskitchencafe.com/decadent-chocolate-cake/

(It’s a little time intensive, but really good)