Any Home Bakers Here?

[SnapdragonQ]

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)

I've seen that recipe before but have not made it. Maybe I need to give it a try!

 

[R2elk]

I settled for Banana Nut Chocolate Chip muffins.

 

[bruceha2000]

But he asks every time, “This is Parmesan, right?” Yes, dear.

Or
Yes, dear (there is some Parmesan in there)



I have nothing against cheese made from cow, sheep or goat milk. But as was mentioned, one needs the right breed of dairy goats so as to not get that musty taste you get with some. I buy goat milk kefir made by a local dairy, no mustiness at all. And we've had goat butter - tastes like butter! And it is nearly pure white.

 

[MotherofOrpies]

I add a tsp of honey to my bread doughs, they taste better and the enzymes in the honey are beneficial for the sourdough too
I have an Italian sourdough, which has always added honey and olive oil, lievito madre

 

[Sally PB]

Also, I’m not GF, but I really like this recipe

I have a GF chocolate cake recipe that is really good too. Instead of flour, you use a lot of cocoa. It's a dense fudgy cake. DH isn't much on chocolate, so I can only make it if we're taking it somewhere for a potluck. Otherwise, he will eat a little bit, and I'll eat a lot. Like the rest of it....

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 66 with rain off and on.

Have a great day!

 

[Aria]

41 degrees NOW...53 forecast for today. No SUN.
You have a pleasant day.

 

[SnapdragonQ]

It worked! I got fluff and I got popping bubbles.

Thank you everyone for the ideas and feedback!
@ronott1 for the suggesting the ACV that I swapped out for lemon juice.... @Blooie for grasping at those straws and helping me understand temp variations.....@BullChick for convincing me that my starter would survive my cooler kitchen.... @topochico225 for slapping some chemistry on me.... @cavemanrich for the encouragement...and @Sally PB for being my GF enabler.
And thank you to all those not mentioned, everyone's feedback and encouragement was terrific.

Still can't believe it worked! I've been baking GF for many many years, but never thought I could start a GF SD starter from complete scratch!

For those who are following the play by play-
Bonny Sour- the oat/rice one.... DOA!
Well, at least I learned what a good SD starter should NOT smell like.

Lad - (and all his kids) The rice only with a bit of lemon juice- Fluffy, bubbly, wonderful!
Almost ready to do a loaf of bread.

Quincy the Cheater - Rather fermenty smelling, but in a good way. Smells like a strong mixed drink.

...give me another week and all this annoying enthusiasm will wear off, promise.

 

[Sally PB]

give me another week and all this annoying enthusiasm will wear off, promise.

No, keep the enthusiasm going!

 

[ronott1]

It worked! I got fluff and I got popping bubbles.

Thank you everyone for the ideas and feedback!
@ronott1 for the suggesting the ACV that I swapped out for lemon juice.... @Blooie for grasping at those straws and helping me understand temp variations.....@BullChick for convincing me that my starter would survive my cooler kitchen.... @topochico225 for slapping some chemistry on me.... @cavemanrich for the encouragement...and @Sally PB for being my GF enabler.
And thank you to all those not mentioned, everyone's feedback and encouragement was terrific.

Still can't believe it worked! I've been baking GF for many many years, but never thought I could start a GF SD starter from complete scratch!

For those who are following the play by play-
Bonny Sour- the oat/rice one.... DOA!
Well, at least I learned what a good SD starter should NOT smell like.

Lad - (and all his kids) The rice only with a bit of lemon juice- Fluffy, bubbly, wonderful!
Almost ready to do a loaf of bread.

Quincy the Cheater - Rather fermenty smelling, but in a good way. Smells like a strong mixed drink.

...give me another week and all this annoying enthusiasm will wear off, promise.

Congratulations!