Any Home Bakers Here?

[3goodeggs]

Quote: That would make a good cartoon,

 

[Alice28]

Thanks all for the weevil info. We must not have them here.
@DigMyChicks I will keep you posted on the fruit roll ups. Every year I say I need a dehydrator, but never get one. I will really have to get one this year!

 

[appps]

Spelt is an ancient grain and is mentioned in the old testament. It is milder than wheat and easier to digest.

Try this:

SPELT BREAD

 Recipe By     :

 Serving Size  : 1    Preparation Time :0:00

 Categories    : Breads                           Vegetarian

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    2       c            Spelt flour

    1       pk           Quick-rising dry yeast

    2       tb           Sugar or other granular

                         -sweetener

                         -Pinch of salt

      2/3   c            Very warm soy milk(if not going for vegetarian, use regular milk)

    2       tb           Melted margarine

   In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and

   1 Tablespoon melted margarine until dough forms. Turn dough out onto

   floured board and knead about 3 minutes or until smooth.

   Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover

   and place in warm spot away from drafts. Let rise about 30 minutes.

   Heat oven to 350 degrees. Place dough on greased baking sheet, or, if

   desired, bake in greased 8- x 4-inch loaf pan. Brush with remaining

   tablespoon of melted margarine and bake about 25 minutes or until golden

   and loaf sounds hollow when tapped on top.

I'm going to try this. My sister has ulcerative colitis so anything easier to digest is always on my try list . I bought a bag of spelt flour years ago on impulse but then when I got home and googled it seemed to require different methods than normal flour so it got put to the back of the pantry in the too hard corner

 

[ronott1]

I'm going to try this. My sister has ulcerative colitis so anything easier to digest is always on my try list . I bought a bag of spelt flour years ago on impulse but then when I got home and googled it seemed to require different methods than normal flour so it got put to the back of the pantry in the too hard corner

I just use it like I use whole wheat flour.

I will get some from a place in Oregon called Azure Standard.

 

[appps]

I just use it like I use whole wheat flour.

I will get some from a place in Oregon called Azure Standard.

I read somewhere it had less gluten than regular flour and if left to rise too long can collapse. As I was just starting to make bread I figured I'd have enough failures without adding that to my learning curve lol

 

[DigMyChicks]

Thanks all for the weevil info. We must not have them here.
@DigMyChicks I will keep you posted on the fruit roll ups. Every year I say I need a dehydrator, but never get one. I will really have to get one this year!

Sounds good! We use our dehydrator for beef jerky mostly.

 

[Alice28]

Blueberry fruit roll ups.

Gabe approved

. He is watching Star Wars: A New Hope, so can't be bothered to look at me

.

Fruit Roll Ups
3 cups fruit
Sugar (optional, I didn't add any sugar)

Choose whatever fruit you want, we did blueberries, and put in food processor or blender until smooth. Add sugar to taste if you wish.

Preheat oven to 170, line a baking sheet with plastic wrap*. Pore the fruit purée onto the baking sheet. Spread evenly with a spatula. This is very important, my son really wanted to do this part, so half the sheet is thin and half thicker. I just had to cut half the sheet and leave the rest in the oven. Keep in oven 4-6hrs. Check on it and turn the pan every half hour to 45min. The roll ups will be tacky feeling, but not squishy when done. They will also be able to peel up from the plastic smoothly. When done lift plast wrap out of pan and set on counter to cool. When cool, cut in strips and roll up. Store in fridge.

*I know lining a pan with plastic wrap sounds weird, this is what the recipe said. You aren't cooking the fruit, just dehydrating, the pan doesn't even get hot. Make sure the plastic wrap goes to the lip of the pan so when it's done you can lift it out.

You could also do this in a food dehydrator, but I don't have one, so I used the oven. It makes 10, could be more or less depending on how thin you spread the purée and how big or small you cut the roll ups. I'm going to be sending these to school with my son as a special treat.

 

[ronott1]

I have made fruit rollups in my dehydrator.

I mix a flavored yogurt half and half with a fruit puree--like strawberry yogurt with strawberry puree. I have inserts for the dehydrator for stuff like that so it goes in at 135F over night.

 

[Alice28]

I have made fruit rollups in my dehydrator.

I mix a flavored yogurt half and half with a fruit puree--like strawberry yogurt with strawberry puree. I have inserts for the dehydrator for stuff like that so it goes in at 135F over night.

Nice! I wouldn't have thought to add yogurt! I totally need a dehydrator! That would be awesome to just make it and leave it overnight and not be using the oven for so long. I will be making these again, so will have to keep an eye out for a dehydrator.

 

[ronott1]

Nice! I wouldn't have thought to add yogurt! I totally need a dehydrator! That would be awesome to just make it and leave it overnight and not be using the oven for so long. I will be making these again, so will have to keep an eye out for a dehydrator.

Yes!

I have the Nesco Snack Master with the inserts. I like it quite a bit.

look for a sale or a return.