Any Home Bakers Here?

[Blooie]

I baked Betsy Bread. (recipe in index),, And as common for me,, I like to experiment. I doubled the recipe quantity, and made 3 small loaves.
Things I did differently,,,, I dusted the buttered pan with Farina. ( My usual dusting for bottom is cornmeal) Once breads finished second rise, and were ready for oven,, I sprayed tops generously with Butter from spray can. (my usual treatment for tops is egg wash)
I baked uncovered in bread pans,, @350°F for 30 minutes. The tops looked nice and browned,, so I took thermometer, and internal temp was 205°F
End of story,,,,,,, of course not,, waited 10 minutes,, and sliced
View attachment 3091512

Beautiful loaves!! I have a proofing setting on my oven in my new house too, but I think it gets too hot.

 

[ronott1]

Hello, bakers! I lost this thread for a while and haven't been baking. Had to get a new stove, the old one died. New one has (drum roll, please!) BREAD PROOFING SETTING! So I made bread today. It came out GREAT, I'm so happy with it. Three of the loaves overproofed a bit. I forgot it takes 10-15 minutes to preheat the oven, so I should have stopped the proofing process sooner. I'll remember that next time!

But for taste and texture, this is the best yeast bread I've made since coming to Missouri!

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Proofing at the correct temp makes a huge difference! I saw an add for a sourdough incubator-- apparently sourdough does best proofing at 75 to 82F.

 

[bruceha2000]

I finished a project that took several months.

Amazing work Jared!

I was wondering if any of you have used frozen or water glassed eggs for baking? If so, were the results the same as using fresh eggs?

Frozen as below they work well for most anything other than fried.

Lately I just crack eggs and freeze whole. The yolks get a bit congealed that way

Better to mix them gently so as to not introduce air and freeze in silicone muffin cups. Once frozen transfer them to a freezer bag. The egg and white will separate but the yolk won't congeal. They will last months and months.

Start this before your hens start to moult and quit laying unless you got some chicks in the spring

I think I might buy a can of rhubarb pie filling. I've never had rhubarb, have no idea what it tastes like. I could try it and if it's good, I'll think about growing some.

I would bet money, and buy you lunch, if canned rhubarb filling tastes like fresh rhubarb. You can likely buy the real stuff in the grocery store produce section, decide if you like it then plant some.

For me she brought out the salt shaker. And that’s how I eat it to this very day.

I tried that, maybe because you suggested it some years ago (?).
No thanks.
But I still you

Make sure you add strawberries to the pie. @R2elk is very passionate about adding strawberries to rhubarb.

Do not add strawberries to the rhubarb. If you want rhubarb pie make rhubarb pie!

Do not add strawberries to rhubarb.

If you want strawberries, make a strawberry pie and leave the rhubarb out. Wonder why you never see anyone talking about strawberry pies?

I actually have a question now. Why do you not add strawberries to rhubarb?

Just curious.

Because then it doesn't taste like rhubarb!!!!! It tastes like rhubarb and mushy strawberries. Both are best left to themselves. I actually don't care for anything strawberry other than fresh berries. Cooked or frozen? No thanks. I should modify that, I can deal with a strawberry daiquiri

I make "rhubarb sauce". Cook chopped rhubarb stalks (and if you don't know, do NOT use the leaves, they contain oxalic acid) with sugar and JUST ENOUGH water to keep the rhubarb from burning in the pot before its own liquid comes out. "just enough" is like a couple of tablespoons. The amount of sugar is personal preference. Start with less, add until you like the taste.

 

[Sequel]

I was thinking of starting a rhubarb patch here. My friends swear by the stuff.

Then again they swear by beets too and mine only ever tasted like dirt. Granted some varieties were more earthy than others, but in general I'm not a fan of the flavor of dirt.

Maybe I should try some rhubarb pie filling first too, before growing it and being disappointed.

If possible try some fresh rather than canned. Usually stores have it around here but someone local probably would love to share some with you. Rhubarb lovers love to convert the uninitiated!

 

[Sequel]

Do not add strawberries to rhubarb.

If you want strawberries, make a strawberry pie and leave the rhubarb out. Wonder why you never see anyone talking about strawberry pies?

 

[Sally PB]

Difficult for me to view...Please confirm this is Betsy bread one loaf:
1 cup water 1 3/4 tsp yeast 2 T sugar 2 2/3 cup flour 1 1/2 tsp salt 1/2 cup oatmeal 2 teaspoons potato flakes 1/4 cup EVOO 1 T honey Bake 350 degree oven 30 minutes. (double recipe and makes 3 loaves) Thanks you.

Yes! There's a bread machine version too.

I would bet money, and buy you lunch, if canned rhubarb filling tastes like fresh rhubarb. You can likely buy the real stuff in the grocery store produce section, decide if you like it then plant some.

I couldn't find ANY rhubarb. I'll go to the farmer's market and get some fresh and try...

I make "rhubarb sauce". Cook chopped rhubarb stalks (and if you don't know, do NOT use the leaves, they contain oxalic acid) with sugar and JUST ENOUGH water to keep the rhubarb from burning in the pot before its own liquid comes out. "just enough" is like a couple of tablespoons. The amount of sugar is personal preference. Start with less, add until you like the taste.

Thank you!

 

[ronott1]

Yes! There's a bread machine version too.

I couldn't find ANY rhubarb. I'll go to the farmer's market and get some fresh and try...

Thank you!

I did not see rhubarb when I went grocery shopping last weekend either. It is a bit early for them to be in the store fresh.

 

[Aria]

Sally PB...Thank YOU. You are always in "my court" you and Bob....So appreciated. Thanks again, Fond regards to Bob and Sally PB....

 

[igorsMistress]

I make some wax paper trays with a small lip for the dehydrator.
Whisk the intended raw eggs well so they spread smooth on the paper.
Fill trays until egg mixture almost reaches the edges, and dehydrate.

There will be some moisture from the fat in the eggs, so I crumble the dried eggs up and put them in the freezer. Somewhere I had a chart for the equivalent of dried egg/water needed to equal 1 egg, I'll dig for it.

Lately I just crack eggs and freeze whole. The yolks get a bit congealed that way, but since the intended recipes will be mixed with a mixer when the eggs are thawed, it doesn't matter. Ideally one is supposed to beat an egg with a fork before freezing.

I’ve read that as well about freezing eggs. Thanks for drying info!

 

[igorsMistress]

Amazing work Jared!


Frozen as below they work well for most anything other than fried.


Better to mix them gently so as to not introduce air and freeze in silicone muffin cups. Once frozen transfer them to a freezer bag. The egg and white will separate but the yolk won't congeal. They will last months and months.

Start this before your hens start to moult and quit laying unless you got some chicks in the spring


I would bet money, and buy you lunch, if canned rhubarb filling tastes like fresh rhubarb. You can likely buy the real stuff in the grocery store produce section, decide if you like it then plant some.


I tried that, maybe because you suggested it some years ago (?).
No thanks.
But I still you


Do not add strawberries to the rhubarb. If you want rhubarb pie make rhubarb pie!





Because then it doesn't taste like rhubarb!!!!! It tastes like rhubarb and mushy strawberries. Both are best left to themselves. I actually don't care for anything strawberry other than fresh berries. Cooked or frozen? No thanks. I should modify that, I can deal with a strawberry daiquiri

I make "rhubarb sauce". Cook chopped rhubarb stalks (and if you don't know, do NOT use the leaves, they contain oxalic acid) with sugar and JUST ENOUGH water to keep the rhubarb from burning in the pot before its own liquid comes out. "just enough" is like a couple of tablespoons. The amount of sugar is personal preference. Start with less, add until you like the taste.

Thanks for the tips Bruce. I’m hoping I’ll get eggs through winter since my newbies aren’t laying yet.