Any Home Bakers Here?

[R2elk]

You also stated, that you were not able to post that recipe, because it was copyright,

Pretty much the only thing about a recipe that can have a copyright is the title of the recipe.

 

[Ladies-Eight]

Pretty much the only thing about a recipe that can have a copyright is the title of the recipe.

Are you saying that a recipe may be written out except for the title?

 

[R2elk]

Are you saying that a recipe may be written out except for the title?

Change a few words and the answer is yes.

 

[wyoDreamer]

Change a few words and the answer is yes.

Actually, the answer is a vague no.

From: https://www.copyrightlaws.com/copyright-protection-recipes/

"A common misconception when reproducing recipes is that if you change three items in a recipe, then you can use the recipe without permission. That’s not true, particularly for minor changes like saying Kosher salt instead of sea salt, specifying a different type of apple, or tweaking a half teaspoon of cinnamon to one teaspoon."

and from: https://www.copyrightlaws.com/pi-isnt-protected-by-copyright-law/
"Copyright law doesn't protect the ingredients in a recipe; however, it does protect the words used in the instructions for making the pie. Anyone can make the pie, or take a photograph of the pie that they make. (And the photograph will be protected by copyright.)"

 

[bruceha2000]

I made the dog some sourdough bread.

How much did the dog get after you took the picture?

 

[pennyJo1960]

Good morning Home Bakers. Smoke cleared out air is clear took couple days. The fire fighters are fast on the fires real heros of all this.

 

[Sequel]

Hi bakers! I’m baking a loaf of sourdough today. I haven’t baked in a few weeks so I thought I’d better get the starter fed. I took it out of the fridge and thought it smelled funny. Not rotten, just strong. After discarding some and feeding it appears to have worked well for leavening the dough, but I’m feeding it again today just in case.

Also, those who freeze starter, do you freeze it when it’s actively bubbly? Gone slack? Or does it matter? Thanks!

 

[ronott1]

Hi bakers! I’m baking a loaf of sourdough today. I haven’t baked in a few weeks so I thought I’d better get the starter fed. I took it out of the fridge and thought it smelled funny. Not rotten, just strong. After discarding some and feeding it appears to have worked well for leavening the dough, but I’m feeding it again today just in case.

Also, those who freeze starter, do you freeze it when it’s actively bubbly? Gone slack? Or does it matter? Thanks!

It does not matter when you freeze it.

I hope the bread turns out good for you!

 

[Ladies-Eight]

Change a few words and the answer is yes.

Thank you.

 

[Ladies-Eight]

Bakers good afternoon one and all!

80 mostly cloudy 85% humidity feels like 79 thunderstorms today.

Have a great day!