Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

Keep on baking.

Have a great day!

 

[Sally PB]

I'm making bone broth today. It's the last go around for these bones, I think. Then I'll be out of bones and have to find some more for the next batch.

 

[BullChick]

 

[Sally PB]

^^

 

[Ladies-Eight]

I'm making bone broth today. It's the last go around for these bones, I think. Then I'll be out of bones and have to find some more for the next batch.

What do you need to make bone broth?

What kind of bones?

 

[bruceha2000]

That's why you find a place on the outskirts of Jacksonville.

Or just follow Nancy Reagan's advice - Just say no

Then I'll be out of bones and have to find some more for the next batch.

Look in the coop

What do you need to make bone broth?

What kind of bones?

Depends on what kind of broth you want to make, beef, chicken, turkey

I guess I don't make just bone broth, if I make something it is soup stock using vegetables and what remains of a chicken after we eat the meat parts.

 

[David61]

I have been reading up on baking bread. Technical stuff of % of protein in flour, gluten, hydration, mixing, needing, folding, proofing, the effects of eggs, suger, fats, milk... My basic understanding of baking and using a recipe is good but getting what i want is not going to be found there. The technical guides will shorten by goals much faster than trying recipes. I have been making fermented pizza dough using a poolish for over a year now. The artisan part of knowing how to use temperature, folding, stitching and final rise times to compensate for the dough you're working with i have experienced.
I am working out a honey white bread, brioche hamburger bun recipe and dessert brioche dough recipe using a Tangzhong.

 

[Sally PB]

What do you need to make bone broth?

What kind of bones?

Most of mine are from Thanksgiving/Christmas turkeys, but I use any kind of bones I have. Ham, pock, chicken, steak, turkey.

I do mine in my Instant Pot.
https://www.pressurecookrecipes.com/instant-pot-bone-broth/
That's where I learned everything I know.

I use bones, celery, carrots, onions, more onions, garlic, more onions, bay leaf, peppercorns, and a healthy splash of cider vinegar. Then water up to the "max fill" line on the pot.

Whenever I cut up an onion or clove of garlic, I save the cut off bits in a bag in the freezer. Ditto with carrots or celery. I get most of my ingredients for "free," as they are the parts of the veg and carcass that would be buried in the garden/compost.

When it's done, I pour it through a colander. Most bones get used twice, so I pull them out and start another freezer bag of stuff for bone broth. The vegetable mush gets put into small freezer bags and given to the chickens as chickie snack.

That's a special, not-too-often treat.

 

[BigBlueHen53]

I have been reading up on baking bread. Technical stuff of % of protein in flour, gluten, hydration, mixing, needing, folding, proofing, the effects of eggs, suger, fats, milk... My basic understanding of baking and using a recipe is good but getting what i want is not going to be found there. The technical guides will shorten by goals much faster than trying recipes. I have been making fermented pizza dough using a poolish for over a year now. The artisan part of knowing how to use temperature, folding, stitching and final rise times to compensate for the dough you're working with i have experienced.
I am working out a honey white bread, brioche hamburger bun recipe and dessert brioche dough recipe using a Tangzhong.

I am constantly amazed by all the things I didn't know I didn't know.

 

[David61]

Has anybody used a Tangzhong or yudane in baking?
I have used a tangzhong in donuts. its the secret to Krispy cream doughnuts.