Any Home Bakers Here?

[Sequel]

I will take canned beans, green or yellow over frozen any day.

I agree with you! The only way I’ve frozen them to not taste like hay was to blanch them till they were done. Then they taste ok but totally limp.

 

[LifeSimpleAndSweet]

I've been working on getting a sourdough starter happy. I keep forgetting to feed it as I should, so it's slow going. I'm just so busy! As a matter of fact - got to do it now.

I also currently have water kefir and milk kefir going. Fermenting is one of those things I try to do but always end up setting aside because of the time and space requirements.

 

[Sequel]

I thinks it’s the other way around, your taste buds finally learned what is good for you

That’s what I was going to say! Fritos and Spam and other processed foods have ruined people’s taste. It’s funny though I’ve noticed that as I get older I enjoy plainer food as a rule, but also enjoy bitter things.

 

[ronott1]

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thanks for the recipies! The post is in the index now.

 

[ronott1]

Very Fast, Easy GF Peanut Butter Cookies
(similar to the recipe above, but only 3 ingredients)

1 cup smooth peanut butter
1 cup sugar
1 egg

Mix everything together. Roll into small balls (Ping-Pong ball size) and place on ungreased cookie sheet. Flatten with the tines of a fork in the usual crisscross pattern.

Bake at 350 for 8-10 minutes, until slightly browned.

Thanks for the recipe! It is in the index

 

[ronott1]

Did some baking this weekend. Saturday , baked 2 cakes, but I already posted pictures of such, that I baked about 1 month ago. Sunday, I was looking to bake a bread or something. This recipe started whispering to me,,, so went no further in my notebook, and decided on it.
POTATO BREAD ROLLS.

Took a pix of my recipe page, as easiest way to post it.
Recipe can be used to make a nice size single loaf also.
Note; a single loaf would require longer baking time than thinner multiple rolls. If choosing that option, check for done,,, with inside thermometer to reach 195°F to 205°F
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Recipe makes 12 rolls, so I got creative with the shapes.
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Did a whole egg wash. (Yolk, egg white, and pinch of milk.) Then dusted with poppy seeds. Can see that I accidently dusted one way too heavy, But it had to stay that way. No way to remove effectively, and not necessary.
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The extra seeded one can be seen below. Not all bad.
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The Whole Egg wash creates a nice tanned dark color. My baking time was 30 minutes, and done. Recipe states 30 to 35. Ovens will vary, so best to check early, and not burn, or dry out the rolls.
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On cooling rack. I think they look kind of cute
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Of course could not wait too long to eat.
Yes ,,,,, they are still warm. I spread some cream cheese and reassembled,, and cut in half to show cross- section,, They are SUPER SOFT inside, yet crispy on the surface. The poppy seeds give buns crunch.
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Thanks for the recipe! I have added it tot he index

 

[ronott1]

I've been working on getting a sourdough starter happy. I keep forgetting to feed it as I should, so it's slow going. I'm just so busy! As a matter of fact - got to do it now.

I also currently have water kefir and milk kefir going. Fermenting is one of those things I try to do but always end up setting aside because of the time and space requirements.

Nice!

Do you want tips for making the starter more active?

 

[R2elk]

I agree with you! The only way I’ve frozen them to not taste like hay was to blanch them till they were done. Then they taste ok but totally limp.

Of course fresh is the best.

 

[LifeSimpleAndSweet]

Nice!

Do you want tips for making the starter more active?

Sure!

 

[ronott1]

Sure!

Discard half of the starter(can be used for pancakes and etc.) Add a tablespoon of apple cider vinegar and a tablespoon of potato flour; and 1\2 cups flour and 1\2 cups water. Let proof until bubbly and the either use or store in the fridge.

Before using the starter, take it out of the fridge and and mix equal, by weight, flour and water in a bowl. It depends on how much you need for the recipe. If the recipe uses a cup of starter, use 120G of water and 120G of flour. Add a tablespoon or two of starter and let it proof for several hours or so-- you will see the mixture rise and get bubbly. It is now ready to use. You can use the old starter for pancakes, crumpets and etc.

The left over starter is saved for the next batch after adding to the recipe. It can be stored in the fridge for up to two weeks.