Any Home Bakers Here?

[ronott1]

@ronott1, I killed my starter! I feel so stupid. I had put it in the oven with the light on to encourage it and keep it warm. Then I forgot it was there and turned the oven on to preheat for my scones. When it got to 335° I suddenly remembered it but it was too late. But I still had some more of the dried starter, so I've started again. I'm calling the new batch Frodo, as I'm sure we'll have many adventures together. AND I'm keeping him on the back porch, which is a heat sink; it got up to 80° out there this afternoon!

My pastor's teenage daughter gave me a tutorial last week. She sells her sourdough at a flea market every week and her bread is just beautiful. I bought a loaf from her and it's as delicious as it is pretty. I'm very excited now about making bread again.

Sourdough does not like getting hot!

I read an article that said 75F was the best temperature for raising with starter.

It is a good idea to keep some dehydrated starter as a backup!

 

[ronott1]

Oh, and I was doing it wrong before. I got a new digital scale and am now weighing all my ingredients.

Weighing is the best way for baking!

 

[pennyJo1960]

Making cream cheese Lemon bars.

 

[jazzisbest]

I am making ice cream tonight, caramel swirl

 

[troyer]

Making cream cheese Lemon bars.

 

[Sequel]

Making strawberry rhubarb pie. The berries were such a deal I had to!

 

[BigBlueHen53]

Sourdough does not like getting hot!

I read an article that said 75F was the best temperature for raising with starter.

It is a good idea to keep some dehydrated starter as a backup!

80° is too hot? Okay, bringing him back in. He didn't rise yesterday but he got hooch so I fed him again. He didn't rise today either. But I'm going to keep at it, I'm sure I can get him going again. I used about 1/4 c of the dried starter, was that enough? Too much? Should I pour the hooch off or mix it in? Google has conflicting advice.

 

[jazzisbest]

Making strawberry rhubarb pie. The berries were such a deal I had to!

That sounds so gooooood.........

 

[cavemanrich]

Well indeed I did test drive the Pineapple Cake
PINEAPPLE CAKE with STREUSEL . I downloaded the Paula Dean version. It is very similar to what we have in the index posted by @ronott1
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-20602529
Slight difference, Ron's recipe adds ½ teaspoon salt. Paula Dean adds 1 teaspoon Vanilla to the frosting.
Posting this recipe here for easy viewing. I also only made the Cake portion, and topped with my traditional Streusel.
I skipped the Cream Cheese Frosting portion.

​

For my eggs, I used 2 large egg equivalent,, which turned out to be 4 of my Bantam Eggs.

My can of Pineapple Tidbits.

Consistency of my Dough. More like batter, and pourable.

Into 2 parchment lined pans.

Topped with Streusel

Out of oven. Baked @350°F for 35 minutes as per instructions in recipe. Toothpick tested to indicate DONE.

They did turn out Auburn in color.

Surface slightly darker than interior,,,, but not by much.
Oh,,, and Delicious

Notes;
This recipe is a definite KEEPER. Soft, fluffy, moist, and delicious
I was somewhat surprised by the darker Coppertone tan this cake turned out. Seen pictures of same recipe. Some were lighter in tan , and some were same as mine.
My motivation to bake this cake came from post by @BullChick . Her friend's cake was slightly lighter in color.
I baked on center rack in a Gas Oven. Not sure if that was a factor to the color turnout.

 

[Ladies-Eight]

We may go below freezing in the morning and definitely will Thursday morning.

This time of year?