Any Home Bakers Here?

[jnicholes]

@Aria is having issues posting today!

I have been asked to post a picture of Seed Bread that She made for her Son and his Wife:

View attachment 3560407

That looks really good.

Is she doing all right? Does she need any help with anything?

 

[ronott1]

That looks really good.

Is she doing all right? Does she need any help with anything?

Good Question!

Hopefully She will pop on now.

 

[BigBlueHen53]

@Aria is having issues posting today!

I have been asked to post a picture of Seed Bread that She made for her Son and his Wife:

View attachment 3560407

Wow, that's beautiful! You can see how soft it is. Can just imagine how pillowy that would feel if you squeezed it! I'm jealous. That is one thing I miss, now that I am doing sourdough instead of yeast bread, that soft, tender exterior. Don't get me wrong, I also love the crust on my sourdough, it's just that sometimes ...

 

[cavemanrich]

BigBlueHen53​

If you want soft bread,,, consider adjusting your hydration somewhat, and then add a small amount of yeast. If interested,, I can search and dig up a recipe that utilized Sourdough, and yeast combo.
This way I was getting a good rise, as well as the sourdough flavor in my bread.
When I did sourdough only,, I do have to admit, my sourdough was a poor quality then, the rise was not great, but the flavor was good.
My recipe is in my paper files, so I would need to search a little to find it.

 

[ronott1]

BigBlueHen53​

If you want soft bread,,, consider adjusting your hydration somewhat, and then add a small amount of yeast. If interested,, I can search and dig up a recipe that utilized Sourdough, and yeast combo.
This way I was getting a good rise, as well as the sourdough flavor in my bread.
When I did sourdough only,, I do have to admit, my sourdough was a poor quality then, the rise was not great, but the flavor was good.
My recipe is in my paper files, so I would need to search a little to find it.

For the rise, use more time between rises. try a couple of hours at 80F.

For the texture, add sugar, oil, eggs and or potato starch\mashed potatoes.

Try a variation of the potato bread in the index but use a quarter cup of active starter instead. You will likely need to go by feel for the amount of flour to use since you are adding more liquid with the starter. It might be up to a cup more flour.

 

[pennyJo1960]

Good morning Home Bakers.

 

[ronott1]

Good morning Home Bakers.

Good Morning!

It is hot here so I might bake something early in the morning tomorrow.

 

[Ladies-Eight]

Bakers good afternoon one and all!

The breads looks great.

Temperature is in the 90s.

Have a great day!

 

[Sally PB]

My neighbor gave me 5 pounds (!) of cream cheese! I will be making a cheese cake! But not until after my physical next week. DH will eat a bite or two, and I will have to eat the rest.

How long does cream cheese keep in the fridge? I know you shouldn't freeze it. But Geez-o-friday, 5 pounds! I gotta find some recipes. Gluten free, sadly, which will limit me somewhat.

 

[ronott1]

My neighbor gave me 5 pounds (!) of cream cheese! I will be making a cheese cake! But not until after my physical next week. DH will eat a bite or two, and I will have to eat the rest.

How long does cream cheese keep in the fridge? I know you shouldn't freeze it. But Geez-o-friday, 5 pounds! I gotta find some recipes. Gluten free, sadly, which will limit me somewhat.

There should be expiry dates on the packages. Usually the are goo for quite a bit of time after that day as long as they are not opened.

These are stick and not a tub right? Tubs do not make good cheese cake.