Any Home Bakers Here?

[Sally PB]

Tomorrow I will tell you how it tastes!

It's tomorrow! I'm very curious.

 

[Ladies-Eight]

Bakers good morning one and all!

Bread looks good.

Temperature is in the 70s.

Have a great day!

 

[Aria]

I tried a new recipe today too. Calls for using SDS without feeding it first and waiting for it to get ripe. The idea is that when you mix it with the dough ingredients, that is the equivalent of feeding it... it makes a soft, batter-like dough that you dump into a loaf pan where it is supposed to rise. It smells delicious, but ... looks an awful lot like an adobe brick, lol. Probably the ugliest loaf I have ever made. Tomorrow I will tell you how it tastes!

Your description is TOO FUNNY. I also made a new Sourdough Today...here is the
recipe: Easy No-Knead Sourdough Bread
2 cups warm watr (about 500 grams)
l cup active Sourdough Starter (about 200 grams)
5 1/2 cups flour (700 grams Bread Flour,and combinations of Whole Grain
flour...whole wheat, spelt, rye,oat etc. your choice
1 teaspoon dry/instant yeast
1 teaspoon diastatic barley malt
2 teaspoons pink salt
.in a bow, mix all the ingredients into a uniform dough. It will be somewhat
wet,sticky and shaggy. Cover with plastic and let stand overnight.
.in the morning, scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding dough underneath
.I lined my Sassafrass Baking Vessel with pachment paper. Let it rise for a few
hours...or double in size.( Placed the dough in the Baking Vessel)
.Gently flour the dough...score and place in a COLD oven and set 425 degrees.
.set timer for 40 minutes...remove lid and bake another 20 minues until golden
brown. A very simple delicious Loaf.

 

[BigBlueHen53]

It's tomorrow! I'm very curious.

Well it tastes as bad as it looks! Very sour and not in a good way at all. I'll go back to the traditional method even though it takes longer.

 

[Red Horse]

I'm looking for a way to give my peach cobbler a bit of a boost and I'm thinking of adding some kind of peach liqueur to the filling. I HATE artificial peach flavoring/peach candy flavor with a passion... does anyone have any recommendations for a liqueur or maybe schnapps that has more of a ripe fruit flavor? I use nutmeg in the topping and lots of really high fat butter with just a little cinnamon in the filling so that the peach flavor can really shine.

 

[Sally PB]

Well it tastes as bad as it looks!

Sorry to hear that!

I once used chia gel in place of eggs in my usual GF bread. I don't throw out GF bread that I make. I made an exception. Yeah, it was that bad.

 

[ronott1]

I'm looking for a way to give my peach cobbler a bit of a boost and I'm thinking of adding some kind of peach liqueur to the filling. I HATE artificial peach flavoring/peach candy flavor with a passion... does anyone have any recommendations for a liqueur or maybe schnapps that has more of a ripe fruit flavor? I use nutmeg in the topping and lots of really high fat butter with just a little cinnamon in the filling so that the peach flavor can really shine.

I have used peach schnapps before, mostly because that was all the store had!

It tasted good in the recipe.

 

[ronott1]

Well it tastes as bad as it looks! Very sour and not in a good way at all. I'll go back to the traditional method even though it takes longer.

Even with recipes calling for unfed starter, it is often best to let the starter warm up for a couple of hours before using it. Also, since salt slows down starter, adding it in after letting the starter get going in the recipe will help.

And time! It can take two to 4 hours for the first rise using unfed starter.

 

[jnicholes]

I have used peach schnapps before, mostly because that was all the store had!

I tasted good in the recipe.

Wait, YOU tasted good in the recipe?!?! Did you add yourself to the recipe while making it?

Just a joke.

 

[BigBlueHen53]

Jared, you're a hoot.