Any Home Bakers Here?

[RebelFord81]

Fresh baked today lol

 

[Happy Novogens]

I have a sour dough starter. I have yet to actually use it she's bubbly and happy I'm just intimidated by the process of the bread I think

Hey there! I'm in the same boat...almost. I started a sourdough starter a few days ago so it isn't ready quite yet. I'm looking forward to learning how to bake with it and to use it regularly.

I make discard bread weekly! It's amazing my kids go nuts for it lol

If you've already been using the discard, then you should have no problem with the starter. I'm more intimidated at using the discard, lol. I don't have enough yet to make anything with it, but when I do, I'll have to try the recipe you attached.
There's another recipe I'm waiting to try which is for a chocolate sourdough bread!!

 

[Happy Novogens]

I ordered a grinding mill that's on its way. Planning on grinding our own flour. Anyone else here that does that? Would love to hear tips, recipes, and suggestions for adjusting recipes for the fresh flour.

 

[Sammster]

I ordered a grinding mill that's on its way. Planning on grinding our own flour. Anyone else here that does that? Would love to hear tips, recipes, and suggestions for adjusting recipes for the fresh flour.

I do. My grinder is just an attachment to my Kitchen Aid mixer - so not great.
Try to only grind as much as you are planning on using for your current baking project. Any leftover flour should go in the freezer to be added to your next batch. Flour from whole grains (after grinding) turn rancid quickly, because they have oils that processed flour does not. Also - nutritional value is lost if ground ahead of time.

 

[BigBlueHen53]

I have a sour dough starter. I have yet to actually use it she's bubbly and happy I'm just intimidated by the process of the bread I think

Oh! Thanks for the reminder! I need to go take mine ("Frodo") out of the fridge. He'll be at room temp in the morning and I'll feed him. I'll also start a batch of bread using @ronott's method that requires only 1 Tbsp starter. I did this last week and it made a huge loaf - with no added commercial yeast! @ronott, is this recipe in the list at the front of this thread, and if so, what # is it or what name is it under? It was SOOOO good!

 

[MotherofOrpies]

I also use sd discard to make waffles , they taste great and you only need 2 instead of 6 eggs ( in winter, I sometimes only get 1-2 eggs a week) since I have a big family, that would be a recipe for I think about 20 waffles, I can never count them cos they get eaten up as fast as I can produce them

 

[Ladies-Eight]

Bakers good morning one and all!

The sourdough starter discard seems to be used in quite a few recipes.

Temperature is in the 70s.

Have a great day!

 

[Aria]

Bakers good morning one and all!

The sourdough starter discard seems to be used in quite a few recipes.

Temperature is in the 70s.

Have a great day!

We are in the low 70s

 

[Ladies-Eight]

We are in the low 70s

We are already in the 80s.

 

[R2elk]

We are already in the 80s.

64°F here so far.