Any Home Bakers Here?

[pennyJo1960]

Good morning Home Bakers need to feed the starter.

 

[jnicholes]

OK, who wants to hear a really cool baking story?

As I said before, I was trying to get sourdough in the oven when the power went out. Because I had no power, I could not cook it. I decided to let it rise more.

Hours passed, and the power did not come back on. I decided to try an experiment because I did not want the dough to over proof.

I went in my backyard to my fire pit, and I lit a fire. As soon as it was hot enough, I put the dough on parchment paper, then I put it in the Dutch oven, then put it on the fire.

As soon as I started the fire, a frog or toad hopped out. Fortunately, its legs were not on the menu, so I let it go in the grass.

After 30 minutes, I removed the Dutch oven from the fire, thinking it was done.

This was the result.

It was a little doughy in the middle, so next time, I’m gonna cook it for 45 minutes and not 30. I also have to figure out how to make sure the bottom of the crust does not burnt.

However, the parts that were cooked was without a doubt the best bread I had ever eaten.

 

[Happy Novogens]

OK, who wants to hear a really cool baking story?

As I said before, I was trying to get sourdough in the oven when the power went out. Because I had no power, I could not cook it. I decided to let it rise more.

Hours passed, and the power did not come back on. I decided to try an experiment because I did not want the dough to over proof.

I went in my backyard to my fire pit, and I lit a fire. As soon as it was hot enough, I put the dough on parchment paper, then I put it in the Dutch oven, then put it on the fire.

As soon as I started the fire, a frog or toad hopped out. Fortunately, its legs were not on the menu, so I let it go in the grass.

View attachment 3626385

After 30 minutes, I removed the Dutch oven from the fire, thinking it was done.

View attachment 3626386

This was the result.

View attachment 3626388

It was a little doughy in the middle, so next time, I’m gonna cook it for 45 minutes and not 30. I also have to figure out how to make sure the bottom of the crust does not burnt.

View attachment 3626392

However, the parts that were cooked was without a doubt the best bread I had ever eaten.

What an interesting 'experiment.'

Our electricity went out yesterday too, but thankfully only for a short while.
When it came back on, I made a chocolate sourdough discard bread. The first time I made it, my discard was too thick and I ended up with chunks of dough in the bread. This time I was sure to thin it out first.

 

[ronott1]

Well, there goes my baking plans for today so far. I was just about to pop some sourdough in the oven. Right when I was about to do so, the power went out. AGAIN.

I have no idea why the power goes out so frequently where I live.

By the way,@ronott1 I have received your starter.

Nice!

It is already active so you do not need to go through a long period of feedings. It will be ready to use the next day after re hydrating it. Then you can start keeping it in the fridge until ready to use.

 

[Sally PB]

It was a little doughy in the middle, so next time, I’m gonna cook it for 45 minutes and not 30. I also have to figure out how to make sure the bottom of the crust does not burnt.

Get a probe thermometer. If the inner temp is around 205-210, it's done. Not sure what to do about the crust.

Good job, Jared!

 

[BigBlueHen53]

Jared, don't put the Dutch oven on active flames. Let the fire die down to coals, then put the Dutch oven on the coals, put coals on the top of the Dutch oven, and let 'er set for the baking time. Good luck!

 

[BigBlueHen53]

Omg yes! Hubby has the air on in nothing but shorts and the rest of the house in in hoodies under blankets to be fair his body temp runs about 15 degrees warmer then the normal person so in the winter it's win win for me. Not so much come summer time for him lol

Right, my DH suffers in the heat, too. What is it with us cold-blooded ladies hooking up with Eskimos? Mine has a fan blowing on him at night. We are thermodynamically incompatible! Other than that, we are perfect for each other

It's 54°F here. Feels really good. No jacket necessary.

Brrrr!

true! I keep a light jacket in my car year-round even though we have "summer" from April through Sept. It's purpose is specifically for when we go into freezing restaurants!

AND, your food gets cold before you can eat it!

have no idea why the power goes out so frequently where I live.

Have you called the utility co., Jared?

 

[MotherofOrpies]

I did bake a bread once on my smoker, obviously the temperature setting is off, cos when I opened up the pot, the outside of the bread was charred, but the inside was good, only, I hate waste, having to saw off all the black crust I do have an electric pot which can bake bread, but I haven’t got the hang of it, the first time I tried it, the bread was still raw inside, and I had to put it in the oven, the other time I left it in way longer, it was ok, but the top was too dark, I fear it only works with white flour bread, whole wheat flour takes longer to bake…

 

[Ladies-Eight]

Bakers good morning one and all!

Very good efforts for baking without electricity.

Temperature is in the 80s.

Have a great day!

 

[Happy Novogens]

A question for those experienced with sourdough starter. Should I continue my current routine while waiting for it to be "bread ready"? (I've been following melissaknorris.com but not clear on this part)

I began a new starter (my first) just over 2 weeks ago.
- First 7-9 days, I fed it twice per day and discarded half once per day.
- Then I switched to feeding once per day, no discard.... at least until the jar got too full. Then I discarded all but about 1/4 cup and continued with once per day feeding.

So I've read that it can take from 3-6 weeks before a new starter is strong enough to make bread (not in a loaf pan). That the starter should double in size after a feeding when it is bread ready.

I was feeding 1/4 cup flour per feeding but had upped it to 1/2 cup per feeding. Not sure if it makes a difference or not. I read that multiple smaller feedings will make it more sour than fewer larger feedings. I'm not keen on too sour, so that's why I was upping to 1/2 cup. Am I overthinking this? Should I continue with 1/2 cup feeding (jar fills up faster) or go back to 1/4 cup?

I haven't seen any doubling in size, or even close to that.

Here is my starter this morning before feeding. I haven't fed it yet as I wait for a reply here. The rubber band shows the level after yesterday's feeding. (Last pic is just to show the size/capacity of my mason jar. It's not one of those huge ones I see some people use.)