Any Home Bakers Here?

[jnicholes]

Cool! That was nice of you. So what did she think of it?

She really liked it!

 

[Ladies-Eight]

Bakers good morning one and all!

The food looked great.

Temperature is in the 70s.

Have a great day!

 

[The Welch Chickens]

Welcome to the Bakers thread.

Why, thank you very much!

Have a great day!

You too!

 

[R2elk]

Bakers good morning one and all!

The food looked great.

Temperature is in the 70s.

Have a great day!

Low this morning was 29°F. Just now got up to 34°F.

 

[BigBlueHen53]

Starting a batch of SD today. Will bake two loaves tomorrow.

 

[cavemanrich]

Starting a batch of SD today. Will bake two loaves tomorrow.

I know you do like to sometimes experiment. I really liked that bread you accidently egg washed, and turned out colorful.
Since you bake sourdough often,, consider this.
Replace the water with milk,,,,, or add powdered milk to your mix. I have done such, and the result is a soft bread. (Japanese soft bread) I have only done using yeast. Still trying to get re-started on sourdough baking. I do have a dry culture in my drawer, Now that it is cool.(weather).. baking is going to be more often.

 

[BullChick]

I had to fill a new jar with cookies to do a review. I now have a jar of oatmeal raisin cookies. Poor me.

 

[BigBlueHen53]

Look yummy, BC!

I know you do like to sometimes experiment. I really liked that bread you accidently egg washed, and turned out colorful.
Since you bake sourdough often,, consider this.
Replace the water with milk,,,,, or add powdered milk to your mix. I have done such, and the result is a soft bread. (Japanese soft bread) I have only done using yeast. Still trying to get re-started on sourdough baking. I do have a dry culture in my drawer, Now that it is cool.(weather).. baking is going to be more often.

Thanks, Rich, I will try that next time.

 

[BigBlueHen53]

Sometimes I have to add flour to my dough recipe if it is very humid here. When I do, it changes the flavor of the finished product because the salt proportion is changed, and that bothers me. Tonight I figured out how to correct that. I set aside an additional cup of flour for "in case" I might need it. I stirred in 1/2 tsp salt, as that was the proportion of salt to the base recipe (1 Tbsp salt to approx 6 c. flour). At least I think I did the math correctly .... I did need to add about half that extra cup of flour, and I am confident the addition of that flour did not throw my flavors off. Win! (But I won't know for certain until tomorrow when I taste it!)

 

[jnicholes]

Huh. It’s not every day you come across a clad proof in circulation. Last time I had that happen was about two or three years ago.

Man, I’m lucky.

Anyway, we are going out to eat. I’m not baking tonight.