Any Home Bakers Here?

[cmom]

Another sour dough starter question, what is your room temperature where you keep your starter? Right now mine is 70 but will be in the mid 60's by morning.

 

[ronott1]

Another sour dough starter question, what is your room temperature where you keep your starter? Right now mine is 70 but will be in the mid 60's by morning.

My house is between 68 and 75 all year long. Warmer in the summer because it gets hot here.

The temps posted are fine.

 

[N F C]

Does anyone have a bread baking book they would recommend?

I only have 1 right now and while it's ok, I'd love to have a really good one with lots of recipes, pictures, tips, etc.

 

[DigMyChicks]

For the first time in a number of years, I made Chocolate No-Bake Cookies. Oh man, now I remember why I quit making them...they're too good!

Do they have oatmeal and cocoa in them? My husband loves them.

 

[N F C]

Do they have oatmeal and cocoa in them? My husband loves them.

Yes they do. Maybe I should send them to you...DH told me they are not his favorite and I don't need to eat them all.

 

[OrganicFarmWife]

Yes they do. Maybe I should send them to you...DH told me they are not his favorite and I don't need to eat them all.

I think they freeze well. throw them in, takes time to thaw, slows down the eating

 

[cmom]

Here are a couple of Chocolate No Bake Cookies recipes I have used.

Chocolate Fudge No Bake Cookies

2 cups sugar
½ cup milk
1 stick butter or margarine
3 - 4 tablespoons cocoa ( I usually use ¼ cup)
½ cup peanut butter
2½ to 3 cups quick cooking oatmeal
1-2 teaspoon vanilla
½ to 1 cup chopped nuts (optional)

Bring to a boil sugar, milk, butter and cocoa for 1-2 minutes. Remove from heat, add peanut butter, oatmeal, vanilla and (optional nuts)
Beat until well blended then drop on wax paper.
Note: some measurements are if you want more or less cocoa or vanilla



Chocolate No-Bake Cookies (Microwave)

2 cups sugar
1 stick butter or margarine
½ cup cocoa
½ cup milk
3 cups quick cooking oatmeal
1 cup coconut or peanut butter

In 2-quart casserole, combine sugar and cocoa. Stir in milk, then add butter cut into pieces. Cook on high for 3 minutes uncovered or until boiling. Stir, then cook 3 minutes on high stiring every minute. Add oatmeal and peanut butter ( or coconut butter or enough of both to measure 1 cup. Cook on high for 1 minute. Drop by spoonfuls onto wax paper or parchment paper to harden. If it is a warm or humid day, or you're in a hurry, they may need to be refrigerated to harden.

 

[appps]

Another sour dough starter question, what is your room temperature where you keep your starter? Right now mine is 70 but will be in the mid 60's by morning.

I keep mine on top of my fish tank. Probably why it's so active, the lights under the timber hood make it nice and warm above.

 

[N F C]

I keep mine on top of my fish tank. Probably why it's so active, the lights under the timber hood make it nice and warm above.

Aha! The secret is out. Note to self: set up aquarium.

@appps that just struck me as funny this morning. Maybe I need more coffee, lol.

 

[cmom]

Quote:
I live in North Central Florida. The temperature in the house last night/this morning was 63, outside temp 46. I really don't want to put the heat on for the sour dough starter. Tonight the outside temperature forecast is mid 30's. I put the starter in the oven and set the oven on "Proof". It was happy and bubbling and growing. I have seen suggestions to put it on top of a refrigerator but my fridge in a counter depth fridge and has a cabinet over it. I ask these questions because I want to make it right. How much does the temperature
fluctuations affect the starter and do the temperature fluctuations harm it? The only place I can put the starter to keep it warm is in my oven on "Proof" which is around 85ºF. Thanks.