Any Home Bakers Here?

[sunflour]

I do not pay attention to the amount of flour in a bread recipe. Too many things can change the amount needed. The moisture content in the flour can be different because of the humidity in your house. You have to get a feel for the dough and add enough flour to get to the correct consistency.

Sourdough will be sticky even when it has enough flour in it. You have to go with how stiff the dough is and if it will form a nice ball. Another thing about bread dough it that slightly wet dough will make a crunchy crust.

The starter should be a bit thick and if it seems too thick or too thin than change the ratio of water to flour. I sometimes add cup of flour and 3\4 cup of water or vise versa.

Thanks for helpful comments.

Wish I had the "feel for the dough", but still a novice. I use my bread machine on dough cyle to mix, knead first rise. Learning to tell in first few minutes if I need to add flour or water.
I have only made sourdough bread a couple of times. To this recipe added drained can of sliced olives which does mess up the wet/dry ratio. Last time I had to add only 3 TBS of extra flour, this time 6-7 TBS.

When my starter was new, I thought it was too thick…BIG MISTAKE…I increased water. Now will work on getting it back to thicker consistency.

Anyway, it turned to delicious…

 

[sunflour]

Donna's Dilly Bread

2 1/2 - 3 Cups all-purpose flour
2 Tab sugar
1 Tab minced onion
2 tsp dill seed
1 1/4 tsp salt
1/4 tsp baking soda
1 pkg instant yeast (2 1/4 tsp)
1 Cup small curd cottage cheese
1/4 Cup water
1 Tab unsalted butter
1 egg

* Combine 1 Cup flour, sugar, onion, dill seed, salt, baking soda & yeast.
* In small saucepan heat cottage cheese, water & butter til very warm (about 120 degrees)
* Add egg & warm liquid to flour mixture. Blend until moist then beat 3 minutes on medium speed. By hand stir in remaining flour to form stiff dough.
* Cover and let rise in warm place until doubled in size (about 1 hour)
* Turn into well-greased loaf pan or casserole dish. (See my note)
* Cover and let rise again until doubled (about 30-45 minutes)
* Bake in pre-heated oven (350 degrees for about 30-40 minutes, or til golden brown
* If desired, brush with butter & sprinkle with coarse salt

My Note: I baked this in a Pyrex bowl and had trouble getting it out after it baked. Next time, I'll just plop the dough on a parchment covered baking sheet.



This has a really nice flavor and soft texture. Definitely bake this one again!

Interesting recipe…bread looks great. Will have to try this sometime…dill, cottage, cheese, onion - Never would have imagined a bread with those ingredients.

 

[wyoDreamer]

You can add just flour to your starter if it is that thin. The flour is the important part, water just keeps it at the right consistency.

 

[N F C]

Interesting recipe…bread looks great. Will have to try this sometime…dill, cottage, cheese, onion - Never would have imagined a bread with those ingredients.

Yeah, that Dilly Bread was a strange looking recipe but since Donna swore by it (she used to have all her students make it), had to give it a go. I'm glad I did and so is DH...he's the bread connoisseur, I'm just the baker (although I do taste everything). We really enjoyed it toasted.

Interesting posts on starters. I've never used one so I'm trying to learn from you all.

 

[sunflour]

You can add just flour to your starter if it is that thin. The flour is the important part, water just keeps it at the right consistency.

Will do. Last feed I added extra flour and less water, never thought about just adding flour...

 

[kbarrett]

Do any of you have the Amish Friend ship starters and other starter for breads? I keep two to three for different breads. But all of them started from one and have been feed different things like milk or water, Suger or no Suger, different flours.

I had one a few years ago- good stuff, I love how versatile it is! I have the recipe to start it, I will get some started and will gladly send you a starter bag. I'll will post on this thread for anyone else who wants a starter. I'm so considering sending off for the sourdough starter posted in here earlier....

I absolutely love breads!

 

[ronott1]

I had one a few years ago- good stuff, I love how versatile it is! I have the recipe to start it, I will get some started and will gladly send you a starter bag. I'll will post on this thread for anyone else who wants a starter. I'm so considering sending off for the sourdough starter posted in here earlier....

I absolutely love breads!

You will really like the starter--It makes really good things.

Like this:

Sourdough Bagels

1 envelope yeast 1/2 C sourdough
1 C warm water (110) 31/2 C flour
3 Tbl. Sugar(5 doubled) 3 qts. boiling water
2 tsp salt 1 egg beaten

In a bowl, combine yeast, warm water, sugar, salt, starter, and 21/2 C of the flour. Beat on medium speed with dough hook or electric mixer until dough pulls from sides of bowl, about 5 minutes. With dough hook or heavy spoon, gradually beat in 1 more C flour. Turn onto a floured board and kneed, adding flour if required, until smooth and elastic, about 10 minutes. Turn dough over in a greased bowl to coat all sides. cover with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
Punch dough down and cut into 12 equal pieces; form each piece into a ball, cover with plastic wrap and let rest 15 minutes. poke a hole in the center of each piece and stretch until hole is about 3 inches in diameter. Arrange, 2 inches apart, on two 12x15 inch greased baking sheets. Cover with plastic wrap and let stand until puffy, about 20 minutes. In a 5-6 quart kettle, bring 3 quarts of water to boiling. Carefully lift bagels off baking sheet with a wide metal spatula and drop, 3 at a time, into water. Boil until puffy, about 1 minute per side. Lift out with a slotted spoon and drain briefly of paper towels. Arrange bagels, slightly apart, on the same baking sheets and brush tops with beaten egg. Bake in a 375° oven until tops are golden brown, about 20 min. Serve warm; or cool, cover, refrigerate overnight (freeze to store longer, then thaw wrapped). If cold, split and toast.

 

[N F C]

I had one a few years ago- good stuff, I love how versatile it is! I have the recipe to start it, I will get some started and will gladly send you a starter bag. I'll will post on this thread for anyone else who wants a starter. I'm so considering sending off for the sourdough starter posted in here earlier....

I absolutely love breads!

If you get one started, I would love to try it. I've never had a starter but would like to try using one.

 

[N F C]

Decided to try Alice28's chocolate cheesecake for a V-day treat. I won't be able to get to the store in the next couple days so I'm going to make a new recipe for chocolate wafer cookies and crush them for the crust.

What do you think, that should be good right?

 

[Alice28]

Decided to try Alice28's chocolate cheesecake for a V-day treat. I won't be able to get to the store in the next couple days so I'm going to make a new recipe for chocolate wafer cookies and crush them for the crust.

What do you think, that should be good right?

Yummy! I bet that will be good! Let us know how it works! Your making me want to make a cheesecake! Haha