Any Home Bakers Here?

[N F C]

Schnitzel with hunter or mushroom sauce, some amazing soups.

Yum, schnitzel! 3 family members and I went to Munich several years ago, it was a lot of fun trying the food. One night we came upon a little mom & pop local place and they had the best schnitzel ever

 

[Aria]

Ron I know your are going to make Spelt Honey Bread. I do have
some spelt flour I need to use. Please post recipe. Thanks Aria

 

[Aria]

My husband wants to give the 4 Whitings back to the gal that gave them to us.
We have had Silkies and they have great habits. NO MESS. These Whitings are all over the Coop and MESSY. EEK. POOP all over, the get to every opject and cover with POOP. I will say we now have 5 dozen LARGE BLUE eggs in the refrigerator. Do we keep them is the big question. My husband does the cleaning so it is his decision. Regards, Aria

 

[ronott1]

Ron I know your are going to make Spelt Honey Bread. I do have
some spelt flour I need to use. Please post recipe. Thanks Aria

The recipe is:

SOURDOUGH HONEY SPELT BREAD

Ingredients
4 1/2 cups plus 1 Tbsp. Spelt flour (or Sprouted Spelt flour) 696 grams or 24.65 oz
1 3/4 cup plus 2 Tbsp All purpose flour 232 grams or 8.25 oz
1/2 cup plus 1 Tbsp sourdough starter (ripe) 148 grams or 5.25 oz
3 cups plus 1 Tbsp Water (room temp) 668 grams or 23.85 oz
2 tsp salt (preferably sea salt) 18 grams or 0.65 oz
4 tsp Honey (or maple syrup for vegans) 37 grams or 1.35 oz
Instructions
For the Sourdough Starter
Feed your sourdough starter about 12 hours before mixing your dough to ensure it's ripe 1. and ready to use.
For the Dough
In a large bowl, mix the spelt flour, all purpose flour, and salt together. Mix the water and honey in another
bowl.
1.
Mix the water and honey mixture with the flours until it starts to combine. Add the sourdough starter and
continue to mix with your hand or a wooden spoon until it forms into a ball of dough. It will be wet and
sticky.
2.
If you want to develop the gluten a little more, you can knead it by hand for about two more minutes, but it's
not necessary.
3.
Scrape the dough from the sides of the bowl and add it to the bottom of the dough. Cover with plastic wrap
and let ferment for 10-12 hours in a warm spot in your kitchen until doubled in size.
4.
Scrape the dough from the bowl and for two large loaves, cut the dough in half. Shape into rounds or loaf
style. Watch the two minute shaping video in this post for instructions.
5.
Line a large salad bowl (or bowl of that size) with linen couche or two clean kitchen towels. Sift lots of spelt
flour on the couche or towels to prevent the dough from sticking. Place the shaped dough bottom side up and
wrap thoroughly in plastic wrap to prevent air holes from getting in.
6.
Let the dough ferment again for 10-12 hours in a warm spot in your kitchen until it's doubled in size. You
can also choose to slow fermentation down even more and put it in your fridge for up to 24 hours. Once you
pull it out of the fridge, if it's not doubled in size, then ferment it at room temp for about 2-3 hours.
7.
Baking the Spelt Sourdough
Preheat the oven to 450 degrees and place a sheet pan, or oven-safe skillet on the bottom rack to allow it to
heat up.
1.
When you are ready to bake your bread, remove the plastic wrap from the dough and invert the round shaped
dough onto a 7 to 9 inch wide cast iron skillet, or a round cake or brownie pan that has been oiled and
floured. If you only have a cast iron skillet that is 10 to 12 inches wide, then take the entire ball of dough and
shape into one large round instead of two rounds.
2.
3. If you wish to bake two rounds and you only have one cast iron skillet, then just bake one round at a time.
SOURDOUGH HONEY SPELT BREAD - Bessie Bakes https://www.bessiebakes.com/sourdough-honey-spelt-bread/
1 of 2 2/10/2017 1:37 PM
"Score" the top with an X with a bread lame or a thin serrated knife. For a loaf shape, you can score with
three slits going across the bread.
4.
Place the loaves or the rounds in the middle rack of the oven. Throw in one cup of ice onto the sheet pan or
skillet on the bottom rack and close the oven door imediately to trap the steam.
5.
Bake for about 35-45 minutes, or until the top is a deep brown. For the round, you can check for doneness
by removing it from the pan and tapping the bottom. If it sounds hollow, it's ready.
6.
Let cool for at least 30 minutes before cutting 7. into the bread.
8. You can cool the bread completely, wrap in plastic wrap and freeze for future use.
Recipe Notes
This sourdough bread will stay fresh at room temperature for about one week. Once you have cut into the bread, cover it
with plastic wrap.
Using a digital kitchen scale makes it really easy to measure your ingredients.

 

[pennyJo1960]

kept one bag of the pumpkin I baked to make fresh pie today so gonna get myself my last cup of coffee have a few eggs for breakfast make pies clean coops

 

[ronott1]

kept one bag of the pumpkin I baked to make fresh pie today so gonna get myself my last cup of coffee have a few eggs for breakfast make pies clean coops

Sounds like a great day!
Spelt bread is raising and I am working on the menu for the week. I will head out for grocery shopping soon

 

[sunflour]

I haven't made it in decades, but here's what looks like a good one. I like the notes from TishT in the reviews.

Thanks, it does look like a good one.
All the talk about Asian food made me crave the Mongolian Beef....so DH and I ate lunch today at Chinese restaurant....guess what I ordered

 

[pennyJo1960]

there is one Chinese restaurant called The Great Wall in Ethel about 15 miles towards I-5 middle of no where had cousins visit with Ma took them all there fir 10 people it was less than 100 and we all had to take food home damn it was so good

 

[cmom]

Needed to use my sourdough. Been making pancakes but today made sourdough banana bread.

 

[cmom]

Does anyone use any kind of preservative in their baking?