Any Home Bakers Here?

[JanetMarie]

Why would preservative be needed? Baked goods are always best if eaten within a day or two.

 

[ladyearth]

DR wynn Parker of RBN.org... says the gluten is not so bad after all he said a good sour dough bread and Italian like is the best.\I havent made any wheat bread in years only do so with bread mch anyway... mostly eat gluten free...
I need to download last Sundays show and relisten Just wish I had transcript of his shows.. RBN says 'you cant handle the truth" Republic Broadcasting . org Dr Parker " Parkers Pathways" comes on I believe 10- 1 pm CST
thanks yall

 

[Aria]

Ron Thanks for the Sourdough Honey Spelt Bread. If out of sourdough can I mix 2 c water 1 pkg yeast 2c all purpose flour...
let this sit overnight and then mix my bread in the AM? (this would be my starter?) Much easier for me...if I could.

Today I made 2 loaves of Peasant Bread and I have 2 dozen Cinnamon Buns raising to be be baked. A FULL BAKING DAY...FUN
Regards, Aria

 

[ronott1]

Ron Thanks for the Sourdough Honey Spelt Bread. If out of sourdough can I mix 2 c water 1 pkg yeast 2c all purpose flour...
let this sit overnight and then mix my bread in the AM? (this would be my starter?) Much easier for me...if I could.

Today I made 2 loaves of Peasant Bread and I have 2 dozen Cinnamon Buns raising to be be baked. A FULL BAKING DAY...FUN
Regards, Aria

You should be able to replenish the starter quickly enough. The recipe uses 1\2 cup of starter

If you want to make a spelt bread with yeast, I have a post here for that

https://www.backyardchickens.com/t/921333/any-home-bakers-here/4830_30#post_16395185

 

[sunflour]

Does anyone use any kind of preservative in their baking?

Nope, but I do freeze wheat rolls and biscuits - they reheat very well.

Why would preservative be needed? Baked goods are always best if eaten within a day or two.

x2

 

[sunflour]

Does anyone use any kind of preservative in their baking?

And, if I make pumpkin or egg custard pies - I make 2 and freeze one unbaked - almost as good as the fresh one.

And, often freeze 1/2 of a pound cake . You cannot tell the difference in the fresh or frozen one.

 

[Aria]

Ron, One time you had written: Starter 2 c water 1 pkg yeast
2 cups water starter sits 8 hours then add salt and water and
remaining ingredients..let rise 2 hours. Punch down shape in tins
bake 400 degree oven.

Guess what I want is the sourdough taste and make my starter when
i want to bake. Keeping it alive...???? Seems difficult for me. Looking for a short cut. Can I do this and get the Sourdough Taste? Be patient with me. Thanks Aria

 

[sunflour]

@Aria

I have lost one starter to ignoring it, the last one I let go after keeping it for years because I knew I wasn't going to use it for a very long time....and just reordered mine to get it going again.

Honestly you can keep one alive if kept in fridge - even if you forget it for weeks. It is very little trouble though to discard and feed once a week or so and pop it in the fridge. I don't think anything will give the flavor of real starter.

Except - Kingarthur flour sells a dried type - quite pricey - for one time use.

 

[MagpieDucks]

Anybody have a good blueberry pie recipe, or know what to look for in one? I have one, but would like to try something different. The sooner the better.

 

[Aria]

Sunflower, Thanks for the encouragement. I am having a problem
understanding and working with the Sourdough Starter. Guess it is
easy enough...but I have NEVER done it and am having a difficult time really KNOWING best way to accomplish this task. Too to learn new things ...I think. Penny sent me l 2 3 ...at first it seemed simple enough....but then confused. SORRY. will keep trying. I guess I do not to spend that much time with it
I guess there is no simple way. And I like SIMPLE things. Aria