Any Home Bakers Here?

[Aria]

Regular YEAST products ALWAYS work for me. Thanks for
trying. Anyone interested in Cinnamon Buns ask for the recipe.

 

[R2elk]

Does anyone use any kind of preservative in their baking?

Honey has a natural preservative in it.

 

[ronott1]

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

Starter has lactobacillus in it that makes it sour. Commercial yeast will not get the same flavor. If you have a sourdough starter that is not punching up the dough, you can add some yeast to the bread recipe. You do not add commercial yeast to sourdough starter though.

I need to get working on that sourdough article!

 

[sunflour]

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

IMO it has to be simple/easy for me or I would not do it

One you get it started - store in fridge, remove once a week or every 2 weeks - stir it up and discard 8 oz and replace with 4 oz plain flour + 4 oz water (by weight). Stir it up and pop back in fridge. I do this by weight but can give you the volumes if ya want. (but measuring by volume is a mess. ( I use paper plates to weigh and discard). The discard makes wonderful waffles. I have a recipe that uses non-fed starter for sourdough bread - so you can just take it out of fridge and use it right away. I'm pretty sure its a KingArthur recipe? But know the waffle discard one is theirs.

If you have never visited King Arthur Flour's site, there's loads of info on sourdough starter care and recipes there - that's my reference

 

[pennyJo1960]

when we discard it is used as waffles or pancakes here too good to waist.. I have 2 fresh pumpkin pie in the oven for 40 minutes

 

[sunflour]

OMG pumpkin pies ..one of my absolute favorites. Wish I could taste test for ya.

I have no reason why, but I only do those for Thanksgiving and Christmas.

 

[ronott1]

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.

Dorothy’s Fresh Blueberry Pie

This is best made with fresh, not frozen, blueberries.

3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup water
5 cups fresh blueberries, divided use (see bold/underline in recipe)
1 teaspoon vanilla extract
2 tablespoons butter (not margarine)
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest (yellow only, not white part)
10-inch pie crust, blind baked and cooled

In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Cool. (See note below.)

Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.

Serve plain, or with whipped cream, vanilla ice cream or frozen yogurt. To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.

Serves 8.

Note on cooling the filling:

A quick way to cool the filling before adding the rest of the blueberries is to fill a large salad-type bowl with ice and water. Partially submerge the pan with the cooked blueberries in this cold bath, stirring every once in awhile, and in 5 or so minutes it will be sufficiently cooled to continue with your recipe. You can also just set the pan on an unused burner while it cools off, but the cold water bath is much faster and lets you get your pie in the refrigerator more quickly if time is important.

 

[sunflour]

Dorothy’s Fresh Blueberry Pie.

That sounds so good.

Honestly Ron, is there a recipe you don't have LOL.

 

[pennyJo1960]

OMG pumpkin pies ..one of my absolute favorites. Wish I could taste test for ya.

I have no reason why, but I only do those for Thanksgiving and Christmas.

going out to test the done now

 

[ronott1]

That sounds so good.

Honestly Ron, is there a recipe you don't have LOL.

I am a recipe collector! and have the family recipes on drop box.

The blueberry pie recipe is a very good one! It is always a hit. I made it for Thanksgiving one year and have taken it to work.