Any Home Bakers Here?

[N F C]

The starter that I started back in the 1980s used plain yogurt. The information back then was that other dairy products were too pasteurized to have the correct enzyme or bacteria needed for sourdough.

Sourdough comes from a certain type of wild yeast that can live with the bacillus from the milk. The bacillus kills the types of wild yeast that will not make the dough sour.

Look for instructions that use either unpasteurized milk or plain yogurt.

Just as a note, a freshly made starter will not usually punch up dough well enough to use without bakers yeast for about 6 months.

Thanks for the info Ron!

 

[daxigait]

Thanks for the sourdough starter information, does anyone have a suggestion for getting a mother of vinager or starting one?
On another note, my pears are turning any favorite uses/storage?

 

[N F C]

Nice to see you here @daxigait ! I have no idea how to store pears. We don't have a pear tree, but whenever I buy them, they get eaten up too quickly to store. I have had pear butter before (it's like apple butter) and that was very good. You could can it to have on toast through the winter.

 

[ronott1]

Thanks for the sourdough starter information, does anyone have a suggestion for getting a mother of vinager or starting one?
On another note, my pears are turning any favorite uses/storage?

Yes!

Get an organic apple cider vinegar that has the mother in it. You can keep it going from the mother.

 

[daxigait]

Nice to see you here @daxigait
! I have no idea how to store pears. We don't have a pear tree, but whenever I buy them, they get eaten up too quickly to store. I have had pear butter before (it's like apple butter) and that was very good. You could can it to have on toast through the winter.

I may try that. I wish my tree ripenedcin stages because I loooooove fresh pears off the tree, but you truly bcan only eat do many. I struggle though with 65 hour work weeks, a coop to finish horses cows, goats, pigs, chickens,and in theory house cleaning wood stacking and other winter prep to add fruit canbing

 

[daxigait]

Sorry for the typos

 

[wyoDreamer]

I canned pears in a light syrup a couple of years ago, they were fantastic. I made pear butter also, not a huge fan. I use it to make spice cake without using oil - basically like using applesauce instead of oil.

 

[shortgrass]

I make pear ambrosia... Mmmmmmm!!!!

Should put it in the canning thread lol.. But it was asked HERE, soooo....


4 cups pears, sliced in small pieces
1/3 cup grated orange peel
1 cup orange juice
2 tablespoons lemon juice
5 cups sugar
1 package pectin
1 cup coconut
1 cup maraschino cherries, chopped
1/2 cup walnuts, chopped


Combine pears, orange peel and juice, and lemon juice in a large pot. Simmer 10 minutes. Add sugar and pectin. Cook rapidly, stirring, until almost the gelling point. You can add a smidge of butter to keep it from foaming.

Conserve should round up on the spoon when it’s ready. Remove from heat and stir in coconut, cherries, and walnuts. Ladle hot conserve into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust lids and bands. Process 15 minutes in a hot water bath. This recipe makes about 7 half-pints.

It's usually about 8 good sized pears. Great on toast, bagels .. Ice cream. Cake.. Anything really

 

[N F C]

@shortgrass that sounds wonderful!

 

[daxigait]

I make pear ambrosia... Mmmmmmm!!!!

Should put it in the canning thread lol.. But it was asked HERE, soooo....


4 cups pears, sliced in small pieces
1/3 cup grated orange peel
1 cup orange juice
2 tablespoons lemon juice
5 cups sugar
1 package pectin
1 cup coconut
1 cup maraschino cherries, chopped
1/2 cup walnuts, chopped


Combine pears, orange peel and juice, and lemon juice in a large pot. Simmer 10 minutes. Add sugar and pectin. Cook rapidly, stirring, until almost the gelling point. You can add a smidge of butter to keep it from foaming.

Conserve should round up on the spoon when it’s ready. Remove from heat and stir in coconut, cherries, and walnuts. Ladle hot conserve into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust lids and bands. Process 15 minutes in a hot water bath. This recipe makes about 7 half-pints.

It's usually about 8 good sized pears. Great on toast, bagels .. Ice cream. Cake.. Anything really

yum thank you