Any Home Bakers Here?

[ronott1]

I live in North Central Florida. The temperature in the house last night/this morning was 63, outside temp 46. I really don't want to put the heat on for the sour dough starter. Tonight the outside temperature forecast is mid 30's. I put the starter in the oven and set the oven on "Proof". It was happy and bubbling and growing. I have seen suggestions to put it on top of a refrigerator but my fridge in a counter depth fridge and has a cabinet over it. I ask these questions because I want to make it right. How much does the temperature
fluctuations affect the starter and do the temperature fluctuations harm it? The only place I can put the starter to keep it warm is in my oven on "Proof" which is around 85ºF. Thanks.

The top of the water heater is usually a good place. I used to raise bread there but now I use a hot pad on low.

Ovens are not a good place--they fluctuate 20 degrees and can get too hot. Sourdough does not do well over 100 degrees.

 

[cmom]

Quote:
Maybe I'll try a heating pad. The temperature in the oven on proof has been at 85. I put a thermometer in the over to check the temperature. The water heater is enclosed and wrapped, but that is a great idea. I had thought about the heating pad but the thought I had was that the bottom of the bowl would be warmer than the rest. I just want to do it right and have it turn out. I think summer time will be great for that.

 

[Jesusfreak101]

What bread would go with chicken pot pie?

 

[theuglyduckling]

Does anyone have a bread baking book they would recommend?

I only have 1 right now and while it's ok, I'd love to have a really good one with lots of recipes, pictures, tips, etc.

while i have no bread making books i did some research because i have been looking for one too and i have found a couple that seem pretty good.
the first one i found is Beard on Bread By James Beard. another one i found is Bread Alone by Daniel Leader. and also The Bread Bakers Apprentice by Peter Reinhart. and lastly another called Artisan Bread in Five Minutes a Day By Jeff Hertzberg. these all look pretty good.

 

[ronott1]

What bread would go with chicken pot pie?

I use pie crust for pot pies.

 

[Jesusfreak101]

The pie already made (made two froze one it has a pie crust on it)i was trying to think of something to go with

 

[ronott1]

The pie already made (made two froze one it has a pie crust on it)i was trying to think of something to go with

The 60 minute rolls in the index would be good!

https://www.backyardchickens.com/t/921333/any-home-bakers-here/3540_30#post_16198210

 

[DigMyChicks]

Yes they do. Maybe I should send them to you...DH told me they are not his favorite and I don't need to eat them all.

I should make him some...haven't done that in a while and they are easy!

 

[N F C]

while i have no bread making books i did some research because i have been looking for one too and i have found a couple that seem pretty good.
the first one i found is Beard on Bread By James Beard. another one i found is Bread Alone by Daniel Leader. and also The Bread Bakers Apprentice by Peter Reinhart. and lastly another called Artisan Bread in Five Minutes a Day By Jeff Hertzberg. these all look pretty good.

The book I have is by Reinhart (Artisan Breads Everyday). He's good with the pictures showing the steps and gives quite a bit of the science behind the way things work. I also like that he gives both weights and measures for ingredients. The thing that bugs me is every single recipe has you mix stuff up then stick it in the fridge overnight to finish baking the next day. I understand why he does it but it would be nice if he didn't want you to do that with every recipe.

I'll check out the James Beard, Daniel Leader and Jeff Hertzberg books.

Thanks!

 

[appps]

I live in North Central Florida. The temperature in the house last night/this morning was 63, outside temp 46. I really don't want to put the heat on for the sour dough starter. Tonight the outside temperature forecast is mid 30's. I put the starter in the oven and set the oven on "Proof". It was happy and bubbling and growing. I have seen suggestions to put it on top of a refrigerator but my fridge in a counter depth fridge and has a cabinet over it. I ask these questions because I want to make it right. How much does the temperature
fluctuations affect the starter and do the temperature fluctuations harm it? The only place I can put the starter to keep it warm is in my oven on "Proof" which is around 85ºF. Thanks.

I think as long as you havent got it somewhere that is going to be cold you should be fine. Like for me in summer I need to avoid anywhere in the line of fire of our air-conditioner so our laundry would be a good spot because its the last place the air-con gets to. In winter its the opposite, I want it in line of sight of the air conditioner then and the laundry is our chilliest room.

I used to use my oven on that final rise for bread or buns before I discovered our fish tank, but think for keeping a starter its probably going to be an expensive way to do it. The starter will still rise even in the fridge, so while the warmth speeds it up, no warmth wont hurt it, it just slow it down a bit so it takes longer to get to the same place as a warm one.