Any Home Bakers Here?

[ronott1]

All sourdough, all the time. I did these last week.

Gluten-free loaf I am working on. I had better l results this time.

Still a bit dense for my liking, but my taste testers loved it.

A full grain, multi-grain loaf I developed.

Working on baguettes today. They will bake on Thursday.

Nice looking bread!

 

[BakerGirl]

Nice looking bread!

Thank you

 

[mittens4chickns]

I'm currently making mozzarella (and ricotta with the whey after) to make pizza for dinner tonight!

 

[ronott1]

I'm currently making mozzarella (and ricotta with the whey after) to make pizza for dinner tonight!

Post a picture or two!

 

[N F C]

I'm currently making mozzarella (and ricotta with the whey after) to make pizza for dinner tonight!

That sounds interesting! I agree with Ron, we need a picture.

 

[mittens4chickns]

@ronott1
@N F C


Draining mozz


salted mozz


waiting for ricotta


draining ricotta


pizza before oven


pizza after oven

I skipped a few steps on the mozz, I didn't want to microwave/knead it. It didn't melt well, so lesson learned I guess

Tastes darn good though

 

[ronott1]

@ronott1
@N F C


Draining mozz


salted mozz


waiting for ricotta


draining ricotta


pizza before oven


pizza after oven

I skipped a few steps on the mozz, I didn't want to microwave/knead it. It didn't melt well, so lesson learned I guess

Tastes darn good though

Looks Great!

 

[Talithahorse]

Okay this is making me pull out and refresh the sour dough to make pizza. Too bad, I don't have the materials to make mozzarella. I need to do that again. Did it once and it turned out okay meaning I need more practice.... right......

 

[mittens4chickns]

Okay this is making me pull out and refresh the sour dough to make pizza. Too bad, I don't have the materials to make mozzarella. I need to do that again. Did it once and it turned out okay meaning I need more practice.... right......

How long does a starter last? I had one once, and my bf had me throw it out after like 4 weeks. He's super super paranoid about bacteria. I was under the impression it would last as long as you took care of it. I feel like it would save me loads on yeast.

 

[Talithahorse]

My parents had a sour dough starter that traced back all the way to the Alaskan Gold rush. So they can last a long time if fed and well cared for. I started mine up about 5 years ago and it is just now starting to get to be a good starter in my book.