Any Home Bakers Here?

[ronott1]

I don't think I could cope with the responsibility. What if you killed it after 150 years? You'd feel terrible.

I wish I was in America, I'd get some starter off you for sure.

I have it backed up as a dehydrated powder. If it dies, I can refresh from the powder.

 

[Talithahorse]

That is another reason why starter is meant to be shared so if something happens, there are others with the starter.

 

[sunflour]

Thanks! I make pizza once or twice a week, if not pizza then "calzones" (quotes bc they are basically folded over pepperoni pizzas without the sauce) or bread sticks, which is just pizza dough with parm and italian type spices on top. These are the only foods that he and I can agree on without "the groan." And since my aunt got us pizza stones for Christmas, I've been eyeing the artisan bread section of my cookbook. I tried a simple one a couple weeks ago, but while it was rising, suddenly it fell, and we had flat dense bread. More practice!

Have you heard of the finger test? During the last rise - touch the dough with a finger tip - when it is ready, the dent stays and the rise is finished.

I could never judge this by the volume of rise and the touch test really works.

 

[CuzChickens]

Does anyone remember these?  We made them all the time when I was in my teens. 

Impossible Pie

I made these a lot last year. They are a lot like custard. Speaking of which, I've been making some custard lately and it is really good:

Lemon Vanilla Custard

2 eggs
2 cups of milk
1/2 cup of sugar
A splash of vanilla
A pinch of salt
Lemon zest

Combine all ingredients except lemon zest and divide between 6 oven safe ramekins. Put in a pan and fill halfway full of hot water DO NOT GET THE WATER IN THE CUPS!!!! Bake for 1 hour at 325°. To test for doneness, stick a knife in and if it comes out clean, it is done. Chill until cool and garnish with lemon zest.

Very quick to whip up and has some mild protein as well.

 

[N F C]

I made these a lot last year. They are a lot like custard. Speaking of which, I've been making some custard lately and it is really good:

Lemon Vanilla Custard

2 eggs
2 cups of milk
1/2 cup of sugar
A splash of vanilla
A pinch of salt
Lemon zest

Combine all ingredients except lemon zest and divide between 6 oven safe ramekins. Put in a pan and fill halfway full of hot water DO NOT GET THE WATER IN THE CUPS!!!! Bake for 1 hour at 325°. To test for doneness, stick a knife in and if it comes out clean, it is done. Chill until cool and garnish with lemon zest.

Very quick to whip up and has some mild protein as well.

That sounds good! I haven't had any custard for a long time but remember my mom making it a lot when we were kids.

Thanks for the recipe

 

[BakerGirl]

I made these a lot last year. They are a lot like custard. Speaking of which, I've been making some custard lately and it is really good:

Lemon Vanilla Custard

2 eggs
2 cups of milk
1/2 cup of sugar
A splash of vanilla
A pinch of salt
Lemon zest

Combine all ingredients except lemon zest and divide between 6 oven safe ramekins. Put in a pan and fill halfway full of hot water DO NOT GET THE WATER IN THE CUPS!!!! Bake for 1 hour at 325°. To test for doneness, stick a knife in and if it comes out clean, it is done. Chill until cool and garnish with lemon zest.

Very quick to whip up and has some mild protein as well.

Do you think these would work with a nut milk?

 

[CuzChickens]

Do you think these would work with a nut milk?

I don't see why not....coconut might be ok, as well. If you try it with nut milk, let me know how it turns out!

 

[N F C]

Just a reminder to anyone interested...the BYC cookbook contest is still open and more recipe entries are needed. Here's a link to it if anyone wants to enter: post #1

 

[BakerGirl]

Some days things really work.

Sourdough Honey White Bread - a bakery recipe of mine.

 

[ronott1]

Some days things really work.

Sourdough Honey White Bread - a bakery recipe of mine.

It is 10 minutes to noon here and now I am very hungry!