Any Home Bakers Here?

[wyoDreamer]

I have always baked bread like this. My Mom made 6 loaves a week and I took that over in high school. There were 6 in the family. To this day I do not really like store bread

This weekend I will bake three loaves of sandwich bread and probably the baguettes. I plan on making flour from hard red wheat this time

My Dad is always thrilled when I bring him a loaf of homemade bread. His Mom made 6 loaves of bread 2 or 3 times a week - in a wood stove. With 13 kids in the family I would suppose that she needed to.
I usually make some sort of rolls or bread for our holiday meals when the whole family gets together.

I am not really a big Hard Red Wheat fan, I really like the Hard White Wheat better. I don't like the strong taste of the red, especially in a regular loaf of bread. It makes really good Bacon Cheddar Sourdough Muffins though.

 

[ronott1]

My Dad is always thrilled when I bring him a loaf of homemade bread. His Mom made 6 loaves of bread 2 or 3 times a week - in a wood stove. With 13 kids in the family I would suppose that she needed to.
I usually make some sort of rolls or bread for our holiday meals when the whole family gets together.

I am not really a big Hard Red Wheat fan, I really like the Hard White Wheat better. I don't like the strong taste of the red, especially in a regular loaf of bread. It makes really good Bacon Cheddar Sourdough Muffins though.

Spelt is my favorite. I have hard white too.
Tip: Hard wheat is better for bread than soft wheat because of the higher gluten content

 

[User395221]

AND make baguettes also!

I can never get the texture quite right on baguettes. The crust isn't crispy enough and the inside isn't chewy enough with the big air holes.

They are quite strange. I prefer great heavy bread with "stuff" in it to white bread, but I love (proper) french baguettes. I used to buy one every day, eat the end off on the way back and then make lunch from it. Cheese and salad, then jam and butter. Main course and dessert. I doubt I could make ANY decent loaves in my oven. I have a breadmaker that makes "normal" loaves but baguettes or other shapes, I doubt my oven would be any where near hot enough.

 

[sunflour]

Me too. What would be even more yummy is to make the ranch dressing with homemade mayonnaise.
No, it's not hard to make. If I can make it, anyone can.

I have been afraid to make anything with raw eggs .

I have always baked bread like this. My Mom made 6 loaves a week and I took that over in high school. There were 6 in the family. To this day I do not really like store bread

This weekend I will bake three loaves of sandwich bread and probably the baguettes. I plan on making flour from hard red wheat this time

You are the baking Guru . It amazes me how much you bake and also still working.

Just found this thread....SUPER. I make my own bread and cookies.
Never tried Sourdough. Do NOT have a recipe for Starter. Sounds
complicated to me. Simple starter directions needed. HELP.Aria

We love cookies - do you have any easy favorites?

 

[User395221]

I have been afraid to make anything with raw eggs .

just generally, or have your eggs been tested as having a high/er risk?

We love cookies - do you have any easy favorites?

have you ever had afgans? they are nice (they keep saying they are nz, but we've always had them here as well)

 

[wyoDreamer]

I had to Google them, but they sound tasty, lol!

 

[User395221]

I had to Google them, but they sound tasty, lol!

they are good, and the easiest thing to make - you can't mess them up.

 

[chickmom3941]

I have been afraid to make anything with raw eggs .



You can always pasteurize your eggs at home so they are safe to use. It's easy! I do it all the time when making pies that require raw eggs.

 

[wyoDreamer]

how do you pasteurize your eggs at home?

I looked a couple of times for instructions for a friend, but didn't have much luck. His wife is nervous about eating raw eggs, and he really wants to make her a French Silk Pie from scratch. Isn't HE a sweetheart?
Oh to be a newlywed again, lol!

 

[ronott1]

how do you pasteurize your eggs at home?

I looked a couple of times for instructions for a friend, but didn't have much luck. His wife is nervous about eating raw eggs, and he really wants to make her a French Silk Pie from scratch. Isn't HE a sweetheart?
Oh to be a newlywed again, lol!

I just looked up a french silk pie recipe from a taste of home...Instructions said to heat to 160 degrees--150 for 5 seconds kills all the buggies that might be in eggs!

If the wife will not allow this, then she has a bad phobia about real food. It is not realistic to think that eggs from backyard chickens are worse than eggs in the store. From what I understand, the opposite is true with a high percentage of store eggs having salmonella