Any Home Bakers Here?

[ronott1]

I have baked my brains out today baked the oatmeal apple they just need the caramel drizzled on banana bred next had enough for 2 loaves, also9 dinner rolls now rising did clean chickens this morning went back out to check for eggs BF's favorite EE laying on her side most the morning she was in a spot they do dirt baths so did not pay much attention first still there at 3 picked her up she did not struggle at all first set her down she fell over took from roost set her on the floor she did get her feet under her and walk but gently picked her back up putting her in favorite nest box.

I baked and cooked pretty much all day today. I did mow the lawn and managed to feed and water the animals.

Brownies
Yeast raised pancakes
Apple Pie
Corn bread

And a pressure cooked pot roast for dinner.

I also got some pictures of refreshing sourdough starter for @Kusanar

I will post them soon

 

[ronott1]

Subscribing! We're munching on blueberry crisp right now. I used my apple oat crisp recipe and used up the leftover can of blueberry pie filling that was laying around. Turned out great!

Oat crisp is very tasty!

 

[ronott1]

Starter out of fridge

Starter proofing after 1\2 c flour and 1\3C water added

Starter after about 3 hours and proofed

Starter saved for jar cleaning:

The starter smelled nice and sour too!

 

[Kusanar]

Starter out of fridgeView attachment 1144811

Starter proofing after 1\2 c flour and 1\3C water added

View attachment 1144812

Starter after about 3 hours and proofed

View attachment 1144813

Starter saved for jar cleaning:

View attachment 1144814

The starter smelled nice and sour too!

Ok, mine is looking about right. Made another batch of bread... Slightly taller and softer than the last batch, but still flat.. lol, when at first you don't succeed, try try again...

 

[chickmom3941]

Okay morning all off to do birds had my coffee then baking the rest of the day

You're really putting your new stove to good use! Bet you're loving that. Good thing you got it before the holidays, right? It's so fun to bake holiday goodies, cookies and such!

 

[chickmom3941]

Starter out of fridgeView attachment 1144811

Starter proofing after 1\2 c flour and 1\3C water added

View attachment 1144812

Starter after about 3 hours and proofed

View attachment 1144813

Starter saved for jar cleaning:

View attachment 1144814

The starter smelled nice and sour too!

I am embarrassed to admit this, but I haven't got my starter going yet, because I only have a small amount of flour left, and don't want to start it till I get a big bag of flour to feed it with. We live in the country, and don't make it into town for shopping all that often. Hopefully soon, though, I want to get going on it! I get hungry just reading about all the yummy things you guys are making with it!

 

[pennyJo1960]

I am embarrassed to admit this, but I haven't got my starter going yet, because I only have a small amount of flour left, and don't want to start it till I get a big bag of flour to feed it with. We live in the country, and don't make it into town for shopping all that often. Hopefully soon, though, I want to get going on it! I get hungry just reading about all the yummy things you guys are making with it!

I have worked with sourdough off and on all my life but had let my die several years ago have retained all of @ronott1 notes after he sent me a recharge I feel comfortable guiding if they are not available right then

 

[Aria]

I need the Best Sourdough Bread Recipe....I tried wyoDreamer
1 hours Italian Bread baked on cookie sheet....came out FLAT.
Baked it in a Tin and it was fine. I think perhaps I let it raise too long? Baked in a tin just does not look like Italian Bread. Help. Airia

 

[Aria]

I am embarrassed to admit this, but I haven't got my starter going yet, because I only have a small amount of flour left, and don't want to start it till I get a big bag of flour to feed it with. We live in the country, and don't make it into town for shopping all that often. Hopefully soon, though, I want to get going on it! I get hungry just reading about all the yummy things you guys are making with it!

ME TOO...I want Ron's Sourdough Bread Recipe.
We have a rental house and tenant purchased his own house...and we have been busy
searching for a suitable Tenant. There are a lot of tenants...but we are screening...finally got a suitable one. NOW TO MORE BAKING.

 

[pennyJo1960]

I need the Best Sourdough Bread Recipe....I tried wyoDreamer
1 hours Italian Bread baked on cookie sheet....came out FLAT.
Baked it in a Tin and it was fine. I think perhaps I let it raise too long? Baked in a tin just does not look like Italian Bread. Help. Airia

are you able to post photo maybe I do have a basic french bread recipe


French bread

Ingredients

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg
• 1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.