Any Home Bakers Here?

[JanetMarie]

@Leahs Mom No, they are cut in half, and the insides are scooped out. The texture is like custard. Here's an overripe one that went out back. to the poultry. I'll pm you.

 

[Kusanar]

Well, of course I now have a cold... so, the sourdough is going to have to bear with me again since I don't have much energy to do anything after I get home from work and taking care of the animals... I have some in the freezer I can restart with if needed.

 

[N F C]

Well, of course I now have a cold... so, the sourdough is going to have to bear with me again since I don't have much energy to do anything after I get home from work and taking care of the animals... I have some in the freezer I can restart with if needed.

Hope you're feeling better soon

 

[Kusanar]

Hope you're feeling better soon

Thank you. I gave the sourdough some flour this morning and mixed it in, but didn't remove any, so it just got a snack. I'll try to get it started back up right again tonight.

 

[Aria]

Ron, The Antique Pail has a handle that turns....that does the kneading. Works Fine. Still have them.

 

[Aria]

Ron, The Antique Pail has a handle that turns....that does the kneading. Works Fine. Still have them.

 

[Aria]

Ron, The Antique Pail has a handle that turns....that does the kneading. Works Fine. Still have them.

 

[chickmom3941]

View attachment 1151973 View attachment 1151971 View attachment 1151972 Rosebush that has the scent of clove, Heliotrope that is vanilla scented, and inside the breezeway very ripe Pawpaws. Wonderful aromas just outside the breezeway door (with no baking involved)!

The Pawpaw pic are the ones that went into our second refrigerator. I put the overripe Pawpaws outside for the chickens and muscovies, but they didn't eat them.

What kind of roses are those? They're so pretty. We also have clove scented roses (Ebb Tide roses), that look similar to yours. They smell heavenly!

So I FINALLY got some more flour - going to start my sourdough today. So prepare for lots of dumb questions - lol! First dumb question - do I leave it on the counter top? When I had starter years ago, seems like it was kept at room temp, but can't fully remember. It's not refrigerated, is it?

 

[Kusanar]

What kind of roses are those? They're so pretty. We also have clove scented roses (Ebb Tide roses), that look similar to yours. They smell heavenly!

So I FINALLY got some more flour - going to start my sourdough today. So prepare for lots of dumb questions - lol! First dumb question - do I leave it on the counter top? When I had starter years ago, seems like it was kept at room temp, but can't fully remember. It's not refrigerated, is it?

I can answer this one! It depends! You can leave it on the counter if you want to mess with it a lot, like baking often, if it is warm, it's metabolism speeds up, so it needs more food. If you are only baking on the weekends, once you get it fired up and bubbling nicely, it can go in the fridge and be fed once a week when you are getting ready to bake with it (so pull it from the fridge Saturday morning, let it warm up, feed it Saturday afternoon, make your sponge after the sourdough is bubbling happily, then the sourdough can go back in the fridge and the sponge stays out to bake Sunday morning.) then put back in the fridge after feeding and removing the amount you need to remove for your dish.

 

[Aria]

I am reading all about Sourdough.......sounds very time consuming. I mix place in a tin rise and bake. There must be something REALLY special about sourdough?????? I do NOT have a lot of time to FUSS. And this seems like a lot of fuss. Please give me some reasons WHY
Sourdough? I am thinking perhaps I am missing something?