Any Home Bakers Here?

[pennyJo1960]

Pita pintas(avatar) and hens hatched from Trader Joes fertile eggs

is that a bantam or full size you know I picked up a chicken tractor he has said it was most comfortable with no more than 6 in it but for me 4 silkies can fill it

When the baking bug starts to bite again I just fire up my own starters about 1 week in advance. The King Arthur All Purpose has never fired up for me(but it is a great feeder). What I find works 100% of the time is just simple wheat(hull and all) flour that is my first 48 hour feeding go to. It is my opinion that after 1 month your "dried starter sourdough" will be replaced by your own localized flora anyway. That is my opinion and I am sticking to it!

This the backup recipe also I made this was ready to use after like 4 feedings 4 days straight but still added a bit of Yeast for a few weeks where the one sent by @ronott1 was ready in like 2 day

Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[pennyJo1960]

May put the breed on my wish list Ron thank you for lesson of the day I looked them up interesting history

 

[pennyJo1960]

The Pita Pinta Asturiana chicken is a dual purpose breed indigenous to the principality of Asturias in north-western Spain. Pita Pinta are on the endangered breed list in Spain and are very rare here in the United States.Aug 25, 2014

 

[ronott1]

Thanks for the link to preserving cultures now its another project on the to do list, and yes that would speed things considerably- Thank you!

I have to admit I was thinking "Trader Joe's" was a member not the store but I looked at(and was floored):

https://www.traderjoes.com/announcement/about-trader-joes-offerings-of-eggs
"With regard to eggs, we have offered a range of choices from “conventional” and “cage-free” sources (among them organic, cage-free, free-range, and fertile options; a list of egg-related terms and meanings can be found in our Product Information FAQs). "

The Trader Joes's here is very close to the farm that sells the fertile eggs. It is in Santa Rosa so it may be gone now though. I need to check the local store to see if they still have fertile eggs there.

Not all Trader Joe's stores have fertile eggs though. They have to be close to a place that has fertile eggs

 

[AllenK RGV]

is that a bantam or full size you know I picked up a chicken tractor he has said it was most comfortable with no more than 6 in it but for me 4 silkies can fill it



This the backup recipe also I made this was ready to use after like 4 feedings 4 days straight but still added a bit of Yeast for a few weeks where the one sent by @ronott1 was ready in like 2 day

Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

I do it my own way and don't use any recipe or ever measure anything any more. The only thing I have ever given my starters is water and flour if I am really feeling creative I might acidify with lemon or lime juice to make a better home for Lactobacillus. But thank you for the kindness of offering me something useful to anyone new to baking with sourdough as it is nothing like standard store bought active yeast. It is a patience game with overnight rises in the fridge whenever I go there.

 

[ronott1]

is that a bantam or full size you know I picked up a chicken tractor he has said it was most comfortable with no more than 6 in it but for me 4 silkies can fill it



This the backup recipe also I made this was ready to use after like 4 feedings 4 days straight but still added a bit of Yeast for a few weeks where the one sent by @ronott1 was ready in like 2 day

Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Pita Pintas are average sized Large Fowl. The Trader Joes chickens are smaller. I hatched some from Whole Foods that are bigger. They go the other way and use a white rooster with brown hens. The eggs are brown but the hens hatched will lay both white and brown.

Still hy line commercial though

 

[ronott1]

I do it my own way and don't use any recipe or ever measure anything any more. The only thing I have ever given my starters is water and flour if I am really feeling creative I might acidify with lemon or lime juice to make a better home for Lactobacillus. But thank you for the kindness of offering me something useful to anyone new to baking with sourdough as it is nothing like standard store bought active yeast. It is a patience game with overnight rises in the fridge whenever I go there.

Me too!

I do measure the water in the recipe. One cup will get you a loaf. I then portion out the salt--one teaspoon for each cup. If there is a sweetener, I wing it though. Same with oil if I am adding it. Flour is not measured but added as needed

My loaf bread is never exactly the same! This time I used molasses, hard red wheat and avocado oil. I added two eggs and half a cup of gluten flour.

It is a hit with the family! I got a "Bread turned out good" compliments

 

[AllenK RGV]

Me too!

I do measure the water in the recipe. One cup will get you a loaf. I then portion out the salt--one teaspoon for each cup. If there is a sweetener, I wing it though. Same with oil if I am adding it. Flour is not measured but added as needed

My loaf bread is never exactly the same! This time I used molasses, hard red wheat and avocado oil. I added two eggs and half a cup of gluten flour.

It is a hit with the family! I got a "Bread turned out good" compliments

hehe bread always turns out good when the whole house smells of it and the butter melts in it! Have you ever tried adding a half teaspoon oil to the bottom of your muffin tins when making dinner rolls? It makes em all crispy getting fried on the bottom and soft roll texture up top. Oh and you got the oily finger thing going for it too! Messy food is the best food.

re:gluten flour- yeah I play with that and tapioca starch alot for their ability to add toothiness to your crusts!

 

[ronott1]

hehe bread always turns out good when the whole house smells of it and the butter melts in it! Have you ever tried adding a half teaspoon oil to the bottom of your muffin tins when making dinner rolls? It makes em all crispy getting fried on the bottom and soft roll texture up top. Oh and you got the oily finger thing going for it too! Messy food is the best food.

re:gluten flour- yeah I play with that and tapioca starch alot for their ability to add toothiness to your crusts!

I am getting hungry now! It is almost lunch time here.

I wonder what a bit of clarified butter on the bottom of the muffin tin would do? I picked up a big jar of Ghee on Sunday from Costco and I am loving it!

 

[Kusanar]

Me too!

I do measure the water in the recipe. One cup will get you a loaf. I then portion out the salt--one teaspoon for each cup. If there is a sweetener, I wing it though. Same with oil if I am adding it. Flour is not measured but added as needed

My loaf bread is never exactly the same! This time I used molasses, hard red wheat and avocado oil. I added two eggs and half a cup of gluten flour.

It is a hit with the family! I got a "Bread turned out good" compliments

So, with this logic, 1 cup of water + unknown amount of flour + how much starter? And I assume this is for a starter only recipe or is this a starter + extra yeast?