Any Home Bakers Here?

[AllenK RGV]

I'll ask my wife if I'm senile here but 24 hours has been tops for us. Ok I just asked her I'm not senile.
Of course I don't do that sponge and extra stuff either.

 

[pennyJo1960]

I have not once used any additional leavening agents just recognize a slow rise when I see one and let it do its own thing in its own time in the fridge.

just not the average alright

 

[AllenK RGV]

just not the average alright

You are saying that isn't the average experience? If there any folks from South texas fire off a starter of your own making with the HEB/Hill Country branded whole wheat flour and replicate my experience at your own leisure. I'm sure we have some Houstonites or Austinites here.

 

[pennyJo1960]

You are saying that isn't the average experience? If there any folks from South texas fire off a starter of your own making with the HEB/Hill Country branded whole wheat flour and replicate my experience at your own leisure. I'm sure we have some Houstonites or Austinites here.

Not sure I am Washington state

 

[AllenK RGV]

Starter like that usually will not raise bread without adding commercial yeast for 6 months. Many have trouble getting wild yeast to start.

You must have very powerful wild yeast at your place!

I think I have sloppier practices so I must be getting in more environmental contaminants than you. Remember growing up we never washed our hands and mom just made sure us dirty boys took that bath at the end of the day...oh and forced us to wash our hair too? I'm still at that stage, also I open ferment as in do not cover with saran wrap just use a sieve if there are flies in the house. Until about 2 weeks in. Heck have you ever seen how they do it in Belgium with lambic beers? Open fermentation until secondary and the old guys would spit in it in the olden days. yech!

 

[pennyJo1960]

I think I have sloppier practices so I must be getting in more environmental contaminants than you. Remember growing up we never washed our hands and mom just made sure us dirty boys took that bath at the end of the day...oh and forced us to wash our hair too? I'm still at that stage, also I open ferment as in do not cover with saran wrap just use a sieve if there are flies in the house. Until about 2 weeks in. Heck have you ever seen how they do it in Belgium with lambic beers? Open fermentation until secondary and the old guys would spit in it in the olden days. yech!

Been to Belgian several times hey may still spit in it but a fermentation who cares
my chosen breed of dogs brought from there for years first Lakenios, Tervuren and Groendahl all from there

 

[chickmom3941]

Here are some pics of our Halloween dinner (forgot to put the chili on the table before taking photos). More pics to follow, but I don't know how to put all in the same comment.

 

[chickmom3941]

Puking pumpkin with guacamole and blue corn chips (gross, I know, but hey, it's Halloween!)

 

[chickmom3941]

Store bought taquitos transformed into fingers with brown-dye knuckles and sliced almonds soaked in brown dye fingernails, in salsa "blood".

 

[chickmom3941]

Mummy dogs with stuffed cheese hot dogs (this meal was a junk food junkie's delight)