Any Home Bakers Here?

[pennyJo1960]

we use yukon golds here avoid russet

 

[chickmom3941]

I know this sound dumb but you do mean RAW potatoes?



turkey, Pecker Pie . The name is a riot, but the recipe sounds delicious..



How do you do the freezing? Mix dough and immediately freeze? And how do you defrost and cook. Guess I'm sounding dumb again, but never tried make ahead dough.

You don't sound dumb at all! I'm not sure if this is the "proper" way, but it always works for me - I just make the dough as normal, then immediately wrap well in plastic (I kind of flatten the dough into a disk, like maybe 1-2" thick), then I wrap aluminum foil around that, and put in the freezer. The day I'm going to bake the cookies, I just take the dough out in the morning and let it thaw on the counter a few hours. When the dough is soft again, like it was when you first wrapped it up to freeze it, it's ready to go! Just bake as usual. It seems to work fine, and makes things a little less hectic as Christmas gets closer.

 

[ronott1]

I see! Raw potatoes were for the pie.

I use russet potatoes for chowders and frying. Golden, white and low starch potatoes are good for soups and things that do not like starch

 

[Kusanar]

You don't sound dumb at all! I'm not sure if this is the "proper" way, but it always works for me - I just make the dough as normal, then immediately wrap well in plastic (I kind of flatten the dough into a disk, like maybe 1-2" thick), then I wrap aluminum foil around that, and put in the freezer. The day I'm going to bake the cookies, I just take the dough out in the morning and let it thaw on the counter a few hours. When the dough is soft again, like it was when you first wrapped it up to freeze it, it's ready to go! Just bake as usual. It seems to work fine, and makes things a little less hectic as Christmas gets closer.

It would also probably work to package them in small batches, so you could mix the dough once or twice a year and have fresh cookies all year.

 

[sunflour]

I do not see raw potatoes in my post but use russet potatoes and I like them to have the starch so do not soak them

I meant do you pre- cook your potatoes for the hash browns?

You don't sound dumb at all! I'm not sure if this is the "proper" way, but it always works for me - I just make the dough as normal, then immediately wrap well in plastic (I kind of flatten the dough into a disk, like maybe 1-2" thick), then I wrap aluminum foil around that, and put in the freezer. The day I'm going to bake the cookies, I just take the dough out in the morning and let it thaw on the counter a few hours. When the dough is soft again, like it was when you first wrapped it up to freeze it, it's ready to go! Just bake as usual. It seems to work fine, and makes things a little less hectic as Christmas gets closer.

Thanks, will have to try that, often I don't bake cookies for lack of time

 

[N F C]

I meant do you pre- cook your potatoes for the hash browns?



Thanks, will have to try that, often I don't bake cookies for lack of time

When I've made hash browns, I do not pre-cook the potatoes.

 

[Aria]

I have had guests and things are NOT NORMAL for cooking or baking.
When I mixed the Artisan Bread...it was before they arrived. NOW the dough is still sitting in the refrigerator...(recipe 14 days ok).

This is NOT a true test of the recipe...FOR SURE. I did a DUMB thing...again. Wrapped the dough in WAX PAPER. EEK...when I went to unwrap...of course dough was stuck and stuck. I removed it an wrapped it in plastic and back in the refrigerator.

Guests....have left and I will take the MESS WRAP. I know it will be
a poor test of the recipe. Will keep you posted. Aria

 

[chickmom3941]

Ronott1 (may I call you Ron?), I was doing some online Christmas shopping last night, and came across 67 oz. hermes jars for under $3.00! They are squarish in shape and have the attached lid, like you showed in the photo that you posted. Just what I was looking for to do my sourdough starter in! Needless to say, I ordered one, well actually I ordered two, just in case one is broken upon arrival. I'm so excited! They should be more than big enough for my starter, shouldn't they?

 

[N F C]

I have had guests and things are NOT NORMAL for cooking or baking.
When I mixed the Artisan Bread...it was before they arrived. NOW the dough is still sitting in the refrigerator...(recipe 14 days ok).

This is NOT a true test of the recipe...FOR SURE. I did a DUMB thing...again. Wrapped the dough in WAX PAPER. EEK...when I went to unwrap...of course dough was stuck and stuck. I removed it an wrapped it in plastic and back in the refrigerator.

Guests....have left and I will take the MESS WRAP. I know it will be
a poor test of the recipe. Will keep you posted. Aria

Let us know how it turns out Aria...you might be pleasantly surprised!

 

[rjohns39]

Well, my other picture finally arrived on my computer. Here's what the dutch oven bread looked like on the inside. Think more water on the rye next time. what do you think?