Any Home Bakers Here?

[OneMountainAcres]

My preference is to pour chicken gravy (meat included) over fresh waffles.

My parents always do that with leftover turkey and gravy after Thanksgiving and Christmas. I never really found it appetizing :/ Now give me just the turkey and gravy on a plate, potatoes optional, then I'm good

 

[pennyJo1960]

My preference is to pour chicken gravy (meat included) over fresh waffles.

My parents always do that with leftover turkey and gravy after Thanksgiving and Christmas. I never really found it appetizing :/ Now give me just the turkey and gravy on a plate, potatoes optional, then I'm good

me too potato

 

[wyoDreamer]

No - turkey and gravy on top of the leftover stuffing! YUM

 

[OneMountainAcres]

I'm hungry now lol

 

[rjohns39]

Last night was oh so good, but simple... Potatoes, onions and carrots wrapped in foil and tossed in the charcoal for a bit, then grilled chicken.

 

[Aria]

Has anyone made Sourdough Starter with Milk? I have a 1974 Book Mary's Bread Basket and Soup Kettle....Author Mary Gubser.
She, from Oklahoma and started a baking school. She has a Wild
Yeast Starter with l c milk and 1 c flour. Her book has a Bread
Soup in each chapter. Very interesting. Your thoughts??? Regards, Aria

 

[pennyJo1960]

No - turkey and gravy on top of the leftover stuffing! YUM

Wait a sec it is given leftover from thanksgiving wouldn't you have both

Has anyone made Sourdough Starter with Milk? I have a 1974 Book Mary's Bread Basket and Soup Kettle....Author Mary Gubser.
She, from Oklahoma and started a baking school. She has a Wild
Yeast Starter with l c milk and 1 c flour. Her book has a Bread
Soup in each chapter. Very interesting. Your thoughts??? Regards, Aria

This is the one I started waited for @ronott1 it does use milk but started adding water like pretty quick

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.

 

[ronott1]

Wait a sec it is given leftover from thanksgiving wouldn't you have both



This is the one I started waited for @ronott1 it does use milk but started adding water like pretty quick

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.

Using plain yogurt and milk starts the lactic acid par of sour dough. The wild years comes from the air and not many types of wild yeast will live in lactic acid.

This is similar to how I started my first starter years ago

 

[BullChick]

I said I’d share, so for the few interested, here’s a sourdough covered balloon piñata in the making. Btw, the dog likes sourdough starter.

 

[N F C]

I said I’d share, so for the few interested, here’s a sourdough covered balloon piñata in the making. Btw, the dog likes sourdough starter.
View attachment 1613640 View attachment 1613641 View attachment 1613643

That looks like a fun project! I want to see how it ends up!