Any Home Bakers Here?

[DigMyChicks]

I just got back from a benefit for a friend. I made cookies and cupcakes to sell. I think everything went. I brought 4, 6packs of cupcakes and 8 containers of cookies. She had a great turnout.

 

[pennyJo1960]

Lot's of baking there glad it all went well

 

[OneMountainAcres]

I just got back from a benefit for a friend. I made cookies and cupcakes to sell. I think everything went. I brought 4, 6packs of cupcakes and 8 containers of cookies. She had a great turnout.
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VERY NICE! You did a lot of good work!

 

[DigMyChicks]

Lot's of baking there glad it all went well

Thanks Penny!

VERY NICE! You did a lot of good work!

Thanks Aurora!

 

[rjohns39]

I just got back from a benefit for a friend. I made cookies and cupcakes to sell. I think everything went. I brought 4, 6packs of cupcakes and 8 containers of cookies. She had a great turnout.
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Awesome work!

 

[Aria]

That happens to me too! I try a new recipe and then realize that I liked the old one.

Remember that bread should have at least 50% high gluten flour to raise correctly. If not, you will get a very dense bread

I always use King Arthur white unbleached and King Arthur White
Whole Wheat flour as a base and then add my grains....which I grind. I think it was the RECIPE. In the trash it went. I think I
will stick to the Multi Grain I have....tried and true. Aria

 

[Leahs Mom]

Do any of you use eggs that you've frozen in your recipes?

I'm experimenting with freezing eggs in various ways and curious if it makes any difference in the way the recipe turns out if they've been frozen.

I would be using the ones that you whisk and add a pinch of salt before freezing in the large silicone ice cube trays. (After frozen they're popped out of the trays and stored in a vacuum sealed bag.)

They seem to have the same texture as fresh after thawed.

 

[Aria]

We have 5 chickens 4 mix breeds and 1 Rhode Island Red. And
the Rhode Island Red is the only chicken laying. Barely enough
eggs to eat.....super that you have enough to freeze. I NEVER
FROZE EGGS. You will hear from others that may have info for you. Aria

 

[ronott1]

Do any of you use eggs that you've frozen in your recipes?

I'm experimenting with freezing eggs in various ways and curious if it makes any difference in the way the recipe turns out if they've been frozen.

I would be using the ones that you whisk and add a pinch of salt before freezing in the large silicone ice cube trays. (After frozen they're popped out of the trays and stored in a vacuum sealed bag.)

They seem to have the same texture as fresh after thawed.

I have dehydrated eggs and used them in recipes.They worked fine but dehydrating the eggs is a chore

 

[DigMyChicks]

Awesome work!

Thanks Bob! They went for a good price...$16 a dozen for cookies and $13 for half a dozen cupcakes.