Any Home Bakers Here?

[DigMyChicks]

Not her anyway! She's the same one that asked me to pick any fat out of her pulled pork sandwich because she was on a diet. That's an impossibility because the fat renders into the meat when it's smoked. And who orders pulled pork if they are watching their calories?

Oh my gosh!! I would have had a hard time not letting my eyes roll to the back of my head!!

 

[pennyJo1960]

I like bread pudding!

Your post reminded me of a "funny" story. A couple of years ago a snooty woman gave me a hard time for not providing a dessert for their meeting/lunch. So the next time that group came, I made a bread pudding that most seemed to enjoy. At the end of their lunch, I asked the snooty woman how she liked her dessert (her bowl was licked clean). She told me "I don't like bread pudding, but I ate it anyway". What? Why would you clean your bowl if you don't like it? Because it was there? And how rude!
People

How rude just say don't go away mad just go away next time ... morning chicken something here tonight

 

[jnicholes]

Hey, got a question for you all. Sometimes I hear you guys say that you are making sourdough bread, well, it's caught my interest. Is sourdough bread easy to make?

 

[ronott1]

Hey, got a question for you all. Sometimes I hear you guys say that you are making sourdough bread, well, it's caught my interest. Is sourdough bread easy to make?

It is not hard but takes longer than commercial yeast bread

 

[R2elk]

Hey, got a question for you all. Sometimes I hear you guys say that you are making sourdough bread, well, it's caught my interest. Is sourdough bread easy to make?

If you make bread frequently, it is not a problem. If you make bread like me, maybe once or twice a year, it isn't worth the effort.

 

[BullChick]

Hey, got a question for you all. Sometimes I hear you guys say that you are making sourdough bread, well, it's caught my interest. Is sourdough bread easy to make?

Yes, it’s easy. It’s like making French bread.
I’m in love with how easy it is to whip up quick breads with it. I don’t love plain pancakes with it, but with sweet additions like; sugar and vanilla, chocolate chips or fruit, it’s fine. I’m using it right now to make some pizza dough to use as a flatbread for a chicken salad sandwich.

 

[jnicholes]

Thanks for the help so far. I do have another question.

I hear that you need to use a starter for sourdough. Is there a recipe for the starter, or do I need to buy it from the store?

Jared

 

[BullChick]

Thanks for the help so far. I do have another question.

I hear that you need to use a starter for sourdough. Is there a recipe for the starter, or do I need to buy it from the store?

Jared

Water and flour.

 

[BullChick]

Ron will give you a starter if you want it, but otherwise flour and water work. You really only need filtered water if your water stinks.
Sourdough Starter

Ingredients
• flour
• established sourdough starter (optional)
• filtered water
Instructions
0. Starting the sourdough: Whisk 1/4 cup flour with sourdough starter (if using) and 3 tablespsoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup filtered water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results.
0. To accomodate for expansion of the sourdough when it's fed, make sure that your jar is only half full after each feeding. If you've made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers
0. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently (every day or a few times a week) you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup filtered water once a day.
0. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid a hooch, and it is harmless; however, it often signifies that you've fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

 

[jnicholes]

Water and flour.

That's all? I thought you needed yeast in the flour and water. I tried following a recipe for starter, it called for water, flour, sugar, and yeast. It then said it needed to sit in a warm draft-free free place for 12 hours. So, I put it in the oven while the oven was off. I went to check on it an hour after I put it in.

It exploded. Now I have to clean the oven.

Well, the starter is simple, then!