Any Home Bakers Here?

[Aria]

I like to grill and smoke things! Years ago all I had was a small hibachi grill and even if it was raining, I was out there grilling with an umbrella in one hand.

Nothing tastes like grilled or smoked foods!

I enjoy grilled food...but never use the Grill. I am usually fixing
other foods to go with what my husband is grilling. Works for us.

 

[pennyJo1960]

Pretty good on the grill myself but let the Son be boss there he enjoys it and pays good attention now

 

[ValerieJ]

I understand @valerie ! I don't touch my DH's "ManOven". Somehow, the push button igniter got broken and I am not going to blow up his grill trying to get it started, lol. although, I do have a hard time getting him to grill most of the time. I think he used it about 3 times this summer. Too cold to ask him to grill in the wintertime.

And there's that thing of not wanting him to know I might be able to do it. Oh no. It's when he cooks. Why would I want to take that away from him???

 

[AllenK RGV]

@ronott1 really has me thinking I am going to get a local sourdough starter going again. I do not know what sour salt is though. I do appreciate recipes in my older years now and I am the home baker here in the family. Back in my very early days here on this thread I was sent a starter powder but it never fired up. Regardless, they are very easy to get going with whole wheat spelt(shell and all) and all flours.

 

[DigMyChicks]

I thought I was on the Yum thread when I asked

Oops! (But still, glad to know he isn't lost)

I was wondering who he was

 

[ronott1]

@ronott1 really has me thinking I am going to get a local sourdough starter going again. I do not know what sour salt is though. I do appreciate recipes in my older years now and I am the home baker here in the family. Back in my very early days here on this thread I was sent a starter powder but it never fired up. Regardless, they are very easy to get going with whole wheat spelt(shell and all) and all flours.

sour salt is citric acid-- vitamin C basically. I bought a bag of it from amazon a couple of years ago and still have a lot left

There are starter instructions in the index on the first post of this thread. Breadtopia sells a good one too

 

[AllenK RGV]

sour salt is citric acid-- vitamin C basically. I bought a bag of it from amazon a couple of years ago and still have a lot left

There are starter instructions in the index on the first post of this thread. Breadtopia sells a good one too

Oh yeah we have a huge bag of that stuff bought it 2-3 years ago to make DW's Vegan cheese.

 

[ronott1]

Oh yeah we have a huge bag of that stuff bought it 2-3 years ago to make DW's Vegan cheese.

Yes! It works for mozzarella cheese too

 

[Sequel]

That totally counts!

Hope you're over the cold now.

Thanks so much! I'm grateful for all the broth I've had on hand!

 

[pennyJo1960]

@ronott1 really has me thinking I am going to get a local sourdough starter going again. I do not know what sour salt is though. I do appreciate recipes in my older years now and I am the home baker here in the family. Back in my very early days here on this thread I was sent a starter powder but it never fired up. Regardless, they are very easy to get going with whole wheat spelt(shell and all) and all flours.

I do have a sourdough recipe you make yourself here copied it
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.