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Hi Debby! I’m not in the baking mood but that could changeI’m definitely not going shopping anywhere.
I'm staying home too. Everything is stocked up and DH is gone so the groceries should last quite a while.
Any Home Bakers Here?
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I'm staying home too. Everything is stocked up and DH is gone so the groceries should last quite a while.
I am always fairly stocked up!
I am roasting coffee beans this morning and Blueberry Banana bread is in the oven!
I am roasting coffee beans this morning and Blueberry Banana bread is in the oven!
Sounds delicious! I’m just starting Vegetable Beef soup in my Ninja foodi which I will be the only one that eats it.
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blackandtan
Crowing
Hi bakers!
Skipping over the insanity of yesterday’s grocery run, after three stores I got the last jar of pizza yeast. Now, I do make a fair amount of homemade pizza, but has anyone ever used pizza yeast for any type of bread like loaves or rolls? I did google it, but got mixed answers. I trust you guys more than google!
Skipping over the insanity of yesterday’s grocery run, after three stores I got the last jar of pizza yeast. Now, I do make a fair amount of homemade pizza, but has anyone ever used pizza yeast for any type of bread like loaves or rolls? I did google it, but got mixed answers. I trust you guys more than google!
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- #27,346
Welcome, it's always nice to have another baker here!
I just use regular yeast for pizza dough. Not sure how pizza yeast is different?
blackandtan
Crowing
Well according to the googs it’s in smaller pieces, and looking thru the jar I can see that that’s true, it apparently doesn’t need to be proofed either, which also makes sense as I usually mix my regular yeast directly into the dry stuff. But can I proof it anyway? Perhaps I’ll do an experiment and let you guys know!
I’m also planning to start a sourdough “just in case of apocalypse “ lol, even though I don’t much like sourdough bread! Dh doesn’t either, but he used to bake a lot and had a starter for 10+years
I have a starter recipe I can give you mine was ready to use in like 3 weeks
although Ron will say it takes to long
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.
although Ron will say it takes to long
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.
It’s been raining all week so DD3 made what we call a Thunder Cake. It’s a spice cake with a maple glaze on top. I’m having trouble staying out if it.
The description says it has enzymes in it to relax the dough.
You should be able to make any raised recipe with it but bread might be softer and a bit flat
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