Any Home Bakers Here?

[ronott1]

I make a 100% whole wheat ( I grind my own) and it is an amazing bread. It my recipe, and instead of water is uses whey (we make our own cheese). It rises like mad, has an amazing crumb and texture, is soft, and makes wonderful toast. I've been making it for YEARS. I love that it has NO white flour in it and the whey adds protein.

It does make good bread for sure to grind your own flour from wheat!

 

[DigMyChicks]

Don't you need yeast to make sourdough though? I'm looking to make sandwich bread and have a recipe I like. I've never used a starter and need to do some research on them I must confess.

I haven’t either. I’m waiting for my starter from Ron.

My great uncle, Who had COVID19 passed away last night.

Sorry Jared! It’s just now hit our area.

 

[rjohns39]

Well I know it isn't really "baking" but I am hoping for some input please! So, long story short my mother-in-law loves the Folgers brand vanilla cappuccino in a canister. I tried to look up a few recipes to make a powdered mix for her and have been trying to work on the recipe and edit it as we go along. It's not the exact taste of her regular brand of cappuccino, but now she mixes them half and half (1/2 brand name, 1/2 homemade). This is my third recipe:

Vanilla Cappuccino Mix #3 - 1/4 cup mix to 1 cup hot water.
(The mix makes about 1 quart jar and one pint jar)


* 1/2 cup hot cocoa mix
* 10 oz French Vanilla powdered creamer
* 3/4 cup nonfat dry milk powder
* 1 cup confectioners sugar
* 3/4 cup granulated white sugar
* 1/2 cup instant coffee granules

I mix the bowl of ingredients well then put into my mini processor blender to mix it better, and to break down some of those coffee granules. This recipe was after adjusting to her tastes (powdered milk initially too strong, vanilla flavor was weak). But the recipe still isn't quite right to taste for her to use it in full. Any opinions how to bring out the vanilla flavor more, or to make it taste similar? Any extra ideas? Thanks so much!

Try Vanilla Sugar instead of the creamer.

 

[HomesteaderWife]

Thanks for all the tips!
@rjohns39 - if I try that instead of the creamer, how much should I cut back on the other sugars?

 

[rjohns39]

Thanks for all the tips!
@rjohns39 - if I try that instead of the creamer, how much should I cut back on the other sugars?

I would start with equal parts. I know it took a LOT of experimentation to get my instant cocoa recipe right.

 

[bruceha2000]

Maple syrup should be fine but molasses helps bread rise.

My guess is that something happened to the yeast. Even if using instant yeast, do not do the add yeast to some of the flour and add 130 degree water. Instead add the yeast to 85F water(liquid in the recipe if it is milk) and let it sit for 5 to 10 minutes until the yeast is all dissolved and slightly foamy.

You will get better results that way

It was maple sugar, not syrup. The recipe calls for that (which I think would be hard for a lot of people to find) or brown sugar.

The yeast comment makes sense to me, that is how I make pizza dough. I was kind of surprised that the recipe called for just throwing the yeast in with the flour.

 

[igorsMistress]

Good morning everyone. I'm starting the potato sourdough experiment today. It has to sit for 24 hours at room temp so I'm going to try making bread with it tomorrow. Here's a link to the recipe I'm using
https://www.thespruceeats.com/potato-sourdough-starter-428071

 

[ronott1]

Good morning everyone. I'm starting the potato sourdough experiment today. It has to sit for 24 hours at room temp so I'm going to try making bread with it tomorrow. Here's a link to the recipe I'm using
https://www.thespruceeats.com/potato-sourdough-starter-428071

Thanks for the link!

Since the recipe has commercial yeast in it, it will not be the same as sourdough made from milk. It will likely raise bread well though!

Be sure to keep it away from sourdough made from wild yeast. Commercial yeast will kill the wild yeast.

Have fun baking!

 

[N F C]

Good morning everyone. I'm starting the potato sourdough experiment today. It has to sit for 24 hours at room temp so I'm going to try making bread with it tomorrow. Here's a link to the recipe I'm using
https://www.thespruceeats.com/potato-sourdough-starter-428071

Interesting! Let us know how your experiment goes.

 

[pennyJo1960]

May try it just for fun