Any Home Bakers Here?

[Floydie]

Fresh out the oven shortbread

My recipe
Cup of plain flour. Half a cup sugar. Just under half a cup of butter. Melt butter in microwave. Pour in to dry stir until mixed. When cool enough rub it together it should be buttery not too dry, if it's too wet add a little flour. It will form clumps. Spoon into tins and press down. Cut shapes and cook on medium heat 15 minutes or so until lightly browned. Cut shapes again when still warm (it's very soft and crumbles so be careful). Eat warm or leave to cool.

 

[jnicholes]

Okay, I am mad. Who is the dirtbag who flagged my video?! It got removed for a violation I do not see whatsoever.

 

[Aria]

Fresh out the oven shortbread


View attachment 2227866
View attachment 2227867

My recipe
Cup of plain flour. Half a cup sugar. Just under half a cup of butter. Melt butter in microwave. Pour in to dry stir until mixed. When cool enough rub it together it should be buttery not too dry, if it's too wet add a little flour. It will form clumps. Spoon into tins and press down. Cut shapes and cook on medium heat 15 minutes or so until lightly browned. Cut shapes again when still warm (it's very soft and crumbles so be careful). Eat warm or leave to cool.

1 cup flour 1/2 cut sugar 1/2 cup melted butter. Got it...Cook medium heat...lost me here....in oven top of stove ???? 15 minutes.
Thanks. Aria

 

[BullChick]

I know it’s 350* for using it as a pie crust.

 

[Floydie]

1 cup flour 1/2 cut sugar 1/2 cup melted butter. Got it...Cook medium heat...lost me here....in oven top of stove ???? 15 minutes.
Thanks. Aria

In the oven. 190/200.c the amounts are rough I just mix to get the right consistency (little buttery clumps) Keep an eye on them and turn the tray as needed. They should be lightly browned on top. They will be soft when you remove them from the oven. They should be about half an inch thick to cook all the way.

 

[ronott1]

Hello im RoninFrog.
I am actually a "hobby distiller"and accomplished hobby baker,i like to bake "savories"but i bake some pastries also.
I want to suggest you either visit or order on line from a home brew store.the stores that have all the beer brewing equipment also have assorted dry yeast.
I have used red star Champagne yeast . Into regular mildly robust whole grain breads with great success and I've also gotten a really good success with English beer pub yeast or something like that Nottingham ale was actually the name of the yeastthat gave more than good results with that yeast.
I dont have any New bread recipes other than try experimenting with beer or wine yeast.
You can take the same bread recipe for 2 batches of bread.add some wine makeing yeast in one and beer yeast strain in the other and i forgot make one batch with regular bread yeast.
And you will have three differnt loaves of bread.
Beer brewing and lager type yeast taste "robust"and have dense texture .
Wine yeast have bigger airspaces and are fluffy.

Welcome!

Thanks for the yeast tips

 

[ronott1]

Okay, I am mad. Who is the dirtbag who flagged my video?! It got removed for a violation I do not see whatsoever.

It is hard to say. Thousands watch the threads on BYC

 

[jnicholes]

I need to apologize. Sorry for being rude.

 

[ThreeOfSeven]

Hi guys! I haven't visited this thread for months … mostly because I don't normally spend my good-weather months doing any baking. But, I have been making a lot of English muffins lately. They're pretty much are our bread staple, and we are not buying store bread.

So, here is my question: I'm using King Arthur's recipe for English Muffins. It's a soft-dough recipe, which I love. I would like to make it using 50% whole wheat flour (probably white whole wheat flour). I always measure my flour by weight, and this recipe calls for 539 grams. Do I divide my gram weight measurement in half? If I use regular whole wheat flour which is heavier (?), will that change the texture of my dough, possibly making it wetter and more difficult to work with? Lastly, if I use "white" whole wheat flour, is it possible that the results will be the same as with all AP flour?

Thanks for your tons of knowledge and advice!

 

[pennyJo1960]

I need to apologize. Sorry for being rude.

You can ske a moderator tried to look at it like 10:30 last night was already gone do not feel to bad I have one removed once

Hi guys! I haven't visited this thread for months … mostly because I don't normally spend my good-weather months doing any baking. But, I have been making a lot of English muffins lately. They're pretty much are our bread staple, and we are not buying store bread.

So, here is my question: I'm using King Arthur's recipe for English Muffins. It's a soft-dough recipe, which I love. I would like to make it using 50% whole wheat flour (probably white whole wheat flour). I always measure my flour by weight, and this recipe calls for 539 grams. Do I divide my gram weight measurement in half? If I use regular whole wheat flour which is heavier (?), will that change the texture of my dough, possibly making it wetter and more difficult to work with? Lastly, if I use "white" whole wheat flour, is it possible that the results will be the same as with all AP flour?

Thanks for your tons of knowledge and advice!

using cornmeal under the dough is the best way to bake it