Any Home Bakers Here?

[Sequel]

Yum! Adapted the King Arthur Flour recipe for English Muffins to whole wheat (thanks to all your help!), and they turned out great!! I used 50% AP flour and 50% whole wheat. They're awesome!

Thank you for coming to my rescue!

View attachment 2241668

Those look just perfect! I’ve been rolling mine out too thin.

 

[Sequel]

The bread I started yesterday is now in the bowl to rise. The starter I have is Penny’s recipe and the bread recipe is also hers. This time I kneaded in flour until I could feel some suppleness to it. It is still decidedly sticky but not slack. I did not add yeast, I really want to see what the starter will do on its own.

 

[N F C]

You'all have been chatty.
Finally back on the computer after healing some from my nose surgery. Yes, I had almost the same surgery as Jared, on the same day, lol. Deviated septum and the roof of my nose... It is so nice to be able to breathe through my nose - never really realized how much I couldn't breathe. Hope it helps with my snoring and fatigue problems.
I need to get my kitchen cleaned and try making some english muffins.

Glad it went well for you!

 

[N F C]

Yum! Adapted the King Arthur Flour recipe for English Muffins to whole wheat (thanks to all your help!), and they turned out great!! I used 50% AP flour and 50% whole wheat. They're awesome!

Thank you for coming to my rescue!

View attachment 2241668

Wow, those look great!

 

[N F C]

The bread I started yesterday is now in the bowl to rise. The starter I have is Penny’s recipe and the bread recipe is also hers. This time I kneaded in flour until I could feel some suppleness to it. It is still decidedly sticky but not slack. I did not add yeast, I really want to see what the starter will do on its own.

Hope it turns out well for you, keep us posted!

 

[Sequel]

Hope it turns out well for you, keep us posted!

Oh I will! The worst that can happen, I mean besides spilling drain cleaner into it, lol is it doesn't rise up real purty. I'm sure it will taste great.

 

[ThreeOfSeven]

Those look just perfect! I’ve been rolling mine out too thin.

The recipe said that it makes about 16 muffins. So when I first tried this recipe, I weighed the whole thing and divided by 16. Since then, I've been making mine approx. 70-90 grams each. I cut off a piece, weigh it (add or subtract dough 'til it's within that range). Then I shape it into a ball by turning it in my palm and bringing up the edges and pinching it in the middle. Quarter turn and do again. Repeat a couple times until it's a decent ball. I put the ball down on my board and pat it out. Then I use a 3 1/2-inch ring and cut out my muffin. I put it on a baking sheet with semolina sprinkled on parchment paper. It sits about 15 minutes, puffs up a little, and then I cook it on an electric griddle that's sprinkled with more semolina and set to about 400-degrees. I like getting a nice golden brown on both sides, and that way I know it's cooked on the inside too. If you want to take an internal temp, it should be about 200 degrees.

I figured today that it takes me about an hour to weigh, shape, and cook. I can fit 8-10 muffins at one time on my griddle.

 

[DigMyChicks]

I made a batch of rhubarb wine last summer. When it was time to bottle it, I didn't because the amount of oxalic acid in it made it taste terrible. The person that gave me the recipe was just down last week to get some keets and asked about the rhubarb wine. I got the bucket out and opened it. It smelled like really good wine. I dipped out a small glass and offered her a taste. I said to feel free to spit it out since I knew what it had tasted like.

I was surprised when she didn't spit it out and offered her husband a taste. He asked me when was the last time I had tasted it. He also said it was better than the rhubarb wine they had had from that recipe. I tasted it. It is good wine now.

I need to bottle it. A year of aging the wine made an unbelievable difference.

Nice surprise!

Interesting! I’ve never attempted to make wine before. I honestly hate wine. I keep trying it because everyone makes it sound so good, but I have yet to try a wine that doesn’t make me wrinkle my nose. Haha.
Is it difficult to make? Does it have the dry aftertaste that most wines seem to have?

I don’t care for it either.

We have a rainier and one other I can't recall then a antique choke cherry

I love Rainier cherries.

Yes! The arsenic comes from the soil where it was used for years, and still is most areas, in agriculture. Not sure what the application is that is currently used. Apples are another food with high arsenic levels. I put in a link to an article in Consumer Reports on arsenic in our foods. They have been warning people for years.

I’ve heard there is Arsenic in apple seeds.

 

[ronott1]

The recipe said that it makes about 16 muffins. So when I first tried this recipe, I weighed the whole thing and divided by 16. Since then, I've been making mine approx. 70-90 grams each. I cut off a piece, weigh it (add or subtract dough 'til it's within that range). Then I shape it into a ball by turning it in my palm and bringing up the edges and pinching it in the middle. Quarter turn and do again. Repeat a couple times until it's a decent ball. I put the ball down on my board and pat it out. Then I use a 3 1/2-inch ring and cut out my muffin. I put it on a baking sheet with semolina sprinkled on parchment paper. It sits about 15 minutes, puffs up a little, and then I cook it on an electric griddle that's sprinkled with more semolina and set to about 400-degrees. I like getting a nice golden brown on both sides, and that way I know it's cooked on the inside too. If you want to take an internal temp, it should be about 200 degrees.

I figured today that it takes me about an hour to weigh, shape, and cook. I can fit 8-10 muffins at one time on my griddle.

Alton brown uses the 4 3 4 on his griddle to get 12 on at a time. I saw it on good eats this week.

I do the same thing with my bagel recipe and make 10 instead of 12

 

[ronott1]

Nice surprise!

I don’t care for it either.

I love Rainier cherries.

I’ve heard there is Arsenic in apple seeds.

A lot of food has arsenic in it. Some has cyanide. They are organic even!