Any Home Bakers Here?

[pennyJo1960]

Bakes lot's more in the cooler months we do

 

[Aria]

Just pulled up the spreadsheet. Wow! That is a whole lot of recipes! I may have to try a couple of the easy ones. Bread making isn't my strong point so I stick to 3-4 super reliable recipes.

Sonya9, Baking Bread is my favorite baking. I will be looking for 3 or 4 super reliable recipes from you. Welcome...Aria

 

[orloffer]

Can someone explain to me the concept of sourdough starter?

 

[drstratton]

Can someone explain to me the concept of sourdough starter?

Here is a great resource that will answer your questions easier than I can! I hope this helps!

https://www.kingarthurbaking.com/learn/guides/sourdough

 

[orloffer]

Here is a great resource that will answer your questions easier than I can! I hope this helps!

https://www.kingarthurbaking.com/learn/guides/sourdough

Thank you for the link! I read it, and found it quite interesting. Unfortunately we never have any flour in this house...maybe someday I will make some.

 

[drstratton]

Thank you for the link! I read it, and found it quite interesting. Unfortunately we never have any flour in this house...

You're welcome!

 

[pennyJo1960]

This is in the index I know I used it and others have you will need AP flour
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.

 

[jnicholes]

Boy, how I’ve missed Bass fishing in North Idaho! 3 pounder within the first hour of the visit in the Spokane River!

I miss living here......

 

[pennyJo1960]

Nice catch Jared

 

[bruceha2000]

Bread making isn't my strong point so I stick to 3-4 super reliable recipes.

My "go to" easy and not much work or time recipe is the King Arthur basic sourdough loaf. It does use a LOT of starter - 2 cups PLUS 1.5 teaspoons of yeast. It is in the index under "Basic Sourdough Bread Recipe". That post is just a link to the recipe on the KA site.