Any Home Bakers Here?

[rjohns39]

Well here are the German rolls they are ugly but taste like Germany. I'm certain my dough was too dry. I would recommend adding at least 3/4 of the water up front and watching your mixer to see how it's doing. If it struggles, you need more water. The dough should be fairy dry and not too sticky, but easily formed and easily formed with addition of small pieces of dough. That is to say sticky enough to incorporate more pieces of dough. I should have had a final dough weighing 830g, mine was 770g. I love the flavor, but will play with the water in future tests. Since the recipe didn't specify, I did use bread flour. I'm wondering how it would have turned out with AP.

 

[jnicholes]

Don't waste a good bearskin by trying. Have it done professionally.

@R2elk i’ve been thinking about what you said. Truth be told, I would rather learn how to do it myself, it’s a useful skill to know. I could have somebody show me how to do it, though.

I know this may not be advisable, but I it’s something I want to learn.

Not disregarding what you’re saying, I may still try to have it done professionally. Depends on a lot of factors.

 

[bruceha2000]

And the expense of having someone do it.
I personally don't know a thing about tanning hides.

Well here are the German rolls they are ugly but taste like Germany.

Looks like food to me!

 

[R2elk]

@R2elk i’ve been thinking about what you said. Truth be told, I would rather learn how to do it myself, it’s a useful skill to know. I could have somebody show me how to do it, though.

I know this may not be advisable, but I it’s something I want to learn.

Not disregarding what you’re saying, I may still try to have it done professionally. Depends on a lot of factors.

If you want to learn to tan, learn on something else. Try a deer first.

If you do harvest a bear, it may be a once in a lifetime thing. Tanning a bear skin is a big job and you really don't want to mess it up. It isn't anything like tanning a skunk hide.

I am very happy that I had mine done professionally. It did turn out to be a once in a lifetime thing.

 

[ronott1]

Well here are the German rolls they are ugly but taste like Germany. I'm certain my dough was too dry. I would recommend adding at least 3/4 of the water up front and watching your mixer to see how it's doing. If it struggles, you need more water. The dough should be fairy dry and not too sticky, but easily formed and easily formed with addition of small pieces of dough. That is to say sticky enough to incorporate more pieces of dough. I should have had a final dough weighing 830g, mine was 770g. I love the flavor, but will play with the water in future tests. Since the recipe didn't specify, I did use bread flour. I'm wondering how it would have turned out with AP.

View attachment 2293499

They look like fun rolls to make! When the temps go down I will try them myself

 

[jnicholes]

If you want to learn to tan, learn on something else. Try a deer first.

If you do harvest a bear, it may be a once in a lifetime thing. Tanning a bear skin is a big job and you really don't want to mess it up. It isn't anything like tanning a skunk hide.

I am very happy that I had mine done professionally. It did turn out to be a once in a lifetime thing.

Thanks. I appreciate it. I’ll see if I can have mine professionally done.

Of course, IF I get a bear.

 

[N F C]

Well here are the German rolls they are ugly but taste like Germany. I'm certain my dough was too dry. I would recommend adding at least 3/4 of the water up front and watching your mixer to see how it's doing. If it struggles, you need more water. The dough should be fairy dry and not too sticky, but easily formed and easily formed with addition of small pieces of dough. That is to say sticky enough to incorporate more pieces of dough. I should have had a final dough weighing 830g, mine was 770g. I love the flavor, but will play with the water in future tests. Since the recipe didn't specify, I did use bread flour. I'm wondering how it would have turned out with AP.

View attachment 2293499

Good job Bob! If they taste like Germany, you're already mostly there

 

[bruceha2000]

Thanks. I appreciate it. I’ll see if I can have mine professionally done.

Of course, IF I get a bear.

Yes, best not to count your rugs too soon. BUT (and again not knowing a whole lot about this) it might be a good thing to research who and where it could be done. I SUSPECT one doesn't want to wait very long between the kill and the skinning/tanning.

 

[R2elk]

Yes, best not to count your rugs too soon. BUT (and again not knowing a whole lot about this) it might be a good thing to research who and where it could be done. I SUSPECT one doesn't want to wait very long between the kill and the skinning/tanning.

The sooner the skinning takes place, the easier it is to do. The hide can be temporarily stored in a cooler before being turned in for tanning.

 

[jnicholes]

Pop Quiz.

Doing some research on Goose fat, also known as schmaltz. I’m comparing the nutritional data to butter. I’m trying to figure out which ones healthier. I would like some help.

Here is the data, (If a Nutrient is missing, amount is 0) both from the same source:


Goose Fat 1 Tbsp

Calories, 115
Fat 13g
Saturated Fat 3.5g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 7g
Cholesterol 13mg


Butter 1 Tbsp

Calories 102
Fat 12g
Saturated Fat 7g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Trans Fat 0.5g
Cholesterol 31mg
Sodium 2mg
Potassium 3mg
Protein 0.1g
Vitamin A 7% Daily Value
Vitamin D 2% Daily Value


Which one is healthier in your opinion?