Any Home Bakers Here?

[ronott1]

I don't know a thing about rabbits Jared, I hope yours is just a bit under the weather and will be OK soon.


Phew! When our fridge's compressor crapped out (all of 6 years old) it held above 32° which wasn't useful for the freezer. I put it all in the small chest freezer figuring all was well until I could get the machine fixed or replaced. Then things were defrosting in there! I thought it crapped out too but somehow the temp dial on the front of the machine had been moved to the warmest setting. I have no idea how, it isn't something we mess with.


My basic sourdough rises just fine with 1/2 whole wheat flour and no vital gluten.
Maybe I need the vital gluten for the Champlain bread?

I would try it!

 

[ronott1]

View attachment 2344448
Sourdough is FINALLY comingtogether. 10 years of experimenting (7-8 bakes per year). It’s fluffy, strongly sourdough tasting, and raises like normal yeast dough.

Nice!

With regular use, a new starter can take 6 months to get enough punch to raise without adding commercial years

 

[ronott1]

This is a picture of cinnamon rolls I made a few weeks ago. They were great!
In this picture they just got out of the oven and were waiting to get frosted!
View attachment 2344462

Nice!

Do you add a cream cheese Glaze?

 

[MarkJr]

Nice!

With regular use, a new starter can take 6 months to get enough punch to raise without adding commercial years

Mines been alive and kicking since 2001. It was started by a teaspoon of Carl’s Friends sourdough that has been alive continuously since the Oregon trail.
My issue was raise time, flour quality and ingredients to help the sour taste.
One day I’ll produce a loaf that rivals the pictures.
I refuse to use commercial yeast.

 

[ronott1]

Mines been alive and kicking since 2001. It was started by a teaspoon of Carl’s Friends sourdough that has been alive continuously since the Oregon trail.
My issue was raise time, flour quality and ingredients to help the sour taste.
One day I’ll produce a loaf that rivals the pictures.
I refuse to use commercial yeast.

I have the same starter! did you see the picture a couple of pages back?

The more you use it the more active it will be. Try to use the starter or replenish it once a week.

 

[R2elk]

2020 BYC Halloween HAL Fall Photography Contest

 

[yakitori]

I have the same starter! did you see the picture a couple of pages back?

View attachment 2344709

The more you use it the more active it will be. Try to use the starter or replenish it once a week.

I have the same starter too! In fact, I used it to kick start my fermented feed!

I really don't do the starter enough justice though, it sleeps in the fridge for months at a time - but always wakes up again without an issue...

 

[N F C]

This is a picture of cinnamon rolls I made a few weeks ago. They were great!
In this picture they just got out of the oven and were waiting to get frosted!
View attachment 2344462

Nice job Anna!

View attachment 2344448
Sourdough is FINALLY comingtogether. 10 years of experimenting (7-8 bakes per year). It’s fluffy, strongly sourdough tasting, and raises like normal yeast dough.

Looks good!

 

[Aria]

I sure did, it’s there; just started it yesterday and I don’t think it’s quite ready yet.

Piina???????

 

[Aria]

I have the same starter too! In fact, I used it to kick start my fermented feed!

I really don't do the starter enough justice though, it sleeps in the fridge for months at a time - but always wakes up again without an issue...

Once you start baking once a week....the starter will be Happy and so will you. YES. I know I did it. And it does work. EASY. Aria