Any Home Bakers Here?

[ronott1]

You guys are doing great with sourdough!

 

[Marie2020]

You can let it dry on waxed paper. After a couple of days, peel it off and turn it over to dry the other side. break it up and store in a ziplock bag for several years.

The dried starter needs to be rehydrated and bubbling as a liquid though.

Thank you Ron.

 

[cheepteach]

If they are still hot I will be over ASAP ! Slap some butter on those babies !

if they are warm--don't even need butter

 

[Smiller1090]

I'd like to see a pic of this oven. My oven fits six one-lb. loaves.

Just a standard 30” stove/oven

 

[bruceha2000]

OK, we need a PICTURE of 12 loaves in a 30" oven!

We are ones that leave the crust unless I stuff it

Penny, are you telling us all to stuff it?

 

[pennyJo1960]

Nope not at all it is the crust of a pizza
Unless you want me to say stuff it to others

 

[Floydie]

Making Jambalaya today, number 1 son loves it. I make it up in my big slow cooker every little bit gets eaten. I may make some muffins or something too.

 

[Stepnout]

A few days ago the wife made some apple crisp to take away with her sister for a stay at their brothers place.
Little did she know when I bought the 10 pounds of Macintosh apples I was going to make apple jelly. As soon as she drove out the driveway I started. I took all her apple peels and cores, cleaned them up. I cut up the remaining pounds of apples and proceeded to boil everything dow. I added 1 tablespoon of cinnamon to the pot.
This being the first time I’ve tried to make apple jelly I knew it would be a bit of a challenge.
I didn’t tell her why I bought 10 pounds of apples but I had a plan and a mission. I had been researching apple jelly recipes for quite some time.
while I was boiling the apples and then draining them through cheese cloth I washed and sterilized my bottles, rims and boiled water for the lids.
After 4 hours I collected 10 cups of beautiful red apple juice. I added 9.5 cups of sugar, 3 tablespoons of lemon juice and 1 tablespoon of butter. The butter is supposed to help make less foam when boiling the juice. As every recipe said when not using Commercial pectin just the natural of the apples boil until the mixture reaches 220. I was able to fill 5 pint Masson jars with jelly and put them in the water bath for 10 minute. Sadly 1 bottle broke. I’m not sure whether I had a bad bottle, but I did forget to turn the burner down and let it fully hard boil and the jar may have got a bump during the hard boil.

 

[Stepnout]

Here is a link to the video taste test of my cinnamon apple jelly Mmm GOOD!

 

[Stepnout]

I made a batch of white bread the next morning and wanted to use it in my taste test of the apple jelly but couldn’t wait. I always butter the top of my bread when it comes out of the oven.