Any Home Bakers Here?

[igorsMistress]

You mean like the ones where they ask "how many of 'object type" are in these pictures? Yeah, sometimes those are near impossible.


Of course you need a variety! I have a number of chicken breeds and they lay anywhere from Small to Jumbo. I weigh and mark each egg. If I am making half a recipe that needs 1 egg I use a Small. 1.5X the recipe, use a Large and a Small or maybe a Jumbo. A 50 gram Small and a 70 gram XL is the same as two 60g Large.

Yeah I had a hen that laid medium eggs and those came in handy for half recipes quite a bit! No chickens for me for at least a year, hence the ducks.

 

[bruceha2000]

I had an oddity last night, perhaps the more seasoned bakers have an idea.

I made the usual KA Basic Sourdough loaf. It rose the suggested 1" above the top of the pan before baking but it had actually shrunk down about 1/2" when it was done. Admittedly I've not made all that many loaves of bread but I've never had one that was smaller coming out of the oven than going in. The texture is fine and it has a nice amount of small holes as usual.

Any ideas what may have happened?

 

[pennyJo1960]

Curious Maybe Ron can chime in never heard of it

 

[Aria]

I had an oddity last night, perhaps the more seasoned bakers have an idea.

I made the usual KA Basic Sourdough loaf. It rose the suggested 1" above the top of the pan before baking but it had actually shrunk down about 1/2" when it was done. Admittedly I've not made all that many loaves of bread but I've never had one that was smaller coming out of the oven than going in. The texture is fine and it has a nice amount of small holes as usual.

Any ideas what may have happened?

ONLY a guess....it may have over-raised and then fallen when put in the oven. Aria

 

[ronott1]

I had an oddity last night, perhaps the more seasoned bakers have an idea.

I made the usual KA Basic Sourdough loaf. It rose the suggested 1" above the top of the pan before baking but it had actually shrunk down about 1/2" when it was done. Admittedly I've not made all that many loaves of bread but I've never had one that was smaller coming out of the oven than going in. The texture is fine and it has a nice amount of small holes as usual.

Any ideas what may have happened?

It sounds like it over raised. I would use the poke test next time.

Sourdough being a wild yeast, can be unpredictable sometimes

 

[pennyJo1960]

I took my sourdough dough out of the fridge .. Put it there last night at I have pizza to make did not want to be baking at 11 pm

 

[ronott1]

New Cookie Recipe: Aunt Lena Cookies
3 cups flour (remove 1 T and add 1 T Wheat Germ from each cup)View attachment 2386843
2teaspoons Baking Powder
2 large eggs
1/2 cup grapeseed or avacado oil
1/2 cup sugar
1/4 cup milk
1 teaspoon cinnamon
1/2 teaspoons of vanilla, almond, lemon, orange extract for better taste
Mix dry ingredients in a bowl. Mix wet ingredients in a bowl...add wet to
dry mix to make a soft dough. Roll sections into rope...press with two fingers and cut to shape. makes 36 cookies Bake 350 oven 20 minutes

They look like they are very tasty!

 

[Aria]

They look like they are very tasty!

They are super taste and healthy and great with a cup of tea, coffee, or
a glass of cold milk. This was my Dad's favorite and my Mom made them for him often. Fond memories for me. Aria

 

[ronott1]

They are super taste and healthy and great with a cup of tea, coffee, or
a glass of cold milk. This was my Dad's favorite and my Mom made them for him often. Fond memories for me. Aria

It sounds like our Aunt Abby's peanut butter cookie recipe. It has been in the Family for a long time.

I never met Aunt Abby but love those cookies!

 

[pennyJo1960]

Funny many our age have these old ones need to pass them on as we do