Any Home Bakers Here?

[BigBlueHen53]

Hi Jared!

I have to do the weekly shopping today.

Yesterday we were sent an emergency alert for covid danger so I will be extra careful

Sigh, yes. The town where we (DH, actually) do our weekly shopping is in a county recently declared EXTREME risk, where before it had "only" been declared "critical." We have found a different store in our own, less-populated county to shop. It doesn't have all the choices of the WM, but we can get milk, bread, produce, all the staples. We'll be okay. Adjust, adapt, overcome, is that it?

Typos

 

[Aria]

I couldn’t stand putting the sourdough in the refrigerator for another week or two when it was so bubbly and happy! I made a double batch of bread dough, froze one, and I’m using the second for misc. Tonight it’s donuts, tomorrow I’ll make some buns.

I certainly have never tried it....but I read an article that as long as the
SDS stays refrigerator it is not necessary to feed it. Remove it stir it and
bake. I never heard of any baker doing that. And adding more salt to
recipe makes it rise more. So many DIFFERENT ideas. Just feed the SDA
when you use and NEED more. What does Ron and Bob and others
think about these suggestions. Aria

 

[Aria]

Almost every morning for breakfast I eat a slice of raisin bread with peanut butter and a banana. Yums!

I like raisin bread toasted with butter. I need to Bake Raisin Bread SOON. Miss it. Aria
.

 

[Aria]

I'm 20 pages behind again, but I made this yesterday ...

View attachment 2454036

This is not sourdough, it's just regular yeast bread, about 50% whole wheat. Sadly, it is a little over-proofed. It took forever to raise as the house was kind of cold, and then suddenly, poof! I brushed it with an egg-and-cream wash before baking and it got that amazing color and soft crust, and then I brushed the tops with melted butter when they came out of the oven to give them a shine. Overall I'm real happy with them.

View attachment 2454037

Using finger joint to mark first cut.

View attachment 2454038

Ready to bag and freeze. As good as fresh when toasted!

That was more than one recipe? If not it was a LARGE RECIPE. Are you
sharing recipe? One? Doubled? Please tell us more. Aria

 

[BigBlueHen53]

That was more than one recipe? If not it was a LARGE RECIPE. Are you
sharing recipe? One? Doubled? Please tell us more. Aria

My "recipe" is from a cooking class I took, oh ... maybe about 40 years ago. This makes about 5 loaves and I like it because I like to give one loaf away. We always eat one right away. which leaves 3. I put 2 in the freezer and leave one out for us to eat on for a few days.

Will post recipe tomorrow. Finally getting sleepy. Good night, Foodmeisters!

 

[N F C]

I'm 20 pages behind again, but I made this yesterday ...

View attachment 2454036

This is not sourdough, it's just regular yeast bread, about 50% whole wheat. Sadly, it is a little over-proofed. It took forever to raise as the house was kind of cold, and then suddenly, poof! I brushed it with an egg-and-cream wash before baking and it got that amazing color and soft crust, and then I brushed the tops with melted butter when they came out of the oven to give them a shine. Overall I'm real happy with them.

View attachment 2454037

Using finger joint to mark first cut.

View attachment 2454038

Ready to bag and freeze. As good as fresh when toasted!

Nice job!

 

[BullChick]

I certainly have never tried it....but I read an article that as long as the
SDS stays refrigerator it is not necessary to feed it. Remove it stir it and
bake. I never heard of any baker doing that. And adding more salt to
recipe makes it rise more. So many DIFFERENT ideas. Just feed the SDA
when you use and NEED more. What does Ron and Bob and others
think about these suggestions. Aria

I don’t feed it when it’s in the refrigerator. I just feel bad when Jennifer says, “but I’m ready for some fun! Come on, you know you like baking! Use me, I’m ready! Use me, use me, uuuuuuuuse meeeeeeeee!”

 

[ronott1]

I certainly have never tried it....but I read an article that as long as the
SDS stays refrigerator it is not necessary to feed it. Remove it stir it and
bake. I never heard of any baker doing that. And adding more salt to
recipe makes it rise more. So many DIFFERENT ideas. Just feed the SDA
when you use and NEED more. What does Ron and Bob and others
think about these suggestions. Aria

There are recipes for fed and not fed starters. not fed recipes are those that use starter out of the fridge.

I keep my starters in the fridge until I am ready to use them. If the recipe is for fed starter, I add a bit of flour and let the starter warm up for several hours before using it.

I do not add salt until I mix the recipe up

 

[ronott1]

I'm 20 pages behind again, but I made this yesterday ...

View attachment 2454036

This is not sourdough, it's just regular yeast bread, about 50% whole wheat. Sadly, it is a little over-proofed. It took forever to raise as the house was kind of cold, and then suddenly, poof! I brushed it with an egg-and-cream wash before baking and it got that amazing color and soft crust, and then I brushed the tops with melted butter when they came out of the oven to give them a shine. Overall I'm real happy with them.

View attachment 2454037

Using finger joint to mark first cut.

View attachment 2454038

Ready to bag and freeze. As good as fresh when toasted!

Very nice!

 

[Marie2020]

Marie, Thanks for posting the recipe. Photo to follow. Sounds like
a neat recipe...simple. I like that. You can slice me a slice while your
slicing one for yourself. Aria

There's a slice here for you anytime.

I found equaling the weight of flour with the bananas really adds to the taste. Because the dish was higher than the ingredients it didn't brown at all, so I tested the temperature to make sure.