Any Home Bakers Here?

[Floydie]

Made some walnut chocolate, and some packet cookies with no2 son.

 

[ronott1]

Made some walnut chocolate, and some packet cookies with no2 son.
View attachment 2744649View attachment 2744650

Nice!

 

[pennyJo1960]

Morning Bakers. Alright figured it out the quarter cup of corn starch makes it too dry .. Had some raspberry I had added sugar and water for compote started adding that after BF had has a slice .. Looks lot's better now

 

[Artichoke Lover]

So I’ve been having a bit of a problem. I need a loaf bread recipe that can stand up to being sliced thin all the loaf bread recipes I’ve tried so far (about 3) begins to crumble or tear from their own weight when sliced too thin.

 

[Sequel]

So I’ve been having a bit of a problem. I need a loaf bread recipe that can stand up to being sliced thin all the loaf bread recipes I’ve tried so far (about 3) begins to crumble or tear from their own weight when sliced too thin.

I’ve been able to slice the Champlain bread fairly thin, it’s a sourdough so probably not what you’re looking for. The other thing that’s a must is an extremely sharp knife! The loaf I bake stays fairly supple for the first 2 to 3 days. Good luck! That always frustrated me too, making bread and it falls apart if you try to make a reasonably thin slice of toast !

 

[Artichoke Lover]

I’ve been able to slice the Champlain bread fairly thin, it’s a sourdough so probably not what you’re looking for. The other thing that’s a must is an extremely sharp knife! The loaf I bake stays fairly supple for the first 2 to 3 days. Good luck! That always frustrated me too, making bread and it falls apart if you try to make a reasonably thin slice of toast !

I’ve got a very sharp knife I usually use and most of my French and other bread recipes can be sliced very thin. It’s just the bread actually want to use for toast or a sandwich that won’t lol

 

[Sequel]

I’ve got a very sharp knife I usually use and most of my French and other bread recipes can be sliced very thin. It’s just the bread actually want to use for toast or a sandwich that won’t lol

We’ll see what Ron comes up with. There was one recipe I used for a while, it had sourdough starter in it but also called for yeast and vital wheat gluten. It was baked in a loaf pan and was pretty nice to slice as I remember it.

 

[bruceha2000]

The Champlain sourdough uses very little SD - 50g to 389g of AP flour and another 57g total rye and spelt. The King Arthur basic sourdough 'sandwich' loaf uses 454g SD to 398g of flour. The Champlain shape may not be "correct" but it makes a great sandwich

 

[orloffer]

Hello! Just dropping in here.

We made spanakopita and Maryland white potato pie today. They were both excellent! The spanakopita has spinach, feta cheese, onion, garlic with many layers of phyllo dough. We used butter rather than olive oil in between the phyllo dough layers, which made it rather rich. The potato pie has mashed potatoes, milk, egg, sugar, lemon, vanilla, and nutmeg. The texture resembles mashed potatoes (unsurprisingly), but the lemon adds an interesting layer of flavor. Also very rich!
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Spanakopita:

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Potato pie:

 

[pennyJo1960]

Found the one that slices best is a pullman loaf type of pan for them sourdough or yeast will do well in them