Any Home Bakers Here?

[pennyJo1960]

Morning Bakers easy day today

 

[ronott1]

@ronott1 I sent you a pm as well. I am going to be brave and try the Sourdough Path, lol. I am about to be a semi-Empty Nester so hopefully can nurture a starter. Hands can no longer knead without great pain ... Sourdough just makes sense! Send instructions though, I am a little scared of killing it out of ignorance! Thanks!

I will!

The no knead breads are perfect for arthritis.

 

[Sequel]

Good morning bakers! I put together 2 loaves of Champlain bread last night. Lately the texture has been very fine which works very well to slice and use as daily bread, but I’m trying to figure out what has changed, it wasn’t always this texture. I could have handled it too much, let it go too long between folds, Maybe the new flour? I just don’t know. If entered in a competition it would be a big fail but it’s very user friendly as it is, I just want to be a little more in control!

 

[topochico225]

Hey bakers! WAY too hot here to bake. I took a wheel of Brie in the crockpot to church to have with crackers, it was a hit!

 

[ronott1]

Good morning bakers! I put together 2 loaves of Champlain bread last night. Lately the texture has been very fine which works very well to slice and use as daily bread, but I’m trying to figure out what has changed, it wasn’t always this texture. I could have handled it too much, let it go too long between folds, Maybe the new flour? I just don’t know. If entered in a competition it would be a big fail but it’s very user friendly as it is, I just want to be a little more in control!

It is more likely to be hydration due to different humidity in the house based on time of year.

 

[Sally PB]

If you are trying to make a starter from scratch, this method worked for me.

Thanks for the link. Another way I might get into The Sourdough Club. Instead of just reading about it and seeing everyone's great pictures.

 

[Sequel]

It is more likely to be hydration due to different humidity in the house based on time of year.

Thanks Ron! Today I paid attention to the timing of the stretch and folds. Normally I get up, do a set, drink some coffee read the paper, do another set then go do chicken chores or whatever and it’s often more than an hour between folds. Today I did three sets 30 minutes apart like the recipe calls for. The dough was stretchy and windowpaned but it was wetter and stickier. I managed to get it into the basket and it baked up just fine. It did have a more open structure.

 

[Ladies-Eight]

Bakers good morning one and all!

Happy Baking.

I made Monkey Bread yesterday.

Will post picture later.

Have a great day!

 

[cheepteach]

we love monkey bread. Granddaughter and I are making donuts later

 

[bruceha2000]

Yes, the rocks split very easily. They're sedimentary lime stone.

So you just pick up a piece of rock, smack it in an appropriate way and hope it has a fossil in that plane?

with granddaughter-my donut taster/assistant

Tough job but someone has to do it!