Any Home Bakers Here?

[Katanahamon]

@ronott1 I have received the sourdough starter.

I found that adding a bit of commercial regular yeast ensured I got great rises and texture, and still received the benefit of the sourdough flavor when using mostly sourdough starter for the recipe..I’m not talking together, but separately, using a fully functional sourdough, but adding just a tiny bit of regular yeast to “cheat” the rises..sometimes I enjoyed the flavor, but had disappointing textures or rises using only straight sourdough to leaven..

 

[ronott1]

@ronott1 I have received the sourdough starter.

Nice! I will send a pm with recipes. I checked and I already sent the recipes!

 

[ronott1]

I found that adding a bit of commercial regular yeast ensured I got great rises and texture, and still received the benefit of the sourdough flavor when using mostly sourdough starter for the recipe..I’m not talking together, but separately, using a fully functional sourdough, but adding just a tiny bit of regular yeast to “cheat” the rises..sometimes I enjoyed the flavor, but had disappointing textures or rises using only straight sourdough to leaven..

At first adding some yeast to the recipe is good. After about a month, this starter will raise bread very quickly.

Never add commercial yeast to the culture though.

 

[Katanahamon]

At first adding some yeast to the recipe is good. After about a month, this starter will raise bread very quickly.

Never add commercial yeast to the culture though.

Yes..that’s what I meant..I edited to make it even more clear..I just got tired of expending so much effort on the sourdough only to be foiled upon slicing the cooled bread and finding it too heavy..! Probably my fault for not feeding the starter enough times closer together as baking day approached, ramping up its strength.

 

[ronott1]

Yes..that’s what I meant..I edited to make it even more clear..I just got tired of expending so much effort on the sourdough only to be foiled upon slicing the cooled bread and finding it too heavy..! Probably my fault for not feeding the starter enough times closer together as baking day approached, ramping up its strength.

Perfect!

With the no knead breads, texture and flavor is amazing.

There is a sourdough cake in the index that is very good.

 

[Katanahamon]

Perfect!

With the no knead breads, texture and flavor is amazing.

There is a sourdough cake in the index that is very good.

I’ve tried the no knead breads, they’re great, but I always return to kneaded stuff. Although my neck has three separate sets of hardware, so I bought a good Kitchenaid mixer that does the kneading for me now. The soft rolls above, with eggs, butter and milk, almost a brioche type dough would have been a nightmare to assemble by hand, especially a tripled recipe, but in the mixer, it’s a breeze, and timed for 7 minutes once together, the kneading is done for me. In the overflowing bowl pic you can see how wet the dough is, but because of the eggs and butter, it really wasn’t sticky at all, you can see how easy it was to form the rolls.. I love the breads made with very wet doughs, like ciabatta, the mixer can “knead” that glop easily strengthening the gluten when that would be really difficult by hand, and you can let it rise in the mixer bowl, by the second rise the dough transforms from glop to easily handled. My favorite Detroit style pizza dough recipe is nearly a no knead, but what folding there is is very important for structure. I believe that recipe and video (excellent) are at the Just One Bite website. I have an Ooni pizza oven on order, the new one that just came out..really looking forward to a high temperature pizza oven!
edit..found it..the dough, with all the olive oil in the pan, gets fried on the bottom, light, airy, crispy..it’s a great diversion from thin pizza!
https://justonebiteplease.com/2016/04/29/detroit-style-pizza/

 

[sweaterthebroodyrooster]

I made spice cookies and my mom made bread.

 

[Katanahamon]

I made spice cookies and my mom made bread.

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Pretty..fresh baked bread, like money in the bank..or..freezer!

 

[Katanahamon]

I wanted to share this terrific pro chef in case y’all haven’t seen him..amazing recipes. I made his chicken pot pie..very best I’ve ever had..tons of recipes, here are apple turnovers..Bruno Albouze..

 

[sweaterthebroodyrooster]

Pretty..fresh baked bread, like money in the bank..or..freezer!

Or the stomach