Any Home Bakers Here?

[topochico225]

Yes! I love baking cakes with my eggs! It is way better when you know it comes from your own chickens.

Welcome welcome welcome!

 

[Aria]

Welcome welcome welcome!

YES...WELCOME Aria

 

[ronott1]

View attachment 2808794

Well, it was good while it lasted. Whole family loved it.

You may need to double the recipe for next time!

 

[Phaedra Geiermann]

Finally some bread! The sunny day makes me happy and want to bake.

The first is a toast with poppy seed and walnut, i love the texture.

The other bread is about going into oven

 

[Aria]

Finally some bread! The sunny day makes me happy and want to bake.

The first is a toast with poppy seed and walnut, i love the texture.
View attachment 2809511

View attachment 2809514

View attachment 2809515

The other bread is about going into oven

FANTASTIC. You will post recipe. PLEASE. Aria

 

[ronott1]

Finally some bread! The sunny day makes me happy and want to bake.

The first is a toast with poppy seed and walnut, i love the texture.
View attachment 2809511

View attachment 2809514

View attachment 2809515

The other bread is about going into oven

Nice!

 

[Sequel]

Yesterday I baked a Champlain loaf that actually has a nice sourness to it! I have been diligent about putting my starter back in the fridge after feeding. After my last bake several days ago I fed the starter and left it out on the counter. When it was time to feed to use that night I noticed it smelled sour! I discarded most of it and fed it equal weight water and flour. I also fed some that had been in the fridge to see (smell) the difference.

The refrigerated one had foamed a little more, but the sour one was still plenty active so I used it. The next morning I had to leave early so I felt I rushed the stretch and folds a bit, but the dough was very smooth and passed the windowpane test. I shaped it and put it in a banetton then into the fridge.
Later in the afternoon I took it out and saw very little to no activity. I put it in the oven on proof and several hours later it looked great! It baked up just fine with a sour bite that will be enjoyed. This is so much fun!

 

[pennyJo1960]

Morning Bakers

 

[Sequel]

Morning Bakers

 

[ronott1]

Yesterday I baked a Champlain loaf that actually has a nice sourness to it! I have been diligent about putting my starter back in the fridge after feeding. After my last bake several days ago I fed the starter and left it out on the counter. When it was time to feed to use that night I noticed it smelled sour! I discarded most of it and fed it equal weight water and flour. I also fed some that had been in the fridge to see (smell) the difference.

The refrigerated one had foamed a little more, but the sour one was still plenty active so I used it. The next morning I had to leave early so I felt I rushed the stretch and folds a bit, but the dough was very smooth and passed the windowpane test. I shaped it and put it in a banetton then into the fridge.
Later in the afternoon I took it out and saw very little to no activity. I put it in the oven on proof and several hours later it looked great! It baked up just fine with a sour bite that will be enjoyed. This is so much fun!

I take the starter out of the fridge in the early afternoon and stir in 1\4 cups of flour. I usually start the bread at about 7pm or so. The starter foams and becomes sour that way.