Any Home Bakers Here?

[Aria]

It sounds like you got logged out. Since you are able to post now, you have gotten logged in.

THANKS. Who would DARE to log me out? ha ha
Regards, Aria

 

[R2elk]

THANKS. Who would DARE to log me out? ha ha
Regards, Aria

Even I have accidentally logged myself out.

 

[pennyJo1960]

Often first page I pull up here I have to log back in

 

[jnicholes]

Even I have accidentally logged myself out.

Sometimes it happens to me too.

 

[Aria]

Even I have accidentally logged myself out.

Thanks ...I did not realize I could. Aria

 

[ronott1]

This is what tangzhong looks like.
View attachment 2824418

I made Japanese buns once and did that!

 

[ronott1]

THANKS. Who would DARE to log me out? ha ha
Regards, Aria

BYC auto logs you out every two weeks now? I think it is every two weeks.

 

[bruceha2000]

I like using the tangzhong technique to prolong the shelf life

Interesting! I'll have to try it.

I slice the bread and freeze it in zip lock bags.

I do that but use regular bread bags since most of the time it is gone in a week.

Am a yorkshire lass, but a dunt mek mi own yorkshire puds tha knowas. A use frozen n's. Mi mam thinks am lazy but it teks to much.

If you put parchment paper between the slices it will come apart very easy.

Too much work
I just make sure the loaf is loose in the bag and mostly the slices don't stick together much.

 

[Ladies-Eight]

Bakers good morning one and all!

Happy Baking.

Have a great day!

 

[jnicholes]

Bakers good morning one and all!

Happy Baking.

Have a great day!

Good morning!