Any Home Bakers Here?

[Tclloyd0812]

Today's bread-

Seasoned and regular white. Not the best I've done but tastes like homemade bread! Lol

 

[bruceha2000]

With regular yeast, you have to let the yeast proof in water at 105F to break down the membrane.

That would explain step 1 of the recipe DW has for pizza dough.
I tried "just dump it all in at once" like I do my bread and it was fine.

I lost my way again but thankfully grammy60 s DH guided me back here

Do we need to assign someone to mind you?

 

[Tclloyd0812]

Homemade butter. Need to clean the inside of the jar, but I'm happy with how it turned out.

 

[BigBlueHen53]

Proof the instant yeast like the regular years. It should bubble and get foamy after 5 to 10 minutes.

Thanks. That is what I did today.

 

[BigBlueHen53]

Homemade butter. Need to clean the inside of the jar, but I'm happy with how it turned out.

I may have to do that tomorrow, I have some cream that's been in the fridge a couple of weeks and no good plans for it. have one of those nice jar churns. There is nothing like good fresh hand-churned butter! Do you rinse yours in a tightly-woven towel under cold water while kneading it with a rubber spatula till the water runs clear? If you do, it will last a lot longer and won't go sour. Get all the milk out. It's a pain but worth it!

 

[pennyJo1960]

Grandma said to rinse good keeps longer I remember that but have not made butter in like a lifetime

 

[R2elk]

Grandma said to rinse good keeps longer I remember that but have not made butter in like a lifetime

I haven't been forced to churn butter this century. I think the last time was back in the '50s.

 

[pennyJo1960]

Grandmas was a old wood one but let me use a mason jar shaking it

 

[R2elk]

Grandmas was a old wood one but let me use a mason jar shaking it

This was a wood one and it was the maternal grandfather trying to convince the kids that it was fun to churn butter. I did not consider it fun.

 

[BigBlueHen53]

It will be fun for me, I will put in a movie lol. I only have about a quart of cream so it won't take long. And I will start with it at room temp, that helps!