Any Home Bakers Here?

[topochico225]

When will the new oven be delivered?

In my dreams

 

[Marie2020]

I've only got bicarbonate soda and want to try and make my bread lighter.

If I add yogurt and lemon to my bread mix will it kill the yeast?

 

[ronott1]

In my dreams

I bought a new oven from home depot using the one year no interest program. It was well worth it!

 

[ronott1]

I've only got bicarbonate soda and want to try and make my bread lighter.

If I add yogurt and lemon to my bread mix will it kill the yeast?

It might give the bread an odd taste.

Yeast will raise the bread well. You can use crumb enhancers-- potato starch, non diastolic malt powder, powdered milk and butter or flour. adding an egg or two will help with crumb and making bread lighter too.

What recipe are you using and I will give you some options.

 

[Sequel]

I need to bake a Babka!

Me too! We could do a babka-rama bake along!

 

[Sally PB]

You can use crumb enhancers-- potato starch,

I put 2 T of instant mashed potato flakes in my yeast breads. It really makes a difference.

 

[Eden83_haaretz]

In my dreams

Hehe reminds me of the time the electricity went (my oven is electric) and I had a Challah fermenting; had no idea when the electricity would return so I quickly fashioned a wood fired oven with blocks. Turns out I'm not that bad at it it worked and I was able to bake my Challah, best part was I just used the wood from the cuttings of our Apple trees (boy that wood sure burns hot ) anyways it came out great.
Maybe, if you have space, you should fashion yourself a wood fired oven .

My husband even took a picture, he just thought it was so cool. And the Challah turned out great. Afterwards we took it down, he wants to make a formal one.

 

[BigBlueHen53]

I started my sourdough bread yesterday and it's coming along fine! I hydrolysed the flour and fed the starter first thing. After about three hours I added the starter and salt to the flour and mixed it thoroughly. I did the stretch and fold technique every half hour four times. But it got late in the day, so now .... I put it in the fridge overnight to do a very slow rise. This morning it is getting shaped into two loaves, placed onto my cloth-lined, floured ersatz* "bannetons"* for a final rise, turned out onto parchment paper, slashed, placed into preheated dutch ovens or cast iron skillet** and ultimately baked in a very hot oven. Can't wait to see how it turns out!

*Don't have real bannetons yet (but Christmas is coming! ), so a couple of retired colanders are going to stand in for bannetons for me tomorrow.

(Am I spelling bannetons right? My spell checker doesn't like it at all!)

 

[Aria]

I started my sourdough bread yesterday and it's coming along fine! I hydrolysed the flour and fed the starter first thing. After about three hours I added the starter and salt to the flour and mixed it thoroughly. I did the stretch and fold technique every half hour four times. But it got late in the day, so now .... I put it in the fridge overnight to do a very slow rise. This morning it is getting shaped into two loaves, placed onto my cloth-lined, floured ersatz* "bannetons"* for a final rise, turned out onto parchment paper, slashed, placed into preheated dutch ovens or cast iron skillet** and ultimately baked in a very hot oven. Can't wait to see how it turns out!

*Don't have real bannetons yet (but Christmas is coming! ), so a couple of retired colanders are going to stand in for bannetons for me tomorrow.

(Am I spelling bannetons right? My spell checker doesn't like it at all!)

All is fine. Just viewed a video Foodgeek did a test on baking sourdough: Cast Iron fine, pryex cold or hot fine hot better, and bottom of roaster
Fine. Guess if I do not want to lift my cast iron
heavy POT I have a choice. Looking forward to viewing your Bread. Aria

 

[pennyJo1960]

Making Pizza tonight.. The Son and I have become quite skilled at it.