Any Home Bakers Here?

[Sally PB]

I doubled my GF sourdough recipe. It took me only two days to eat the small loaf it made, so I needed to make it bigger.

Is it considered cheating to put a little yeast in sourdough to get more of a rise? I'm thinking of doing that next time, like 1/4-1/2 teaspoon. If that's heretical, someone please tell me; I want to stay a member-in-good-standing of the sourdough club.

 

[ronott1]

Might make a from-scratch lasagna today. Who is the best person to ask how to cook a prime rib?

if the bones were not removed, remove them and tie them back on.

Let the roast warm up for about 4 hours. Put olive oil on the out side and rub in salt, pepper, garlic powder and Thyme or rosemary if you like those spices. Be liberal with the salt and then use from a teaspoon to a tablespoon of the other spices depending on the size.

Bake at 500F or as high as the oven goes if less than 500 for 15 minutes. Turn down the temp to 350 and let go for 1 and a half hours to over 2 hours for big roasts.

Use a meat thermometer to get an internal temp of:
115F for rare
120F for Medium rare
130F for Medium

 

[R2elk]

I doubled my GF sourdough recipe. It took me only two days to eat the small loaf it made, so I needed to make it bigger.

Is it considered cheating to put a little yeast in sourdough to get more of a rise? I'm thinking of doing that next time, like 1/4-1/2 teaspoon. If that's heretical, someone please tell me; I want to stay a member-in-good-standing of the sourdough club.

A number of the sourdough recipes call for adding a little yeast. It is relatively common to add yeast when your sourdough starter is in its early stages.

 

[pennyJo1960]

Hey all Home Bakers hope all remember. The reason for the season. Merry Christmas all.

 

[topochico225]

Happy Christmas Eve Eve everyone

Making kringles again tonight!

 

[bruceha2000]

Be liberal with the salt

See, first detailed response and I DISAGREE! NOT a big fan of lots of salt I do NOT want to taste the salt.

I also don't cut the bones off and tie back on. While that will let the meat under them cook more evenly with the rest of the roast, it overcooks the meat on the bones ... and MIL like her bones rare

 

[ronott1]

See, first detailed response and I DISAGREE! NOT a big fan of lots of salt I do NOT want to taste the salt.

I also don't cut the bones off and tie back on. While that will let the meat under them cook more evenly with the rest of the roast, it overcooks the meat on the bones ... and MIL like her bones rare

I have not had a problem with overcooked bones LOL! If the bones are tied on, why would they cook differently?

The spices are really up to what you like. I think they say to salt liberally is because most people under salt their food. I will not be using black pepper because my youngest DD does not like black pepper but is ok with white pepper.

 

[bruceha2000]

I have not had a problem with overcooked bones LOL! If the bones are tied on, why would they cook differently?

If there is no difference, why cut them off before roasting?

 

[Sally PB]

Here's something I just learned this evening: homemade sourdough bread soaked in homemade beef stew is absolutely delicious! That was the tastiest meal I've had in a while.

 

[Aria]

Made a large pot of SOUP Vegetable
2 sliced carrots 3 ribs of celery one sweet onion diced l clove of garlic 1/4 cup of barley 1/4 cup of
Farro little salt pepper SEASONINGS: rosemary,
cumin, curry, chopped fresh parsley, 1/2 cup Brown
rice, 1/4 cup small round pasta, 1/4 cup oval small pasta (pasta of your choice) one diced peeled sweet
potato, l can drained great northern beans. one 8 oz
tomato sauce,Fill the pot with Chicken Broth. Bring to a boil. Lower to Simmer ...for 1 hour. or longer. NOTE: Add
the pasta 10 minutes before the Soup is done. I made 5 jars. I have the soup simmer and place in bottles. Place in refrigerator. Just like canning. Keeps well. Pops when you open. Enjoy