Any Home Bakers Here?

[topochico225]

Nice! You must be feeling better!

I finally am, thank God!

 

[Luckywolf]

I am more of a sweets Baker. But I absolutely love the smell of freshly baked bread.

 

[BigBlueHen53]

I am more of a sweets Baker. But I absolutely love the smell of freshly baked bread.

I don't know anybody that doesn't like that smell. It must be hard- wired into us. I have three loaves of bread in the freezer. There's only me and The Man to eat it ... But I have to sit on my hands to keep from making a fresh loaf practically every other other day!

 

[Aria]

I have a Sourdough Multigrain Seeded Bread mixed.
Aria

 

[Blooie]

That’s one I need to make yet.

 

[Ladies-Eight]

Bakers good morning one and alll!

The temperature is 54 and sunny.

I baked 2 loaves of banana bread yesterday.

Planning on baking an applesauce cake today.

Have a great day!

 

[Aria]

That’s one I need to make yet.

Last Proof..... Aria

 

[PippinTheChicken]

Hello. New to this thread. I'm looking into making some sourdough starter (which I will name!) and I was directed to this thread to get some tips and if anyone has a good recipie!
Thanks

 

[Aria]

Sourdough Multigrain Seeded Baked 1.31.2022 Aria

 

[pennyJo1960]

Hello. New to this thread. I'm looking into making some sourdough starter (which I will name!) and I was directed to this thread to get some tips and if anyone has a good recipie!
Thanks

Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.