Any Home Bakers Here?

[SnapdragonQ]

Potatoes are planted.

You are ahead of me! We've had some nasty late hard frosts though so I'm glad I waited until the beginning of April.

I hope to be doing that in a couple weeks. I need to till the potato bed, and I have a couple of varieties coming. New stuff I've never grown: purple and rose fleshed taters.

Me too. Maybe this weekend or early next week.
I]ve grown purples a few times.
Luv me some fresh young taters from the garden...steamed, then a drizzle of olive oil and a sprinkle of salt.

Instead of planting my potatoes in a trench, I generally plant at ground level, then mound up with all manner of fluffy material. Dirt, straw, shredded paper, compost, ...like a raised bed that just keeps going.
Makes it easier to reach in the bed and swipe new potatoes from the outer edges of the beds because I can't wait until the end of the season to to collect them all.

 

[Swiss]

Today will be day 3 of 3 trying to get a decent sourdough loaf... this is the first loaf,

and last night's didn't look any better. I made 2 loaves yesterday, but only baked one. The other went into the fridge as a backup. Hopefully, this one will rise. The waste of time and excitement are what frustrate me the most when this happens.

 

[Aria]

The Loaf Looks GREAT.

 

[Swiss]

The Loaf Looks GREAT.

It does, but it's just so flat and dense that you can't do anything with it...

 

[SnapdragonQ]

It does, but it's just so flat and dense that you can't do anything with it...

Bread pudding. Or strata?

When I first started baking gluten free, I ended up making a lot of bread puddings with the fails.

I will say though, your bread is gorgeous! Slice and toast for quick pizzas??

 

[topochico225]

I have sworn to never make pasta again. Some disastrous and very frustrating attempts during lockdown took the desire out of me!! Maybe I can send off for an Italian mail order husband….

 

[pennyJo1960]

I have sworn to never make pasta again. Some disastrous and very frustrating attempts during lockdown took the desire out of me!! Maybe I can send off for an Italian mail order husband….

Pasta is easy but add three eggs then hot water or really warm.. Amount of water might need a few more eggs ..
Bween water and eggs is how much you can make ...

 

[cavemanrich]

It does, but it's just so flat and dense that you can't do anything with it...

I had same results with my old sourdough starter,, Guess it was not very strong,,,, so I went HYBRID,,, translation,,,,,,,,,,, I used my starter,, and added yeast. Made the bread tasty like sourdough,,, but the added yeast did all the heavy lifting.. Also from long process to a 3 hour process. I have no quarrel with my commercial yeast
I have a new culture (dry) that I will start in a little while. When weather gets warmer. I have learned a lot about the way to use starter from postings by @Aria and @Blooie
Tomorrow I will bake some Japanese milk bread. May use tangzhong in it also. I also like to change recipe often,, but not drastically. Will try to take pix for play by play.

 

[Blooie]

Pasta is easy but add three eggs then hot water or really warm.. Amount of water might need a few more eggs ..
Bween water and eggs is how much you can make ...

I use 1 room temperature egg per 100 grams of 00 flour for most pastas. If it’s a little dry, I just wet my hands and keep on kneading. That seems to do the trick. If I’m using Semolina flour for more shaped pastas I use water and, if called for, a little olive oil, but no eggs.

@Swiss - I darn sure don’t see anything wrong with your sourdough!!

 

[ronott1]

Gonna put bread making aside and replenish my pastas today. Used the last of the tagliatelle earlier in the week, and just have one more pack of ravioli in the freezer. I had a lot of extra filling left over from last time I made them and I‘ve already got that out of the freezer thawing. I figure if I get some spaghetti, some tagliatell, some ravioli, and some pappardelle in the freezer, we’ll be set for awhile again.

Does anyone here use a stand mixer to make pasta? I know people do it, but I never have. I use my long rolling pin and the pasta board Ken bought me to mix, knead, roll, and cut because I enjoy the whole process, but it’s getting harder on my mid-back. When I’m in a hurry I have used the attachments for sheeting and cutting, but never used it from start to finish. I’m thinking of trying it today. Anything I should know first?

I had an extruder style from kitchenaid and now have roller attachments for making pasta.

I need to use it more!