Any Home Bakers Here?

[Blooie]

Yesterday was busy. Baked a loaf of white sandwich bread, a loaf of wheat bread, and made spaghetti noodles while the breads were rising. Today I think I’ll try asking hamburger buns. My goal is to get to the point where I forever bypass the bread aisle at the grocery store. However, I do have to hit the flour aisle more frequently!

I learned something very interesting yesterday, for those of you who are grinding wheat berries to make flour. You guys probably already know this, but I’m gonna share it anyway. When your flour is ground, run it through a fine mesh strainer to catch the bigger bits of bran left behind. The bran left in the flour cuts the gluten strands in the dough, which can impede getting a good rise. How about that?

 

[Blooie]

I hope these hamburger buns will taste as good as they smell!!

 

[SnapdragonQ]

At a month old I think my SDS is maturing a little bit. Today's bread baked up with that nice tangy sourdough flavor I've been after.

The rise still needs altitude work, but at least the rise failures taste wonderful.

 

[Marie2020]

View attachment 3077227
I hope these hamburger buns will taste as good as they smell!!

They look wonderful

 

[Marie2020]

I have Artisan No Knead loaf in oven baking. Mixed last night with Spelt Flour and a bunch of seeds and a multigrain mix I make. My daughter is coming to visit. Slice and pack for her freezer.

Sounds like this loaf will be delicious

 

[Marie2020]

I've just put together a small rhubarb crumble. It should be baked in around ten minutes.
Topping lain flour, oats a little slippery elm (for easier digestion) medium brown sugar and butter
Filling: Rhubarb Sweetener syrup medium brown sugar and cinnamon

Add a small amount of water into pan rhubarb cinnamon, sugar and sweetener. Slightly cook on top of the stove then add to the dish

Mix butter oats, flour and sugar in to a crumb like effect. Then add ontop of fruit filling and pop into the oven

Done

 

[Aria]

The Rolls look SUPER....and the Rhubarb ....yummy.

 

[Sally PB]

I learned something very interesting yesterday, for those of you who are grinding wheat berries to make flour. You guys probably already know this, but I’m gonna share it anyway. When your flour is ground, run it through a fine mesh strainer to catch the bigger bits of bran left behind.

I do this when I grind brown rice and oatmeal into flour. It helps get the "chunks" out.

 

[Blooie]

I do this when I grind brown rice and oatmeal into flour. It helps get the "chunks" out.

That would make perfect sense. I just didn’t know that the bran would cut through the gluten strands, impeding the rise….that surprised me!

They look wonderful

Thanks! We were both rather pleased with how well they came out, and they did indeed taste as good as they looked. I should check the recipe index and see if they’re already somewhere on here, and if not I should post it. So fast and easy!

The Rolls look SUPER....and the Rhubarb ....yummy.

I’ll eat rhubarb any way, any time! When ours is up (we have 3 big clumps of it), Ken brings me in a nice stalk every morning and that’s my breakfast.

 

[cavemanrich]

I baked pizzas, so these are my 2 extra dough,, 1 pound each that I baked into bread.. My variation this time.. I dusted some oregano onto the flattened dough,, before I rolled it up. Then brushed some EVOO on top, and dusted with some more oregano. Resulted with a nice brown finish, but no gloss, like when done with egg wash. Super soft inside.
Of course we had a few slices with butter when still warm