Any Home Bakers Here?

[BigBlueHen53]

I made yogurt with "my" yogurt starter today. It worked VERY well. When I drained it, it took about a half hour, was very thick, and has a glorious tang. Thanks for the suggestion of that starter, Ron.

I missed something. You can make your iwn yogurt starter???? Where, how, who, when? Show me the way!

 

[pennyJo1960]

I do not add sugar to my yeast here either

 

[BigBlueHen53]

I do not add sugar to my yeast here either

So you add sweetener to your bread later, after the yeast has proofed? Or not at all?

 

[ronott1]

Well, that's the main thing.

Just to be sure I understand... When I proof my yeast, do it with JUST water, and skip the 1 TBS of sugar? (My recipe says 1TBS sugar, 1 3/4 TSP yeast and 1 cup water at 100-110 F.)

If I leave out that sugar, do I add it to the dry ingredients, or just leave it out of the recipe all together?

You do not need to change the dry ingredients.

I suggest trying the bread without the sugar and see how you like it. If you want it to be sweeter, try adding a tablespoon of honey after adding half of the flour. I like molasses in bread and black strap molasses is my favorite.

 

[ronott1]

I made yogurt with "my" yogurt starter today. It worked VERY well. When I drained it, it took about a half hour, was very thick, and has a glorious tang. Thanks for the suggestion of that starter, Ron.

It is a very good yogurt culture!

 

[Sally PB]

I missed something. You can make your iwn yogurt starter???? Where, how, who, when? Show me the way!

Ron, can you post the link for the starter again, please?

It's a dry, powdered culture. I ordered the amount for 1 gallon of milk, because I make a gallon at a time. The first time, it was softer than I usually get, but Ron said that's normal. I saved some and made yogurt yesterday and it is the best I've had in a long time! I won't be buying yogurt again, if I can help it. The stuff is the store is quite inferior. Like store bought eggs.

What started this quest is I bought flavored yogurt by mistake. It isn't even yogurt! No cultures in it at ALL! Milk, sugar, pectin, and gelatin! At least I figured it out before I wasted the gallon of milk.

Hmmm... maybe I could send this info in to the local investigative news team...

black strap molasses is my favorite.

I used to be able to get a 16 oz jar for about $5 at my local store. Can't find it anymore. LOVE that stuff in coffee! To me it tasted like a combination of molasses and black licorice. I LOVE black licorice! And it was a good source of iron.

 

[Aria]

I always use honey in my yeast breads.

 

[Bonkerelli]

Hello fellow bakers. I have not been on this thread in a very long time! I'll have to back track to see all the goodies yall have been making. Haven't done much baking lately, though there is a recipe for cheddar jalapeño bread I want to try.

 

[Aria]

Welcome Back.

 

[Ladies-Eight]

Bakers good morning one and all!

88 and sunny with high pollen count.

Have a great day!