Any Home Bakers Here?

[pennyJo1960]

Good morning Home Bakers.
Left mine on the counter too long brown coat of death was on it .. Scooped that off put it in a clean Jar fed it.

 

[pennyJo1960]

I have never made that no. I have been thinking about trying. I make my own crackers, shells, pasta and stuff like that. And if we are having anything Mexican like. I make my own sour cream and I get the dairy free cheese.

Do you have sourdough starter ? There is a recipe on the index first page of the thread. How to make your own starter.

 

[jnicholes]

I can’t believe I pulled it off! I made CLEAR ice!

I saw a video tutorial on YouTube, and it showed me how to make it with just a cooler, tap water, and a freezer. I also needed a bread knife and a hammer.

Take a look at it compared to freezer ice.

I will post the video later.

Jared

 

[pennyJo1960]

How cool is that !

 

[Mandied]

Do you have sourdough starter ? There is a recipe on the index first page of the thread. How to make your own starter.

No I dont but I'll have to look at that.

 

[Happy Novogens]

I will post the video later.

Jared

Please do !!

 

[pennyJo1960]

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.

 

[Mandied]

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.

Can you use like coconut milk or almond milk?

 

[pennyJo1960]

I have not tried it as am not GF. Not sure, might would probably be fine with either @ronott1 can you step in here might not work if you cannot build a culture.

 

[BullChick]

@Mandied Sourdough can be as complicated as you want it to be. Pink is bad, brown liquid means you added too much water. You can pour it off or stir it back in. If you have awful tap water, filter it or boil it, and let it come to room temperature. You can have sourdough starter in one week with just flour and water. Any flour, but all purpose is typical. You don’t even have to discard any. Discarding a little does make it stronger faster, and keep it from: jumping out of the jar, running across the counter, pouring onto the dog, splattering onto the walls as your dog sprints down the hall, and rubs sourdough starter all over your bed. Stir it twice daily for the first week, and daily for about a month after that. At this point, just don’t ignore it more than a week. If you find you’re not using it weekly, put it in the refrigerator.
A lot of us keep a backup supply in the freezer. Sometimes we neglect our children (my starter is named Jennifer) until they get pink hair, or they smell so ripe we don’t trust them.