Any Home Bakers Here?

[jnicholes]

Hi bakers! Long time no see!

Life’s been crazy so I haven’t had a lot of time to post on BYC. How is everyone doing?

Welcome back!

I’m doing well. I recently got into mocktail making. That plus the current elk hunt and the deer hunt that is coming up are keeping me busy.

 

[pennyJo1960]

Great here good to see you back.

 

[topochico225]

Welcome back!

I’m doing well. I recently got into mocktail making. That plus the current elk hunt and the deer hunt that is coming up are keeping me busy.

That sounds awesome!

 

[Sally PB]

Do you make bone broth?

Yes! Check out this site, as I learned everything I know here:
https://www.pressurecookrecipes.com/instant-pot-bone-broth/

I make mine in the Instant Pot, 2 hours, high pressure. I save all the garlic and onion ends I cut off, carrot or celery chunks too, in a large ziploc bag in the freezer. Check out this list of veg to use for vegetable broth as a guide for veg to put in bone broth.
https://jenniferskitchen.com/cookin...lude-or-exclude-from-vegetable-stock-or-broth

I use bone broth to cook rice and as a soup base. I also use it to make any cream soup I need for a recipe, as I can thicken it with cornstarch, instead of flour. I haven't found a canned cream soup that doesn't have flour in it.

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.

Did it your sourdough starter survive?

 

[rjohns39]

@Sally PB

Do you make bone broth?

If you do I would like to have you tell me how to make as I have chicken bones collecting in my freezer.

Any help you could lend me would be appreciated.

Thanks.

I know you asked Sally, but here's my scaled down recipe. 24 hours in a standard pot on simmer. Bring to a boil as quickly as possible then turn down to simmer at 180*

2​	ea	backs & Feet
4​	ea	wings
2​	ea	breast bones
4​	ea	thigh bones
2​	ea	necks
1​	EA	large onion, quartered
4​	EA	carrots, peeled and cut in 1/2
4​	RIBS	ribs celery, cut in 1/2
1​	EA	leek, white part only, cut in 1/2 lengthwise
10​	SPRIGS	sprigs fresh thyme
10​	SPRIGS	sprigs fresh parsley with stems
0​	EA	bay leaves
10​	EA	to 10 peppercorns
2​	EA	whole cloves garlic, peeled
2​	GAL	gallons cold water
1​	pkg	Poultry blend herbs
2​	pkg	sage
1​	tbs	salt
5​	qt	Yield
12​	qt	pot

 

[jnicholes]

Here is the video for clear ice, as promised.

Jared

 

[pennyJo1960]

Morning Home Bakers .. My sourdough is fine took the brown off them put the rest in a clean jar fed it put it in fridge.

 

[Aria]

Penny GLAD your Sourdough servived. It is HOT...was 92....now 87
and 72 degrees forecast for tonight...with 67 humidity and 70% of Rain.
Plants on the DECK...need More water to survive. Cucks especially.

 

[Ladies-Eight]

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.

Thank you for your reply.

If I find the person who does make the broth, I'll share with you.

 

[Ladies-Eight]

Yes! Check out this site, as I learned everything I know here:
https://www.pressurecookrecipes.com/instant-pot-bone-broth/

I make mine in the Instant Pot, 2 hours, high pressure. I save all the garlic and onion ends I cut off, carrot or celery chunks too, in a large ziploc bag in the freezer. Check out this list of veg to use for vegetable broth as a guide for veg to put in bone broth.
https://jenniferskitchen.com/cookin...lude-or-exclude-from-vegetable-stock-or-broth

I use bone broth to cook rice and as a soup base. I also use it to make any cream soup I need for a recipe, as I can thicken it with cornstarch, instead of flour. I haven't found a canned cream soup that doesn't have flour in it.


Did it your sourdough starter survive?

Thank you for the information.

I have a recipe for soup substitute, I don't think it has flour in it.

Would you like the recipe if it does not have flour?