Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

84 sunny 48% humidity feels like 84 rain 0%.

Have a great day!

 

[Gammas Bearded Babies]

Lower hydration makes a stiffer firmer bread. I like the 50% hydration goal. Makes bread somewhat softer in texture. You can also add milk to your quantity of liquid, That also creates a soft bread.
An exotic Ciabatta I think aims for 70% hydration. It is tricky to work with that dough, but does make an extra fluffy bread texture.

I just enjoy experimenting with different recipes.

Ok...next batch of bread rising!
I adjusted the recipe per you and @ronott1 advice regarding the salt.
I also added ¼ cup oat milk! Um...should I have heated the milk so as not to shock the starter?
Hope I it does well.
My goal is to decrease sugar and slowly incorporate wheat flour rather than the bleached bread flour my mom uses.
I want a good tasting basic bread using honey as the sweetener. But trying to master each little shift one at a time.
This batch I was gonna do pumpkin rolls but now I'm wondering if I better just make loafs again in order to determine how the changes are affecting it...
Hum?
Thoughts?

 

[Sally PB]

What I do is use some of the yogurt in the jar I use to start the next batch. Maybe you are getting fuzz because it is in a small jar?

After I drain some whey, I store the yogurt in glass jars that were 1 lb peanut butter jars, so slightly smaller than a pint canning jar. I like the size for a couple reasons. It fits on one of the lower shelves in the fridge, and I can reach the bottom of the jar with a spoon. Yup, I eat it out of the jar, as I'm the only one eating it. DH hasn't had any yogurt I've made, maybe ever...?

The stuff I save for starter is in one of the same jars (I have a LOT of these pb jars!), but in the door of the fridge, so I don't eat it and end up with no starter. Not likely I'd make that mistake, as I put honey and vanilla in the stuff for eating, and leave the starter plain. It's pretty tart.

 

[Sally PB]

But trying to master each little shift one at a time.

Good idea. Otherwise, you might not know which change made the difference.

Oh, be sure to WRITE IT DOWN. Each little change. Ask me how I figured this one out!

 

[Gammas Bearded Babies]

Good idea. Otherwise, you might not know which change made the difference.

Oh, be sure to WRITE IT DOWN. Each little change. Ask me how I figured this one out!

Yep good reminder!
Definitely gonna soak in tub then do just that! Just got the chicken run all rearranged so they'll wake up to new setup tomorrow...I think they might be getting bored - more picking going on!

 

[Sally PB]

My recipe cards get pretty messy with the notes I add. Like this, for example:

1 cup water +1 TBS?? <-- yes, do this

 

[BullChick]

Today’s baking.

 

[ronott1]

After I drain some whey, I store the yogurt in glass jars that were 1 lb peanut butter jars, so slightly smaller than a pint canning jar. I like the size for a couple reasons. It fits on one of the lower shelves in the fridge, and I can reach the bottom of the jar with a spoon. Yup, I eat it out of the jar, as I'm the only one eating it. DH hasn't had any yogurt I've made, maybe ever...?

The stuff I save for starter is in one of the same jars (I have a LOT of these pb jars!), but in the door of the fridge, so I don't eat it and end up with no starter. Not likely I'd make that mistake, as I put honey and vanilla in the stuff for eating, and leave the starter plain. It's pretty tart.

It is odd! I have never had fuss on the yogurt. I have had it go bad but more like over sour milk. Were did you get the yogurt start?

 

[GardenBlooms22]

Today’s baking. View attachment 3291712

Looks amazing!!

 

[BullChick]

Looks amazing!!

thank you.