Any Home Bakers Here?

[ronott1]

I love to bake! I bake bread regularly instead of buying it. I’ve never made a Boule. I’ll have to try it. I do t usually have an issue anymore making bread. It’s kinda second nature now. The thing that was the hardest for me to learn when starting was knowing which types have more sticky dough, when to stop kneading, how long to rise etc. I’ll have to check out these sites and get some ideas for different recipes.

What I’m working on now? Trying to start a sourdough starter I can’t seem to get it!

Welcome!

If you send me a pm with an mailing address, I can send you a start.

 

[Aria]

Arthritis is my issue. Was walking yesterday and my left foot started having pain in the middle of it. Luckily it went away. My left knee, food and hip and then my right foot are the worst.

I hear...Loud and Clear....As we age...we have issues. We must be
ready....EEK. Not issues we look forward to. We ALL are going
to live with it. YES. Enjoy the best times when they are there. BAKE often.

 

[Sequel]

I hear...Loud and Clear....As we age...we have issues. We must be
ready....EEK. Not issues we look forward to. We ALL are going
to live with it. YES. Enjoy the best times when they are there. BAKE often.

That’s the best advice I’ve heard in a long time! Bake often!

 

[BigBlueHen53]

We have 3 pizza dough recipes that we use. 2 of them are very similar, but distinctive enough that we can tell which recipe I made. One recipe is called "Pizza! Pizza!" by Alton Brown from the Good Eats tv show; the other is simply called "Pizza Dough" by George Hirsch from his Gather 'Round the Grill cookbook (and I think it was on his TV show way back when). The third recipe is for Chicago Style Deep Dish Pizza and is a recipe that I am currently working on to get it like the Chicago Style pizza that we loved at Uno's Pizza place in Platteville Wisconsin (where we met in college).

What would be your ultimate pizza crust? Chewy, crispy, light, thick, thin ... what texture, what flavor profile?
Pizza crust is very subjective to personal preferences.

Thanks, @wyoDreamer! I like them all, at this point I want one I can pick up off my counter after rolling it out and transfer to my pre-heated pizza stone! Or somehow get it transferred from counter to pizza peel and then slide it from peel to stone. So far every recipe I have tried has been way too sticky. Once I get the mechanics solved, I can worry about details like flavor and texture!

 

[BigBlueHen53]

We have 3 pizza dough recipes that we use. 2 of them are very similar, but distinctive enough that we can tell which recipe I made. One recipe is called "Pizza! Pizza!" by Alton Brown from the Good Eats tv show; the other is simply called "Pizza Dough" by George Hirsch from his Gather 'Round the Grill cookbook (and I think it was on his TV show way back when). The third recipe is for Chicago Style Deep Dish Pizza and is a recipe that I am currently working on to get it like the Chicago Style pizza that we loved at Uno's Pizza place in Platteville Wisconsin (where we met in college).

What would be your ultimate pizza crust? Chewy, crispy, light, thick, thin ... what texture, what flavor profile?
Pizza crust is very subjective to personal preferences.

Oh and thank you, I will try Alton Brown's Pizza! Pizza! first. Because I like his style of humor, lol.

 

[Aria]

That’s the best advice I’ve heard in a long time! Bake often!

Sequel. Baking gets me through many issues. I need to concentrate and look for excellent results...and less thoughts on
BAD ISSUES. It does help.

 

[wyoDreamer]

The Pizza Pizza is probably what you want. It is a great pizza dough. Definately let it rest in the refrigerator for at least 2 hours adn then rest on the counter for to warm up.

My tips for the best pizza:

We don't roll the dough out. Put cornmeal on the pizza peel (or an upside down cookie sheet), stretch the dough out with your hands, plop down onto the peel and finish stretching it out by pulling the edges. Make sure it is not sticking, if it is sticking, flip a little cornmeal under the edge where it is sticking.

Put on toppings - it is important to limit pizza sauce amount, it can make the crust wet or even cause the topping to slip off when you try to shake the pizza off the peel and onto the stone. I make my pizza sauce from tomato paste and add water little at a time until it is loose but not runny. I find tomato sauce to liquid and have had it run off the pizza and burn on the stone when the crust rises in the oven.

 

[bruceha2000]

I very seldom use my scale. EEK. I bake two Recipes I have
two loaves WEEKLY. And it is easy for me to get the dough Perfect. I guess it what ever works for each of us. ha ha

Being somewhat data driven I would find it interesting if you were to make your loaves as usual for a few weeks but weigh the flour you measured out before dumping it in the mixing bowl.

We might find that you are very consistent in measuring or perhaps bread is only so fussy about the weight/volume of flour. Inquiring minds want to know!

Also had flat pancakes that you could throw back and forth

YOU invented the flying disc? Congratulations!!

 

[Aria]

Being somewhat data driven I would find it interesting if you were to make your loaves as usual for a few weeks but weigh the flour you measured out before dumping it in the mixing bowl.

We might find that you are very consistent in measuring or perhaps bread is only so fussy about the weight/volume of flour. Inquiring minds want to know!


YOU invented the flying disc? Congratulations!!

Bruce I MAY TRY. Just fixed Dinners for 4 days Chicken. Sweet
Potatoes. Russet Potato. Home Grown Peppers. Geneva Orchard
Honey Crist Apples... All in the Oven Now. Since I broke my hip
I do not like to Stand too Long. It makes it easier if I cook several meals ...Bake...Wala. All my favorite foods. Of course I do not
eat that same meal daily. l baked something different. back to chicken etc. It Works for me. Aria

 

[jnicholes]

Recipes coming soon.