Any Home Bakers Here?

[bruceha2000]

What do you guys think? Good idea?

Yes, but have a plan for what you want to do for several episodes ahead. Channels that succeed have regular uploads.

And practice, I'm sure all the cooking shows and YouTube channels aren't off the cuff. We here would be happy to be your supportive (if constructively critical) guinea pigs I don't know what the best video editing software would be but you'll need to put the final product together from a lot more minutes of video.

This guy is local, hasn't put out much but he is a trained chef and I like that he explains how things work. The one with "Windfall Veggies and Beef" is with the lady I buy all my steaks and some veggies from at the Farmer's Market May through October. In the winter I go to her house once to restock the meat.

 

[Gammas Bearded Babies]

Sourdough question yall....
I got starter out of frige on Saturday morning...fed it and left it on the counter with thin bread cloth draped over it.
It was doing well...smelled great, bubbly and growing then I didn't get to use it yesterday so it remained on counter til last night. I noticed it had diminished and gotten quite runny looking...even had the liquid in the top of it.
I stirred it and stuck it in the oven draped still with just the light on in oven since the house temp dropped to 69°.
Got up this morning didn't look any better...very watery so I gave it some more unbleached flour...stirred and still didn't look any thicker like it has been.
Did I kill it?
What do I need to do now?
Is the problem the temp in house or do I just need to use the discard from it?
Thanks yall!

 

[Aria]

Morning Home Bakers. I took 10 pint jars of pasta, pizza sauce poured them all into 4 quart jars. Hot water bath being done to seal the big jars.
I am so Impressed with the flavor, this is my first time making sauce of Roma tomato.

Roma are the best tomatoes...and they make the BEST SAUCE.
They are very RICH...The best in my opinion.

 

[pennyJo1960]

Used a few very few other tomato @Aria
Even a few green roma took em a bit more to split.
Couple dozen tomatila's ground to go in also.

 

[jnicholes]

Internet went out for a while. It’s back now.

What else are you gonna do when the Internet goes out?

I plan on saving this duck for Thanksgiving. It’s perfect. No broken bones, hit in the back of the head with one pellet, perfect.

It’ll probably go with our Thanksgiving main course.

Jared

 

[jnicholes]

Yes, but have a plan for what you want to do for several episodes ahead. Channels that succeed have regular uploads.

And practice, I'm sure all the cooking shows and YouTube channels aren't off the cuff. We here would be happy to be your supportive (if constructively critical) guinea pigs I don't know what the best video editing software would be but you'll need to put the final product together from a lot more minutes of video.

This guy is local, hasn't put out much but he is a trained chef and I like that he explains how things work. The one with "Windfall Veggies and Beef" is with the lady I buy all my steaks and some veggies from at the Farmer's Market May through October. In the winter I go to her house once to restock the meat.

You have a good point. Thank you.

 

[jnicholes]

I forgot to post a picture of it fully processed.

 

[Swiss]

Sourdough question yall....
I got starter out of frige on Saturday morning...fed it and left it on the counter with thin bread cloth draped over it.
It was doing well...smelled great, bubbly and growing then I didn't get to use it yesterday so it remained on counter til last night. I noticed it had diminished and gotten quite runny looking...even had the liquid in the top of it.
I stirred it and stuck it in the oven draped still with just the light on in oven since the house temp dropped to 69°.
Got up this morning didn't look any better...very watery so I gave it some more unbleached flour...stirred and still didn't look any thicker like it has been.
Did I kill it?
What do I need to do now?
Is the problem the temp in house or do I just need to use the discard from it?
Thanks yall!

It sounds like it's hungry to me! As far as I know, it would take a lot longer or a lot more abuse for it to be killed. Feeding it and waiting is a good idea. If your house/kitchen is cold, it will take longer for it to become noticeably active. If it's still too thin for your liking, you can add more flour. And next time, you could pour off the hooch (liquid that forms on the top when its hungry), instead of mixing it in.

 

[Gammas Bearded Babies]

It sounds like it's hungry to me! As far as I know, it would take a lot longer or a lot more abuse for it to be killed. Feeding it and waiting is a good idea. If your house/kitchen is cold, it will take longer for it to become noticeably active. If it's still too thin for your liking, you can add more flour. And next time, you could pour off the hooch (liquid that forms on the top when its hungry), instead of mixing it in.

Ok thank you! I used some of it for cinnamon rolls and they rose well so must just need more discarding.

 

[BigBlueHen53]

View attachment 3301858

I forgot to post a picture of it fully processed.

Nice work, Jared! Do you typically let your birds rest in the fridge for a few days before cooking or freezing them? I do this with my chickens to let rigor pass. I've found it relaxes the fibers of the meat and makes for a more tender bird. Wondered is it's the same with game birds.