Any Home Bakers Here?

[jnicholes]

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.

I usually let goose rest for 1 to 2 days to dry out the skin to help make it crispy.

I haven’t really noticed a difference with the meat, to be honest.

 

[Ladies-Eight]

Bakers good morning one and all!

69 sunny 88% humidity feels like 63 rain 1%.

Have a great day!

 

[pennyJo1960]

Good morning Home Bakers. Rain is forecast till the end of the month here.
Took Sourdough out to feed.

 

[BigBlueHen53]

We are getting a little rain today, hooray! Not enough to change our status from Fire Hazard, No Burning, as we have not had rain in a couple of months, but it is still most welcome!

 

[ronott1]

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!

Swiss is correct! When the carbs in the flour have bee converted to alcohol buy the starter, there is no more food to convert. you have to add more flour and water(often a bit less water than flour if the starter is thin) to get it going again.

I just sent this off with a start I mailed out:

3. Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Don’t worry about the lumps as the fermentation will take care of them.
4. Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol -keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings. When you want to bake something, bring the starter up to room temperature, mix in 1 cup flour, 1c warm water or skim milk and let sit overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking.

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.

 

[Sally PB]

Our warm spell is over. Cooler, rainy, and definitely not 70s anymore. Which means...

Baking weather!

Here's a potato question. What do you call potatoes that are cut into 1/2" (or so) chunks, mixed with some olive oil, spices, and baked at 350-400, uncovered, until crisp on the outside and done all the way through?

I mean, other than delicious, of course. A friend makes them this way, so we just named them after her. But if I refer to "Kathy potatoes," you won't know what I mean.

 

[Sequel]

Our warm spell is over. Cooler, rainy, and definitely not 70s anymore. Which means...

Baking weather!

Here's a potato question. What do you call potatoes that are cut into 1/2" (or so) chunks, mixed with some olive oil, spices, and baked at 350-400, uncovered, until crisp on the outside and done all the way through?

I mean, other than delicious, of course. A friend makes them this way, so we just named them after her. But if I refer to "Kathy potatoes," you won't know what I mean.

I call them roasted. You can believe me because I’m Cathy too with C.

 

[cavemanrich]

Our warm spell is over. Cooler, rainy, and definitely not 70s anymore. Which means...

Baking weather!

Here's a potato question. What do you call potatoes that are cut into 1/2" (or so) chunks, mixed with some olive oil, spices, and baked at 350-400, uncovered, until crisp on the outside and done all the way through?

I mean, other than delicious, of course. A friend makes them this way, so we just named them after her. But if I refer to "Kathy potatoes," you won't know what I mean.

We make similar,,, but only on the stovetop, Large skillet, and covered. Do mix the batch every so often to prevent burning. I refer to them as DICED tatos.
DW uses the complete word. POTATOS

 

[Sally PB]

I also make them in the air fryer, and they're good that way too. And you don't have to run a 350-400 degree oven on a hot summer day.

 

[cavemanrich]

We make similar,,, but only on the stovetop, Large skillet, and covered. Do mix the batch every so often to prevent burning. I refer to them as DICED tatos.
DW uses the complete word. POTATOS

Just wanted to add this,
Usually we do these diced tatos with red potato's, or Yukon gold. Scrub clean and cut up with skins.