Any Home Bakers Here?

[BigBlueHen53]

Mmmm, y'all are making me hungry but it's way past my eating time. Maybe tomorrow!

 

[Swiss]

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

I'm glad to hear it! Sourdough definitely has a personality, and never seems to behave the same way twice (or at least twice in a row).

 

[pennyJo1960]

Good morning Home Bakers. Baby potato mash with skins on.
Diced russet or yukon I do skin on use allot dill and pepper.
Making beast stew so will make rolls to go with.

 

[Gammas Bearded Babies]

https://jennibeemine.com/super-soft-sourdough-discard-rolls/

@ronott1 and @Swiss
I tried the above link with my discard.
My question is why would I need to use active yeast?
Couldn't I just use my discard and add baking soda and baking powder?

 

[ronott1]

https://jennibeemine.com/super-soft-sourdough-discard-rolls/

@ronott1 and @Swiss
I tried the above link with my discard.
My question is why would I need to use active yeast?
Couldn't I just use my discard and add baking soda and baking powder?

You could use baking soda but it would have a different crumb. They are having you use yeast to speed up the rise. This is more important with young starters as the sourdough discard will not recover as fast as with an older starter, like the oregon starter I send people.

Just use the discard and add half to double the rise times.

 

[Boppo]

For the past year I've been learning how to bake yeast breads here at home. It's been challenging and rewarding (when it all comes together right, lol).

Today for the 1st time I made up a Boule recipe and ran into a snag. Is there anyone here that's familiar with yeast breads? Since I'm here several times a day reading about chickens, it would be great to chat with others that also bake.
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Oooh, thank you! How helpful! I bet you're counting your Florida blessings with that snow in Montana so early this year.

 

[Gammas Bearded Babies]

You could use baking soda but it would have a different crumb. They are having you use yeast to speed up the rise. This is more important with young starters as the sourdough discard will not recover as fast as with an older starter, like the oregon starter I send people.

Just use the discard and add half to double the rise times.

Ok...so add half an hour to the first rise, or second rise?
Would you add any baking powder or baking soda?

 

[pennyJo1960]

Nope skip the soda and baking powder

 

[Ladies-Eight]

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.

What are the spices you use?

 

[Ladies-Eight]

Bakers good morning one and all!

63 cloudy 83% humidity feels like 65 rain 12%.

Hubby's surgery went good, although it took a lot longer than expected.

Have a great day!