Any Home Bakers Here?

[Sequel]

So today while getting my Champlain loaves ready to bake, I noticed the starter was still bubbly. I tried out a pizza crust using your recipe @pennyJo1960 . I didn’t let it brown so we will do pizza another day.

 

[Ladies-Eight]

Bakers good morning one and all!

My baking is through each of you especially bread.

71 partly cloudy 91% humidity feels like 73 rain 37%.

Hubby is moving to rehab today.

Have a great day!

 

[BigBlueHen53]

Bakers good morning one and all!

My baking is through each of you especially bread.

71 partly cloudy 91% humidity feels like 73 rain 37%.

Hubby is moving to rehab today.

Have a great day!

to you and hubby, Ladies-Eight!

 

[Sequel]

to you and hubby, Ladies-Eight!

X2!

 

[ronott1]

I used to bake a lot more than I do now. It's just me and DH now, and he's not one to eat a lot of sweets like cakes, pies, cookies. And I can't bc I'm too close to being diabetic. I don't even bake bread very often any more. But I love this thread bc I can enjoy it all vicariously through you guys!

My dogs can hang out at the table, but they are not allowed to sit up and look at us and drool! They have to lie quietly and keep their heads down, and if they do it long enough, manna from heaven may miraculously appear on the floor in front of their noses, lol! Food NEVER comes from our hands! For them, "begging" means playing dead and looking invisible. If they break this rule, they are told, "Go away," and they have to leave the room.

It is similar here! There are three of us now and the DD has gluten intolerance so I bake and freeze.

 

[ronott1]

So today while getting my Champlain loaves ready to bake, I noticed the starter was still bubbly. I tried out a pizza crust using your recipe @pennyJo1960 . I didn’t let it brown so we will do pizza another day. View attachment 3304621

You can slightly under bake the crust and then freeze it for future use. Is that what you are doing?

 

[Sequel]

You can slightly under bake the crust and then freeze it for future use. Is that what you are doing?

Yep!

 

[ronott1]

Yep!

Nice!

 

[Aria]

It is similar here! There are three of us now and the DD has gluten intolerance so I bake and freeze.

I Bake and Freeze too.

 

[Gammas Bearded Babies]

Baking soda would have no rise time and use the acid in the starter for the rise. They would not be rolls but would be a biscuit.

The extra time would be at both rises but you need to watch it. You want the first rise to double and then do the poke test for the second rise.

Curious about "discard" vs using designed starter...
I was thinking of discard as what ya wouldn't have to let rise...am I mistaken?
And I should actually use fed starter for this recipe of rolls?