Any Home Bakers Here?

[cavemanrich]

I also baked a Rye bread. I used this recipe,,
Batter Pepper Rye Bread
https://www.backyardchickens.com/articles/batter-pepper-rye-bread.76971/
I baked this recipe before, but held back on the pepper to half. This time, I used the quantity as in recipe. Did not find it to be too peppery. . Maybe next time I will add more.

Here is my play, by play limited.
Dough is quite stiff.

Out of oven baked This was after 32 minutes at 375°F, I did not want to tan the outer crust more, with concern of drying out the bread.

Made 4 small loaves. Used small pans.

Tasted Dyno with cream cheese.
Yes,,,,,, it is still warm

 

[pennyJo1960]

This was new recipe to me also doing to buy rye flour small bag give it a go.

 

[ronott1]

I also baked a Rye bread. I used this recipe,,
Batter Pepper Rye Bread
https://www.backyardchickens.com/articles/batter-pepper-rye-bread.76971/
I baked this recipe before, but held back on the pepper to half. This time, I used the quantity as in recipe. Did not find it to be too peppery. . Maybe next time I will add more.

Here is my play, by play limited.
Dough is quite stiff.
View attachment 3515118View attachment 3515119
Out of oven baked This was after 32 minutes at 375°F, I did not want to tan the outer crust more, with concern of drying out the bread.
View attachment 3515120
Made 4 small loaves. Used small pans.
View attachment 3515116
Tasted Dyno with cream cheese.
Yes,,,,,, it is still warm
View attachment 3515117

I figure that you did not use molasses for the sugar?

Molasses would make the the bread much darker.

 

[ronott1]

I also baked a Rye bread. I used this recipe,,
Batter Pepper Rye Bread
https://www.backyardchickens.com/articles/batter-pepper-rye-bread.76971/
I baked this recipe before, but held back on the pepper to half. This time, I used the quantity as in recipe. Did not find it to be too peppery. . Maybe next time I will add more.

Here is my play, by play limited.
Dough is quite stiff.
View attachment 3515118View attachment 3515119
Out of oven baked This was after 32 minutes at 375°F, I did not want to tan the outer crust more, with concern of drying out the bread.
View attachment 3515120
Made 4 small loaves. Used small pans.
View attachment 3515116
Tasted Dyno with cream cheese.
Yes,,,,,, it is still warm
View attachment 3515117

Thanks for the recipe!

 

[jnicholes]

So instead of the weight being tied into the line it has to be on a sliding "spur" line? I wonder why that is, and why the weight has to be on lighter test line.

Let me explain.

This is an Idaho legal sturgeon rig. The red part is a slider swivel. The line from the slider swivel to the weight needs to be a lighter pound test line than the main line, which goes to the right in the picture.

In this picture, the main line is 50 pound test, and the weight line is 20 pound test.

The reason for this, and the IDFG officer told me this, is to prevent large amounts of line from ending up in the river. A lighter pound test line to the weight allows for the weight to be lost in the event of a snag, instead a lot of fishing line.

I hope this clears it up.

 

[Sammster]

Good evening, Bakers! I could use a little advice (actually - a recipe)

I've been baking bread with freshly-ground wheat for a few months. I'm finally happy with my finished loaves - except for the size. So, I bought a new pan. 12 x 4.5 inch.

I wanted a longer, narrower sandwich loaf - more like those you find in the store. But, I can't find any recipes for my loaf pan size, and the couple sites I found, explaining how to adjust your recipe for various pan sizes, has me confused. I tried doubling my recipe, but ended up with an oversized, yeasty bread, that didn't bake evenly.

Help?

Edit to update: I found a great video (and helpful viewer comments) that I totally understand, for adjusting recipes to different pan sizes. I'm going to try, tomorrow
I'll still have to learn as I go, with regard to length of baking time, though

Hope this link works...

 

[CedarLane]

What vegetable is she? View attachment 3512518

At some point they introduced a Rhubarb. Not sure if that is what she's supposed to be or not. Haven't watched in a looooong time. My nephew loved Veggie Tales when he was little!

 

[BigBlueHen53]

The google sheet has a hints tips and how to section. I just added the subs there from Bullchick. There are other subs there already

Thanks, ronott!

 

[cavemanrich]

I figure that you did not use molasses for the sugar?

Molasses would make the the bread much darker.

I used the Maple Syrup in my recipe. Currently I don't have any molasses on hand. I do want to get some to use in my carrot cake baking. Have been using the brown sugar, so that is where I compensated for the molasses that some recipes suggest.
I will bake this bread again soon,,,,,,,,,,,, because my rye flour needs to be used up. This bread is the only recipe that called for rye flour.
I used 2 cups as recipe called for. Previous bake, I use one cup rye, and one cup whole wheat. The balance 5 cups was bread flour. Most definitely ,,,,, will use molasses next bake.

 

[cavemanrich]

Sunday I also bake a revised version of my carrot cake recipe.
CARROT CAKE,,,,, reduced Calorie
Here is the original that I posted a while ago.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-26799153
And here is what I did this time. The changes are. HALF the amount of sugar. and HALF the amount of oil.
I added 1 cup of Apple sauce. I also kept track of my other ingredients. Ended up using 3 cups of flour instead of 2. I also added an extra Teaspoon of baking soda. Used 3 Ts, instead of 2 Ts.
My general amount guide for Baking soda, is,,,,, 1 Teaspoon per 1 cup of flour.
My reason for the Experimentation with the reduced sugar, and oil..... Summer is coming,,, and I want to look good at the beach.
Well,,, I hope you got a giggle from that

This recipe.
3 cups Flour.
3 teaspoons Baking Soda
½+ teaspoons fine sea salt
1 Tablespoon Cinnamon
½ cup Canola oil
1 cup Brown Sugar
1 cup of Apple sauce
1 teaspoon Vanilla
4 large eggs
3 cups (300 grams) grated carrots. I used scale to get this correct.
1 cup chopped pecans
½+cup of raisins.
I topped my cakes with my Streusel.

This is still in the making,,, before I added the flour. I always like to add the flour last. This way I can fine tune my quantity.

This is the finished cake slice. ABSOLUTLY DELISH and sufficiently sweet.
Bake @350°F for 45 minutes. Checked with toothpick for DONE.

Note;
I had some Fine cake flour 390 European rating. Needed to use it, but all-purpose flour works just fine. There is slight difference how flours absorb liquids, so that should be taken into consideration, as to a little more, or a little less. I always go by the look of my dough until I'm satisfied with the consistency.

I do like to read comments people post about recipes. One individual posted that they reduced the sugar and oil, by half, and cake turned out just fine. I needed to try that myself, to see what resulted. I'm glad my experimentation went well.