Any Home Bakers Here?

[Sally PB]

There should be expiry dates on the packages. Usually the are goo for quite a bit of time after that day as long as they are not opened.

These are stick and not a tub right? Tubs do not make good cheese cake.

Well, it was from a restaurant supply place. It was originally a package that had 30, yup, 30!!! pounds of cream cheese. What she gave me was a chuck of cream cheese about 5 inches thick, and about 10 inches square. It probably had a date on the box, but I didn't see it... I cut it into chunks and wrapped them in plastic wrap. They're in containers in my fridge.

Oh, how handy. I just read that cheesecake freezes well. So, I could use up about 2 pounds of this in a cheesecake, and freeze most of it. Good. I'll tell DH I *have to* make cheesecake so the cream cheese doesn't go bad.

 

[BigBlueHen53]

BigBlueHen53​

If you want soft bread,,, consider adjusting your hydration somewhat, and then add a small amount of yeast. If interested,, I can search and dig up a recipe that utilized Sourdough, and yeast combo.
This way I was getting a good rise, as well as the sourdough flavor in my bread.
When I did sourdough only,, I do have to admit, my sourdough was a poor quality then, the rise was not great, but the flavor was good.
My recipe is in my paper files, so I would need to search a little to find it.

Sounds good, Rich! If you wouldn't mind ... I've had surgery in both shoulders and have arthritis in my hands, so cutting a loaf with a thick, tough crust is a bit of a challenge, to put it mildly. Let's give it a try! Thanks!

 

[BigBlueHen53]

For the rise, use more time between rises. try a couple of hours at 80F.

For the texture, add sugar, oil, eggs and or potato starch\mashed potatoes.

Try a variation of the potato bread in the index but use a quarter cup of active starter instead. You will likely need to go by feel for the amount of flour to use since you are adding more liquid with the starter. It might be up to a cup more flour.

Thanks, Ron! I'll make a note of that. I always used "all of the above" but eggs in my yeast bread.

 

[pennyJo1960]

I also make a cream cheese frosting.

 

[Sally PB]

I also make a cream cheese frosting.

 

[BigBlueHen53]

After much research, frustration and failures, I have finally found a pizza dough recipe I LOVE. Not surprisingly, it is sourdough based. Even better, it is a SDS discard recipe! This is my modification of a recipe on the King Arthur web site.

Whole-wheat Sourdough Discard Pizza Dough

In bowl of stand mixer, place the following:

1 c SDS discard (do not feed)
1/2 c warm water
2 1/2 c flour (I use a mixture of AP, 00, and whole wheat, mostly AP)
1 tsp kosher salt
1/2 tsp quick yeast

Stir to mix. If dough looks dry, add more water, a tablespoon at a time. Scrape bowl as needed to incorporate all the flour. Increase speed slightly and knead for up to 7 minutes, until dough forms a ball and pulls away from bowl.

Place dough in lightly greased bowl, cover and let rise in a warm place till nearly doubled, 2 to 4 hours. This can make two thin 12" pizza crusts or a large 14" pizza. You can also use a large, 18x13" half-sheet pan. Lightly oil the pan of your choice. Divide the dough if desired. Place the dough in the pan(s), cover and let rest 15 min.

Gently press the dough out toward the edges of the pan. If the dough is tight and springs back, cover and let it rest 15 min more. When you get it spread out the way you like it, cover it and let it rise to whatever thickness you like. Before it is fully risen, turn oven to 450°.

At this point you can either dress your pizza and bake it for 15 to 17 minutes, OR you can par-bake it for 5 to 7 minutes, let it cool, wrap it good and freeze it.

KA suggests baking it 5 minutes with just the sauce, then adding the toppings and cooking till done. Makes for a crispier crust, they said. I've tried it both ways and didn't see a noticeable difference.

Sorry no pictures. My family disappeared and were replaced by a horde of starving velociraptors who devoured the pizza in moments. I was lucky to escape with my life!

 

[Ladies-Eight]

Bakers good morning one nd all!

Temperature is in the 80s.

Have a great day!

 

[Sally PB]

After much research, frustration and failures, I have finally found a pizza dough recipe I LOVE.

Maybe, just maybe, if I find a GF pizza dough that hubby likes, I can use that as an excuse to justify a stand mixer.

I hesitate to give up the counter space. I have a corner where it could happily live, but I have other stuff living there. They're just little things that could fit somewhere else...

 

[pennyJo1960]

Same sourdough pizza dough I do.
Afternoon Home Bakers, sourdough is out to warm.
Make pizza usually Sunday.

 

[BigBlueHen53]

Maybe, just maybe, if I find a GF pizza dough that hubby likes, I can use that as an excuse to justify a stand mixer.

I hesitate to give up the counter space. I have a corner where it could happily live, but I have other stuff living there. They're just little things that could fit somewhere else...

It is a space hog all right. It lives on a shelf in my back porch, under a dust cover to protect it from the pollen!. I lug it into the kitchen whenever I need it. On HGTV I saw a remodel where the mixer was built into a cupboard that folded down and away, under the counter, when not needed. Oh how I wish!