Any Home Bakers Here?

[Sally PB]

I like nuts, but I like them by themselves. It's a texture thing for me. Ice cream, ya know? And it's a big deal for fudge to be smooth... and then nuts in it...? No, not for me. I want fudge to melt in my mouth.

Like chocolate. No nuts, please, in my chocolate.

One exception! Peanut M&Ms are ok.

 

[pennyJo1960]

So made the Sourdough oatmeal with peanut butter chips cookie

 

[Happy Novogens]

I agree, I love nuts.

I like nuts, but I like them by themselves. It's a texture thing for me. Ice cream, ya know? And it's a big deal for fudge to be smooth... and then nuts in it...? No, not for me. I want fudge to melt in my mouth.

Like chocolate. No nuts, please, in my chocolate.

One exception! Peanut M&Ms are ok.

Yup! Nuts by themselves are great. I'd agree alot has to do with texture.

Also, if I'm having ice-cream, brownies, fudge, or a chocolate bar, that final lingering taste should be the chocolate... or the ice-cream-- not that dumb crunchy nut that didn't melt in my mouth. It robs me of that lingering chocolate sensation. It's like finishing off a silky chocolate mousse & then stuffing a handful of nuts in my mouth.

 

[jpalmatier83]

Starter is incredibly active. Smells good.

Pulled my first discard. Using it to make an overnight pancake batter. Cooking breakfast for the gf tomorrow. Will report results.

Question, as this is my first time. What consistency should the starter be? Mine is like an airy paste. Definitely too thick to pour, but easily scooped with a spoon. Does this sound close?

Thanks again for the inspiration

 

[Happy Novogens]

I just made a first batch of crackers with my discard. Had to thin it some by adding a little water.

I think there are varying opinions on consistency. Some say thinner like pancake batter. Others like it pretty thick.

Depending on the recipe, you may need to thin it some before using it. Mine sounds like it was close to your consistency when I made a chocolate sourdough quick bread. The discard was too thick & left chunks of dough throughout the final bread. Next time I thinned it for better results.

 

[jpalmatier83]

Yeah. We’ll see what the pancake batter looks like tomorrow after adding the eggs and melted butter. If it needs to be thinned, milk or water it is.

Thanks for the feedback.

 

[BigBlueHen53]

So made the oatmeal with peanut butter chips cookie View attachment 3632902

Mmmmmm, Penny, those look scrumpdillyicious!

 

[BigBlueHen53]

Starter is incredibly active. Smells good.

Pulled my first discard. Using it to make an overnight pancake batter. Cooking breakfast for the gf tomorrow. Will report results.

Question, as this is my first time. What consistency should the starter be? Mine is like an airy paste. Definitely too thick to pour, but easily scooped with a spoon. Does this sound close?

Thanks again for the inspiration

Sounds about right. Does the word "gloopy" come to mind? If so, it's perfect!

 

[MotherofOrpies]

My starter is alway a little runnier than a cookie dough, whenever I use it, I first mix it into the slightly (!) warmed liquid and then add flour and other ingredients

 

[cavemanrich]

Baked MILK AND HONEY BREAD,
First time for this recipe,,, so I followed it exactly.
Let me clarify slightly.
I used the exact amounts of ingredients.

My procedure was using my stand mixer. I proofed my yeast. All wet ingredients into mixer bowl to combine well. Added flour in increments, and let the machine knead the dough well.
Set aside for first rise, until doubled. Onto breadboard to deflate, and shape into round loaf. Let rise second time,,,,, and bake until done. 200°F internal temp.

Out of oven on cooling rack.

Yes.. still warm,, with some cream cheese spread.

Interior side view.

Notes..
Baked in my round bread pan. I lined pan with parchment. Sprayed Butter onto bottom, and then sprinkled corn meal on bottom. I also sprinkled some flour around perimeter and some on top. Cut slots with razor, and scissors.
Bread came out delicious