Any Home Bakers Here?

[Chickenclaude]

Just finished mine, and am now enjoying a large cup of hot coffee!!
My most cherished memories are growing up and my Grandpa making white bread and the entire house smelled like home. He taught me the way to tell if the bread is done is to thump it and if it sounds hollow its done!! I do that to this day.
I love making stuffed breads of all kinds, that is what is on the menu for Thanksgiving. I am having my family from Connecticut come down for the holidays here in AL and I am beyond thrilled to be able to cook for 18 people!! Normally it is me and my fiance and once a month my 17 year old step son comes home.

My new goal is to master both sour dough and cinnamon rolls, I found a recipe for pumpkin cinnamon rolls that I am excited about!!

My recipe for my basic bread dough is 5 ingredients and from the Grit magazine. If you are interested I will post if for you!!!!

Oh, you have got to share your pumpkin cinn rolls…I love to bake as well. It’s been a rough damp season for sour dough starter …i’m waiting until fall to try again. I also bake GF as well.

 

[pennyJo1960]

Morning Home Bakers alive here not baking today.
Did make hard boiled eggs this morning.

 

[Happy Novogens]

I finally had my sourdough starter doing well and was able to bake bread, but...

then my wheat berries arrived. I started using the milled hard white wheat to feed my starter. I figured that would be much better/healthier than the all-purpose flour I had been using. Now it's slowed down and is hardly bubbly. I'm on the 3rd day of feeding the milled flour. I just did the float test. It sunk.

 

[ronott1]

I finally had my sourdough starter doing well and was able to bake bread, but...

then my wheat berries arrived. I started using the milled hard white wheat to feed my starter. I figured that would be much better/healthier than the all-purpose flour I had been using. Now it's slowed down and is hardly bubbly. I'm on the 3rd day of feeding the milled flour. I just did the float test. It sunk.

Try adding some potato flour, start with a tablespoon and add a teaspoon of Organic with the mother apple cider vinegar with the next feeding.

 

[Happy Novogens]

Thy adding some potato flour, start with a tablespoon and add a teaspoon of Organic with the mother apple cider vinegar with the next feeding.

Thanks. Do you mean Organic... flour? I don't have potato flour.

 

[ronott1]

Thanks. Do you mean Organic... flour? I don't have potato flour.

It was a clunky post! organic apple cider vinegar with the mother. The mother is a little blob you see floating in the vinegar. That is an indication that it is the real stuff and will help get the starter going.

You can of course use organic flour. I use organic all purpose flour from costco for the starter and artisan bread flour when baking the bread.

I also use equal amounts of flour and water by weight not measure. A scale is important in baking, even though I resisted using one for a lot of years!

 

[Happy Novogens]

It was a clunky post! organic apple cider vinegar with the mother. The mother is a little blob you see floating in the vinegar. That is an indication that it is the real stuff and will help get the starter going.

You can of course use organic flour. I use organic all purpose flour from costco for the starter and artisan bread flour when baking the bread.

I also use equal amounts of flour and water by weight not measure. A scale is important in baking, even though I resisted using one for a lot of years!

Aah. OK. I do have acv with mother. I can add a little with the next feeding. Fingers crossed.

For bread recipes, I've been using my scale if they have weight measurements.

 

[Sally PB]

I also bake GF as well.

Me too!

 

[cavemanrich]

Just a tip.. I've discovered that if I turn on the exhaust fan over the stove whenever I have the oven on, it does wonders to keep my small kitchen from heating up.

My uncle lived in Phoenix, he kept a stove in his attached garage. When cooking was needed, and during summer,,, used the garage stove, and opened the doors wide.
The garage stove was just a used stove he picked up reasonably priced. During non HOT days, used the one in kitchen.

 

[Happy Novogens]

My uncle lived in Phoenix, he kept a stove in his attached garage. When cooking was needed, and during summer,,, used the garage stove, and opened the doors wide.
The garage stove was just a used stove he picked up reasonably priced. During non HOT days, used the one in kitchen.

Good idea! Many of us also do much more grilling outside during the summer.

The garage idea reminds me of turn-of-the-century folks who would have a "summer kitchen." It was typically a small unattached building right near the main house.