Any Home Bakers Here?

[ronott1]

WOW....we are into early Fall 50=60=70 ever changing. THANK YOU AGAIN FOR GENESIS...MY STRONG SOURDOUGH STARTER.....

That is nice looking bread!

Next week there is one day at 103F in the forecast!

 

[Sequel]

We have power (it flickered a lot, and went out for a short while), and internet is back. Wind damage is mild. A few minutes away, trees are down, electricity is out, and has already been out a whole day, and houses are flooded.
All that to repeat:
Power outage?
Use tea candles, and put them in a muffin pan. You can put a pot/pan on it to cook.

Or

Use tea candles in a metal baking pan, and put an oven rack over it to cook.

Those are great ideas! I hoard them when I see them on sale just for light during power outages. Never thought about cooking with them!

 

[BecksNesting]

I’m a p

Hi, I do not do any baking but my wife does. She is a good baker and I have the tummy to prove it. LOL.

Here is a link to her recipe page on her website and she has a recipe for home made bread. Hope the link works.

http://www.amishechos.com/Recipes.html

 

[BecksNesting]

I’m a pretty serious all around cook, I do everything from scratch. The longer and more complex the recipe the more fun it is to make.

 

[BecksNesting]

I’m even swap recipes with our nearby Amish community.

 

[ronott1]

I’m a pretty serious all around cook, I do everything from scratch. The longer and more complex the recipe the more fun it is to make.

It is nice seeing you here!

Are you baking today?

 

[saving grace]

Hello! I'm new here!

Just thought I'd pop in and share my recent sourdough successes. I started baking sourdough in 2022, but after baking flop after flop, I gave up.

However, I recently decided to give it another go, and I'm so grateful I did.

Look at this beautiful product! (And yes, I did sneak outside to get some pics in the flowers. I couldn't resist...)

The game changer for me this time around is using a stiff starter, rather than a regular 100% hydration starter. It lets you bake higher hydration doughs with lesser quality flour, which I have to use (no King Arthur flour in Canada .)

Not all my loaves have turned out this great. I'm still experimenting on how long to bulk ferment and such, but I'm sure in the near future I'll have my process down pretty good.

Happy baking!

 

[ronott1]

Hello! I'm new here!

Just thought I'd pop in and share my recent sourdough successes. I started baking sourdough in 2022, but after baking flop after flop, I gave up.

However, I recently decided to give it another go, and I'm so grateful I did.

Look at this beautiful product! (And yes, I did sneak outside to get some pics in the flowers. I couldn't resist...)
View attachment 3953678

The game changer for me this time around is using a stiff starter, rather than a regular 100% hydration starter. It lets you bake higher hydration doughs with lesser quality flour, which I have to use (no King Arthur flour in Canada .)

Not all my loaves have turned out this great. I'm still experimenting on how long to bulk ferment and such, but I'm sure in the near future I'll have my process down pretty good.

Happy baking!

That is very nice looking bread!

 

[jnicholes]

I’m a pretty serious all around cook, I do everything from scratch. The longer and more complex the recipe the more fun it is to make.

Hello! I'm new here!

Just thought I'd pop in and share my recent sourdough successes. I started baking sourdough in 2022, but after baking flop after flop, I gave up.

However, I recently decided to give it another go, and I'm so grateful I did.

Look at this beautiful product! (And yes, I did sneak outside to get some pics in the flowers. I couldn't resist...)
View attachment 3953678

The game changer for me this time around is using a stiff starter, rather than a regular 100% hydration starter. It lets you bake higher hydration doughs with lesser quality flour, which I have to use (no King Arthur flour in Canada .)

Not all my loaves have turned out this great. I'm still experimenting on how long to bulk ferment and such, but I'm sure in the near future I'll have my process down pretty good.

Happy baking!

Welcome to both of you! I hope you enjoy this thread!

 

[Sequel]

Hello! I'm new here!

Just thought I'd pop in and share my recent sourdough successes. I started baking sourdough in 2022, but after baking flop after flop, I gave up.

However, I recently decided to give it another go, and I'm so grateful I did.

Look at this beautiful product! (And yes, I did sneak outside to get some pics in the flowers. I couldn't resist...)
View attachment 3953678

The game changer for me this time around is using a stiff starter, rather than a regular 100% hydration starter. It lets you bake higher hydration doughs with lesser quality flour, which I have to use (no King Arthur flour in Canada .)

Not all my loaves have turned out this great. I'm still experimenting on how long to bulk ferment and such, but I'm sure in the near future I'll have my process down pretty good.

Happy baking!

Nice loaf! I use a stiffer starter as well.