Any Home Bakers Here?

[Aria]

Pizza dough was perfect, and the blanks are chilling in the fridge for dinner.

So, yeah. Baker issue, or the recipe just sucks.

Perhaps ....there are a "bizillion" Bread recipies....try one
some friend recommends? Or search for one? Just get a new
recipie. Worth a try.

 

[azurbanclucker]

Perhaps ....there are a "bizillion" Bread recipies....try one
some friend recommends? Or search for one? Just get a new
recipie. Worth a try.

Yeah I'll keep looking.

 

[azurbanclucker]

This is my method.. I have a gas stove/ oven.
I start it, and after 2 minutes,, I shut off. This timing works for me.
Place my yeast dough in oven, and watch so it doesn't over-proof, and spill out of my container.
If you have electric oven,,,, you may have to experiment with the warmup time.

This is what I've been doing today. Let it warm up about 5 min, shut it off, and let the dough rise in there. 20 year old electric range.

 

[fuzzi]

Christmas play and gathering at my church this evening.

I made deviled pullet eggs, filled in the center of the platter with lettuce fresh picked from the garden, and pickled eggs from my bantams.

 

[ronott1]

Soo...

Proofing in general. House is chilly, 66f. What's the conventional wisdom on popping the oven on "warm" and proofing dough on the stove top from the radiant heat? Cheaper than kicking on the heater, and 66 is really nice inside. Just a pain to get dough to rise

Ot top of the water heater or on a heating pad set on low.

 

[azurbanclucker]

Cocoa apple cake for the win!

 

[Sally PB]

I made a loaf of GF bread today. I showed GREAT restraint and only ate one heel.

 

[azurbanclucker]

The results of the pizza dough.

Perfect.

 

[cavemanrich]

My dough never rose yesterday. I made 2 batches following the recipe and neither one rose. Going to have to figure that one out. I'd blame the yeast if it wasn't brand new, so I guess I'll blame the baker

Im scratching my head thinking,,,,
Did you possibly kill your yeast trying to proof it???
I always proof my yeast,, regardless even if its Instant type that does not require proofing.
I always use a thermometer to make sure my milk, or water is no warmer than 110°F.
I know some peeps suggest slightly higher. I play it safe.( My thermometer may be slightly off.)
I think at 120°F ( + - )yeast gets killed.

 

[EmmaDonovan]

The results of the pizza dough.

Perfect.
View attachment 4262842

Wow!