Any Home Bakers Here?

[EmmaDonovan]

Second batches. The chocolate chip cookies spread a lot more this time, still tasted just as good, though.

 

[Aria]

Christmas play and gathering at my church this evening.
View attachment 4262715
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.

Looks Great...Good Looking....Will be delicious.

 

[azurbanclucker]

Im scratching my head thinking,,,,
Did you possibly kill your yeast trying to proof it???

It's a question I asked myself too. Water wasn't that hot, I take hotter showers. but who knows?

https://milkandpop.com/outback-bread-recipe-molasses-bread/#recipe

The recipe I was following. Since my pizza dough was exactly what I expected, I don't think it was the yeast.

 

[cavemanrich]

Second batches. The chocolate chip cookies spread a lot more this time, still tasted just as good, though.

View attachment 4262952

This chocolate chip baking,, I was doing wrong for some time,, until I figured out my problem.
My cookies were coming out too dry, and hard. So I started to bake according to suggested baking time. That made ALL the difference. When cookies cooled,, they were perfect.
The proper time,,, at end,, the cookies are still soft when you touch and press.

It's a question I asked myself too. Water wasn't that hot, I take hotter showers. but who knows?

https://milkandpop.com/outback-bread-recipe-molasses-bread/#recipe

The recipe I was following. Since my pizza dough was exactly what I expected, I don't think it was the yeast.

I went to the recipe site. It calls for Instant yeast. If your yeast was not the correct type,, the rise may have failed.
Like I wrote previously,, I ALWAYS proof my yeast. Try that recipe again,, but first proof your yeast, and then do the rest as directed.


And here is another TIP, for all the bakers new to the activity.
When adding melted butter, we usually just throw into microwave, and get liquid.
Here is what to be aware of.
If you have eggs in your mix,, Over-Hot liquid butter will cook your eggs.
So allow your butter to cool, before adding.

 

[azurbanclucker]

I went to the recipe site. It calls for Instant yeast. If your yeast was not the correct type,, the rise may have failed.
Like I wrote previously,, I ALWAYS proof my yeast. Try that recipe again,, but first proof your yeast, and then do the rest as directed.

It was instant. And I usually proof instant.

 

[cavemanrich]

It was instant. And I usually proof instant.

I'm going to give that recipe a test-drive maybe this weekend. Bread sounds DELICIOUS
I have all needed. Including main ingredient.

Spoiler: Molasses

 

[azurbanclucker]

I'm going to give that recipe a test-drive maybe this weekend. Bread sounds DELICIOUS
I have all needed. Including main ingredient.

Spoiler: Molasses

View attachment 4263471

I hope you have better luck than I did.

 

[Aria]

This chocolate chip baking,, I was doing wrong for some time,, until I figured out my problem.
My cookies were coming out too dry, and hard. So I started to bake according to suggested baking time. That made ALL the difference. When cookies cooled,, they were perfect.
The proper time,,, at end,, the cookies are still soft when you touch and press.

I went to the recipe site. It calls for Instant yeast. If your yeast was not the correct type,, the rise may have failed.
Like I wrote previously,, I ALWAYS proof my yeast. Try that recipe again,, but first proof your yeast, and then do the rest as directed.


And here is another TIP, for all the bakers new to the activity.
When adding melted butter, we usually just throw into microwave, and get liquid.
Here is what to be aware of.
If you have eggs in your mix,, Over-Hot liquid butter will cook your eggs.
So allow your butter to cool, before adding.

Sometimes best to sift flour, and perhaps using less flour.

 

[LtDanFan]

Looks like my little darling is coming back to life!! A little bread flour, a little water and a new warmer keeping her at 75 degrees Fahrenheit and she’s alive again. Not quite ready to bake but I’m happy she’s on the mend after 7 months in the fridge while the house was being repaired and renovated. Yay for yeast!!

Next up, scraping the mold off the rye starter and seeing if she can be resuscitated.
…i just have to find which box my starter jars are in…..

 

[azurbanclucker]

And here is another TIP, for all the bakers new to the activity.
When adding melted butter, we usually just throw into microwave, and get liquid.
Here is what to be aware of.
If you have eggs in your mix,, Over-Hot liquid butter will cook your eggs.
So allow your butter to cool, before adding.

I've noticed a big difference, especially in chocolate chip cookies (using the toll house recipe), between using melted butter and just softened butter. For me, the cookies do not puff up as much when using melted butter compared to just letting it soften on the counter. I don't know what wizardry happens in melted butter to cause that, but it's repeatable every time. So I just toss sticks out to warm up and soften in the morning, and bake cookies later. My SIL is "The Baker" in the family. Makes her mad that her cookies are always flat and mine poof up, but she always uses melted butter.