INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[BullChick]

I made a bunch, then poured the rest of the batter in the pan. I used to buy Bisquuck for easy pancakes, but now I love my sourdough recipe. Yes, they are. Though I joined the duck and chicken pens last week in preparation of this weather. I only have two ducks, and wanted to be sure they had enough warmth (the chicken pen is warmer). The live ones will spin as the chick kicks around.

Can you please share your sour dough recipe? I assume you use it for a multitude of baked products.

I only use it to make bread, cinnamon rolls and pancakes right now. Still looking for a way to use it in my pizza dough. I'm picky about pizza dough. Sourdough Starter Ingredients * flour * water Instructions 1. Starting the sourdough: Whisk 1/4 cup flour with 3 tablespsoons water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results. 2. To accomodate for expansion of the sourdough when it's fed, make sure that your jar is only half full after each feeding. If you've made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers. Or, give it away. I occasionally pour extra into a container in the fridge if I'm planning ahead for a lot of baking. 3. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently (every day or a few times a week) you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup water once a day. 4. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid a hooch, and it is harmless; however, it often signifies that you've fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

 

[BullChick]

Turns out you really can drink coffee out of an incubator. You'll want to bleach the incubator first, though!

@Auroradream26

 

[chicken hawk 33]

Goose eggs this time?

It's rude to stare 

it was gonna be goose.but idk.my papa wants me to hAtch his we eggs for him.but I won't get nothing out of it.he wants all the chicks and me not get nothing

 

[kwhites634]

it was gonna be goose.but idk.my papa wants me to hAtch his we eggs for him.but I won't get nothing out of it.he wants all the chicks and me not get nothing

Yes you will; you'll get valuable experience. That's worth its weight in gold, which is probably why Pops wants you to do it. Take him up on it.

 

[hippiestink]

I only use it to make bread, cinnamon rolls and pancakes right now. Still looking for a way to use it in my pizza dough. I'm picky about pizza dough.
Sourdough Starter
Ingredients
* flour
* water
Instructions
1. Starting the sourdough: Whisk 1/4 cup flour with 3 tablespsoons water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results.
2. To accomodate for expansion of the sourdough when it's fed, make sure that your jar is only half full after each feeding. If you've made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers. Or, give it away. I occasionally pour extra into a container in the fridge if I'm planning ahead for a lot of baking.
3. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently (every day or a few times a week) you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup water once a day.
4. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid a hooch, and it is harmless; however, it often signifies that you've fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

I can second the part about the hooch, mine usually gets one if I don't feed it for a few days but it doesn't hurt the starter any. Totally harmless.

Now if it starts molding or smelling off, then you might have something wrong and you should probably throw it away.

 

[country lovin]

it was gonna be goose.but idk.my papa wants me to hAtch his we eggs for him.but I won't get nothing out of it.he wants all the chicks and me not get nothing

does everyone else who helps you out always get something out of it. Some times it is nice to do for others just because you can.

 

[Pensmaster]

@daxigait
That is a very good question. I've not raised one yet. After getting tools and trying this method on a still bird and hearing that it takes longer to raise them size I don't think it adds up. Remains to be seen though. At this point my project birds are getting me around 3# at three months. This 3# is without the backs or skin included. Very tender at his age so really not sure Caponizing is necessary for our needs here.

 

[karenerwin]

Maxifort seeds are ordered from johnnys selected seeds. Do you have one you like

No, I haven't tried it. I was just reading up on fruit trees the other day to see what is recommended for Missouri. They article was talking about which root stocks were better for our area than others. Hubby asked what I wanted for my B'day (in March) and I said fruit trees. He asked me for a list so I spent the afternoon researching & compiling a list. Then, last night he said he is going to try to get the root cellar turned into a brooder/isolation/hospital like I had mentioned. So... I guess, no fruit trees for me this year. Maybe I'll just buy some myself!

 

[fresnofarmer]

So found a great idea for a water tray in any homemade incubator. I wanted something that when you fill it from the outside it fills up 1 spot then over flows into the next increasing humidity if you needed to because of surface area. Ice cube trays! The one that worked for me is a stick type meant to make ice sticks for water bottles. The regular ice cube trays are too long I got both of these from dollar stores, blue one from dollar tree and white one from 99cent store.

Should work great for a cooler bator too!

 

[Akrnaf2]

I made a bunch, then poured the rest of the batter in the pan. I used to buy Bisquuck for easy pancakes, but now I love my sourdough recipe. Yes, they are. Though I joined the duck and chicken pens last week in preparation of this weather. I only have two ducks, and wanted to be sure they had enough warmth (the chicken pen is warmer). The live ones will spin as the chick kicks around.

Can you please share your sour dough recipe? I assume you use it for a multitude of baked products.

I only use it to make bread, cinnamon rolls and pancakes right now. Still looking for a way to use it in my pizza dough. I'm picky about pizza dough. Sourdough Starter Ingredients * flour * water Instructions 1. Starting the sourdough: Whisk 1/4 cup flour with 3 tablespsoons water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in 1/2 cup flour with 1/3 cup water and continue adding 1/2 cup flour and 1/3 cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results. 2. To accomodate for expansion of the sourdough when it's fed, make sure that your jar is only half full after each feeding. If you've made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers. Or, give it away. I occasionally pour extra into a container in the fridge if I'm planning ahead for a lot of baking. 3. Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently (every day or a few times a week) you can store your sourdough at room temperature and feed it with 1/2 cup flour and 1/3 cup water once a day. 4. Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid a hooch, and it is harmless; however, it often signifies that you've fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them.

I have one tip: you can put in the water 50 grams of raisins( organic is the best) for 0.5 a hour, and you can use the water, raisins have spores of yeasts ( that usually are used in the wine making) that are the same that makes the sourdough. I have a sourdough that is almost 5 years old! In France there are Bakeries that have it for more than 400 years!