The Old Folks Home

[pennyJo1960]

Quote: just started using it this morning pulled a recipe off the net my own fault
did not rise worth beans turned out awful flat yesterday took out the 61 recipe book Farmington Wisconsin
1961 book 4 yup got it

 

[ronott1]

just started using it this morning pulled a recipe off the net my own fault
did not rise worth beans turned out awful flat yesterday took out the 61 recipe book Farmington Wisconsin
1961 book 4 yup got it

I love the old recipes!

Yeas can be tricky. Sourdough starter is often very finicky too but the results are amazing!

 

[pennyJo1960]

haven't tried a starter myself not certain about it
have all of Mom's or Grandmas old books now and
getting more into it myself

 

[drumstick diva]

Mary loved your holiday avatar - so springy

 

[NotAFarm]

Diva!
I use it every year for the Easter Hatchalong. @perchie.girl , deb, made it for me. I love it too.

 

[perchie.girl]

checkd out a couple of trailer sales places wound up getting the one at Lowes

Rust here isnt a problem here.... it fits my needs size capacity best of all price.

If I were doing extensive use I would be healthier and working so I could pay for one for two thousand more.

deb

 

[perchie.girl]

Diva!
I use it every year for the Easter Hatchalong. @perchie.girl , deb, made it for me. I love it too.

Glad you like it..... VBG

 

[pennyJo1960]

okay did not like how they came out found another recipe no knead bread in my old cook book try it tomorrow
it said bake 1 hour oh my looked burnt to me
actually had to knead the 2nd loaf again as it really did not rise 2nd time it kinda did
turned the temp to 350 for this one 35 minutes

2 c lukewarm water
2 pkgs dry yeast
1/4 c lard
1/2 c sugar
1 large egg 2 tsp salt
6 to 7 c flour
this from Mrs. Victor Simon of Rest Well motel in Farmington, Minnesota

 

[Cynthia12]

Another one..what? I think...it's a Brahma...I think.

 

[ronott1]

okay did not like how they came out found another recipe no knead bread in my old cook book try it tomorrow
it said bake 1 hour oh my looked burnt to me
actually had to knead the 2nd loaf again as it really did not rise 2nd time it kinda did
turned the temp to 350 for this one 35 minutes

2 c lukewarm water
2 pkgs dry yeast
1/4 c lard
1/2 c sugar
1 large egg 2 tsp salt
6 to 7 c flour
this from Mrs. Victor Simon of Rest Well motel in Farmington, Minnesota

Use a thermometer like you use for meat. Bread is cooked at 195 to 205F. The more sugar in the recipe, the darker the crust will be.