What are you baking now?

[jennh]

Quote:
OK, Sandee! I made my bread again. Same thing. I warmed the milk and water on the stove instead of the microwave. I made sure my yeast was at room temp. I used all bread flour instead of white whole wheat mixture. I added the salt RIGHT before I added the liquid. I think I'm going to buy some new yeast and try that. If that's what it is, I'm going to be upset, 'cause I bought that yeast from KAF not that long ago, and I was keeping it in the fridge

Jen

Jen, what kind of salt did you use? Salt with Iodine will kill yeast. I only use sea salt without Iodine.

AHA! I used sea salt WITH iodine. But I have always used iodized salt! Never had a prob before. So I guess I'll get some new salt 1st!

Jen

 

[vfem]

Happily done baking... unless someone else wants to order more biscotti? lol

 

[Dragonfly Ranch]

Quote:

Sandee, my bread looks NOTHING like yours! Do you mix the salt with your dry ingredients? Maybe it's my flour. I'm using KAF whole wheat white flour. It looks like a mix of whole wheat and white. I'm not sure if I like it or not.
If it doesn't freeze there, you could probably plant it anytime. I'm not sure about the deer. The leaves are poisonous, but I don't know if it is to deer.

Jen

OK, Sandee! I made my bread again. Same thing. I warmed the milk and water on the stove instead of the microwave. I made sure my yeast was at room temp. I used all bread flour instead of white whole wheat mixture. I added the salt RIGHT before I added the liquid. I think I'm going to buy some new yeast and try that. If that's what it is, I'm going to be upset, 'cause I bought that yeast from KAF not that long ago, and I was keeping it in the fridge

Jen

That is really strange, since I don't remember doing anything different when making this bread. I have made that recipe a few times and no problems. I think I'll try some this weekend and see how it comes out. If your yeast is bad I would let King Arthur know and I'm sure they will make good on it.

When I add salt I mix it in with the dry ingredients. I'll let you know how I do.

Sandee

PS I just saw the other post about salt - I only use Kosher salt so if your are going to try a new one look for Crystal Diamond Kosher. Usually on the bottom shelf, red and white box. Additionally, you will fine that this salt tastes better than regular table salt with Iodine and you can use more since it does not have a real salty taste if that makes sense - much fresher tasting. Yes, I have done salt taste tests in the past and there is a difference. It is what most all chefs use.

 

[jennh]

Quote:
OK, Sandee! I made my bread again. Same thing. I warmed the milk and water on the stove instead of the microwave. I made sure my yeast was at room temp. I used all bread flour instead of white whole wheat mixture. I added the salt RIGHT before I added the liquid. I think I'm going to buy some new yeast and try that. If that's what it is, I'm going to be upset, 'cause I bought that yeast from KAF not that long ago, and I was keeping it in the fridge

Jen

That is really strange, since I don't remember doing anything different when making this bread. I have made that recipe a few times and no problems. I think I'll try some this weekend and see how it comes out. If your yeast is bad I would let King Arthur know and I'm sure they will make good on it.

When I add salt I mix it in with the dry ingredients. I'll let you know how I do.

Sandee

PS I just saw the other post about salt - I only use Kosher salt so if your are going to try a new one look for Crystal Diamond Kosher. Usually on the bottom shelf, red and white box. Additionally, you will fine that this salt tastes better than regular table salt with Iodine and you can use more since it does not have a real salty taste if that makes sense - much fresher tasting. Yes, I have done salt taste tests in the past and there is a difference. It is what most all chefs use.

Hi, again! I *was* mixing the salt with the dry ingredients and the yeast. That's why this time I added the salt last, so it wasn't in contact with the yeast very long.
I'm going to test my yeast to see if it's still viable.

Jen

 

[jennh]

Quote:
That is really strange, since I don't remember doing anything different when making this bread. I have made that recipe a few times and no problems. I think I'll try some this weekend and see how it comes out. If your yeast is bad I would let King Arthur know and I'm sure they will make good on it.

When I add salt I mix it in with the dry ingredients. I'll let you know how I do.

Sandee

PS I just saw the other post about salt - I only use Kosher salt so if your are going to try a new one look for Crystal Diamond Kosher. Usually on the bottom shelf, red and white box. Additionally, you will fine that this salt tastes better than regular table salt with Iodine and you can use more since it does not have a real salty taste if that makes sense - much fresher tasting. Yes, I have done salt taste tests in the past and there is a difference. It is what most all chefs use.

Hi, again! I *was* mixing the salt with the dry ingredients and the yeast. That's why this time I added the salt last, so it wasn't in contact with the yeast very long.
I'm going to test my yeast to see if it's still viable.

Jen

Tested my yeast. It's not the yeast . So is it the salt?

Jen

 

[math ace]

Quote:
My Dd and I have had this discussion before and came to the conclusion
that sometimes the bread needs to feel the love

I say this because she gets mad cause I asked her to make the bread and I tell her the bread can tell that there are bad vibes in the house and won't rise because of it.

In other words - - - we use the same ingredients, same bread machince, same time and day of baking - - - and hers will not rise and my will. Sometimes it is the other way around

We have yet to figure out why

 

[vfem]

I baked more of my whole wheat stuffing bread last night. That loaf is being frozen to make stuffing for Christmas Eve. Today, we trying to think of some cookies to make to freeze for Santa!? So what do you think?

 

[Jen4]

Vfem:

I baked more of my whole wheat stuffing bread last night. That loaf is being frozen to make stuffing for Christmas Eve. Today, we trying to think of some cookies to make to freeze for Santa!? So what do you think?

Yummmmmm... I need to make some more of your ww stuffin bread, I really loved it at Thanksgiving and so did alot of family that was here

We usually make cut out sugar cookies, decorate and freeze, I need to make some more all out from cookie night.​

 

[vfem]

I made some cocoa chocolate pecan & butterscotch drop cookies.... my daughter killed like 3 of them. They were easy and killer good!!!

I should slap up the recipe...

However, I really want to make my mom's cream wafers

(**Bye Diet... have a nice flight out the window**)

 

[math ace]

Quote:
Go ahead an SLAP both recipes up - - - -"mom's cream wafers" sound real good too!