What are you baking now?

[Kim_NC]

Quote:
Thanks for the compliments - GPN, Jen4, Mikenandrea

Sorry GPN, no shipping for breads.

No shipping!!!?

Beautiful loaves!

Thanks! It was a slow market day, but we came home with only 1 loaf. (There were 5 more not shown in my photos.) LOL...I may have to bake again for DH & I before end of the week!

 

[SunnyDawn]

Quote:
No shipping!!!?

Beautiful loaves!

Thanks! It was a slow market day, but we came home with only 1 loaf. (There were 5 more not shown in my photos.) LOL...I may have to bake again for DH & I before end of the week!

I'm not surprised you about sold out on a slow day. Those loaves are beautiful!

 

[Dragonfly Ranch]

Quote:
How come I keep getting called DawnSuiter? This is like the forth time on BYC that something I said was quoted as coming from DawnSuiter. Oh well maybe DawnSuiter's quotes are somewhere being credited to me.

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That pie looks absolutely delicious!!! Great job!

My bad and my sincere apologies- DawnSuiter is someone else that I see quite often and I must have mixed up the names. I'm make more effort to get it right. It was you that said this is like a bunch of friends sharing and you are exactly correct.

I went to the flour store and was impressed with the variety of flours that they had. There were all types of flour from rye to potato and seems like everything in between. They also had whole grain pasta, cereals, ready to make dough just add water type. They only thing that I ended up buying was a dough enhancer.

Yesterday I made some more Baguettes and they came out great. I made Manicotti last night and fresh bread was PERFECT with it. Right now I have Victorian Milk Bread raising.

OK I started the sour dough starter and it is really smelling - Is it suppose to be that strong? Also, it now have a ample colored liquid on top - is that correct?

Again, SunnyDawn sorry about my boo boo.

Sandee

 

[Dragonfly Ranch]

Kim_NC

those are real beauties!

Sandee

 

[SunnyDawn]

Quote:
How come I keep getting called DawnSuiter? This is like the forth time on BYC that something I said was quoted as coming from DawnSuiter. Oh well maybe DawnSuiter's quotes are somewhere being credited to me.

Quote:
That pie looks absolutely delicious!!! Great job!

My bad and my sincere apologies- DawnSuiter is someone else that I see quite often and I must have mixed up the names. I'm make more effort to get it right. It was you that said this is like a bunch of friends sharing and you are exactly correct.

I went to the flour store and was impressed with the variety of flours that they had. There were all types of flour from rye to potato and seems like everything in between. They also had whole grain pasta, cereals, ready to make dough just add water type. They only thing that I ended up buying was a dough enhancer.

Yesterday I made some more Baguettes and they came out great. I made Manicotti last night and fresh bread was PERFECT with it. Right now I have Victorian Milk Bread raising.

OK I started the sour dough starter and it is really smelling - Is it suppose to be that strong? Also, it now have a ample colored liquid on top - is that correct?

Again, SunnyDawn sorry about my boo boo.

Sandee

Awwwwww you are so sweet! I don't know why I care even a little. It's not like I've ever said anything profound on BYC. In fact I don't know how profound anything I say is!

 

[The Chicken Lady]

I baked a German pancake this morning. It was delicious!

 

[Kim_NC]

Quote:
Starter can separate and still be alright. It should have a yeasty and slightly sour smell. Stir it and try feeding it - add 1/2 cup or 1 cup each of flour and milk or water. It should bubble, rise slightly in the container and look like a foamy, thick pancake batter. If there are no bubbles after 3 to 5 days, discard and start over.

 

[Ms.FuzzyButts]

About 2 hours ago, I baked the 10 egg pound cake posted by Terrielacy.... YUMMMM!!!!!

 

[Jen4]

My cousin gave me an Amish bread starter Sat. it was already on day 4... so as of today I've got 5 days til I get to bake it, then I need to find 3 people in my area to take 3 bags of stater

 

[Kim_NC]

Quote:
You can also freeze a bag of starter. And you can bake more than one recipe of the bread - it freezes well too.

Typically when I'm "done with it" for awhile, I bake all but one of the starters into variations of the bread, freeze those, and then freeze the remaining starter for future use.