Any Home Bakers Here?

[Kusanar]

I use AP flour and it works very well!

I do have to add a bit more flour if not using whole wheat

Awesome! Thank you! I may try this next weekend. I assume my starter will be somewhat grumpy when I get it out of the freezer and will need a little perking up.

 

[ronott1]

Awesome! Thank you! I may try this next weekend. I assume my starter will be somewhat grumpy when I get it out of the freezer and will need a little perking up.

It will not take too long to get going

 

[pennyJo1960]

Morning pup sleeping in my lap

 

[Kusanar]

It will not take too long to get going

I just think it won't have time to get ready for this weekend.

Hey, when you dry your starter, what temp do you dry at? My dehydrator has a thermostat so I can set at nearly anything.

 

[bruceha2000]

Just take it out of the refrigerator and let it warm up, then feed it. I do that weekly.

No, I haven't.... Our kitchen is so not easy to do much in.

I am interested in a no kneed bread, but it seems that they all require putting them in the fridge and fridge space is at a premium...

(Current) entry 114 - Focaccia bread from @JaeG doesn't require kneading or refrigeration. Neither does the Focaccia entry 113 from @wyoDreamer. I've not yet tried these but they sound good.

 

[ronott1]

I just think it won't have time to get ready for this weekend.

Hey, when you dry your starter, what temp do you dry at? My dehydrator has a thermostat so I can set at nearly anything.

It has to stay in the "zone of life" about 80F to 120F. Close to 120F is good

 

[Kusanar]

Just take it out of the refrigerator and let it warm up, then feed it. I do that weekly.

Yeah, mine is frozen and was a little cranky when I put it in there, so it's going to be quite offended when it warms back up. lol

That bread looks good, may try that one this weekend since it uses a packet of yeast which I do have, then do the one that uses the sourdough next weekend.

 

[Sally PB]

My dehydrator has a thermostat so I can set at nearly anything.

Have you ever double checked yours? I assumed mine was fine until I was incubating yogurt in it. It was about 15 degrees high and killed the culture. Mine is just a dial, so it should have dawned on me that it might be a bit off. 15 degrees drying fruit didn't matter, so I never knew.

 

[Kusanar]

Have you ever double checked yours? I assumed mine was fine until I was incubating yogurt in it. It was about 15 degrees high and killed the culture. Mine is just a dial, so it should have dawned on me that it might be a bit off. 15 degrees drying fruit didn't matter, so I never knew.

I have not, mine goes down to 105 though so I'll just set it at the lowest.

 

[igorsMistress]

Your Igor is a funny guy

Let me know how you like any different extracts or flavorings. I like the flexibility too, you can use about anything you have on hand. One day I want to use chopped dates as the dried fruit and maple syrup instead of the honey.

I think that might be pretty good with a little coconut in it.