Thread: Who bakes bread?

Sorry Roy but I’ll take Carolyns iced covered rolls first! That’s how I roll, I wish I could still eat them being locked down I’d order some, Man I took those rolls back to the crew and it was like hyenas on a wounded wildebeest

Originally Posted by tcrideshd

Sorry Roy but I’ll take Carolyns iced covered rolls first! That’s how I roll, I wish I could still eat them being locked down I’d order some, Man I took those rolls back to the crew and it was like hyenas on a wounded wildebeest

While Carolyn's Cafe can sell pick up and take out under the Governor's Decree she closed the shop until further notice. She said she wasn't going to just stand around with her grill and ovens on waiting for someone to decide to stop in.

HOWEVER---I'm sure she'd go down and bake up however many you wanted and ship them directly to you along with Plenty of the homemade cream cheese frosting to you--just let me know and I'll make it happen for you.

I'm glad that what rolls didn't get eaten at the meet went to good use. "like hyenas on a wounded wildebeest"--Love It!

Another vote for Carolyn's here.

Best Cinnamon Rolls that I've ever eaten...period!

Pete <:-}

Originally Posted by petercp4e

Another vote for Carolyn's here.

Best Cinnamon Rolls that I've ever eaten...period!

Pete <:-}

Same offer---Right on her menu it says "I ship cinnamon rolls"---just say the word--

Got my sourdough starter finally done!

It is a process, feeding a stupid jar for a week. Although, I figured out a couple ways to make the process easier to make a starter. If anyone uses the recipe I gave in a previous post, use a much large container. Like a 9x9x3 Pyrex dish. The starter can expand to prodigious sizes in a fascinating amount time. Also, stir in your water with the starter until smooth and then add in the flour while feeding. It blends everything together better.



The smell alone is pretty rewarding. Reminds me of my childhood, smelling the fermentation of beer as we drove down the highway going to Milwaukee.

The finish line rewarded me with 2 starters and 1 loaf of bread on the way. The second is for a friend and his parents. I've already split some with my parents. Pretty soon, everyone I know will be baking sourdough!



This is the recipe for the bread I'm working on.
https://www.kingarthurflour.com/reci...h-bread-recipe

As of this moment, we are 3.5 hrs in and about to fridge over night. Hoping it doesn't explode in my fridge and cause a mess.



And the answer is No, I have not and will not name my starter.

EDIT: Apologies for the pic rotation

Originally Posted by tcrideshd

Sorry Roy but I’ll take Carolyns iced covered rolls first! That’s how I roll, I wish I could still eat them being locked down I’d order some, Man I took those rolls back to the crew and it was like hyenas on a wounded wildebeest

They are very, very good.

The hooch that forms as the sourdough started works away was used to clean brass in the old days (and probably got swallowed sometimes). Wonder if it would work on stainless or carbon steel.

Now for a 5 hour proof.

Okay. 5 hours was well over stated. Initial rise until airy took 2 hours. I couldn't get the air bubbles to show, but they grew fast.



Separated out and rise for "2-4" hours. Second pic is after 2 hours. Time to go. At the end of 2 hours, some bubbles were getting too translucent for my comfort.





My first scoring job was a failure. But, I know some bakers fridge the dough on second rise, helps with the scoring. I don't need pretty bread, just tasty bread.





It is delicious! Has some decent sour flavor and is easily the best texture of bread I have made. I'm really happy that a week of work on that starter paid off, and it did it in spades.

Nice. I've never had the patience for sourdough starter. I've stuck to making cinnamon rolls, French bread, and dinner rolls.