Thread: Who bakes bread?

My good friend Carolyn is an avid baker, both for her Cafe but at home. (She's the one who supplied the Cinnamon Rolls and Biscuits for the TX meet) Anyway she's told me that if I need flour, baking powder, baking soda, yeast etc come on over.

In the meantime, I'm going to give some sourdough a go. My friend Robert (pinklather) is a sourdough fiend. He even has a wood fired oven that's just to bake bread in. Anyway, he gave me a few tips so we'll see if I can get it to work and live. Years ago I was given some sourdough (Amish Friendship) and I killed it by not feeding it right.

Bake on my friends!

Yes, we were bored. All of those are sourdough based.

I just took up bread baking....seeing there wasn’t any in the stores a couple weeks ago....now Iam a Bread Baking Fool..... Amish sweet bread....No knead Dutch oven bread,,,.going to find another bread to make soon...

My wife has been making bread lately, quite tasty. She made homemade pretzels a few days ago, yummy!

I tried making pretzels a while ago. Yeast was wrong type or expired, though. I had to throw out the dough and I've never tried again. Maybe soon...

Seeing that there's shortages in the baking supplies I decided to come out with my own Baking Powder but since I wouldn't want to mislead people to the quality of the product, I decided to just say that it's just 'OK' not Good or GREAT

The baking powder I use. It does not have that metal taste

1/4 cup Cream of Tartar
2 tablespoons of baking soda

Originally Posted by cudarunner

In the meantime, I'm going to give some sourdough a go. My friend Robert (pinklather) is a sourdough fiend. He even has a wood fired oven that's just to bake bread in. Anyway, he gave me a few tips so we'll see if I can get it to work and live. Years ago I was given some sourdough (Amish Friendship) and I killed it by not feeding it right.
Bake on my friends!

Robert was extremely generous of his time to mentor me in learning to hone. I kept going back for more help with honing, but it was almost more for a slice of his bread. He and his wife are as good as they come.

I've read many of pinklather's posts over the years, hope he is well.

Made a quick sandwich bread last night. Similar recipe as I've done in the past, but I didn't like how 50-50 AP to whole wheat tasted. This time I used close to 67/33 ap to whole wheat. First slice tastes really good. Apologies, I forgot to take pictures of the dough when risen.







Fed my sourdough starter this morning. Now to figure out what to do with it... I wanna bake more bread, but I'm going to have to increase my exercise regimen with all these carbs!

You can refrigerate your starter, then bring it out, let it come to room temp, feed it and let it digest for an hour or two then put it back in the frig.

Or so I'm told.