Thread: Who bakes bread?

Altitude must make a difference when it comes to heat.
Our coffeemaker has a menu to set the altitude.
I think it has an effect on the boiling point.

Pete <:-}

High altitude affects all manner of things. It robs your car of horsepower, affects barometers, has real effects in cooking and baking, causes your body to produce more red blood cells and the list goes on and on.

Father’s Day feast included some more of that starter from Giza, coupled with Kamut, light spelt, and hard white flours.

Had an abundance of starter ready so decided to make some sour dough nuts for a trial after seeing how awesome the waffles are.

Made the dough last night and left it to ferment all night in the fridge then today rolled out the dough, using a bowl and a shot glass to creat my pattern.
Left them to rise an additional 1.5 hrs on the counter on greased parchment.

Used the deep cast iron skillet for my fryer.

Things grew almost double when the dough hit the oil.
Finished them in cinnamon sugar and have cardamom and cinnamon in the dough as well.

Felt they couldn’t turn out better, and when still warm,, wow, so decadent.
Hope y’all had a good Sunday..

Originally Posted by MikeB52

Father’s Day feast included some more of that starter from Giza, coupled with Kamut, light spelt, and hard white flours.

Had an abundance of starter ready so decided to make some sour dough nuts for a trial after seeing how awesome the waffles are.

Made the dough last night and left it to ferment all night in the fridge then today rolled out the dough, using a bowl and a shot glass to creat my pattern.
Left them to rise an additional 1.5 hrs on the counter on greased parchment.

Used the deep cast iron skillet for my fryer.

Things grew almost double when the dough hit the oil.
Finished them in cinnamon sugar and have cardamom and cinnamon in the dough as well.

Felt they couldn’t turn out better, and when still warm,, wow, so decadent.
Hope y’all had a good Sunday..

Everything looks wonderful!

Let me know how the doughnuts are 'Tomorrow'. My mom used to make donuts with cinnamon and sugar and they were great-----that night but the next day it took about a 1/2 a glass of milk to soften one up so you could choke them down.

Second day, still tasty Roy, but kept in a ziplock overnight.

Entirely edible.

Originally Posted by MikeB52

Second day, still tasty Roy, but kept in a ziplock overnight.

Entirely edible.

Ah!--Ziploc bags, if only we had them back in the day. Our sandwiches were wrapped in wax paper and were never very moist by lunch time as mom made them the night before---

When my grandmother would pack sandwiches for me and grandpa she never used mayo, she used butter as she was afraid of the mayo going bad and again they were wrapped in wax paper.

One of these days I'm going to have to remember to make a bologna sandwich or a roast turkey sandwich etc with butter instead of mayo just to see if any memories come back

Haven't baked much lately. It's been hot and humid enough that I just haven't been in the mood. However, here's a sample - I do commercial yeast in some things, but I also do sourdough.

Wow! That Giza looks awesome, Mike. My only starter is the one I made myself with home-milled whole wheat and water, so it's all local yeasts. It's a great little starter, but seeing this makes me think I need to branch out

What are those treats in pic 4? Everything looks great, but I can’t place those, almost Chelsea bun looking.

Father’s Day presents included a neat set of long loaf bread baskets so gave them a whirl.

The small loaves are actually perfect for a days bread supply fir 2 to 3 folks.



These loaves are with my local starter, and have no discernible sour flavour, just tasty bread.