Thread: Who bakes bread?

Sounds like a perfect Sunday brunch.

Alright, what happened here. I go too busy to breathe for a bit and come back and no one has been baking? Is there another flour shortage or something?

My starter turned to beer, so I am doing some feeding and discarding and it is coming back to fruity. Maybe I can make a loaf in the next day or two.

Haven’t made a Boule ....in a long time

I have revived my starter, but apparently still too good at procrastinating. I fed it Sunday night, then let it sit out til it collapsed and put it back in the fridge Monday night. Anyway, frustrated with all the procrastination, I just pulled it out of the fridge last night and made a loaf. I think it may have gone for an extra hour.

Since it was just one loaf I baked it on my cast iron griddle. Honestly, since I don't have a peel, I think it is more trouble than it is worth, but I will wait for the other half of the house to taste it.

I know that I have mentioned it before, but I don't think I have posted a picture of the razor I use as a bread lame. It cuts so easy I can't believe it. There is no tugging at all. I think I need to slash at an angle to get ears, though. Anyway, not much to look at, but it tastes good.

Update to the cast iron griddle: Asked the lady what she thought of the bottom crust and got back "did you do something different?". I think if I had one baking sheet and one on the griddle side by side then there would be a more noticeable difference. But, more trouble than it is worth it seems.

Found out this weekend a starter can remain dormant and unfed in the fridge for 4 weeks and come back strong.
Good to know as I bake on demand and less often these days again.

O so gassy the one decided to hemorrhage out the side again.
Tasty gravy sopping goodness ahead.

The Pheasant Back/ Dryads Saddle imitation bacon experiment was a bust.

It got to hard and we powdered it.

Then we added it to a generic equivalent of Bisquick at a 25%.

It turned out well with lots of umami.

The chances of repeating this exact one again is slim but to me it is worth looking into a similar recipe.

So, you tried to cook mushrooms like bacon and then when that didn't work you replaced 25% of the flour in a non-yeast bread with ground mushrooms? Not judging, just trying to understand. It seems like that would have a large effect on the texture of the bread.

Yes it ended up with more of a cornbread type texture not your normal white bread kind.

It was a fun experiment and although it is not perfect I think it warrants further tries.

On a side note we recently seasoned this cast iron pan with our bees wax mixture and it is turning out great!

This is from the guy who provided what I consider an EXCELLENT FORMULA for dry curing bacon.

I hope all who make bread will find it as interesting as I did.