RookieBuds
In Bloom
View attachment PXL_20221224_200843242.mp4
Dad's homemade sausage bread after a quick rebake.
Dad's homemade sausage bread after a quick rebake.
Bread, cake, muffins and such.
- Thread starter DopeDaniel
- Start date
I can hear it, but can't see it. Sounds delicious, though!!
I can see it but I can't taste it.
RookieBuds
In Bloom
Did my video not post for you?? I've watched it back like 10x already, lol!
Tried it on my phone & PC. Audio only for me, but all of my electronics are semi-outdated...
Rozgreenburn
"The Philosopher, is Stoned"
Same for me bro.
Trichitect
Canna-bacchus incarnate
Made some bagels with my daughter yesterday, cinnamon raisin, and blueberry cinnamon. Dough was a bit dry, hence all the wrinkles, didn't affect the taste though, they came out amazing! The recipe is pretty easy, too. We'll definitely be doing more of these.
I've never had a homemade bagel.
What a treat!
And how lucky is your daughter to have a Dad that bakes w/ her? ???
Trichitect
Canna-bacchus incarnate
Au contraire, I sir, am the lucky one ?.
You don't know what you're missing @UncleB .
Here's the recipe I used:
Dry mix:
4 cups bread flour
2t salt
4t sugar
2T softened butter finely chopped
Wet mix:
1t yeast
1 cup warm water
1 egg beaten
Add Dry mix to Wet mix and bring together into a ball of dough (mine was a bit dry, so watch the water). Let sit 10 min.
Knead, let sit 10 min, Repeat this 2x
Then let sit 1 hr (dough should double)
Punch it down, cut into 9 equal balls, and form into bagels. Put them on parchment on cookie sheet. Let stand 10 min.
Now you need to boil the bagels for about 3-5 minutes, in batches on 3 or so (they'll float & puff up).
Lay them back out on the sheet to dry a bit.
Preheat oven to 475f.
Brush them with eggwash (1egg beaten w/ a pinch of salt)
Lower heat to 400f & bake for 15-20 min.
Dry on wire rack.
Eat it w/ cream cheese or butter ?.
You can get fancy and add stuff to the dough, like raisins & cinnamon or whatever. You can also throw some cheese on top or sesame seeds, etc. before baking.
Thanks for that recipe!
I have it bookmarked.
My buddy @SourdoughHal has me motivated to attempt the baguette, so along w/ your bagels, we'll be mixing it up a bit this year...
Rozgreenburn
"The Philosopher, is Stoned"
Thanx for the recipe, of course, you know mine will be infused!!! Totally agree with @UncleB, spend all the time you can connecting with your children
. I'm a fuck up, {with serious potential}, and both my spawnlings turned into responsible adults. We were always involved with our kids, no real pushing them, but that time with us shaped who they became, and I could not be prouder!Neither child went down the path I wanted. That just proves they are mine! Me too! Sorry dad.
I'm going to make some bagels myself, Thanx.
Rozgreenburn
"The Philosopher, is Stoned"
My last incarnation of the infused fruit bars was a massive winner! But now I'm too stoned to post the recipe! You'se gonna love it!!!
Working on cinnamon rolls
First try, need to add something to the dough it's kinda bland.
First try, need to add something to the dough it's kinda bland.
Trichitect
Canna-bacchus incarnate
Never heard of purchasing one, forgive me, but the whole idea of that sounds quite scammish to to me since it's so simple to make your own. I'm just being opinionated because I stared my own a couple months back and I love it.
I tried a few different methods for making my own, but here is the best/easiest:
In a glass pint jar add about 1T of flour + 1T of water. Add the same each morning for 5 days and it's ready to use. It's really that simple.
A couple tips:
- don't make it too wet, it should be thick, but not dry.
- if you're gonna need more starter for your recipe, just add more flour/water each morning
I havent but have considered it! King Arthur flour here in New England sells theirs which is about 50 years old and Ive seen listing for starters that are 200+ years old. But Ive also been told the age doesnt matter after a certain point.
The main reason I've consideted it myself is three fold (and dont tbinknits scammish @Trichitect, though I totally see your point!).
One, Ive just had bad luck making my own in recent years. Back in college I did it with no issue but since Ive had kids ... I forget to feed it often enough, or the natural bacteria in my environment doesnt want to cooperate or it just plain wont work. Simple doesnt mean easy.
Second, I actually am curious if age and location make a difference and thibk it would be a fun expirement to bake the same recipe using a starter from say King Arthur and another from San Fransisco.
And finally... I have really severe ADHD and have a tendency to hyperfixate on hobbies for short durations. Sometimes if it take a few weeks to get a takes a starter going, I no longer want to bake by the time its ready. Or Ill have one going and just forget about it conpletely, then decide I want to bake and its dead, so I get discouraged and abandon ship. If I can order one and its here in a couple days, I could just get it, bake right away, and then if it dies, i just reorder it. And theoretically if i order from the same place, like King Arthur, then its always the same starter, so its like having someone hold a keeper cut for you right? Its always available, but I dont have to maintain it.
Anyways, those are my thoughts as I happen to have just been looking at this. If I pull the trigger @Caddis ill let you know how it goes.
Trichitect
Canna-bacchus incarnate
Probably a little over 10 years ago I picked up the Bahrain and the Saudi from Ed Wood at Sourdoughs International.
I still maintain them to this day, along w/ a family heirloom strain that a coworker gifted me. All 3 are distinctly different, and more vigorous than anything I've created on my own.
I totally get that, Ive just come to realize frugal and practical can have a different meaning for different people. I guarantee you Ive wasted way more money and time starting over again and again than I would just buying the damn thing haha.
Skunky Dunk Farms
Cannabinoid Receptor
I got our origanal keifer grains and sourdough starter online from private party.
The grains are 7 years old for us now and the sourdough starter is 3 years old.
I love me sourdough pancakes!
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