Hi all, I just found this forum. Greetings from Tulsa, Oklahoma (though I'm actually just sojurning here, an ex-pat from the east coast).
I just started baking. I'm kind of a seat of the pants cook, so the precision really intimidates me, Baker's Math and all. (English Major, failure in math).
So I have a nice bread crock I use, and have with small success made some beer bread. I.e. mix a beer with a packet of yeast, and heat to 110 degrees. Add three cups of flour and a cup of water, two tsp of salt, and a teaspoon of maple syrup.
It makes a hearty thick bread.
I'm going for something fluffy now. I just proofed a pack of active yeast with warm water and a little bit of maple syrup and put about three cups of flour, 2tbsp of salt and 1 1/8 cup of water in the bowl.
One of my problems is too much water. I get sticky hands all the time. I feel like for every loaf of bread I make, I end up washing a cup of flour down the drain as it sticks to my hands and I need to wash it off to get more flour!
Keeping just to a 3 cups to 1 cup recipe seems to have helped.
I'm letting this dough rise and let you know how it comes out.
Aside from the maple syrup instead of sugar to proof the yeast, I'm not adding anything to this. I want to make a basic loaf to use as a benchmark, and start experimenting from there.
So any tips? I'm looking for a nice fluffy crisp loaf of white to use as a benchmark, and from there, well we'll start to work through the refrigerator.
I don't have a mixer, but have a food processor and a blender.