The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Texas, new to baking.

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lookitsaustin's picture
lookitsaustin

Hello from Texas, new to baking.

Hello everyone,

I am Austin from Texas! I have just started baking and find myself enjoying it quite a bit. I also enjoy forums and learning new things, and how to do things better. So far I have made 2 loaves of regular white bread from a recipe out of Betty Crocker's cookbook twice for a total of 4 loaves, and made a pizza. I know that isn't much but I had a lot of fun doing it. The first set of loaves were just plain bread, and the second batch I made some cinammon raisin bread with one of the loaves. Anyway, I will cut this off so I don't keep rambling.

 

Thanks, -Austin

pepperhead212's picture
pepperhead212

Your mention of that book takes me back to the 70's, when I got that, and some other books at a school book sale (long before internet! LOL), figuring Mom had them, so they must be good!  I later graduated to some other books I found, and got some bread books, and was hooked!  One bit of advise - don't try to much too quickly, as it is easy to get overwhelmed, especially in baking (but other cooking, too).  Fortunately, in baking not a whole lot of ingredients are needed to get good results.  And remember, speed is not really good when baking bread (except quick bread, of course).  If that is an old edition of that book, back then they were touting instablend and rapidmix methods, which really did not produce good bread.  

BTW, what kind of peppers do you grow? (sorry...I can't help myself - I have to ask this when I see somebody is from Texas).

Dave

 

 

Becky Jo's picture
Becky Jo

Hello Dave,

We grow Jalapeno, Bell pepper, Banana and Habanero in Fort Worth, TX.  Some years more seccusseful then others :)

Getting ready to plant mid March due to average last freeze date. 

Do you have any suggestions how to incorporate into bread?  Any favorite recipes you can share?

Becky Jo

pepperhead212's picture
pepperhead212

Hi Becky Jo,

Surprisingly, I put few peppers in bread, but then, I need something in the meal that has no peppers! LOL There is that occasional jalapeño cheese cornbread, but that's about it.

I planted 21 varieties last season, and have about the same this season, with about 6-7 new ones. 4-1 is my date for planting all those seeds indoors, so I will get a bunch of bread in my freezer for that time.

Good luck and have fun with your baking! And I hope you have better rain down there this year.

Dave

Becky Jo's picture
Becky Jo

Wow Dave - -You must have a large garden!!   I keep it small.  I get to go in the ground on 3/15 - -you must have a short growing season. And yes we are hoping for rain - -we are going into spring so dry already.

Have you ever grown tomatillos?   I started a purple variety this year and can't wait to try it in salsas.

Also, what about beets?   I have been on a mission to find gold - - so far only found a packet of seeds that have the gold and red mixed.  Guess that is better then nothing.

Another note on peppers we love - -we are lucky to go to New Mexico often and get a bushel of Hatch chilis when in season and they roast them on the side of the road - they are the best we eat them all year round in anything we can think to add them to.  They will definately find their way into some bread.

BJ

 

pepperhead212's picture
pepperhead212

BJ,

Here's one source for beet seeds, which has three golden beets, plus many others.  I have tried growing a number of beets, but I still get that taste of "dirt" when I cook them - one of those things like some people that can't eat cilantro, I guess.   I eat many other root veggies, so it's not that they are from the ground.

I do grow tomatillos - those and many other plants (pole beans, cukes, snow peas, sugar snap peas, winter squash, tomatoes, wax melons, and probably a few others) I grow on fences, made of concrete reinforcement wire, and they grow to the top in no time.  I only grow 3-4 plants just for myself, and get so many tomatillos that I freeze most of them, by grilling them first, then freeze them whole, then put them in foodsaver bags, in 8 and 12 oz portions.  I make a lot of salsas with those, and I often put them in Thai curries, as the tart flavor goes great with those, and the green is good in a green curry.  Mine don't start producing until sometime in August, but once they do, lookout!  I can't pick them fast enough, and many fall to the ground.  I can't imagine how many you would get with your longer season.

Dave

 

 

Becky Jo's picture
Becky Jo

Dave,

Thanks for the link - -not sure why I did not think of searching the web!  It gets so hot here that we prety much start ovver with a fall garden and give everything a break in July and August.  I'll let you know if any of my Master Gardener friends come up with any new or (new to us)heirloom peppers.  It will be interesting if we have anything you are not already growing :).

BJ

Lookitsaustin,

Sorry for hijacing your post.  bj

pepperhead212's picture
pepperhead212

...here, too, for the hijack. I didn't even realize it wss somebody else, at first - get me talking about growing peppers, or anything, for that matter, and I loose it.

Dave