The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I feel like a mad scientist. LOL

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ebbylove's picture
ebbylove

I feel like a mad scientist. LOL

Oy vey, so consumed with this bread baking stuff lately, is this truly an addiction, how many of you are self proclaimed inventive, creative perfectionists?  I think thats what draws me to bread baking, now its been combined with comradery... I have only been working with yeasted breads since maybe 4 months ago, I love a challenge and now that I got the basic sandwich loaf down, I'm excited to be on a journey growing my very own starter!! I started it yesterday and its already stinky today, hooray! :D 

smithbr11's picture
smithbr11

I've only been baking bread for a little over a year, but it's amazing the amount of progress you will be able to make if you really get into it and pay attention to the details.  I created a starter about 4 months ago using the pineapple juice solution, and it's doing really well.  The first few times I baked with it, my dough was incredibly slow rising; it took a few weeks for it to get good and healthy. Don't give up if it doesn't take off right away! 


Good luck!


-Brendan

BayCook's picture
BayCook

I'm in the same boat, mate-


    I'm making my second batch of pizzas tonight with my own starter, that I began 5 days ago with (slightly aged) sour cream, AP flour, dechlorinated water and apple juice... it's healthy as a horse, and has one heckuva kick.


    Last night I made a peel out of an old aluminum cookie sheet, a 9" piece of 2" dowel and some careful sawing and drilling.   I rolled out the dough with another dowel, cut to fit my cookie sheet, and it's now rising in the oven in 3 different pans.  I'm going to try it 3 different ways and take note of what works best.  I have the dough rising in : a 14" foil pan, a 12" cast iron skillet and a 12" pyrex pie dish.  Except the cast iron one, I'm going to parbake and remove from the pan, then top them and slide them in on top of my stainless steel plate (16"x16", almost 1/4" thick) @ 550° and see what happens...


yes, the baking profession is the original home of the scientific method...  also of raving madmen who live in castles with tall lightning rods, haha.


 

hsmum's picture
hsmum

Could you post a photo of the peel you made?  My husband is pretty handy (I am NOT!).  If you're happy with how your peel is working, maybe I'll ask him if he could make one for me.


Karen

BayCook's picture
BayCook

sure karen, I'd be happy to-


look for that in another thread though, this is the MAD SCIENTIST thread!


I think I'll start a topic about "frugal cooking" AKA "making do with squat"... something I have years and yeeeeeaaars of experience with lol


I've heard that you can make peels from all kinds of things- I made one from available materials.  If you have some 3/8" plywood and a jigsaw (or a lot of patience) you can cut one out, then sand it like crazy, especially on the end until it's able to slip under the goods easily.  The more you use it, the sharper it gets, and your hand will provide the finishing oil for the handle.  I'm sure your husband can create one for you if you provide some direction (tell him what you want and when you want it- no arguments allowed!)


Most likely, my pics will be in a thread in the pizza section- soon.  taste test results tonight.  Never, ever post a recipe or a howto with trying it first ;)


 

hsmum's picture
hsmum

Sounds great, BayCook.  Thanks.


Karen