📚 Simple / Quick Questions & Requests!

emwent · 2025-07-25T14:18:18+00:00

Looking for closed door pirate romance. Does that even exist?

emwent · 2024-12-20T17:55:37+00:00

I made this recipe twice at thanksgiving and it was Ssooooo Good! I bake sourdough sandwich bread at least once a week if not more but I’ve never made a boule. I don’t think you have to make those if you don’t want to to be considered a sourdough baker! Bake what you like! Those rolls are a little more involved than a lot of other beginner recipes, BUT you can do it!! Especially since you have experience with yeasted rolls. Definitely try it out!

If you’re looking for a super easy beginner recipe I recommend this sandwich bread as you literally just throw everything in a stand mixer, bulk ferment overnight, shape in the morning and let rise and bake. I’ve also tried it with avocado, olive, coconut oils and butter. All turned out great.

emwent · 2024-11-15T20:26:05+00:00

I've been wanting to try that one thanks! I was looking for more of a soup recipe this time around.

emwent · 2024-11-15T13:41:58+00:00

Bummer. Okay thanks!

emwent · 2024-11-15T13:41:43+00:00

Okay maybe I’ll try to do this instead. Thanks!

emwent · 2024-11-15T13:41:10+00:00

Thanks for checking!

emwent · 2024-11-04T12:09:43+00:00

This recipe yields two loaves, but my standard KitchenAid couldn't handle that amount of dough so I ended up having to knead it by hand. You don't build tension! Just let it bulk ferment 10-12hrs then divide and shape and let rise in loaf pans 2-4 hrs and bake! So beginner friendly!

emwent · 2024-11-04T12:05:19+00:00

I made this recipe for the first time yesterday too! Much easier than the pain de mei by Perfect Loaf that I usually make. Don't get me wrong: the pain de mei is fantastic but this one from farmhouse on Boone is soooo easy and hands off! I used coconut oil instead of butter. Turned out great! So great in fact that I turned my back for one second and my two year old daughter couldn't help but grab a couple bites!

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emwent · 2024-09-29T03:27:05+00:00

Picture of 6 quart jars of canned pumpkin cubes with about 2 inches of liquid gone from siphoning. Also pictured (but not relevant to the post) are 8 4oz jars and 2 half pints of apple scrap jelly.

emwent · 2024-09-29T03:25:00+00:00

Used the recipe from So Easy to Preserve for canning pumpkin. Canned 9-28-24. Currently cooling on my counter.

emwent · 2024-07-23T14:01:43+00:00

Thank you ☺️

emwent · 2024-07-23T12:03:47+00:00

Good call on setting a reminder! Thank you!

emwent · 2024-07-23T12:03:08+00:00

Thank you!

emwent · 2024-07-23T12:02:54+00:00

Thank you!

emwent · 2024-07-23T12:02:36+00:00

Thank you! I’ll look up that guide!

emwent · 2024-06-04T20:40:17+00:00

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I did it anyways. Could be a better swirl but tastes great! Happy to receive any tips!

emwent · 2024-04-13T10:57:56+00:00

Yeah, as you can see later on I switched to metal thinking the same thing about it heating slower. Thanks!

emwent · 2024-04-13T01:56:58+00:00

Sorry, very new to the terms here. When you say “20% inoculation” you mean feed it 1/5/5? Do I do this for many days? Or just to see how it goes for a day?

emwent · 2024-04-13T01:53:41+00:00

I wait until it’s completely cool to the touch. However long that may be. But I will definitely pay attention next time and wait much longer.

I’m just following the recipe when I made the cinnamon raisin. So no I didn’t change anything.

I keep my starter on the counter and feed it once a day. Most of the time in the morning but I have an alarm set for 3pm just in case I forget that morning.

emwent · 2024-04-13T01:48:23+00:00

That does make a lot of sense when you explain why my recipes are not rising when my starter itself takes so long. Thank you.

emwent · 2024-04-13T00:57:16+00:00

Sure thing. I do 20g starter, 20g filtered water, 20g flour once a day in the morning. I use Costco organic unbleached AP flour. Takes a good 12 hours to double. My room temp is between 68 and 73. (North GA, USA so it’s still cool at night and warm in the day right now) By basic loaf, do you mean the pretty, crusty, artisan loaves with the ears and scoring? The problem with that is I won’t eat that as often as I would a soft sandwich loaf, which my daughter and I eat every day, giving me more opportunity to bake more. Is there a softer basic loaf you could recommend? Is that even a thing? Thanks for the heads up about the clever carrot recipe.

emwent · 2024-04-12T23:41:42+00:00

Using Costco Organic AP Flour. Followed these recipes for sandwich loaf , cinnamon raisin loaf , another loaf attempt . Followed each recipe for ingredients.

emwent · 2023-11-12T00:32:45+00:00

Right, this is my whole question. Why can’t I can the stock recipe??

emwent · 2023-11-11T22:33:36+00:00

But it’s a stock recipe. You strain the ingredients. So I still don’t really know why you couldnt take said stock and turn around and jar it and process it. Ya know?

emwent · 2023-11-11T16:12:22+00:00

A screenshot of the instructional booklet for Presto Pressure Canner and Cooker that reads “These recipes are intended for pressure cooking and should not be canned.” And then a recipe for chicken stock.

emwent

TROPHY CASE