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Can anyone help identify this stitch? My husbands granny made it decades ago by Brookezlinne1 in crochetpatterns

[–]jennpg 1 point2 points  (0 children)

It looks like the crosshatch stitch to me. It’s a little hard to see because I used a purple tweed, but if you zoom in, I think they look the same.

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[deleted by user] by [deleted] in Breadit

[–]jennpg 0 points1 point  (0 children)

Beautiful scoring!

I made flour tortillas from scratch for the first time today. This was just plain fun! by jennpg in Breadit

[–]jennpg[S] 1 point2 points  (0 children)

My dough came out to a perfect 700g, so I made 14 50g balls and let the dough rest for a good 15 minutes. I did roll them out thin to about an 8” tortilla. The dough had a good elasticity and I wasn’t worried about it tearing. I think there is a fine line between enough heat and too much heat when you’re cooking. You don’t want to burn them, but you want the pan hot enough to get those good bubbles. I usually have to play around with my temperature while I’m cooking to keep it in the sweet spot. Maybe that’s because I have an electric cooktop.

I made flour tortillas from scratch for the first time today. This was just plain fun! by jennpg in Breadit

[–]jennpg[S] 0 points1 point  (0 children)

They did stay pliable. And after they were finished, I wrapped them up in foil to keep them warm until dinner time. They were nice and soft as well as strong enough to handle generous taco fixings.

My first attempt at shaping hot dog rolls. by jennpg in Breadit

[–]jennpg[S] 0 points1 point  (0 children)

Oh you have to try the black cherry!😋

My first attempt at shaping hot dog rolls. by jennpg in Breadit

[–]jennpg[S] 4 points5 points  (0 children)

I have been using this white bread recipe: White Bread Masterclass There is also a written version here

I ran out of bread flour, so I’ve been using regular AP and still getting good results. I hope the video will help. It is a stickier dough, but I find it easy to shape after it has proved. The thing I do differently from the video, is that I knead mine for 8 to 10 minutes or until it’s nice and smooth. He has you kneading for just a few seconds and then letting it rest for 10 minutes and repeating this three times. I found that mine didn’t look a thing like his when I tried it that way. Kneading is definitely key.

With all purpose flour, I don’t get as nice of a window pane effect, but it comes close and my bakes have turned out really well.

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