I'm inspired by My bread, or Pizza thread of Richard Chrz to share my recipes here. It will be a thread of a different sort, though. I'm just going to post the handful of recipes and notes I've jotted down for my own reference. If I remember to take some pics and post them, consider that a miracle. But I'm going to post my handful of go-to recipes.
First recipe to follow now, and I'll post more as I get a chance.
- I've only been baking regularly since 2019. So I'm not an expert. But I'm a creature of habit - when I find something that works I tend to just stick with it. So you'll see these are pretty basic recipes - nothing fancy. And I've baked these same variations over and over for the past 3 years.
- And I don't mind trying and failing a few times on the path to finding what works for me. So take this all for what it's worth, but I figure I should share back with this community that helped me get started.
- I'm not sure how much of this will come through in the recipes and notes, but much of my cooking is oriented to clean, chemical-free cooking for my son who has issues with toxins, rancidity, or various additives. We have to be pretty careful. So I actually mill my own flour and then sift it to make it more like regular flour and less like whole grain. So you might need to do your own trial and error to adapt these to whatever flour you are using.
- And I use Imperial measurements, not metric, in such round numbers that once you learn it you never have to go back and look.
- Anywhere salt is mentioned, my measurements are with coarse kosher salt.
First recipe to follow now, and I'll post more as I get a chance.
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