Kiko and I made Spanish rice a few weeks ago. He was so helpful and he was so proud of himself
Yea, getting them involved is key. If one acts like, "Ohhh this kid is hanging on me" what does that do? He won't learn much...
Kiko and I made Spanish rice a few weeks ago. He was so helpful and he was so proud of himself
My 9 year old mastered muffins this summer. Even put them in and out of the oven.
Bread is ridiculously easy. As long as you wait for it to rise and bake it long enough you can't really go wrong. I bake a couple loaves per week and it's really easy. You can even let them rise in the fridge too. The extended raise gives a different flavor/texture to the bread since the yeast has longer to work.This sounds fawkin deelish n shit, but I'm afraid of making teh breads and failing. Sooooo many steps, damnnnn
I've heard that this is all true.Watching thread with genuine interest
Here's a couple things I've discovered over the years that might be good time savers for you:
Proofing yeast? Who needs it. Just toss that shit in with the rest of the dry goods. Same thing with melting butter. I just slice it into pats as I weigh it and add it to the dough that way. The action of the mixer make the chunks disappear like magic.
I've heard that this is all true.
But fuck it, I'll still keep making bread the same way.
From what I understand, instant yeast you can toss in with your dry ingredients, but the active yeast will need some proofing.Watching thread with genuine interest
Here's a couple things I've discovered over the years that might be good time savers for you:
Proofing yeast? Who needs it. Just toss that shit in with the rest of the dry goods. Same thing with melting butter. I just slice it into pats as I weigh it and add it to the dough that way. The action of the mixer make the chunks disappear like magic.
From what I understand, instant yeast you can toss in with your dry ingredients, but the active yeast will need some proofing.
http://www.thefreshloaf.com/faqs/baking/yeast
all you fuckers are doing it wrong if you're not making sourdought, which requires proofing.
sourdough > *
meh, its a whole lot easier with a known good starter which can then take in the flora from the air.
* > having a sourdough starter stinking up your kitchen.all you fuckers are doing it wrong if you're not making sourdought, which requires proofing.
sourdough > *
I've made tasty sourdough without the starter, butttt I do want to attempt the starter feat though. It's on my list of things to do and do right.
One of these recipes, don't remember:I don't understand. How did you make sourdough bread without a sourdough starter?