Acelestialobject

Okay I'll do that..But is that white mold???

My fridge stopped working properly a day back. Unfortunately I remembered to check on my starter TODAY T_T. It has a strong smell. IS THAT WHITE MOULD??? O.O

Update: I made apple butter today. I didnt want to spend 10 hours making it so I made it on stove top in under 2 hours. This is the recipe I used: You're right. That's what I did differently this time. And it came out pretty well :)) Thanks a lot everyone ;))

Im measuring them with a cup with the spoon and level method. Yes definitely. Im not really interested in kneading and baking the same day. So I kept it in the oven overnight instead of the counter bc my cats have a habit of getting on the counter. Also, I didnt add 4 cups of Flour as the dough looked the same as her picture with just 3 and a 1/2 cups.

Made a sourdough sandwich bread today. Recipe from: https://thefeatherednester.com/sourdough-sandwich-bread/ This time thanks to @PatrickT it was easier to be sure about when the bread was done. Though the taste seems tangier than my first bread attempt. And the bread softer. In fact, when the bread was cut a slice or two broke and crumbled a bit

Hi.. The other day I found out that the process of making applesauce is similar to making apple butter. However, my applesauce just got burnt when I kept it for that long instead of becoming apple butter as I thgt T_T. I have a 1-hour recipe for apple butter now but Im worried if it will get burnt again. So anyone got any tips/advice/thoughts to help with that???

Thank you for pointing these out. I had skipped them and moved on to the recipe instructions. I had a look at these pages right now and clearly I had missed out on such great info which Im gonna include in my next bake. :)) Um..No? I kinda followed the direct recipe and its directions. And it wasn't mentioned so I didn't do it. But maybe that ( along with long baking time) contributed to a hard crust?? Clearly. It looks like the kind of product that lasts for years and years. It does seem worthy enough to add to my baking shopping wishlist. Meanwhile, I'll be training myself to use all 5 of my senses (and the Thumping method ofc) to bake perfectly done bread ;)) This is so reassuring. Thank you. You are right. Me and fam have already enjoyed a lot of my baking "mistakes". Hoping to learn something new with the next bake. Will definitely update :))

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe This one. Hmm I think you're right its probably the baking temperature. When I took it out the first time it looked golden and crisp on the outside and it seemed quite moist to me on the inside so I kept it back in the oven bc the slices in tutorials I saw for SD bread were pretty dry after baking. This seems like my mistake tho T_T Definitely. I didn't know it was possible to bake such a soft looking bread with sourdough. The ones I have seen all look like artisans bread This is great advice. I'll try to get the thermometer the moment I find it around here. I had put off baking bread bc while baking the first bread as checking its doneness was a challenge to me. Thanks a lot @PatrickT I appreciate your help :)) And you needn't feel bad for me as you have jumped in to respond anyway with elaborate advice good enough for a complete beginner like me. So now Im sure the next time I bake bread the crust wouldn't be hard enough to knock on it like a door ;))

Update: I have preserved most of them in puree form and securely frozen some in plastic bags and some in boxes. The ones Im gonna consume (and use on my hands and feet XD) I have added lemon to the puree and frozen the rest without any lemon because Im planning to use it on my haircare in the long term. As for the remaining cartons I'll be using them to make oil as a large amount is required for just a decent amount of it. Thanks everyone :))

Does anyone here know of a way to check the doneness of bread without a thermometer?? I have only baked cakes before so checking if the bread was done was kinda challenging for me

Really?? I didn't know that. Does that depend on the recipe?? The one I followed was a King Arthur one that didn't mention anything about a tough crust. Hehe Thank you :))

Wow I didn't know this was a way to store avocados. I'll try it when I have a small batch of avocados. The problem is that each carton I have has 20-30 avocados. And there are 6 cartons atm. So sadly my fridge doesn't have much space to keep them this way T_T

This a pretty good idea honestly. I read your past posts about it.. I hope it works for me. I think I'll try putting it in air tight boxes instead and see bc I'll need way too many zip lock bags for the amount I have atm.

Its a time consuming but simple process.. Blend avocado pulp into a smooth paste. Then dry it in a dehydrator or the oven or in the sun as a sheet. Once its dried completely it can be squeezed through a muslin cloth to give oil. Thats it.

Hi..At the moment I need to store and utilize 8 large cartons of ripe and overripe avocados... I have already used 2 cartons to make avocado oil. Wondering about other ways to store it long-term for aesthetic and culinary purposes Any ideas/opinions/advices appreciated ;))