Why Most of America Is Terrible at Making Biscuits

[RoosGirl]

Everything. Never done it.
Working with a simple oatbread recipe, and ain't got her done. It is good eating, just thick and rather needing to rise more... Cold has somewhat to do with it - I am trying to let it rise over the fridge right now... And in my pantry, there is a high heater vent  that I may have to take advantage of...

I do fine with baking powder... Yeast is a bitch. too finicky... Either I ain't got enough warmth in the first place (adding warm water in the making of the dough), or it is too cold in here to get a productive rise... have tried doubling the wait between risings, nothing seems to work... By the woodstove is too hot.
 

Have you tried your oven with the oven light on?

[RoosGirl]

Everything. Never done it.
Working with a simple oatbread recipe, and ain't got her done. It is good eating, just thick and rather needing to rise more... Cold has somewhat to do with it - I am trying to let it rise over the fridge right now... And in my pantry, there is a high heater vent  that I may have to take advantage of...

I do fine with baking powder... Yeast is a bitch. too finicky... Either I ain't got enough warmth in the first place (adding warm water in the making of the dough), or it is too cold in here to get a productive rise... have tried doubling the wait between risings, nothing seems to work... By the woodstove is too hot.
 

By the way, I'm not sure an oat bread is the best thing to start with.  I find anything other than white wheat flour to never give the results I expect.  It's almost always denser and doesn't rise as much.  Try a plain jane recipe and then move up.

I have not tried this specific recipe, but everything I have tried from this woman I have liked, except for one zucchini thing.

https://www.recipetineats.com/soft-no-knead-dinner-rolls/

[RoosGirl]

You can also make yourself a dough proofing box.

http://www.thefreshloaf.com/node/40377/homemade-proofing-box

[RoosGirl]

How to use your oven as a proofing box

https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box

[roamer_1]

Have you tried your oven with the oven light on?

No... Though the best batch I ever did was sitting on the back burner of the stove over the oven stack and I had brownies going in the oven... It was in a big glass mixing bowl with a tee towel over it... Still not good, but better than I have done otherwise.

I guess I could bake brownies every time I make bread... That's alright by me... But I think it may have needed more rise time than the brownies afforded, so maybe if I threw a double batch of chocolate chip cookies through too, maybe that'd fix it... I can live with that.

 

[RoosGirl]

No... Though the best batch I ever did was sitting on the back burner of the stove over the oven stack and I had brownies going in the oven... It was in a big glass mixing bowl with a tee towel over it... Still not good, but better than I have done otherwise.

I guess I could bake brownies every time I make bread... That's alright by me... But I think it may have needed more rise time than the brownies afforded, so maybe if I threw a double batch of chocolate chip cookies through too, maybe that'd fix it... I can live with that.

 

And, if you eat all the brownies while you're waiting for the first rise to finish and the choco cookies to bake, and then eat all the cookies waiting on the second rise to finish, you'll be in a sugar coma and won't care how the bread turns out.

[roamer_1]

By the way, I'm not sure an oat bread is the best thing to start with.  I find anything other than white wheat flour to never give the results I expect.  It's almost always denser and doesn't rise as much.  Try a plain jane recipe and then move up.

I have not tried this specific recipe, but everything I have tried from this woman I have liked, except for one zucchini thing.

https://www.recipetineats.com/soft-no-knead-dinner-rolls/

It is my sister's recipe, so I figured to lean on her knowledge, since I was wrecking everything I tried else-wise. She stood right here and made em, right here in my own house, and they turned out fine... I do it and they turn out like bricks.

I am telling ya, yeast doesn't like me. They got a union or something.

She'll be over sometime after new year and we'll take another run at it, with me doin, and her standing over my shoulder. Still stuff gets lost in translation - I am better at it than I used to be, but she hardly measures anything, and I still need measure, till I get a feel for it... She says I am over-thinking it. 

[Frank Cannon]

How to use your oven as a proofing box

https://www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box

Christ you are an incredibly boring person.

[RoosGirl]

Christ you are an incredibly boring person.

I'm glad you think so.

[Sanguine]

It is my sister's recipe, so I figured to lean on her knowledge, since I was wrecking everything I tried else-wise. She stood right here and made em, right here in my own house, and they turned out fine... I do it and they turn out like bricks.

I am telling ya, yeast doesn't like me. They got a union or something.

She'll be over sometime after new year and we'll take another run at it, with me doin, and her standing over my shoulder. Still stuff gets lost in translation - I am better at it than I used to be, but she hardly measures anything, and I still need measure, till I get a feel for it... She says I am over-thinking it. 

Put the dough in the oven, turn it on to heat for two minutes and then turn it off and let the dough rise.  It gets the oven to just the right temperature and works every time.

[LadyLiberty]

@roamer_1 try this recipe, it's simple and I've never seen it fail.  https://lifemadesimplebakes.com/2016/09/4-ingredient-no-knead-artisan-bread/

[roamer_1]

Thank you @LadyLiberty ...

Reading the article, I was surprised by the long rise times... That may well be my problem...

[roamer_1]

Put the dough in the oven, turn it on to heat for two minutes and then turn it off and let the dough rise.  It gets the oven to just the right temperature and works every time.

Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.

I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...

But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. 

It's me.

[RoosGirl]

Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.

I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...

But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. 

It's me.

Was it summer when she did that and maybe a little warmer?

One of those links I left you says to do the oven thing with a pan of boiling water on the bottom rack.  If it's super cold there you might have to refresh it to keep the right temp in.

[bigheadfred]

My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.

[Cyber Liberty]

My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.

No, it doeesn't.

[Cyber Liberty]

@roamer_1  Yeast needs sugar.  No skimping....

[roamer_1]

Was it summer when she did that and maybe a little warmer?

Naw, it was early spring, just after my birthday... right in break-up. But I wailed on it now and then, all summer long, and never got it right.... which is why I am having her back over. Sounds like a long process, but not really... I will try a couple times, and abandon it for a while, and circle back around as time and desire permits. So for the most part, I do what I know works, and incorporate new stuff as I master it.

This time around, I am going to see about a bread-maker in order to create a repeatable kneading process that I can later mimic... Not going to cook it in the bread-maker, but surely can knead it in there... and come to think of it, might oughta have a temp controlled means built-in to that bread maker for the rising too... I will look back in the destructions and find that part out.

Anyhoo, this time around, Sis is gonna come over and I will scratch make it with her, and perhaps make another in the bread maker to see what's the matter... maybe it is in my use of ingredients somehow, or in the kneading of it, or in the rising of it... It wasn't nothing hard, watching her do it last time.

My mamma's still here too, and she is the original kitchen battleaxe... She made bread every day for her family when she was younger... But this oat bread is my sister's recipe, hence her participation
instead... One way or another, we'll get it figured out.

One of those links I left you says to do the oven thing with a pan of boiling water on the bottom rack.  If it's super cold there you might have to refresh it to keep the right temp in.

Yep... I wouldn't think it all that bad for heat, unless it's something that has to go overnight... I have the gas turned down in here, where it comes on at 50 or so, Just for after the wood stove might go out in the night. so it gets pretty cool in here in the winter at night. I have lost sourdough starter over it. I think it is more about no constant temperature - as the wood stove can cook the place when it is roaring, during the daytime. There is no place here with a reliable temperate norm.

I guess I could just turn up the gas on baking day - but that defeats the purpose for me... Our elders got this stuff done without all the modern appliances, so I should be able to do it too.

[roamer_1]

My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.

Been there done that... I am just buying them little packets from the store - I don't keep none over a year anyway (part of the Passover thing is to rid your house of all yeast and risen bread)... Whatever is left in the house gets burned on the Day of Preparation...

[roamer_1]

@roamer_1  Yeast needs sugar.  No skimping....

I know... I get it... This was all so simple when my sis did it... To my knowledge I am mimicking her actions... But this is like dancing... You can mimic other people at it and still be no damn good - It is a practice thing.

[RoosGirl]

I know... I get it... This was all so simple when my sis did it... To my knowledge I am mimicking her actions... But this is like dancing... You can mimic other people at it and still be no damn good - It is a practice thing.

Check this guy out.  http://paulhollywood.com/

[Cyber Liberty]

@roamer  Could it be you keep the place warmer for company, like your Sis?

(Thought of something else.  I used to make bread every Sunday for the pup and me, and I used flour made for bread.  High in Gluten content.)

[RoosGirl]

@roamer  Could it be you keep the place warmer for company, like your Sis?

(Thought of something else.  I used to make bread every Sunday for the pup and me, and I used flour made for bread.  High in Gluten content.)

Hard wheat, as opposed to the soft wheat for biscuits.   

[bigheadfred]

Hard wheat, as opposed to the soft wheat for biscuits.   

And use all wheat flour. Whatever flavor. Most flour now has barley flour in varying quantities. Barley flour isn't for to be making good bread.

[InHeavenThereIsNoBeer]

My main problem is with yeast. I was buying in bulk, but it didn't seem to stay very viable for very long.

I buy 2# at a time at Sam's, a pack of two 1# packages.  The one I open goes in the fridge, the other in the pantry.  Works fine for years.

[InHeavenThereIsNoBeer]

Been there done that... I am just buying them little packets from the store - I don't keep none over a year anyway (part of the Passover thing is to rid your house of all yeast and risen bread)... Whatever is left in the house gets burned on the Day of Preparation...

I was wondering about something like that, like if you bought a new jar when she was in town and then...

Years back I could not get anything to rise.  Went out and bought a new jar, still nothing.  What finally worked was when I bought yeast somewhere else.  If you're buying from the same store, maybe they got a bad batch?

[roamer_1]

@roamer  Could it be you keep the place warmer for company, like your Sis?

Well, no, but sorta - Wood smoke messes with her, so I tend to be on the gas if she is coming over to stay a while... but if anything, that means that the temp is more regulated than it is 'warmer'.

I don't know that you have been around wood fires much, but when you first stoke it up, it can get insufferably hot - Enough so that you have to open the house's doors and let some of it out... when you get it turned down it's super comfy for an our or three, and then you are getting a bit cool... And then it starts all over again... So it isn't that I am keeping it cool exactly - I would say the temp is more varied using wood, and more moderated (and probably cooler over all) using gas.

(Thought of something else.  I used to make bread every Sunday for the pup and me, and I used flour made for bread.  High in Gluten content.)

She made it with all purpose flour, right outta my bins, and it turned out great... And I mean to use all purpose for stocking purposes... I only stock one kind, and don;t want to play nursemaid to more in the pantry. 

[bigheadfred]

I buy 2# at a time at Sam's, a pack of two 1# packages.  The one I open goes in the fridge, the other in the pantry.  Works fine for years.

Thanks. I keep mine under the porch in a sealed mason jar. (I keep it in the fridge like my mom told me to)  I'll give it a look if the boss renewed our cards. If I still have a job. After the eye doc looked me over last he gave me a note to take last week off. I had the wife take a pic of the note and bill and sent that to the boss. They didn't do a concussion test/ check on me. When I tried to walk, sometimes, I would fall down. Weird. Like my brain didn't understand the next step. Crawling around at work isn't fun. But usually, I can get back up.

[Cyber Liberty]

Whatever ya gotta do to retain your fingers, @bigheadfred.  Your employer had better cough up what it takes to get you Workman's Comp for that.

[roamer_1]

I was wondering about something like that, like if you bought a new jar when she was in town and then...

Years back I could not get anything to rise.  Went out and bought a new jar, still nothing.  What finally worked was when I bought yeast somewhere else.  If you're buying from the same store, maybe they got a bad batch?

Possible, I suppose, but unlikely... I bought yeast twice this summer. you'd think one might be bad, but not both... and I am throwing the yeast down in warm water with a bit of sugar - If it foams it is supposed to be good - or that is what I was told.... And that wet mix is used first, putting it into the dry goods... then etcetera.

Might be I could try a different brand... But my sis used the same stuff from my larder and made it fine. 

[Sanguine]

Right, @Sanguine ... in TEXAS. Here, especially in the winter, but really for 3 seasons, temp and moisture vary a ton, and temperature becomes dire in the winter time. The stove is up against an outside wall, and I don't think the oven will keep that pre-heat very long.

I like the idea Roos came up with to leave the oven light on... maybe even throw another bulb in there too... or a heat lamp...

But all that doesn't make any sense when my sister stood right here in my kitchen and made it... It rose right here, on top of the fridge... and she threw it right in my oven to bake it, and it came out perfect. 

It's me.

I seldom bake in the summer because I don't want to heat up the kitchen.  And, I keep the house pretty cool in the winter because I enjoy the chill.  If I let it rise on the counter, it takes forever, so I put it in a warm oven. 

[bigheadfred]

Whatever ya gotta do to retain your fingers, @bigheadfred.  Your employer had better cough up what it takes to get you Workman's Comp for that.

This week is supposed to be paid off. Hoping he will throw some in for last week. What is this Workman's Comp you speak of? They took me to a Redicare for stitches, and then to an eye doc. I got paid back for the eyedrops. They pay the rest with a credit card.

[roamer_1]

Thanks. I keep mine under the porch in a sealed mason jar. (I keep it in the fridge like my mom told me to)  I'll give it a look if the boss renewed our cards. If I still have a job. After the eye doc looked me over last he gave me a note to take last week off. I had the wife take a pic of the note and bill and sent that to the boss. They didn't do a concussion test/ check on me. When I tried to walk, sometimes, I would fall down. Weird. Like my brain didn't understand the next step. Crawling around at work isn't fun. But usually, I can get back up.

I took a backhoe bucket at full swing right in the side of the head one time... blew me out of my shoes and cartwheeling off... Had trouble tracking straight for a while, and that same sort of fall-down thing... Like my brain was saying it but the order was lost in transmission... Legs say 'no comprende' and fail to succeed. But it passed after a while.

You'll be fine.

[Cyber Liberty]

I seldom bake in the summer because I don't want to heat up the kitchen.  And, I keep the house pretty cool in the winter because I enjoy the chill.  If I let it rise on the counter, it takes forever, so I put it in a warm oven.

I always let the bread machine (set to dough) handle the proofing, worked great.  I don't think I ever baked a loaf in it.  Got out of the routine when the boy moved away, and we haven't eaten a lot of bread lately.  While packing stuff to move I found my bread slicer & machine, so maybe I'll start doing that again.  The slicer is sort of a Miter Box affair.

[Cyber Liberty]

This week is supposed to be paid off. Hoping he will throw some in for last week. What is this Workman's Comp you speak of? They took me to a Redicare for stitches, and then to an eye doc. I got paid back for the eyedrops. They pay the rest with a credit card.

Employers don't like the red tape, so you might be able to use that to "encourage" him to pay up.  Mrs. Fred will be breathing fire if boss man doesn't do you right....

[roamer_1]

I seldom bake in the summer because I don't want to heat up the kitchen.  And, I keep the house pretty cool in the winter because I enjoy the chill.  If I let it rise on the counter, it takes forever, so I put it in a warm oven.

Yeah, I heard that... I can't wait to get the back porch put on... There's a whole dang wood-fired outdoor kitchen built into that thing... with a pizza oven and a hot/cold smoker. mostly for harvest processing though - That is the point. Half the garden comes in in late August when it is likely 90's or worse... Having a stock pot boiling on the stove all day will drive you right out. Done some outside this last summer - On a big 3 burner propane stove, mostly, but experimented with doing it over a wood fire too... Definitely have to have all that outside before long.

[InHeavenThereIsNoBeer]

Yeah, I heard that... I can't wait to get the back porch put on... There's a whole dang wood-fired outdoor kitchen built into that thing... with a pizza oven and a hot/cold smoker. mostly for harvest processing though - That is the point. Half the garden comes in in late August when it is likely 90's or worse... Having a stock pot boiling on the stove all day will drive you right out. Done some outside this last summer - On a big 3 burner propane stove, mostly, but experimented with doing it over a wood fire too... Definitely have to have all that outside before long.

I have a propane turkey fryer, though I've never fried a turkey.  The base is solid enough to easily accommodate my 25 qt canner, and it gets the heat right where I need it, unlike when I was using the gas grill.

[roamer_1]

I have a propane turkey fryer, though I've never fried a turkey.  The base is solid enough to easily accommodate my 25 qt canner, and it gets the heat right where I need it, unlike when I was using the gas grill.

yeah... Mine is somewhat like this:



... except up on a stand... It'll get two stock pots going, but it costs way too much to run... I'll wind up on wood so I don't have to rely on the propane.

[Elderberry]

I buy 2# at a time at Sam's, a pack of two 1# packages.  The one I open goes in the fridge, the other in the pantry.  Works fine for years.

If you keep your yeast in the freezer it will last even longer. Even the unopened one.

[LegalAmerican]

I was wondering about something like that, like if you bought a new jar when she was in town and then...

Years back I could not get anything to rise.  Went out and bought a new jar, still nothing.  What finally worked was when I bought yeast somewhere else.  If you're buying from the same store, maybe they got a bad batch?

One can make their own, homemade yeast.. It is in the air.   I have some dry yeast in fridge .  Years old, still works.  You must be killing the yeast with too hot water?

[Cyber Liberty]

One can make their own, homemade yeast.. It is in the air.   I have some dry yeast in fridge .  Years old, still works.  You must be killing the yeast with too hot water?

@LegalAmerican  Hey Lady!!

Merry Christmas! 

[LegalAmerican]

@LegalAmerican  Hey Lady!!

Merry Christmas! 

Hi!  Thank you. Christmas Eve is my Christmas.  Merry Christmas.    My dinner was ham and  hot German potato salad.  Some clementines for dessert.  Not too fancy anymore.  Hope you have a good Christmas Day, too.