What 'cha baking these days?

[pammyowl]

Good to know, thanks! How long does it take to build up enough to bake with? I admit, freezing wet starter takes up freezer space, limited at my house, and three days to revive.

[duonyte]

Two or three days. You start with just a little water, but once I have about 1/3 cup of starter, I usually put in much more flour and water and let it go.

[Bonnie G #2]

pammyowl wrote:
No, that's not the one I tried. I will try that one tonight, we'll compare notes, okay?

OK, I made Roti last night to go with Lentils for dinner and it was pretty easy, though some confusion that I think I solved correctly in the ingrediants. My biggest problem was the lumpy flour here do to humidty - hope that's not going to be an issue when I get my starter going. The shape isn't the best, but the taste was great.

[pammyowl]

I got involved with other things, and haven't made it yet. Lumpy flout is a pain in the a..! I bought a 25 lb. bag of bread flour at Sam's Club once that was lumpy, should have returned it, but didn't.
Looks to me that you did it perfectly! On the menu for tonight, roti!

[Bonnie G #2]

pammyowl wrote:
I got involved with other things, and haven't made it yet. Lumpy flout is a pain in the a..! I bought a 25 lb. bag of bread flour at Sam's Club once that was lumpy, should have returned it, but didn't.
Looks to me that you did it perfectly! On the menu for tonight, roti!

Can't wait to hear how it turns out.

[JoeV]

Nice breads, Pammyowl, boring or not! I made another "boring" loaf of Italian bread, as DW has been making a lot of BLTs because the tomatoes are very abundant now.



I had to check my archives for the last time I made Roti bread, and it was back in 2009. I make flour & corn tortillas frequently, but I'm going to have to make time for some roti. Here are some roti getting ready to be filled with tuna fish for lunch.

[Bonnie G #2]

JoeV wrote:
Nice breads, Pammyowl, boring or not! I made another "boring" loaf of Italian bread, as DW has been making a lot of BLTs because the tomatoes are very abundant now.



I had to check my archives for the last time I made Roti bread, and it was back in 2009. I make flour & corn tortillas frequently, but I'm going to have to make time for some roti. Here are some roti getting ready to be filled with tuna fish for lunch.

Oh wonderful looking bread, and have to say BLTs are so good - your Roti is nice and round, have to say mine was kind of strange - but was soooo good.

[Red Apple Guy]

What a terrific group of breads.

JoeV, what goes in your roti? Any leavening? Oil or butter?

Red

[duonyte]

Red, perhaps you'd like to start a new thread - this one is getting long and that sometimes causes issues.....

[Red Apple Guy]

Good advice; will do.

Breadlovers everywhere, this has been a good thread, but like me, it's getting old and causing a few issues so let's all say goo'bye and go to a new one. Look for "Guess what I just baked.."

Red

[JoeV]

Red Apple Guy wrote:
What a terrific group of breads.

JoeV, what goes in your roti? Any leavening? Oil or butter?

Red

Here is where I learned to make roti. Pay close attention to the measure cups she uses, and start with 1/4 cup of water instead of 1/2 cup as she says, and add water as needed. My guess is you'll need an extra tablespoon or two of water for the dough. Oh, you also might want to have some clarified butter (gee) for when they come off the pan. Cast iron is the best to make these in. When they are properly made, they make nice pocket pitas.

http://www.youtube.com/watch?v=jD4o_Lmy6bU