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I’m back at work for a couple of weeks covering a few of my old colleague’s practices for them while they are on vacation. Working interferes with my baking and other retirement activities but at least I make a bit of extra money and keeps my mind fresh. I wanted a quick bake of something to bring to work with me, it seems it is expected now, so a quick loaf/cake came to mind.
I have been having a problem with starters for almost a year now, which has resulted me giving up sourdough baking in general. Given, I once said that I was not happy unless something is rising in my kitchen- like reading a good book.I put my starter(s) in the fridge for a couple of weeks and when I pull them out, they just don't rise like (I think) they should. No weird
Adapted from TX Farmers formula which she in turn adapted from Laurels Bread Book. It’s simply outstanding and easy when you remove all the mixer stuff and follow the lead that was started of hands mostly off the dough and let time do the work. We don’t care for the shreddable crumb instead we like the cake- like fine crumb. So enough about that here’s my variation on a
Rarely posting unless there's a change or something new. I've baked Mr. Hamelman's Vermont SDs as my go-to bread a ton of times, although almost always as baguettes/long batards, I've never made two 750g batards in a single bake before (as far as I can recall).My levain was last refreshed almost 3 weeks ago after having been gone for 3 weeks, and we are about to embark on
I needed something to spruce up our leftover lentil stew that was planned for dinner. This is such a quick and easy recipe and has never failed me. I usually make 1/2 of the total recipe and cook it in an 8x8 (well greased AND lined) pan. There are multiple recipes available on the web, and most of them use identical formulas overall. I have always followed the KA recipe and
I have finally managed a 100% wholemeal rye loaf using Mini's Favorite 100% Rye Ratio that I am not too unhappy about.Two previous attempts were not bad taste-wise and both rose well in the proving, but one ended up having the dreaded flying top crust and being quite gummy and the other also gummy, even if slightly less than the first one.The one pictured was made as
Hi friends! I want to share how I bake decent loaves in this mighty toaster oven. Here’s what I do: Place the tray in the lowest slot.Put the graniteware roaster (15" oval end-to-end) directly on the tray.Line the graniteware with a layer of aluminum foil.Put the lid on the roaster.Seal the oven door from the inside with a large piece of heavy-duty aluminum foil. Here are my
First, a heart felt thanks to Abe, Caroline, Clazar123, as well as multiple previous TFL members for sharing your methods! Especially the reminder about using the microwave with the light on. I did a test run (empty) and left a thermometer in there with the door slightly open and the light on. After 3 hours, the temp was holding at 76F, so that should work. I decided to go
This past winter I figured out my miscalculation on the salt content of my miso when I realized that I based the salt on the dry weight of the beans when in fact I needed to account on the hydrated weight. This loaf achieves a nice mild yet distinct flavour of my homemade 1 year fermented red miso. To balance the flavour I have added a small amount of my friend’s wild flower
Sharing this recipe for no yeast crumpets I developed and am quite proud of.I don’t know why this doesn’t exist already (or maybe it does but is just obscure). The no-yeast crumpet recipes I have found previously don’t really have holes on top and looked more like pancakes than crumpets imo. All the recipes for holey crumpets I found on the internet were either made from
These were made with freshly ground soft white wheat Purple Straw grain berries which is a heritage grain. This is another unique and hard to find wheat berry from Barton Springs Mill. It is not really meant to be used in bread, but rather biscuits, pancakes, pizza etc. but I wanted to try some in rolls. From the site:This Colonial Era wheat hasn’t been tasted in over 50 years
I'm still baking somewhat, still struggling with energy levels, and more blood work is due (I hate needles). As a mom of two active boys, I find myself alternating between cooking mac and cheese, homeschooling, and lots of "stop bugging your brother" moments. Thank goodness for coffee!I had neglected my starter for a month or two (maybe 3?). I pulled it out the other day and
My best attempt yet in my quest to make the fluffiest, shreddiest healthy-ish whole grain imbued shokupan: this 20% Rye Shokupan.Recipe is adapted from Benito's Mochi SD Hokkaido Milk Bread recipe, a great recipe - all props to benito.Because I am lazy I cut some steps to simplify the process a bit - namely, I poured boiling water directly from my kettle instead of heating up
Hi TFL folks anyone near OSHKOH I have a fellow Aussie Baker visiting the airshow with her partner and she would love to have a coffee and chat with any bakers in the general area. She is currently at the Sydney departure lounge and on her way shortly. i will pass on any details . kind regards Derek
Since my last two loaves were for family members I am low on bread again. I toasted some walnuts and decided to combine it with pepitas (pumpkin seeds) for a loaf. I love the flavor you get from the addition of nuts and seeds to bread. For this loaf I baked it once the total rise was 140%. I use an aliquot jar to measure this, a company called BillieOlive makes them. I’ve
I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons,
Edit: Formatting fixed. That's better!!It's funny how these things come up. I had purchased a Zojirushi Virtuoso about a year and a half ago and have struggled to get a reasonably decent loaf of bread out of it. My most consistent problems are drastic over proofing (to the point of complete collapse of the loaf), and a pale crust. Even with cutting yeast amounts in half and
Today's bake: East Berlin Malt Rye - Malfabrot (Germany)Source: The Rye Baker by Stanley GinsbergNotes: NoneSubstitutions: NoneDiscussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make with only a sponge and main dough. It has a nice sour taste and Stanley describes it best as a 'tender close crumbed bread. The malt is incredibly sweet
There is a post from the long distant past (2017) on this site, by Wendy (Lazy Loafer) describing one of her bread tasting open house experiments where different sourdough loaves were made each with a different flour making up 25% of the flour. It was a lovely, interesting read, and a lovely interesting experiment too, especially since the flours used were quite varied and
June 28 is Double Pi(e) Day!2π = 2(3.14) = 6.28 :) I don't know if these can be technically considered as pies but they have a crust, they have a filling; they can pass as pies to me. Here they are:Mango Gâteau Basque. I put a twist on the French classic by using our local mangoes that are in season right now. I used not so ripe mangoes to offer a tart balance to the rich
I decided to bake a second loaf today on a whim to bring with us on our visit to my inlaws. I didn’t plan ahead so an instant dry yeast leavened loaf was the only thing to do. I had a bottle of pesto in my cupboard that has been staring at me every time I opened the cupboard so decided to do this laminated bread which I gave a fancy name even though it isn’t all that fancy to
We are heading to my in-laws house this long weekend for a visit. I wanted to bring bread because when we had our vacation from our vacation in Florida with them this past winter I didn’t have time to bake bread for them. I still had some mashed purple sweet potato in the freezer from my stash last year so decided that this might be a good use of 100 g of it. The only change
I wanted to bake something today that wasn’t too involved and didn’t plan for a bread. I looked through my recipes that I have saved on my iPad and decided to make this zucchini cake. The zucchini isn’t something that you’ll taste, but it adds fibre and liquid to the batter since you do not dry it out after grating it. I love chocolate so the chocolate chips interested me.
This video popped up on my computer several weeks ago and it looked intriguing to play with. It definitely isn't going to win any awards for appearance or presentation. I tweaked the flour a bit (she uses 100% AP) and added a few seeds. I didn't take time to weigh some of the ingredients, this loaf was "flying by the seat of my pants" in some respects, lol. Flour 280 gm (48 gm
It has been a while since I did anything creative with my bread making. If there is such a thing as a "comfortable rut", our usual 75-100% whole grain sourdough sandwich bread has been just that. With the pending visit of a family member, I was inspired to dust off the clay baker and do something more creative for her. My scoring skills are rusty could use some work (they were
I've recently picked up baking again, in particular sourdough. My baking mostly occurs at sea level in CA, but I am spending part of summer at our house near West Yellowstone at 6,800 ft.I brought my starter with me and did my first bake here. I anticipated altitude-related problems, but it turned out fine (I made a few adjustments).The formula was:The "white" flour was Wheat
We are having a mediterranean fish stew tonight for dinner and leftovers tomorrow so I decided to bake these spelt sourdough baguettes, which I haven’t done for almost 2 years. Since I baked them last I’ve made some changes to how I develop the dough. I now use my Ankarsrum Assistent which I find is as gentle as hand developing dough and I do much more gluten development than
…and when you make ice cream, you end up with a lot of unused egg whites. And when you have a lot of egg whites, @txfarmer’s super soft sourdough sandwich bread calls my name. So I whipped up 2.5 kg of her dough substituting buttermilk for her specified whole milk. And when it’s ice cream season, it’s also burger season so a quarter of the dough went into burger buns topped
My wife wanted these sausage and pepper sandwiches for dinners this week, so I made a batch of "Italian bread" as sandwich rolls from Bread Baker's Apprentice. The only deviations I made from the recipe were to let the biga retard in the fridge for about 36 hours, and to retard the proof again for about 9 hours while I was at work. Both changes were due to not having time to
I hadn’t baked a cake in quite sometime and wanted something to share with the staff of our building. I had this saved from quite sometime ago and never made it so it was overdue. IMG_1280.jpeg IMG_1279.jpeg IMG_1277.jpeg IMG_1281.jpeg I unfortunately forgot to take a photo of the crumb. It was nicely studded with the orange zest and was a lovely yellow colour. I loved
Another Italian style bake using my DIY multi-cereal flour blend, as developed for my recent Pagnotta Multicereali bake.It comprises 85% Dallagiovanna Manitoba flour with the balance being an equal parts mix of wheat, rye, barley, oats and rice grain all freshly milled together.I've never had much luck with naturally leavened ciabatta - mine tend to be tough as old boots and
Nigella seeds add so much savoury depth to bread and works really well with sourdough. For anyone in Toronto, Blackbird Baking has a seeded loaf which uses a mixture that includes nigella seeds. Their seeded loaf was a staple for me many years ago. The defining feature of the loaf, I think, is definitely the addition of nigella seeds! Recipe here.I did not think to bake with
I was looking through the Community Bake on ciabatta, and I didn't see that anyone had tried using the original recipe of the inventor, Arnaldo Cavallari. It's available on line as a photo of the recipe (in Italian) in his bakery, and there is a faithful translation available, too (I know because I transcribed the recipe from the photo by hand, and translated it with Google
Following my recent post about posts (!), I thought I had better put my money where my mouth was and submit one of my recent bakes to the forum. This bake has a bit of a quirky origin: SueVT recently posted about several baking books in Italian and posted a photo of a random recipe showing the effectiveness of smartphone camera translation.The recipe, which caught my interest,
I continue to tweak my bakes even if the formula largely stays the same. In the case of my SD baguettes, I have gradually (very slowly since I don’t bake baguettes all that often) been working on the idea that with greater gluten development I can allow more fermentation. When we did the baguette community bake ages ago we came to the conclusion that less gluten development
Have you ever been curious about how compatible you are with your best friends or your secret crush? If so, then the Love Tester Game is just the thing for you!What is the Love Tester Game?Just by the name, you can already guess how intriguing it is. True to its name, the Love Tester Game is an electronic game or mobile app that helps you "measure" your level of compatibility
I had just enough potato flakes to use at 12% so decided to use it up for this bake. Once again, I didn’t make a tangzhong by cooking the potato flakes with milk, but in theory, you do not need to do that when using these dehydrated flakes. Although the potatoes are dehydrated, the starches in them are already gelatinized so once they hydrate should give you the benefits of a
Caramel apple panettone made with sweet lievito madre.I have been developing my sweet LM for a while now, initially to help with making sourdough shokupan, but now also to use with SD brioche and panettone. I am still adding a small amount of regular LM "just in case", but as you can see, the sweet LM rises very well. The flavor of the panettone is outstanding.Sugar is