What have you baked recently?

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black jack
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Re: What have you baked recently?

Post by black jack » Sat May 02, 2020 12:20 am

knightrider wrote:
Thu Apr 30, 2020 11:55 pm
Any suggestions on what to add to basic whole wheat bread recipe to give some flavor? I have a bread machine which makes excellent 1lb loafs . It's an older machine from the 80s by Welbilt. The bread comes out nice and light but overall it lacks any flavor. Don't want to add more sugar and oil to it. Any simple spices or something I can add?

I tried adding in home-made apple sauce instead of sugar and water but I didn't taste it at all!
"Don't want to add more sugar and oil to it." What's in your dough now?

My basic 100% whole wheat recipe just has flour, water, salt, yeast, and vital wheat gluten; my half-whole wheat is the same without the gluten (thank you, Artisan Bread in Five Minutes a Day).

When I want to add flavor I add a little fat to the dough: a quarter-cup of olive oil or, better yet, 1/4 stick butter melted (yum); or shred some cheddar cheese into it. Or cut up some bacon into small pieces and toss it in.

(Usually I just add the fat after baking, which provides greater flexibility: toast a slice and spread butter on it, or dip it in olive oil, or melt cheese on it :D )

Flavor without fat: I toss a generous amount of whatever's in Italian herb seasoning containers into the dough. Smells delicious when baking, and tastes pretty good.
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BroIceCream
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Re: What have you baked recently?

Post by BroIceCream » Sat May 02, 2020 1:01 am

A friend in our neighborhood stopped by yesterday and left some homemade bread, and Rootbeer Jelly. :sharebeer
I had never heard of it before, but it was good. She said it was easy to make. This site has the recipie she used.

https://creativehomemaking.com/recipes/ ... eer-jelly/

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telemark
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Re: What have you baked recently?

Post by telemark » Sat May 02, 2020 10:10 am

knightrider wrote:
Thu Apr 30, 2020 11:55 pm
Any suggestions on what to add to basic whole wheat bread recipe to give some flavor? I have a bread machine which makes excellent 1lb loafs . It's an older machine from the 80s by Welbilt. The bread comes out nice and light but overall it lacks any flavor. Don't want to add more sugar and oil to it. Any simple spices or something I can add?

I tried adding in home-made apple sauce instead of sugar and water but I didn't taste it at all!
For every day I like to add sesame seeds. For a treat, cinnamon and raisins. Also using a bread machine.

knightrider
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Re: What have you baked recently?

Post by knightrider » Sat May 02, 2020 10:51 am

telemark wrote:
Sat May 02, 2020 10:10 am
For every day I like to add sesame seeds. For a treat, cinnamon and raisins. Also using a bread machine.

Thanks! Would these sesame seeds work? I assume just add in with the dry ingredients in the beginning of the bread machine cycle?

I seem to recall that sesame seeds need to be toasted or roasted to bring out the flavor?

MJS
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Re: What have you baked recently?

Post by MJS » Sat May 02, 2020 11:05 am

knightrider wrote:
Fri May 01, 2020 11:42 pm
MJS wrote:
Fri May 01, 2020 10:52 pm
knightrider wrote:
Thu Apr 30, 2020 11:55 pm
Any suggestions on what to add to basic whole wheat bread recipe to give some flavor?
Substitute 1/2 cup of another meal or flour: rye, corn, almond, ... my favorite is buckwheat.
Interesting tip. Do meals like cornmeal actually become part of the dough and react with the yeast? Or do they just add some texture/flavor?
Yes, doughs and breads can be made completely without wheat*. However, wheat's high gluten level gives its bread superb elasticity. You can also substitute 1 cup of cold cooked whole grains or meals for 1/2 cup flour & a bit of water, such as barley or oatmeal. Yeast is quite willing to find and extract sugar from anything. Think of all the things beer is made from!

* For instance https://oureverydaylife.com/430583-how- ... wheat.html

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telemark
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Re: What have you baked recently?

Post by telemark » Sat May 02, 2020 11:24 am

knightrider wrote:
Sat May 02, 2020 10:51 am
telemark wrote:
Sat May 02, 2020 10:10 am
For every day I like to add sesame seeds. For a treat, cinnamon and raisins. Also using a bread machine.

Thanks! Would these sesame seeds work? I assume just add in with the dry ingredients in the beginning of the bread machine cycle?

I seem to recall that sesame seeds need to be toasted or roasted to bring out the flavor?
It's a matter of taste, whatever you like best. I prefer roasted. I've tried them with and without salt, can't really tell a difference.

My bread machine beeps to indicate when to add nuts or seeds, about half way through the kneading cycle. I suspect adding them at the beginning would also work.

Random Poster
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Re: What have you baked recently?

Post by Random Poster » Wed May 06, 2020 7:29 pm

black jack wrote:
Thu Apr 09, 2020 3:21 am
Made flourless (for Passover) chocolate cake using a recipe from King Arthur Flour https://www.kingarthurflour.com/recipes ... ake-recipe.

It was relatively quick and easy, my kitchen smelled heavenly for hours afterwards, and the cake was delicious (if I do say so myself)!
Thanks for the recipe link.

Made the cake yesterday. It is better the second day.

That said, though, maybe I didn’t use enough cocoa powder or the wrong kind, because I was sorta expecting a more intense chocolate flavor. Still, it is pretty good.

KFBR392
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Re: What have you baked recently?

Post by KFBR392 » Wed May 06, 2020 7:55 pm

Since lockdown started I've made yeasted doughnuts, sandwich loaves, burger buns, pizzas, hot cross buns, and brownies. Probably time to make a salad...

InMyDreams
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Re: What have you baked recently?

Post by InMyDreams » Wed May 06, 2020 8:54 pm

made KAF's sourdough pizza dough.

Made a personal, olive oil and basil pizza. Pretty good, but my local pizzerias are not worried about the competition.

With some of the dough, I made pita bread. Pretty good.

Still have more dough in the fridge for more personal pizzas.

dziuniek
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Re: What have you baked recently?

Post by dziuniek » Fri May 15, 2020 6:15 pm

Nothing special, but a twist on the no-knead bread...

- added cut up bacon pieces
- added cut up jalapenos

I give thee...

The bacon/jalapeno bread! (basically your sandwich is done after you cut the bread)...

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Re: What have you baked recently?

Post by LadyGeek » Fri May 15, 2020 6:32 pm

^^^ Nice.

Cut two slices for sandwich, add cheese and tomato filler. Put it under the broiler, flip when the top gets brown. Nearly instant grilled cheese sandwich.
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dziuniek
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Re: What have you baked recently?

Post by dziuniek » Fri May 15, 2020 6:50 pm

Wouldn't be a bad spin on a BLT either...

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Re: What have you baked recently?

Post by LadyGeek » Wed May 20, 2020 8:41 am

I found a simple homemade yeast recipe: Cultivate Your Own Wild Yeast Starter - No need to discard anything nor change the amount of ingredients while the starter is growing.

All you need is 2 Tablespoons water and 3 Tablespoons flour (each day). Follow the video and you'll have yeast in 3 - 5 days.

For feeding, scoop out half of the starter (this is what you use for baking) and add back the same amount of water and flour. Put it back in the fridge for a week. Done.

=====================
This is my first time making yeast and I'm following the above recipe. I started today using a 32 oz. mason jar.

How much homemade yeast is equivalent to a 7g (1/4 oz.) packet of active dry yeast? One packet will rise up to 4 Cups of flour. I use 3-1/2 Cups of flour in my bread.

I found this calculator: Yeast Conversion Calculator

It looks like 1-1/2 tablespoons should do it, but I was wondering if anyone has done this before.
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Re: What have you baked recently?

Post by LadyGeek » Tue May 26, 2020 1:13 pm

^^^ So much for theory. I ended up with a wet batch of flour. There was some bubbling, but the dough didn't rise much at all. Adding a pack of dry yest didn't help.

However... the taste of bread made with homemade "wild" yeast is something else. 8-) A strong hint of sourdough made me want to continue.

There was simply too much water. How do I compensate for the water? Use yeast water. You simply swap out the yeast water for regular water in the recipe. Problem solved.

My next test is started: How to Make Yeast at Home ⋆ My German Recipes I"m using honey and raisins for the base.

Figs are hard to find right now, but raisins were in good supply at the supermarket.
Wiki To some, the glass is half full. To others, the glass is half empty. To an engineer, it's twice the size it needs to be.

sevenseas
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Re: What have you baked recently?

Post by sevenseas » Tue May 26, 2020 1:26 pm

I am also experimenting with a rye sourdough starter, not for any lack of yeast, but because I'm interested in making Danish rye bread. I am using this method:
https://www.cbc.ca/life/food/how-to-mak ... -1.5157991

[link fixed by admin LadyGeek]

I also have recipes that use quick yeast so may make both to compare.

samtex
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Bread failure question

Post by samtex » Thu May 28, 2020 1:19 am

The other day I tried a no-knead recipe. Followed it exactly. Very basic, flour, instant yeast, salt, water. initial proof - 12 hours covered with plastic, around 90°F . Baked in a cast iron dutch. oven. Didn't rise much, wasn't eaten. :(

The video specified "cool" water mixed with the dry ingredients. I noticed the yeast package specified 120°F - 130°F but I followed the video directions, using "cool" water (tap). I asked a friend who bakes and she didn't know why it said cool. I figured that was the issue so I was going to try again. (yeast was fresh)

Before I tried it again, I watched another video from some high end bread bakery, he specified cool water also. :confused

Can someone illuminate a bread baking newbie? Maybe follow the package instructions, instead of the experts?

Samtex

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Re: What have you baked recently?

Post by LadyGeek » Thu May 28, 2020 6:40 am

I follow the videos from this guy: No-Knead Bread Central | Hosted by Steve Gamelin (a.k.a. ArtisanBreadWithSteve)

Look at No-Knead Bread 101. I get consistently good results with active dry yeast. (Instant might also work.) Then, watch his Turbo videos. The Turbo recipes are ready in a few hours, but I let them sit overnight and bake the following morning.

I'm doing everything with a pullman pan in a toaster oven.

The tricky part is to let it rise at the right temperature. I don't remember where I saw it (perhaps it was in one of the above videos), but put the dough in the oven and turn the oven light on. The heat of the oven light is all you need to keep it at the right temperature. Works every time for me.

My latest attempts to make my own yeast taught me that you can't change the amount of water in the recipe. Homemade yeast has its own water, so you need to adjust. If there's too much water, it won't rise.
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Elsebet
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Re: Bread failure question

Post by Elsebet » Thu May 28, 2020 6:52 am

samtex wrote:
Thu May 28, 2020 1:19 am
The other day I tried a no-knead recipe. Followed it exactly. Very basic, flour, instant yeast, salt, water. initial proof - 12 hours covered with plastic, around 90°F . Baked in a cast iron dutch. oven. Didn't rise much, wasn't eaten. :(

The video specified "cool" water mixed with the dry ingredients. I noticed the yeast package specified 120°F - 130°F but I followed the video directions, using "cool" water (tap). I asked a friend who bakes and she didn't know why it said cool. I figured that was the issue so I was going to try again. (yeast was fresh)

Before I tried it again, I watched another video from some high end bread bakery, he specified cool water also. :confused

Can someone illuminate a bread baking newbie? Maybe follow the package instructions, instead of the experts?

Samtex
If water is too warm it can kill the yeast. I usually stick to lukewarm water, no higher than 110F.

A 12 hour proof at 90F would probably cause the bread to become overproofed and turn out flat. If you want to proof for 12 hours or overnight, put the bread dough in the refrigerator. I do this with my sourdough, the slow cold proof enhances the flavor of the bread.

Also is your yeast old? Old yeast will sometimes not rise.
"...the man who adapts himself to his slender means and makes himself wealthy on a little sum, is the truly rich man..." ~Seneca

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amp
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Re: Bread failure question

Post by amp » Thu May 28, 2020 4:02 pm

samtex wrote:
Thu May 28, 2020 1:19 am
The other day I tried a no-knead recipe. Followed it exactly. Very basic, flour, instant yeast, salt, water. initial proof - 12 hours covered with plastic, around 90°F . Baked in a cast iron dutch. oven. Didn't rise much, wasn't eaten. :(

The video specified "cool" water mixed with the dry ingredients. I noticed the yeast package specified 120°F - 130°F but I followed the video directions, using "cool" water (tap). I asked a friend who bakes and she didn't know why it said cool. I figured that was the issue so I was going to try again. (yeast was fresh)

Before I tried it again, I watched another video from some high end bread bakery, he specified cool water also. :confused

Can someone illuminate a bread baking newbie? Maybe follow the package instructions, instead of the experts?

Samtex
I've had good results with this no-knead recipe from Serious Eats. One useful tip I read online was to only allow dough to rise on the countertop until it's doubled in size and no more. After that it should be refrigerated.

A couple of other really good no-knead recipes which I've tried are:
Peasant Bread from Alexandra Stafford - This has to be the easiest and fastest bread recipe I've tried, although the bread is quite different from the standard, crusty no-knead loaf.
Focaccia from Bon Appetit - Very delicious, although I let the dough rise in the refrigerator for eight days, which gave it a sourdough-like flavor.

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Re: What have you baked recently?

Post by Sandi_k » Fri May 29, 2020 11:20 pm

I made 5 loaves of banana bread yesterday: 2 with walnuts, and 3 without.

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Re: What have you baked recently?

Post by LadyGeek » Sun May 31, 2020 7:50 pm

LadyGeek wrote:
Tue May 26, 2020 1:13 pm
^^^ So much for theory. I ended up with a wet batch of flour. There was some bubbling, but the dough didn't rise much at all. Adding a pack of dry yest didn't help.

However... the taste of bread made with homemade "wild" yeast is something else. 8-) A strong hint of sourdough made me want to continue.

There was simply too much water. How do I compensate for the water? Use yeast water. You simply swap out the yeast water for regular water in the recipe. Problem solved.

My next test is started: How to Make Yeast at Home ⋆ My German Recipes I"m using honey and raisins for the base.

Figs are hard to find right now, but raisins were in good supply at the supermarket.
Success! However, I did a mid-course correction and ended up here: How to Make Yeast Water and Yeast Water Bread - Mary's Nest

First, I did not understand that sourdough starter is yeast made from flour and water. Everything else is simply "yeast". So, I made yeast water and not sourdough starter water. In theory, the end result is indistinguishable from commercial yeast.

In the video, Mary follows the method of ArtisanBreadWithSteve, which is my go-to reference for no-knead bread. She also uses the same quantity of flour.

Yeast water is very forgiving if you make a mistake. Her video said to take 8 days, I did it with only 4 days (followed the previous video :oops:). When it came time to shape the dough, I simply put it in my pullman breadpan. After 2 hours, it had more than doubled in size.

I baked the bread in my toaster oven as I usually do. The result looked just like bread made with the commercial yeast. However, the taste was "fresher" and had no hint of sourdough.

This recipe ends up with leftover starter dough. King Arthur Flour has suggestions for leftover dough: Sourdough Discard Recipes | King Arthur Flour My leftover starter got turned into biscuits (Buttery sourdough, but without the sourdough taste)

For the next batch, I'll try making my no-knead dough as I do with commercial yeast, but swap out 1/2 Cup of water with the yeast water . Based on How to Make Yeast at Home ⋆ My German Recipes, 125 ml of yeast water (1/2 cup) will work for up to 500g flour (4 cups).

In a few days, my first batch of yeast water will be ready to put in the fridge for storage. I like that you only need to feed it once every 2 months, replenish when needed.
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rockonhumblepie
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Re: What have you baked recently?

Post by rockonhumblepie » Sun May 31, 2020 11:31 pm

My DW was recently diagnosed with celiac disease (gluten intolerance). So I ordered some King Arthur brownie mix

on the inter-web. Not being much of a baker I forged on adding a cracked egg,oil and water. Since this is a PG-Rated site let's

just say the next optional ingredient helped my back pain. Outstanding Fudge Brownies! 8-) rockon'

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Sandtrap
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Re: What have you baked recently?

Post by Sandtrap » Mon Jun 01, 2020 8:12 am

Last week:
Gluten free chocolate fudge brownies.

This week:
Gluten free cornbread.

This thread is ruining my figure. . . . . :shock:

j :happy
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samtex
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Re: Bread failure question

Post by samtex » Mon Jun 01, 2020 10:02 pm

Bingo, I bet that was the issue, in fact the oven was off but I left the light on, if I remember it was closer to 100°

Samtex
Elsebet wrote:
Thu May 28, 2020 6:52 am
samtex wrote:
Thu May 28, 2020 1:19 am
The other day I tried a no-knead recipe. Followed it exactly. Very basic, flour, instant yeast, salt, water. initial proof - 12 hours covered with plastic, around 90°F . Baked in a cast iron dutch. oven. Didn't rise much, wasn't eaten. :(

The video specified "cool" water mixed with the dry ingredients. I noticed the yeast package specified 120°F - 130°F but I followed the video directions, using "cool" water (tap). I asked a friend who bakes and she didn't know why it said cool. I figured that was the issue so I was going to try again. (yeast was fresh)

Before I tried it again, I watched another video from some high end bread bakery, he specified cool water also. :confused

Can someone illuminate a bread baking newbie? Maybe follow the package instructions, instead of the experts?

Samtex
If water is too warm it can kill the yeast. I usually stick to lukewarm water, no higher than 110F.

A 12 hour proof at 90F would probably cause the bread to become overproofed and turn out flat. If you want to proof for 12 hours or overnight, put the bread dough in the refrigerator. I do this with my sourdough, the slow cold proof enhances the flavor of the bread.

Also is your yeast old? Old yeast will sometimes not rise.

gubernaculum
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Re: What have you baked recently?

Post by gubernaculum » Mon Jun 01, 2020 10:03 pm

Palćinke with apricot jam. Mmmmmm

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LadyGeek
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Re: What have you baked recently?

Post by LadyGeek » Tue Jun 09, 2020 8:22 pm

LadyGeek wrote:
Sun May 31, 2020 7:50 pm
...For the next batch, I'll try making my no-knead dough as I do with commercial yeast, but swap out 1/2 Cup of water with the yeast water . Based on How to Make Yeast at Home ⋆ My German Recipes, 125 ml of yeast water (1/2 cup) will work for up to 500g flour (4 cups).

In a few days, my first batch of yeast water will be ready to put in the fridge for storage. I like that you only need to feed it once every 2 months, replenish when needed.
Success!! The dough had a lot more liquid than I'd like, but it's bread. Homemade "wild" yeast does indeed change the flavor of the bread - it's fresher.

Yeast water bread (for the toaster oven)

- Take the yeast water out of the fridge and let it come up to room temperature, a few hours. Put the unused portion back in the fridge.

-In a large bowl, combine:
  • 10 oz water
  • 4 oz yeast water (Important: Before pouring, shake the jar to get the yeast off the bottom)
  • 1-1/2 tsp salt
  • (optional) 1 tablespoon of chia seed -or- garlic powder -or- sesame seed -or- rosemary*
  • Mix the above
-Add 3-1/2 cups bread flour
- Mix the above

- Cover the bowl with seran wrap, put it in the oven with the oven light on.
- Wait 16 hours <--- With commercial yeast, this usually takes about 8 hours (overnight)

- Grease a Pullman pan (I use Crisco).
- Degas the dough (stir with handle-end of a wooden spoon) and pour into Pullman pan
- Cover and wait until it doubles in size, about 1 hour

- Set the toaster oven to 40 min. at 400 deg F
- Put the lid on the Pullman pan and put it in the oven. Start. (Oven at room temperature)
My oven takes 5 minutes to come up to temperature. If you preheat the oven, put it in for 45 minutes.

- When done, take it out of the oven and remove the lid. If the top isn't brown, put it back in the toaster over with the lid off, ~5 minutes.
- Dump the bread onto a wire rack and let it cool. Done.

I think the main difference between yeast water and commercial yeast is that you have to wait about double the rise time.

* This is where you add flavor to your bread. Rosemary is a guaranteed fan favorite. Garlic is also good. Chia seeds give it a spicy nut taste.
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Re: What have you baked recently?

Post by LilyFleur » Tue Jun 09, 2020 11:52 pm

Finally found some King Arthur Bread Flour on Walmart next-day delivery. Even the King Arthur website is out of their flour! Bought yeast on Amazon. Made my homemade white bread last Saturday. Three loaves--one for my neighbor, one for my son, and my boyfriend and I shared the other.

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Re: What have you baked recently?

Post by Miriam2 » Wed Jun 10, 2020 12:39 am

Sandtrap wrote: This thread is ruining my figure. . . . . :shock:

j :happy
LOL :D

InMyDreams
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Re: What have you baked recently?

Post by InMyDreams » Wed Jun 10, 2020 1:04 pm

Made the KAF Sourdough Waffles again this morning. It uses the discard starter.

I increased the sugar from 2 Tbl to 3 Tbl. And I'm using sugar that has had the remainder of a vanilla bean sitting in it for a few weeks.

kacang
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Re: What have you baked recently?

Post by kacang » Sat Jun 13, 2020 2:12 pm

Speaking of waffles. Waffled a tuna cheese sandwich for lunch, yum.

Found some forgotten nutritional yeast at the back of the cupboard. Added some to the current batch of sandwich bread dough, it gives a hint of cheese flavor. Not sure if I like it enough to continue using it that way.

InMyDreams
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Re: What have you baked recently?

Post by InMyDreams » Sat Jun 13, 2020 10:35 pm

I followed the waffles with White Whole Wheat Sourdough bread. Turned out pretty well, but I substituted 100 gm of the WWW flour with bread flour (total flour was 700 gm):
https://www.homemadefoodjunkie.com/begi ... ugh-bread/

they have a nice video on youtube showing the technique for their artisan sourdough. You just follow the steps using the WWW flour.

If I make it again, I'll reduce the salt. I used the "stretch and fold" method, and needed a bit more water to get a dough more consistent with what you can see in the video.

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Re: What have you baked recently?

Post by InMyDreams » Mon Jun 29, 2020 11:33 am

Cool day here, and I had 4 bananas getting too brown (and more in the freezer).

Voila - Cooks Illustrated banana bread is in the oven.

remomnyc
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Re: What have you baked recently?

Post by remomnyc » Mon Jun 29, 2020 11:37 am

Besides than the usual sourdough bread with flax seeds, my son baked a whisky-soaked dark chocolate bundt cake last week. I don't bake.

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