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Post by leggo PE on Jun 30, 2022 18:11:23 GMT -5
Because goodness knows this forum couldn’t go more than three days without its own Baking Thread!
This is the location for everyone to post about anything they want, so long as it relates to baking.
My baking habit primarily circles around sourdough bread and bagels, as well as cookies (not usually of the sourdough variety) these days. I have also been known to make sourdough soft pretzels, cakes, pies, galleries, enriched breads, as well as some other things I am probably forgetting.
My favorite textile thing to do in the ENTIRE world is to mix flour and water for my sourdough bread by hand. Until you’ve done it, you will not know the amazing feel the whole process has to it.
Alright, what’s everyone been baking recently? Any upcoming baking plans? I’ve gotta make sourdough bagels in the next couple of days!
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Post by Dothracki PE on Jul 1, 2022 9:00:25 GMT -5
Man I gotta get back to baking. I've been focused on my gardening lately... maybe we need a gardening thread too. Sourdough bagels sound really good!
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Post by leggo PE on Jul 5, 2022 12:19:04 GMT -5
Sourdough bagels were made this weekend!
I would have posted a picture but I have to go through the process of setting up a third party picture hosting place — anyone have any recommendations for such a free, secure service?
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Post by leggo PE on Jul 6, 2022 12:14:21 GMT -5
 Yay for the addition of the add attachment button on the desktop version of the app! Here’s a photo of the bagels! |
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Post by leggo PE on Jul 8, 2022 14:09:10 GMT -5
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Post by leggo PE on Jul 11, 2022 16:39:00 GMT -5
No pictures, but I don’t know why I don’t make biscuits more often. I was thinking of what to make to accompany the fish cakes and salad for dinner last night — I wanted a hearty carb. Sure, the healthier option would have been brown rice but whilst daydreaming while showering, the thought of biscuits popped into my head and took hold. The ensuing buttermilk biscuits were super easy to make and tasted soooo good! Recipe was from the ever dependable and always delicious recipe blogger Joy the Baker: joythebaker.com/2015/08/buttery-layered-buttermilk-biscuits/ |
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Post by squaretaper LIT AF PE on Jul 11, 2022 16:49:21 GMT -5
Are tortillas allowed in the baking thread? It's not exactly baking, but it's...dough arts adjacent?
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Post by leggo PE on Jul 12, 2022 10:20:16 GMT -5
I mean, dough is dough? Batter is batter? Dough and batter have much to do with baking, so I say yes! Also because things like flatbreads and stuff that are grilled dance along that line too. And what about dumplings? I don’t think I can be picky!
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Post by leggo PE on Jul 15, 2022 13:16:43 GMT -5
If I want to do a somewhat involved cookie project this weekend, which should I do? Neopolitan cookies or s’mores cookies? Neopolitan cookies involve me locating some freeze-dried strawberries, and for the s’mores cookies, I would obviously homemade the marshmallows. I’m also not sure how well the s’mores cookie dough would freeze — the Neopolitan cookie dough would freeze fine, I believe.
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Post by leggo PE on Jul 16, 2022 11:46:06 GMT -5
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Post by Dothracki PE on Jul 18, 2022 6:27:56 GMT -5
If I want to do a somewhat involved cookie project this weekend, which should I do? Neopolitan cookies or s’mores cookies? Neopolitan cookies involve me locating some freeze-dried strawberries, and for the s’mores cookies, I would obviously homemade the marshmallows. I’m also not sure how well the s’mores cookie dough would freeze — the Neopolitan cookie dough would freeze fine, I believe. S'mores cookies! MeowMeow PE would definitely agree with me |
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Post by MeowMeow PE on Jul 18, 2022 9:21:40 GMT -5
If I want to do a somewhat involved cookie project this weekend, which should I do? Neopolitan cookies or s’mores cookies? Neopolitan cookies involve me locating some freeze-dried strawberries, and for the s’mores cookies, I would obviously homemade the marshmallows. I’m also not sure how well the s’mores cookie dough would freeze — the Neopolitan cookie dough would freeze fine, I believe. S'mores cookies! MeowMeow PE would definitely agree with me Yes, s'mores cookies OBVIOUSLY |
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Post by leggo PE on Jul 18, 2022 12:04:15 GMT -5
I didn’t end up making either, but fear not! I’m sure I will make both in the relatively near future. Instead, yogurt flatbread was the dough du jour (yesterday!). So good!
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Post by Dothracki PE on Jul 18, 2022 12:20:41 GMT -5
I made some blueberry muffins using a recipe from Sally's baking addiction on Saturday that called for yogurt or sour cream. I used lactaid sour cream for some people who are lactose intolerant. Next year I need to do better with my four blueberry plants and make it with fresh blueberries. But it was still good otherwise.
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Post by squaretaper LIT AF PE on Jul 18, 2022 12:21:48 GMT -5
As a former resident in France, CAN CONFIRM. I was so spoiled.
On topic: I made 35 tortillas for meal prep and freezing. Five ingredients, 100% organic, preservative-free. YUM.
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Post by leggo PE on Jul 22, 2022 12:48:11 GMT -5
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Post by leggo PE on Jul 25, 2022 14:33:44 GMT -5
 Sideways, as usual! |
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Post by leggo PE on Jul 27, 2022 11:42:37 GMT -5
Cheddar beer bread rolls, utilizing a pale ale and Cabot seriously sharp cheddar! These are yeasted rolls, which is not my go-to. But I do keep instant yeast on hand (in the fridge — 4+ years and it’s still going strong!) for the occasional yeasted bake!  These were great served alongside homemade tomato soup and a simple salad. |
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Post by leggo PE on Aug 2, 2022 12:23:00 GMT -5
 Cheddar jalapeño sourdough! |
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Post by Dothracki PE on Aug 2, 2022 20:12:04 GMT -5
Cheddar beer bread rolls, utilizing a pale ale and Cabot seriously sharp cheddar! These are yeasted rolls, which is not my go-to. But I do keep instant yeast on hand (in the fridge — 4+ years and it’s still going strong!) for the occasional yeasted bake! View AttachmentThese were great served alongside homemade tomato soup and a simple salad. What yeast do you use? Some recipes we have use the pre-portioned packages and others use specific amounts of yeast. |
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Post by leggo PE on Aug 3, 2022 12:11:21 GMT -5
What yeast do you use? Some recipes we have use the pre-portioned packages and others use specific amounts of yeast. I use SAF instant yeast! It has never let me down. I have a bag of it, which yep, I have had for a good 4.5 years at least. I keep it in the fridge, which helps keep it active! |
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Post by leggo PE on Aug 7, 2022 17:01:56 GMT -5
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Post by Dothracki PE on Aug 13, 2022 10:17:04 GMT -5
I made focaccia bread with some fresh rosemary. Probably a little overdone at the edges but it's all good. Fairly easy to make with just flour, wheat flour, yeast, and water and topped with rosemary and sea salt just before baking. i.ibb.co/TtbwJrW/20220813-105646.jpg |
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Post by JayKay PE on Aug 15, 2022 9:09:01 GMT -5
Okay. I have giant bags of whole wheat flour and bread flour and almond flour that I kinda want to try and get rid of before I go home. What should I make?
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Post by Dothracki PE on Aug 16, 2022 14:54:11 GMT -5
Okay. I have giant bags of whole wheat flour and bread flour and almond flour that I kinda want to try and get rid of before I go home. What should I make? You could make the foccia bread I posted. It has both whole wheat and bread flour.
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Post by JayKay PE on Aug 17, 2022 6:44:22 GMT -5
Okay. I have giant bags of whole wheat flour and bread flour and almond flour that I kinda want to try and get rid of before I go home. What should I make? You could make the foccia bread I posted. It has both whole wheat and bread flour.
Oooooo, this is pretty much exactly the type of recipe I was looking for! I also figured I could use the whole wheat, like a half cup, in my other baking recipes to also use it that way. I don't think a 1:6 ratio of wheat to white flour would change the texture and/or properties of a cookies too much. |
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Post by Dothracki PE on Aug 20, 2022 8:07:04 GMT -5
Just tried making this recipe for the first time. I don't know if I did it right. It's a little salty and definitely tastes savory despite the sugar topping and blueberries inside. I was making it for family so I doubled the recipe. I put a cream cheese drizzle on top and that helped a bit. One day I'll redo this with the original recipe and share. www.kingarthurbaking.com/recipes/blueberry-buckle-coffeecake-recipe |
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Post by squaretaper LIT AF PE on Aug 24, 2022 12:14:18 GMT -5
I couldn't sleep the other night so I made a cluster ton of oatmeal raisin cookies to share at the office. I like them with tons o' raisins so I doubled the amount of raisins and used oat flour instead of the usual wheat flour called out in recipes. I like mine very oat-y. Also, old-fashioned oats and not quick oats.
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Post by leggo PE on Aug 26, 2022 11:29:39 GMT -5
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Post by leggo PE on Sept 6, 2022 18:29:41 GMT -5
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