#baking
https://mastodon.social/@herissonrose/113381350807919641 herissonrose@mastodon.social - Monty Pythonicus presents: Polish Apple cake, or Szarlotka!
This is his human's favourite cake after walnut.
It's a traybake, a sandwich of dough that resembles shortbread in turns of crumblyness and texture.
In between is a cooked filling of grated apples and cinnamon.
This is very much a weigh with your heart cake. Go nuts, add nuts. Or blackberries, raspberries, whatever. Take one apple out, replace w fruit.
Recipe threaded below..
#recipes #baking #cake #traybake #szarlotka
Baked some bread tonight.
Love using the bread maker as mixer. Makes life so much easier.
Half a cube of yeast (20g), 3tbs of sugar, mixed in a warm glas of water and left aside for about 30 minutes.
190g whole wheat and 190g white flour.
3 TBS of milk powder.
1 table spoon of salt and 4 table spoon of olive of l.
Added almost one glas of warm water.
Mixed in the breead and let it rise for half an hour.
Then dividend it into 4, and made 4 lengths, brushed with mix of milk and butter and let it rise in the oven for 40 minutes and then baked in the middle of the oven at 250°C for about 35 minutes.
Almost no work and just one item to wash!
Ps. Forgot to ass sesame seeds on top of them
#Baking #Bread #WhileWheat #HomBaking #Food #France #JuanLesPins
going to use the bread maker for mixing the dough for pita bread.
It's much less messy than doing it in the mixer and less items to wash.
Plus it keeps the dough warm during the rising.
Will bake 8 pita today and if it works, maybe some pizza tonight
#Bread #Baking #BreadMachine #Pitabread #France #JuanLesPins #CookYourOwnFood
https://sfba.social/@NorcalGma2/113245064334108234 NorcalGma2@sfba.social - Enchiladas and pie are done, so it's time to start the cookies.
I'm pretty lucky my grandkids will eat anything I cook for them as long as it is vegetarian.
They do eat eggs and dairy but no meat.
I am happy with how the pie turned out. Pumpkin is their favorite.
They deserve a treat after helping me out yesterday.
#Baking #Pies
Yes, it's September. So?
Who knows how much time I will have later? And as a wise German once said: Ist ja bald Weihnachten...
#baking #gingerbread #istjabaldWeihnachten
thinking about buying a bread making machine just to test.
Someone is giving away the Molinex one and the Harper BM600X is available for 30 just next door to my apartment.
I have never thought about buying one, but making load of bread for sandwiches can be handy and if it works, if can be a nice thing to have aa the side item.
Alternative is to buy a more solid and we'll reviewed one for about 100-200 eudo, but I'm not sure I'm willing to pay that much before I'm sure I will be using it often.
Knead to Know was the latest hipster bakery in town. They supplied freshly baked, delicious ‘artisan’ breads, surprisingly cheap.
They also had popular workshops with silly names. ‘Baking for a better tomorrow’, that sort of thing.
When I was gifted a baking workshop, I was sarcastic. I quipped that they had a sourdough starter called ‘Knead to know basis’. Still, I was curious.
The instructor was prim, with round glasses and hair neatly pulled back. She explained to us that this was about taking pleasure in baking. She also mentioned that the best loaves would go on sale in the bakery.
So that’s how they keep their prices down, I thought wryly.
And then we got to it. Flour, yeast, basic ingredients. Mixing, getting your hands dirty.
And kneading. Pressing, pounding, squeezing the dough. It was... joyous. Ten minutes in, my hands were beginning to cramp, but I was ecstatic. So that’s what it was all about!
The instructor smiled and nodded in my direction. “Looks like we have another Knead to Know recruit!”
It took an extra day but the fridge stored starter that hasn’t been fed for three years made a good Tartine country loaf after three days of restarting. I think I will do a fourth year of this experiment after all. #sourdough #bread #baking #YeastMasters
I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. #sourdough #bread #baking #YeastMasters
