Hey everyone, I’m #newhere on this pod, though not on Diaspora, being on my third pod now. Like a number of other people I am a refugee from dapor.net. (Danke für die Zeit dort, Frank!) I’m interested in #baking, #bikes, #chinese, #hamradio, #japanese, #languages, #linguistics, #music and #taiwan. And possibly a few other things...
First batch this year. I may bake a second batch, but that was probably it this year. Not much going on...
#baking
The second batch gingerbread this year, the first to stay here. (The first batch went to my mom.) I should also stock up almonds, walnuts, almond powder etc, it's not that long now...
#baking #IstjabaldWeihnachten #gingerbread
I love this lazy man's baking of no kneed bread recipe.
Takes a long time, but very little work to make.
Starting with cup flour, one cup of warn water, one table spoon of dry yeast, 1-2 teaspoons of salt, 1-2 table spoon of sugar, 2 table spoon of olive oil.
Mix all with a fork until it's all mixed well (it's very liquid so it's no wok at all).
Let it sit for about 40min to 1h until it doubles in size.
Add 2 cups of whole wheat flour (or normal flour if you don't have any) , 1 cup of body warm water and mix it with a spoon until it's smooth.
Let it sit for about an hour, or until it doubles in volume.
Just stear it with a spoon until all the air has gone out of the dough.
Por it into a large form or the baking sheet of the oven with silicone or oiled baking paper.
Add sesame seeds, or any other seeds you like (I used sunflowers). And spray with olive oil or cooking oil.
Let it sit for about 40min to 1h and warm up the oven to 200°C (400°F).
When it's warm enough, put the baking plate in the middle of the oven and let it bake until the top changes color (about 30-40 minutes).
Take it out, let it cool off for a while before cutting it into small pieces for either freezing it or eating it fresh.
#Baking #Bread #Cooking #Food #Receipt #NoKneedBread #LazyBaking
quite frankly, i'm a little amazed at how far musk flavouring can go. i'm about halfway through a 50ml bottle and have given away so many musk sticks, cupcakes with musk icing, snacks for kids, drinks not for kids..and on. i was going to do the same with the unicorn flavour but may need a little rest (and regrouping of ingredients) before we venture further forth into the land of snacking.
this is the brand i was gifted. It's from the city! the city!
#rye #bread #baking intensifies!
Got meself a cast iron to make the process a bit easier, and, whoohoo, this time it's finally almost perfect.
Much less fuss with timing needed, seems easy to get the sweet spot between the crust and softness, and it's a nice practical shape (finally).
Also, 𝖒𝖊𝖙𝖆𝖑🤘 ofc.
There is a kind of cookie in Germany that is known as "Russian Bread" ("Russisch Brot"). It is said that the recipe did in fact originate in Russia,, from where it a German baker brought back to Dresden at the beginning of the 20th century. (That's Dr. Quendt now, but some people only know the terribly sweet Bahlsen clone...)
While the name suggests that this is bread, they are actually cookies - and special cookies at that, as they come in the shape of letters and numerals. In the past I brought a few bags back with me each time I was in Germany, but they are slightly fragile and I always wanted to make them myself - which was easier than I thought.
I found that I can make both rather filigree letters as also the bolder variety like the original. Even "cursive" works, as long as it isn't too big/long.
If you want to try yourself, whip four egg whites with a little salt,, then slowly add 130g sugar while you continue whipping until everything reaches a certain stiffness. Prepare 150g flour, a tablespoon cocoa and a little vanilla aroma in a separate bowl, mix that, then add it slowly to the egg whites. After everything is mixed nicely, get creative. The recipe suggested baking for 10 minutes at 170C, but the "regular" font needs slightly shorter (one or two minutes) than the "bold" typeface.
This left me with four egg yolks, which I had planned to use for lunch: I bought a broccoli, shredded it, mixed it with the egg yolks (plus one more egg due to the size of the broccoli), added spices and some flour, then fried my "broccoli burgers".
For a first-time freestyle recipe it worked out surprisingly well, I'll definitely make that again. Maybe next time with mushrooms?
Finally got meself a stable routine for #baking #bread ^____^
In the past I've tried growing a "wild" starter on whole-grain rye flour but failed time and time again, but yay now I can just make rye #sourdough from fresh #kefir in a day, quite happy with that.
Die Tage, als ich meine Sauerteige aufgefrischt hatte, habe ich wie gewöhnlich die Reste verbacken. Mir war nach einer bunten Reihe, und so sah kein Brötchen wie das andere aus. 🙂
#sauerteig #sourdough #broetchen #rolls #backen #baking
Brötchen schön ausgebacken auf einem Blech.
Viele verschiedene Formen sind vertreten
Brötchen liegen zur Stückgare auf dem bemehlten Blech.
