baking: does it come easily to you?

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some people have the baking gene, some don't. i'm a pretty good cook but i always lose my way with doughs. what about you?

Poll Results

OptionVotes
i'm a good cook but i stink at baking 23
i'm a good cook and i'm also talented at baking 20
can't cook, can't bake 11
i'm a bad cook but i'm a great baker 7
none of the above; i just like to get baked 4


johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:17 (nine years ago) link

f*** no, baking is so difficult!

the late great, Friday, 8 February 2013 05:18 (nine years ago) link

the workings of dough are ... mysterious to say the least

the late great, Friday, 8 February 2013 05:19 (nine years ago) link

i love baking. i struggle with pastry, but I still like to keep trying. i find it kinda zen? maybe?

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:20 (nine years ago) link

i am good at baking and at cooking. get yr shit together, people; it's science.
<3

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:32 (nine years ago) link

i am, if i do say so, fairly skilled at general meal cooking
moderately skilled at baking, but only when some freehanding is involved -- i'm not a perfectionist, but i like to experiment.

which option do i choose?

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:33 (nine years ago) link

moderately skilled = you can bake, girl

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:35 (nine years ago) link

ok, i dunno -- i'm not into perfection (although my scone recipe -- which is stolen from the joy of cooking -- won someone (not me) a scone-baking work contest once!)
so i'll take it even if i don't really believe it -- most of my freehanding involves spice mixtures and additions (fruit, nuts, chocolate, toffee, SALTED CARAMEL CHIPS, sugar with ground up lavender flowers in it) not formulas like ratios of fat/flour etc. That shit perplexes me -- I use the same few recipes every time and just tweak with the above things.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:39 (nine years ago) link

baking works as long as you follow the recipe to the letter and aren't at some crazy altitude.
but i've known so many people who cannot follow a recipe. IT IS NOT HARD?? you read and you do. i don't know, talk to me when you're trying to make a gluten-free thing rise, because that is next level (literally! #archer)

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:41 (nine years ago) link

i think any skill I have just comes from having good memories of baking as a kid with my mum and grandmother -- whenever the weather turns cold, the first thing I look forward to is a baking afternoon. and i love thanksgiving/christmas, coming up with things to bake and having a weird sense of purpose about it. idk.

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:41 (nine years ago) link

yeah, i'm of the belief that it's not that hard too, but you would be surprised. one time i gave my scone recipe to a difft work friend and she thought that Cool Whip™ was "heavy whipping cream" and wondered why her baked goods were not as delicious as she expected them to be.

i have a friend who makes the most amazing Romanian desserts -- i'm not even remotely close to her level of skill, I'll put it that way. She is a natural.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:44 (nine years ago) link

xxxxpost i can follow a recipe but i hate following recipes! i always think i can do things better/more resourcefully than what's written down. which works for cooking, but i guess not for baking.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:44 (nine years ago) link

I definitely am dependent on recipes; I can't bake from scratch, or at least I don't like the idea of it. I like rules. Guidelines. I need a handrail.

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:45 (nine years ago) link

bread is p much beyond my level of interest -- too complicated, not enough flavor payoff for the work involved, prefer to let someone else make that for me
i have made some breads, but they always wind up stale. every thanksgiving i make some p amazing butter rolls. but that's 1x a year.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:46 (nine years ago) link

and yeah cooking is def separate to baking -- I'll wing meals all the time. But I learned early on: with baking you pretty much have to follow the recipe to the letter, at least until you get a feel for it and can substitute to your own tastes etc.

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:47 (nine years ago) link

yeah, cooking is far far more amenable to invention than baking is. i mean, add some cranberries to the dough or whatever, but don't fuck with the amount of baking powder or the flour quality.

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:47 (nine years ago) link

i would love to make good bread. i tried the no-knead method twice -- the first time the dough barely rose, the second time it overfermented and smelled like bad beer.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:48 (nine years ago) link

yeah i never do that kind of experimentation -- i don't want to eat a bunch of shitty baked goods, might as well follow the recipe and add the flavors i want rather than try to cheat the system

also yeah i tried that no knead bread once and it was blah, not worth the effort as meager as it was. why bother.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:50 (nine years ago) link

i know a few p amazing bread bakers and it's v clear that i am not one of them

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:50 (nine years ago) link

and i speak as a regular user of alternative gluten-free/low flours... let the experts do the trial and error, then just follow their recipe.

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:50 (nine years ago) link

the first time i made irish soda bread, i was like "fuck you, my ancestors!"

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:51 (nine years ago) link

because seriously, if you can make real bread, make it

obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:52 (nine years ago) link

I used to make bread a lot when I was a kid, but I don't do it at home now - my tiny kitchen is a big deterrent.

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:52 (nine years ago) link

once when I was a kid i accidentally put bulgur instead of wheatgerm in the dough (mum used make a lot of tabbouleh back in the day) -- uugggh it was like gravel bread, I'm surprised we didn't break our teeth

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:53 (nine years ago) link

i made bagels once when i was 12 or so
once
what a pain in the ass that was for a fucking BAGEL. i'm not disciplined enough to do that enough times to be good at it.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:56 (nine years ago) link

i guess i just don't like baking all that much. i am ok at it, i just don't really enjoy it.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:57 (nine years ago) link

we're supposed to learn bagels in class this semester. that's going to end in tears.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:59 (nine years ago) link

just remember that it's an exercise, not a judgement on your worth as a human! school is so cruel sometimes.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:04 (nine years ago) link

for some reason my program combined baking with the garde manger class -- so it's a bit of cognitive dissonance to be making pate brisee and then learning about aspics and chaud froid an hour later.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 06:08 (nine years ago) link

Cookies, scones, cakes are kids stuff and if you can't bake them that is OK! I will bake it.

The real task is pastry, frozen store-bought pastry is grody and a lot of recipes are like "add vinegar now" or "sift a pinch of salt" or "cut in with two knives" and there's that tragic moment when you're lifting your pastry from floury surface to quiche tray and it's all falling apart in your hands, or you prebake and the sides cave in, or your butter is too hot or too cold, or you're being pressured to crimp an edge or something

The nice thing about pastry in my experience is that every failed pastry bake will still produce a mass of crumbly flaky refuse that is nice to nibble on as you roll out a new one

Graham cracker crust is delicious but it tastes like cheating

Homemade bread is a con game imo, like "brew your own beer"

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 06:09 (nine years ago) link

In my experience the only shitty things about baking are a) making sure you have all the correct tools, like a sifter or an angel food cake tray, and b) having to deal with oz vs. mL vs. Tbs vs. g vs. cups

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 06:12 (nine years ago) link

gb - the only words in there that i know for sure are pate and aspic, neither of which I have ever eaten, much less made -- the rest i'm not 100% sure about = you are waaaaaay ahead of me
you are becoming an expert and learning the secret language -- i salute you!

i'm totally kiddie stuff when it comes to baking, there i said it!

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:13 (nine years ago) link

pastry baking in summer = surest way to end up in the loony bin

soft butter has broken my heart many a time

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 06:16 (nine years ago) link

pâte brisée is pie dough, it's not like goose liver pâté.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 06:18 (nine years ago) link

see? i didn't even know that! i'm pretty sure that the art of baking is something i would rather leave to the experts who take the time to do what they do well.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:21 (nine years ago) link

People at work seem remarkably impressed by my baking and the baking of a colleague. We're very much in the "i just followed the recipe to the letter, it's not that hard" camp. Bread and cakes are really easy. Cooking is harder.

I have the French Culinary Institute's 'The Fundamental Techniques of Classic Pastry Arts' at home, which looks like it would present more of a challenge, but i rarely want to bake for the office and can't be bothered to do much at home.

Head Cheerleader, Homecoming Queen and part-time model (ShariVari), Friday, 8 February 2013 08:04 (nine years ago) link

Homemade bread is a con game imo, like "brew your own beer"

I've kinda been like this with bread: it takes so long to make, and if yr fuckin with standard white, it always ends up being tasty direct out of the oven and then stale like .000334 seconds later >>:(

I've had some success on that front by using the ready bags of bread mix for the machines, but baking freehand. They add those preservatives and salts to it that give it a bit more oomf. BREAD NEEDS SALT.

Fruit bread? Now that I can get with. Ive made some damn tasty raisin toast loaves in my time.

I used to love baking butter bundt cakes and scones, but I lost my sweet tooth so I dont do it much now. Rrob is right tho: baking's a science, nothing like regular cooking. Only time I'll religiously follow the instructions.

Manti and the Catfish (Trayce), Friday, 8 February 2013 08:15 (nine years ago) link

Beholdeth: a raisin loaf I did a while back:

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-snc6/179947_10150856610967757_533719155_n.jpg

Manti and the Catfish (Trayce), Friday, 8 February 2013 08:17 (nine years ago) link

Home-made bread does go stale fairly quickly without commercial preservatives but it makes the most amazing toast for days afterwards.

Head Cheerleader, Homecoming Queen and part-time model (ShariVari), Friday, 8 February 2013 08:35 (nine years ago) link

i guess i just don't like baking all that much. i am ok at it, i just don't really enjoy it.

^^^ That's me, except substitute 'good' for 'ok'.

I never baked much when I was little/younger because my mom turns Generalissimo during Christmas cookie baking and otherwise, she didn't have the time for making much more than rice krispie bars. I've turned out to be really good at things that work in a small kitchen, like brownies and cakes. Bread isn't something I'm keen to try at home - and it's one of the things I buy that has to be nice/organic/from a small shop. So nice, in fact, that it's a false economy to invest in the infrastructure of bread baking to reproduce the quality here at home. Also, you can get really good prepared pastry here because Europe, but I'm more a fan of making savoury pies when I can be bothered with pies at all.

If you use metric measures and follow a recipe correctly it's almost impossible to fuck it up. However, pound cake is great for freestyling once you know what you're doing. I make blueberry, chai flavour (dates, chai spices and a shotglass full of very black tea), and this one, with figs:

http://farm9.staticflickr.com/8105/8454629037_c3fb16f7e5.jpg

This has dried figs, fresh figs, fig purée, marinated figs and stewed figs in the batter, and a mix of melted butter and fig jam coating the top.

karl lagerlout (suzy), Friday, 8 February 2013 09:54 (nine years ago) link

i'm a good cook but i stink at baking

this is me, he says immodestly. baking is just too *scientific* and unforgiving but I'm getting better w/computer stuff so maybe there's hope

screen scraper (m coleman), Friday, 8 February 2013 10:21 (nine years ago) link

having to deal with oz vs. mL vs. Tbs vs. g vs. cups

god I'd like to put a cap in the ass of whoever decided that 'cups' should be a measurement. just a needless annoyance. I am adequate at baking I guess but don't do a huge amt of it

Julian-Joachim Roedelius (DJ Mencap), Friday, 8 February 2013 10:24 (nine years ago) link

thankfully things like "cups" here have been metricized so a "cup" is 250ml for eg.

Manti and the Catfish (Trayce), Friday, 8 February 2013 10:36 (nine years ago) link

can't cook, can't bake

^obviously my option

the "baking is a science, just follow the recipe" thing should make it slightly easier for me than the pure unadulterated panic and stress of cooking, but nothing i've ever tried has happened like the recipe says it should. there's always one stage at which everything just went wrong and fell apart and i couldn't work out why.

my bf makes bagels - i didn't know til seeing him do it that you POACH them! i don't even dare approach the oven when he is doing that.

just had a banana, cardamom and orange cake baked for me this week mmmmmm all mine

lex pretend, Friday, 8 February 2013 10:52 (nine years ago) link

I think this "just follow the recipe thing" is a little misleading, there are so many different variables you can't control - heat source, equipment, quality of ingredients, and even slight differences in quantities can make big differences to the end result. My general experience as a shit cook with following (non baking) recipes is if nothing else the timings given can be unreliable by as much as 100%, and ok I've got enough common sense to see if something is in danger of burning or boiling dry or is nowhere near cooked, but that's enough to give me the fear and make it a less than straightforward and enjoyable experience.

ledge, Friday, 8 February 2013 11:08 (nine years ago) link

Ok cook, ok baker, rarely bother with latter dough

ledge otm btw

book instruction rarely give enough detail imo (for baking) so seeing eg british bakeoff is useful

the right to beef at (darraghmac), Friday, 8 February 2013 11:11 (nine years ago) link

i have no common sense. i can't tell, visually, whether any food is cooked at all, let alone cooked perfectly. even if it's just a ready meal i pretty much have to burn it to make sure

lex pretend, Friday, 8 February 2013 11:15 (nine years ago) link

i'm an artist not a scientist, baking is annoying

r|t|c, Friday, 8 February 2013 11:16 (nine years ago) link

talking more about bread and stuff than cakes tho obv

i'm still sulking from my last loaf attempt and that was probably like a year ago :/

r|t|c, Friday, 8 February 2013 11:19 (nine years ago) link

You're right, Ledge - it shouldn't go without saying that a reliable oven is both necessary and hard to gauge if you aren't habitually cooking. If I'm considering a new baking recipe I read at least ten of them to get an idea about what I should be doing/which cooks are overcomplicating with ingredients/timings and then apply the law of averages. Metric baking is great because all the other science is in mg/ml, so.

I'm pretty fond of saying that baking is really shopping plus science and art, so if you've got all three, you're golden. So glad your boyf is a good cook, Lex.

karl lagerlout (suzy), Friday, 8 February 2013 11:21 (nine years ago) link

i don't even understand why anyone bakes bread. even the best bread isn't THAT nice or mindblowingly flavourful and bread is super-cheap. if you're gonna go to the trouble of baking something make a CAKE or a PIE or BAGELS or something somewhat exciting, surely.

lex pretend, Friday, 8 February 2013 11:22 (nine years ago) link

All the above give ones house the scent of baked goods. That is irrepressible.

Manti and the Catfish (Trayce), Friday, 8 February 2013 11:25 (nine years ago) link

I am sort of interested in baking but only marginally more than say, brewing my own beer. Neither feels essential, surrounded as I am by an ever-growing army of yuppie shops and offies.

even the best bread isn't THAT nice or mindblowingly flavourful

would tend to disagree.

Ballboy to Afghanistan (LocalGarda), Friday, 8 February 2013 11:25 (nine years ago) link

super-cheap, do me a lemon

r|t|c, Friday, 8 February 2013 11:27 (nine years ago) link

The best homebaked bread isnt that much better than yr yuppie shop loaf costing three quid tho

the right to beef at (darraghmac), Friday, 8 February 2013 11:28 (nine years ago) link

i do like the idea of having a pet sourdough starter though, just malevolently getting hungry in the fridge

maybe take it for walks and stuff

r|t|c, Friday, 8 February 2013 11:32 (nine years ago) link

i'm maybe a better baker than I am cook. When I was growing up everyone else in my family cooked, but no-one else in my family baked, so when a friend got me into baking it was like 'oh this can be my thing'. I don't really get the "follow the recipe to the letter" thing - so many baking recipes contain the mysterious quantity "one egg"! How can you be super focused on having exactly 175g of caster sugar when "one egg" could indicate a huge range of sizes and levels of freshness? (though this comes from fancy baking: if you've made macarons and had make sure you have 90g of egg whites that are untainted with yolk and also three days old, and still found there's flexibility, then... who cares about going over or under on amounts for a cake that people have been making for years of variable ingredients and variable ovens.)

Cooking and baking require a lot of talent to be really excellent at, but to be pretty good you only need a small amount of talent and the rest is learnt skills. The ways in which i'm only a pretty good cook and could improve are mostly to do with inexperience, unfamiliarity with processes, etc - i don't have the confidence of saying when a specific vegetable is done, how much more time something needs, whether a flavour needs more seasoning, etc. I'm used to the processes of baking, I have workarounds for the annoying stuff, I understand what the terminology means and when to stop or continue doing something: it's not that it comes easily, it's that it's become familiar.

bantz a make her dance (c sharp major), Friday, 8 February 2013 11:34 (nine years ago) link

having made bagels at home a couple of times tho i reckon i'd still buy them instead. so much faff.

bantz a make her dance (c sharp major), Friday, 8 February 2013 11:38 (nine years ago) link

The best homebaked bread isnt that much better than yr yuppie shop loaf costing three quid tho

i'd say usually it wouldn't be better at all?

Ballboy to Afghanistan (LocalGarda), Friday, 8 February 2013 12:09 (nine years ago) link

untrue, there's nothing more delicious than feeling smug

r|t|c, Friday, 8 February 2013 12:17 (nine years ago) link

This has dried figs, fresh figs, fig purée, marinated figs and stewed figs in the batter, and a mix of melted butter and fig jam coating the top.

Why do I have a sudden craving for apples

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 14:11 (nine years ago) link

I disagree with the "baking is science" thing once you're talking about bread and pastry, where even a simple thing such as "wet your fingers to reconnect the pastry" requires a velvet touch. I like bread makers tho. I like the cubic loaves they produce, and I like making my own baguette with them.

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 14:13 (nine years ago) link

And bread is my favourite starch
I could live the rest of my life eating little baguettes stuffed with blue cheese and pecans but after a single slice of pie I'm usually done with pie for a couple days

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 14:15 (nine years ago) link

Voted "good cook, stink at baking," but stink isn't the right word. I'm okay at it, just not interested enough to get really good. I've made several different kinds of breads, thought "okay, that's something I can say I've done," then go back to working with proteins and vegetables and more interesting edibles. I found out good homemade biscuits are actually pretty easy, but frozen biscuits are just as good, really.

Dr. Alfred P. Falfa (WilliamC), Friday, 8 February 2013 14:27 (nine years ago) link

I chose can't cook, can't bake even though I can do the basics of both, just don't have much skill or interest in either.

Moodles, Friday, 8 February 2013 14:31 (nine years ago) link

I mean, the question is "does it come easily to you" -- and I guess if baking requires precision, patience, and the desire to eat a lot of baked goods, my answer is "no" not because of skill/ability, but because of (1) lack of desire and (2) the preference for being creative in other ways. if i spent all my time baking things that i didn't want to eat, that would be kinda weird.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 14:46 (nine years ago) link

i'm very much a "hey if all the ingredients taste good together and i don't use too much or burn any of them i am SET" kind of cook so baking is not for me. i try to do my share of the cooking at home but the wife handles all the baked desserts and stuff.

dirty drone barack boy (some dude), Friday, 8 February 2013 14:51 (nine years ago) link

I'm a mediocre baker, I keep it to soda breads and cookies and things that are batters instead of doughs. I've never made bread all by myself with the kneading and the punching down, but I grew up on homemade bread and unless my memory fails me it is PHENOMENAL.

Salty cookies 4eva

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 14:54 (nine years ago) link

Salty cookies and spicy apple pie, dear celestial beings above.

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 14:57 (nine years ago) link

I have made one hell of a lot of pizza dough breadsticks though when I was unemployed and broke and hungry. Yeast and flour are cheep.

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 14:58 (nine years ago) link

I'm good at baking, but most people I've met irl that are bad at it really just don't follow directions, or are like LL's work friend and think Cool Whip is heavy whipping cream or whatever. It really is all about following the directions word for word. The "baking is a science" thing is not an entirely true statement, but there is a lot of science that is fundamental to baking and it's very important to know the role of each ingredient and not just go "Well I'm on a low salt diet so I skipped the salt, but I can't figure out what I did wrong." Beyond that, there is a lot of technique involved, but if you start with some basic recipes it's pretty simple stuff.

I tried to get into the "bake by weight, not volume!" camp for a while but realized that it doesn't make that huge of a difference; I go by the scoop-and-level method and it works out just fine. As long as your flour, sugar, salt, baking soda, baking powder etc adhere to an approximate ratio you should be OK.

cwkiii, Friday, 8 February 2013 14:59 (nine years ago) link

If I learned how to make really lemony poundcake I WOULD EAT SO MUCH POUNDCAKE so it's better that I don't know.

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 15:00 (nine years ago) link

salty brownies for me -- i've made a wide array of cakes and stuff like that. this is fun flavorful baking imo.

the kind of baking i don't like is "it took half a day and made a huge mess for me to eat this piece of bread and then watch it get stale before my eyes because no two people can eat that much bread that fast and no one wants your gift of partially stale bread" baking, ie a waste of my time/energy.

desserts and savory pies are worth time and energy. y'all can have the rest.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 15:03 (nine years ago) link

are calzones/empanadas/pasties "baking"? that's the kind of baking i enjoy.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 15:04 (nine years ago) link

I'm a good cook for the most part, but several recent experiments with yeast breads were all flops. I don't mind buying store bread, but it was disappointing when the panettone didn't work--that stuff is NICE for breakfast.

I'm considering trying one of the no-knead bread recipies floating around the internet. Yet simultaneously I'm thinking MAYBE I should be cutting back on starches. Well, I contain multitudes (which is the problem that has me thinking maybe I should give up starches).

The Devils of Loudoun County (j.lu), Friday, 8 February 2013 15:08 (nine years ago) link

There was a while when I was being really good about making a lot of cookie dough and freezing it in tube shapes, rolled up in plastic wrap & foil, and then slicing off cookies like 8 at a time so I could have fresh ones every few days. That was pretty smart.

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 15:09 (nine years ago) link

tbf i haven't really tried to bake enough to determine if i'm actually any good at it but it does not feel like it comes naturally to me

call all destroyer, Friday, 8 February 2013 15:12 (nine years ago) link

I have one really good no-knead bread recipe; I'll try to remember to post it when I get home. But I have tried a few others that were disappointing.

Homemade bread is for when you are having guests for dinner and want the house to smell wonderful! Otherwise, yeah, way too much bread.

cwkiii, Friday, 8 February 2013 15:13 (nine years ago) link

I can only barely remember homemade doughtnuts and I have never really longed to deep-fry anything else in the food world, but I would eat homemade doughnuts until I felt sick.

lets just remember to blame the patriarchy for (in orbit), Friday, 8 February 2013 15:17 (nine years ago) link

There's some good, easy bread recipes in the tassajara bread book -- I think it was recommended to me from ilx in the first place. I like baking and it isn't something I have had many problems with. It's omelets that I'll never get right.

Ulna (Nicole), Friday, 8 February 2013 15:50 (nine years ago) link

I'm very, very good at bread but pretty shit at anything else. We almost never buy bread anymore. I just made two loaves of a great honey oatmeal bread last night! (Having a KitchenAid mixer w/a dough hook is key here btw.)

Gollum: "Hot, Ready and Smeagol!" (Phil D.), Friday, 8 February 2013 15:51 (nine years ago) link

YES. I was lucky enough to get the industrial grade motor KitcheAid mixer and it does a lot of the work for you. I don't think I'd really enjoy baking much if I didn't have it, because my arthritis makes it painful to do all of that mixing and kneading by hand.

Ulna (Nicole), Friday, 8 February 2013 15:54 (nine years ago) link

I'm a good enough cook and love baking. Have given up on grains though so I only bake two or three times a year, usually scratch cakes and fruit crisps/cobblers. I was baking all our bread until a few years ago, and made some really nice loaves.

Jaq, Friday, 8 February 2013 15:59 (nine years ago) link

Misread this as 'barking'.

Canaille help you (Michael White), Friday, 8 February 2013 16:45 (nine years ago) link

I am a good cook, because I have practiced it almost daily over many decades, and the process of cooking interests me. I hesitate to say I stink at baking, but I have never pursued it and can claim no more than a very basic proficiency. I'm pretty sure I could raise my baking a couple of notches, if I were to put in the required effort.

Aimless, Friday, 8 February 2013 19:11 (nine years ago) link

Misread this as "banking". I am an ok cook/ok baker, though I bake only occasionally and have never tried making bread.

brogue element (seandalai), Friday, 8 February 2013 20:41 (nine years ago) link

i am a terrible banker, however

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 20:48 (nine years ago) link

TS: baking vs. banking vs. barking vs. braking

Gollum: "Hot, Ready and Smeagol!" (Phil D.), Friday, 8 February 2013 20:48 (nine years ago) link

barking comes really easily to me, that's an easy yes

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 20:50 (nine years ago) link

really feeling the people itt talking about not liking to follow recipes. i made pistachio muffins yesterday, they were maybe the most successful thing i've ever baked, but my friend really had to rein me in, put measuring cups in my hands. who doesn't love the cavalier oil drizzle, the impulsive transfer of ingredients from their container to the bowl. i feel spoiled by cooking, too; when you cook you mainly cook with things you understand, whereas it's hard to attribute the same kinds of value to things like flour that you wouldn't eat independently. they are more like numbers than ingredients. i always thought it was like the difference between drawing & painting; drawing is so immediate, from your eye to the page, but painting involves a lot of counterintuitive moves, wanting red but knowing you need to paint brown first. baking is really confusing. i know there are comforting dimensions, cool techniques you get to get into like pestle & mortaring, kneading, &c, but i think some of the satisfaction i get from cooking is from feeling like all of the things i did worked out, & that's toned down when you have to obediently follow a recipe so it doesn't screw up.

schlump, Friday, 8 February 2013 21:49 (nine years ago) link

see I get the opposite comfort from following a good baking recipe, for me it's like having a reassuring, confident voice to get you through the weird parts, so you don't second guess yourself. i'm kinda particular about who I bake with now - ie america's test kitchen can gtfo with their needlessly complicated baking shenanigans.

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 21:56 (nine years ago) link

who doesn't love the cavalier oil drizzle, the impulsive transfer of ingredients from their container to the bowl.

hah, i don't

steaklife (donna rouge), Friday, 8 February 2013 23:07 (nine years ago) link

i love baking and i guess at this point it comes fairly easy/naturally to me, i used to pester my grandma and mom into helping them bake stuff when i was a kid. but yeah i like having a recipe to follow because i like checking stuff off of lists, what can i say. i'm a bit freer in cooking admittedly.

steaklife (donna rouge), Friday, 8 February 2013 23:11 (nine years ago) link

me flamboyantly catapulting hastily grasped fistfuls of ingredients into pans against the ambient noise backdrop of sizzling onions is one of my real Joys Of Cooking, i am really insistent on this sensation existing at the heart of any kitchen experience i go out of my way for

schlump, Friday, 8 February 2013 23:13 (nine years ago) link

donna otm: lists! <3

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 23:14 (nine years ago) link

on the contrary, schlump quite otm *plays bridge*

the right to beef at (darraghmac), Friday, 8 February 2013 23:16 (nine years ago) link

in our house, in general I'm the cook and my wife is the baker. it works out pretty well.

Welcome to my world of proses (Shakey Mo Collier), Friday, 8 February 2013 23:16 (nine years ago) link

im a virgo btw

steaklife (donna rouge), Friday, 8 February 2013 23:20 (nine years ago) link

but yeah schlump also otm about freewheeling cooking, that is a fun thing too! I guess i like both worlds

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 23:21 (nine years ago) link

i'm a virgo too! different moon signs, apparently.

and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 23:21 (nine years ago) link

lol so is my wife, the list thing is so true

Welcome to my world of proses (Shakey Mo Collier), Friday, 8 February 2013 23:21 (nine years ago) link

what does it mean if i am an aries who likes lists

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 23:22 (nine years ago) link

that you will be a most excellent baker :)

Jaq, Friday, 8 February 2013 23:26 (nine years ago) link

:D

set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 23:28 (nine years ago) link

Virgos are prone to believing in astrology iirc

dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 23:31 (nine years ago) link

iirc the more you believe in astrology the likelier you are to stay one

the right to beef at (darraghmac), Friday, 8 February 2013 23:35 (nine years ago) link

i'm awesome at cooking but i don't like to bake. i don't enjoy measuring and i can eat so many cookies that it's better for my health if i don't bake.

veryupsetmom (harbl), Friday, 8 February 2013 23:42 (nine years ago) link

i am a sagittarius (but really an "ophiuchus" if nu-astrology is anything to go by) so i don't like following rules.

johnny hit and run paul lynde (get bent), Friday, 8 February 2013 23:52 (nine years ago) link

i am a vegetarius, i think it makes cooking less complicated

schlump, Friday, 8 February 2013 23:55 (nine years ago) link

I don't bake. I love cooking, but I rarely eat bread, cakes &c., and baking is much more boring than cooking, like mail order vs browsing in a shop.

ogmor, Saturday, 9 February 2013 11:31 (nine years ago) link

who doesn't love the cavalier oil drizzle, the impulsive transfer of ingredients from their container to the bowl

noooooo

chills down spine thinking about being made to do this. HOW MUCH IS A "DRIZZLE"? if you don't tell me exactly how much, how am i meant to know when to stop?

impulse has no place in cooking because everything will assuredly go disastrous if it does.

lex pretend, Sunday, 10 February 2013 21:37 (nine years ago) link

I enjoy both cooking and baking.

Women, Fire, and Dangerous Zings (silby), Sunday, 10 February 2013 21:42 (nine years ago) link

haha. i mean no offense to you or my sis but you sound exactly like my sister (i.e. must follow recipe to the "t" and offer no creativity or common sense.
was making the dough for some vegan sweet potato pecan breakfast rolls for her and niece the other week and when she saw how i was doing it she kinda started to flip. i asked her how they came out and she said "awesome". i'm not impulsive with baking but i've done it enough so i know what a tsp or tbslp of something looks like w/out always measuring. and it's a science but not rocket science. and just 'cuz something is in print somewhere as a recipe doesn't mean that it will always make sense.

making plans for nyquil (outdoor_miner), Sunday, 10 February 2013 21:46 (nine years ago) link

oh, sorry, xpost to lex

making plans for nyquil (outdoor_miner), Sunday, 10 February 2013 21:47 (nine years ago) link

lex's difficulties with cooking are well-documented on ilx and no further amount of posting is like to make him warm up to the concept

Women, Fire, and Dangerous Zings (silby), Sunday, 10 February 2013 21:58 (nine years ago) link

it's like coaxing dame barbara cartland into a pair of levi's

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 10 February 2013 21:59 (nine years ago) link

I must confess I get stressed out by a pinch of anything

flamboyant goon tie included, Sunday, 10 February 2013 22:19 (nine years ago) link

i think i find cups more troublesome. some cups are twice the size of other cups.

schlump, Sunday, 10 February 2013 22:26 (nine years ago) link

Lol, tbf when I was a kid mum always talked in dashes and dabs and dollops, drove me barmy.

Pinches are fine. Trying figuring out if a dash and a bit and a shake are 3 diff measurements or the same thing

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 10 February 2013 22:27 (nine years ago) link

I like "a knob of butter" and would measure everything in knobs if possible

flamboyant goon tie included, Sunday, 10 February 2013 22:30 (nine years ago) link

i have measured out my life in knobs

bantz a make her dance (c sharp major), Sunday, 10 February 2013 22:59 (nine years ago) link

a murder of butter

schlump, Sunday, 10 February 2013 23:11 (nine years ago) link

a gaggle of eggs

set the controls for the heart of the sun (VegemiteGrrl), Sunday, 10 February 2013 23:12 (nine years ago) link

lex, do you watch your bf when he cooks, does he talk about what he's doing or why?

just1n3, Sunday, 10 February 2013 23:17 (nine years ago) link

re: drizzling, my food improved when I filled a spray bottle with olive oil. Spritzy spritz, kale chips

flamboyant goon tie included, Sunday, 10 February 2013 23:19 (nine years ago) link

I think I like baking better than cooking

乒乓, Monday, 11 February 2013 00:08 (nine years ago) link

probably the hardest thing about baking is getting to know your oven

乒乓, Monday, 11 February 2013 00:08 (nine years ago) link

gonna invent a camera that you can install in your oven and it routes to your TV

乒乓, Monday, 11 February 2013 00:09 (nine years ago) link

then i'm gonna get 3 miniature astronaut figurines and put them in there and watch them melt

乒乓, Monday, 11 February 2013 00:09 (nine years ago) link

RIP Apollo 1

乒乓, Monday, 11 February 2013 00:09 (nine years ago) link

that's one small step for flan, one giant leap for meringue pie

乒乓, Monday, 11 February 2013 00:10 (nine years ago) link

irl lols

set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 00:31 (nine years ago) link

the treacle has landed?

set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 00:31 (nine years ago) link

lex, do you watch your bf when he cooks, does he talk about what he's doing or why?

i watch with much the same i-don't-even-know-how-you-do-that awe that i would watch a magician. it makes me feel even less like i'd be able to do it myself! occasionally he asks me to grate "some" of an ingredient and refuses to tell me EXACTLY how much just because he's amused by the ensuing panic. once he asked me to peel a potato and when i looked round he was in hysterical laughter and i still don't know what i was doing wrong :(

lex pretend, Monday, 11 February 2013 08:23 (nine years ago) link

Well thats just mean, he should be showing you how to do it! Thats how you learn!

Manti and the Catfish (Trayce), Monday, 11 February 2013 09:39 (nine years ago) link

oh i think he knows i'm not that interested in learning

lex pretend, Monday, 11 February 2013 10:09 (nine years ago) link

it being a completely lost cause etc

lex pretend, Monday, 11 February 2013 10:10 (nine years ago) link

Our house mirrors Shakey Mo's in that I'm the cook and Em's the baker, by and large, but I probably still bake more often than she does, but that's largely down to the fact that I exercise more than her so have no guilt about eating cake.

My baking is limited to cakes, though, and big ones at that (i.e. not cupcakes or any other single-portion fiddly shit). I make loaf cakes quite often, mostly a banana one, and brownies too. My brownies are fucking incredible.

After I've made something to a recipe a couple of times I have to start improvising though - I now use a different sugar for my brownies, and mix in some ground pistachios at the end, and so on, and I add rum and dark chocolate chips and more ginger and cinnamon than specified into the banana cake. I guess that comes from improvising whilst cooking though; I feel a need to personalise stuff. But if you get a good recipe and you've got a decent oven and all the equipment and the right-sized baking trays etc, you should be fine as long as you follow the instructions.

This is how Em bakes - she doesn't like cooking, though unlike Lex she can peel potatoes and will thus help out with stuff at least - by following a recipe exactly. She likes the reassurance of being able to follow instructions closely, and she's made all sorts of breads and cakes that way. I wish she'd do more but she's quite impatient in many ways, and if she doesn't do something perfectly first time she can get frustrated with it and give up.

they all are afflicted with a sickness of existence (Scik Mouthy), Monday, 11 February 2013 10:42 (nine years ago) link

if em has that attitude i'm surprised you're shocked at other people disliking cooking, because that getting frustrated when something doesn't come out right is exactly why i refuse to even try cooking these days.

lex pretend, Monday, 11 February 2013 10:44 (nine years ago) link

Em doesn't even refuse to try, though, in fact she's eager to help out more in the kitchen now we have much more space there.

they all are afflicted with a sickness of existence (Scik Mouthy), Monday, 11 February 2013 10:55 (nine years ago) link

Understanding cooking is, I imagine, a long slow process if you didn't grow up doing it. I think watching your bf cook my help with some of your anxiety around it, even if you never end up really caring about learning to do actual cooking. Xps to lex

just1n3, Monday, 11 February 2013 16:02 (nine years ago) link

eh, none of the ppl I grew up w/ did any degree of cooking as children/teenagers, I don't think it's uncommon. surely it's always a long slow process?

ogmor, Monday, 11 February 2013 18:14 (nine years ago) link

I think it has more to do with the right cookbooks.

flamboyant goon tie included, Monday, 11 February 2013 18:59 (nine years ago) link

I went from grinding pepper and splashing vinegar into cans of chickpeas and calling it an entree to impressing carnivorous inlaws with Delia Smith "pork" pot pies in about four months. Before that it was bad cookbooks making me make bad food. The cookbooks that taught me were Thai Vegetarian by Vatcharin Bhumichitr, Delia Smith Vegetarian, and Veganomicon.

flamboyant goon tie included, Monday, 11 February 2013 19:02 (nine years ago) link

My mom has never cooked a meal since I've been sentient and she was embarrassed and indignant about that fact, and would assure us she was a good cook, and she'd buy pies from local apple farms and tell us she made them (despite visible boxes in the recycling) and we'd not question her lies b/c either way there was delicious pie

flamboyant goon tie included, Monday, 11 February 2013 19:05 (nine years ago) link

imo it's a combination of growing up with it as just1n3 says, and innate skill

i dunno how much recipe books are to blame - it's the very basic stuff i can't do

lex pretend, Monday, 11 February 2013 19:05 (nine years ago) link

Was cleaning out a closet full of old books over the weekend and gladly placed all of my Borders bargain rack cookbooks in the donate pile. I have a few cookbooks I trust but yeah, bad cookbooks can be a huge stumbling block. Recipe websites with rating systems = strong contender for best thing about the internet.

cwkiii, Monday, 11 February 2013 19:09 (nine years ago) link

I've gotten confident enough at both to put myself in the "good" category, but lots left to figure out. On the baking front, I'm good with cookies, cakes, pies, but have done very little with bread. That's one of my goals for this year.

something of an astrological coup (tipsy mothra), Monday, 11 February 2013 19:11 (nine years ago) link

xp 1000000 yes. My thing these days is just to buy some veg on sale and then google "best savoy cabbage ever" and make some decisions. (The results for "best swiss chard ever" are highly recommended btw)

wrt baking, this was the recipe that made me go "ok I can bake pastry"

http://www.deliaonline.com/recipes/type-of-dish/desserts/tart/deep-lemon-tart.html

flamboyant goon tie included, Monday, 11 February 2013 19:14 (nine years ago) link

Cake I made for son's 8th birthday last year. He wanted an Angry Orange cake, so I baked it and made the frosting, and my artistically gifted gf did the decorating.

http://img.photobucket.com/albums/v335/gypsyfrocksbedlam/angryorange_zps5bfd76cd.jpg

something of an astrological coup (tipsy mothra), Monday, 11 February 2013 19:15 (nine years ago) link

xp OK, I just googled "best swiss chard ever" and got something with kalamata olives and capers in it. This goes against all of my food instincts.

cwkiii, Monday, 11 February 2013 19:17 (nine years ago) link

one of my favourite cakes ever was this nando's cake a friend of mine made once: http://twitpic.com/1ikpcp

(the chips were white chocolate)

lex pretend, Monday, 11 February 2013 19:17 (nine years ago) link

whaaaaaaat

steaklife (donna rouge), Monday, 11 February 2013 19:18 (nine years ago) link

I'm much better at baking than cooking. There's so little wiggle room to baking that I find if you can't do it right you just can't do it; follow the instructions and you're 98% there. But cooking ... there's an improv aspect to it that I can't handle.

Josh in Chicago, Monday, 11 February 2013 19:20 (nine years ago) link

I used to cook like a baking recipe: exactly this much of this and that, in this order. Then I made friends with a professional cook/chef who was like WHAT are you doing? Put in your aromatics, then your veg, then your sauce base, then your liquids, etc, and I started to realize that it's just about a pattern and not the specifics.

lets just remember to blame the patriarchy for (in orbit), Monday, 11 February 2013 19:25 (nine years ago) link

My shortcoming in baking is that I'm not careful about texture that much. I like pie crust because I like flour and butter and the filling that's going to be all over it, but I won't turn up my nose at the exact flakiness of the crust unless it's absolutely leaden, etc. So as long as mine turns out within a broad range of acceptable, I'm not going back and fine-tuning.

lets just remember to blame the patriarchy for (in orbit), Monday, 11 February 2013 19:27 (nine years ago) link

If there's one thing I can bake that has a reputation as difficult, it is a decently tender pie crust from scratch. The main keys are minimal water added and minimal working of the dough.

Aimless, Monday, 11 February 2013 19:35 (nine years ago) link

Wau @ Nandos cake.

flamboyant goon tie included, Monday, 11 February 2013 19:37 (nine years ago) link

yeah, i'd say it's more a matter of familiarising yourself w/ patterns & developing intuition about what seems right. some ppl get hung up on the names of specific dishes & peculiar crap, but it's extremely pragmatic. i'm rarely surprised by mistakes when i'm cooking; either i see the disasters on the horizon or i am aware i have no idea what i'm doing & am blindly optimistic.

ogmor, Monday, 11 February 2013 19:37 (nine years ago) link

I actually don't think pie crust is difficult at all. Keep everything cold, including the pie tins, the butter, your hands, the kitchen...put everything back in the fridge or freezer when you're not working it. That's all! There's some evidence that if you do overwork the dough you can save it at the end with a food processor and a bit of added flour, but if you let the butter melt I don't think you can do much at all.

lets just remember to blame the patriarchy for (in orbit), Monday, 11 February 2013 19:37 (nine years ago) link

yeah, pie crust is pretty much just temperature and speed - i'm hothanded so i always start by giving the cubed butter/shortening ten minutes in the freezer.

that nandos cake is a thing of beauty and a joy forever.

bantz a make her dance (c sharp major), Monday, 11 February 2013 19:46 (nine years ago) link

I know some who consider vodka the secret ingredient to pie crust, believe it or not:

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

From somewhere else:

Swapping ice cold vodka for water in pie crust recipes ensures a flakier crust. The liquid makes the dough more pliable to work with, and then evaporates while baking, giving you a lighter result than water.

Josh in Chicago, Monday, 11 February 2013 19:50 (nine years ago) link

yes cold cold cold... I worked as a professional pastry/dessert/baker person for many years. I used to keep the scone dry mix on the fridge overnight. I always pour my pie crust water off of ice. Using a little vodka also helps b/c it does not bind with the gluten structure the same way water does.

I mostly ate vegetarian for many years, so I am pretty skilled at Indian food in particular and can make most things but am very much a novice when it comes to cooking meat. Fortunately Laurie is a serious carnivore and meat cooking expert so she usually does the things like whole chickens or meatballs or whatever. She also knows a lot more about fish than I do.

lol xp

sleeve, Monday, 11 February 2013 19:51 (nine years ago) link

Yeeep, my pie crust recp, bequeathed by my mother, also calls for ice water.

lets just remember to blame the patriarchy for (in orbit), Monday, 11 February 2013 19:53 (nine years ago) link

I knew all the basics of cooking (by that, I mean I knew how to follow a recipe and understood most common terms) from a young age bc I had to do the majority of the family cooking from 11 onwards. But I hated it, and after leaving home I never really cooked anything - just plain roast veg, or steamed or boiled or sauteed etc. I only got into cooking when I met my totally-useless-in-the-kitchen vegan husband, and tbh I still mostly hate cooking/baking but have a deep fascination with veganizing stuff (even tho I'm not vegan), and that is the only thing that motivates me.

just1n3, Monday, 11 February 2013 21:28 (nine years ago) link

I think I totally lack cooking imagination

just1n3, Monday, 11 February 2013 21:42 (nine years ago) link

i am motivated by a desire to eat delicious/healthy food in a comfortable environment (home) and not pay out the wazoo for it in a restaurant and/or rely on someone else to prepare it and bring it to me. seriously, that is what makes me do all of the shopping/chopping/cooking. cheap + strongly dislike being served/requiring service.

and that sounds like a gong-concert (La Lechera), Monday, 11 February 2013 21:46 (nine years ago) link

my love of eating completely powers my love of baking. i like baking foods that I love to eat.

set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 21:54 (nine years ago) link

and it makes my house smells nice.

set the controls for the heart of the sun (VegemiteGrrl), Monday, 11 February 2013 21:55 (nine years ago) link

j you are an excelllent baker!!

乒乓, Monday, 11 February 2013 22:03 (nine years ago) link

I think I absorbed by osmosis without realising, a lot from Keith Floyd's old shows. Simple things like omlettes and sauces.

My dad taught me some things as a kid - pan juices gravy and how to do the roast, mainly. Mum hated cooking and served us meat and 3 overboiled veg all the time but all 3 of us kids are avid, good, creative cooks. Go figure.

a kissed out red popemobile (Trayce), Tuesday, 12 February 2013 05:43 (nine years ago) link

Automatic thread bump. This poll is closing tomorrow.

System, Thursday, 14 February 2013 00:01 (nine years ago) link

Automatic thread bump. This poll's results are now in.

System, Friday, 15 February 2013 00:01 (nine years ago) link

yesterday in class we baked puff pastry from scratch. mine turned out fine, but i'm not anticipating making this again any time soon -- all that folding in butter and waiting around for things to set is kind of a pain.

johnny hit and run paul lynde (get bent), Friday, 15 February 2013 19:38 (nine years ago) link

one month passes...

Can I make a lemon-olive oil cake

1. in a ceramic pie dish, because I don't have either a springform or a straight-sided cake pan?
2. whipping up the eggs by hand because I don't have a mixer or a stick blender?

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:10 (nine years ago) link

yes to both - to what degree do the eggs need to be whipped?

乒乓, Friday, 15 March 2013 17:11 (nine years ago) link

To soft peaks. Oh also I don't have cake flour--can I use regular unbleached?

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:11 (nine years ago) link

I mean I'm going to anyway so I guess that's kind of a rhetorical question.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:12 (nine years ago) link

consistency might be tougher w/o cake flour. you can def whip up eggs to soft peaks using a hand whisk

乒乓, Friday, 15 March 2013 17:12 (nine years ago) link

Instead of the pie pan should I use a cast iron fryer with parchment in the bottom? I could do that if the browning required metal.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:13 (nine years ago) link

i don't know if the maillard reaction requires metal tbh

乒乓, Friday, 15 March 2013 17:13 (nine years ago) link

Thanks for being my own personal answerer! I'mma get on this now so I can eat delicious cake soon.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 17:14 (nine years ago) link

the cast iron might brown it too much, more than anything

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:14 (nine years ago) link

plz ysi some cake to me when it's cooked

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:15 (nine years ago) link

yeha and re the cake flour: it'll probably be a little denser with normal flour but it won't be the end of the world

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:16 (nine years ago) link

basically dayo otm

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 17:16 (nine years ago) link

Cast iron will work okay. I have cast iron cake and bread pans - the timing can be a bit different (cakes take a little longer because the metal is heavier so slower to heat vs. aluminum).

Jaq, Friday, 15 March 2013 17:37 (nine years ago) link

Oh well I put it in my ceramic pie pan anyway, with oiled parchment on the bottom. I love parchment.

Creamed 5 yolks with sugar for 3 mins and whipped 4 whites to soft peak, all by hand! Feeling kind of mighty atm.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 18:13 (nine years ago) link

Outside over-done, stupid 45 minutes my ass, my oven's a little hot but it's not THAT hot. But the inside is just right!

http://i37.photobucket.com/albums/e66/LimitedLiabilityGirl/Cake_zps64c0b3b9.jpg

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 18:59 (nine years ago) link

Hmm yes. I used the EVOO that we cook with (the only kind in the house) and it's not bad but I can...taste it.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:00 (nine years ago) link

yeah maybe get a bottle reserved specially for non-cooking and try it out again; a good tasting evoo might help

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 19:05 (nine years ago) link

but it looks delicious and fluffy!

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 19:05 (nine years ago) link

It IS fluffy and the crumb is nice and even and it's moist. There's just something off about the taste....

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:07 (nine years ago) link

<3 Epicurious. I have a killer olive oil cake recipe that I will try to find and post this weekend. Sounds like the browning/overdone crust issues are with your baking time and maybe, as Jaq mentioned, the heating characteristics of the pan. I usually do a toothpick test about 2/3 of the way through the cooking time on new recipes, ovens can be so fickle.

sleeve, Friday, 15 March 2013 19:22 (nine years ago) link

This WAS about 2/3 of the way through! I think the time is just too long PLUS my oven is hot. If it was just the oven, the outside would be overdone but the middle would be showing signs of suffering from under-doneness, and it's not. The almonds are good, the lemon is...there's a bit of unwelcome fruitiness but I think it's coming from the OO and not the lemon juice or zest.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 19:36 (nine years ago) link

try regular OO or VOO? i dunno if i'd bake with EVOO tbh

乒乓, Friday, 15 March 2013 20:00 (nine years ago) link

Yeah exactly. Something with less flavor.

lets just remember to blame the patriarchy for (in orbit), Friday, 15 March 2013 20:02 (nine years ago) link

yeah I def notice that with certain 'trendy' food items there is a tendency to say, put it in everything! evoo, bacon, sriracha

乒乓, Friday, 15 March 2013 20:03 (nine years ago) link

waiting for the kewpie mayo revolution myself

乒乓, Friday, 15 March 2013 20:03 (nine years ago) link

mmm kewpie mayo cake

set the controls for the heart of the sun (VegemiteGrrl), Friday, 15 March 2013 20:04 (nine years ago) link

cake looks great btw. would eat

乒乓, Friday, 15 March 2013 20:04 (nine years ago) link

five years pass...

My appetite has been ravenous lately, and I'm kind of tired of the usual things I bake (banana bread, black bean brownies), so does anyone have suggestions? Bonus points for vegan, but it's not a requirement.

Gaseous Clay (Leee), Thursday, 7 March 2019 23:06 (three years ago) link

i like this apple berry pie (it is vegan)

https://www.isachandra.com/2013/09/appleberry-pie-with-olive-oil-crust/

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 7 March 2019 23:15 (three years ago) link

i have become a cliché sourdough dad and i love it

illegal economic migration (Tracer Hand), Thursday, 7 March 2019 23:51 (three years ago) link

LET ME SHOW YOU PICTURES OF MY SOURDOUGH

illegal economic migration (Tracer Hand), Thursday, 7 March 2019 23:52 (three years ago) link

ok

change display name (Jordan), Thursday, 7 March 2019 23:53 (three years ago) link

plz

moose; squirrel (silby), Thursday, 7 March 2019 23:55 (three years ago) link

let's see em pal

j., Thursday, 7 March 2019 23:57 (three years ago) link

whip it out

27 Discounts ILXors Get Only If They Know (WmC), Thursday, 7 March 2019 23:58 (three years ago) link

My partner has been making ridiculously good sourdough lately (and I'm always trying to show it off)

change display name (Jordan), Thursday, 7 March 2019 23:59 (three years ago) link

haha i swear to god i have been showing people these pictures as if i was showing them pictures of my children, or my vacation

illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:07 (three years ago) link

ok get ready

illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:08 (three years ago) link

no no, you don't really want to see. forget i said anything

illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:08 (three years ago) link

you tease

macropuente (map), Friday, 8 March 2019 00:11 (three years ago) link

so many possible jokes to make here but i am going to actually show you a picture of actual bread i baked this week

https://dzwonsemrish7.cloudfront.net/items/341i2u3W3f321C0n2d1I/IMG_0252.jpg

illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:13 (three years ago) link

Beauties. someone's got some proofing baskets!

Yerac, Friday, 8 March 2019 00:16 (three years ago) link

those are gorj

macropuente (map), Friday, 8 March 2019 00:17 (three years ago) link

unf

moose; squirrel (silby), Friday, 8 March 2019 00:21 (three years ago) link

slice em open

j., Friday, 8 March 2019 00:28 (three years ago) link

i wanna see the insides

j., Friday, 8 March 2019 00:28 (three years ago) link

This turned into a bread-themed NIN lyrics thread pretty quickly.

Gaseous Clay (Leee), Friday, 8 March 2019 00:31 (three years ago) link

haha1

those are amazing looking!

Dan S, Friday, 8 March 2019 00:35 (three years ago) link

Those look fantastic!

I don't think my link worked, here are my (adopted) bread children:
https://instagram.com/sparkspasm_sp/

change display name (Jordan), Friday, 8 March 2019 00:52 (three years ago) link

am hefty envious of the sourdough

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 8 March 2019 00:53 (three years ago) link

dawg Jordan

the inside of mine doesn't look luxuriously open like that, i wish it did.

illegal economic migration (Tracer Hand), Friday, 8 March 2019 00:57 (three years ago) link

damn

forensic plumber (harbl), Friday, 8 March 2019 01:08 (three years ago) link

i made cinnamon raisin bread a couple months ago that was good? i don't have the attention span to do what you guys do

forensic plumber (harbl), Friday, 8 March 2019 01:08 (three years ago) link

If the choice had been offered, I would have ticked the box for: I am a fairly good cook and I'm OK at baking, although it is only of marginal interest to me.

A is for (Aimless), Friday, 8 March 2019 03:50 (three years ago) link

that's about where i stand as well

ciderpress, Friday, 8 March 2019 03:54 (three years ago) link

i am a weirdly good natural baker but don’t often and it’s all weird because i can’t cook a thing and don’t care and can barely wash the dishes

alomar lines, Friday, 8 March 2019 04:21 (three years ago) link

I should've mentioned that I'm still a beginning baker, so special equipment, techniques, and ingredients are probably going to be out of reach for now.

Instead, I'm going to try this: https://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/

This will be the first time I've worked with dough that needs to rise, so still a new skill to learn!

Gaseous Clay (Leee), Friday, 8 March 2019 07:22 (three years ago) link

Tracer, are you doing the Tartine thing?

I should reiterate that I don't know much about baking, I just watch her. There's been a lot of experimentation, and mostly what I've learned is that it always comes out bread!

change display name (Jordan), Friday, 8 March 2019 15:14 (three years ago) link

I was just staying with a friend who was doing the Tartine thing. I liked the breads a lot (he's been trying to open a bakery somewhere). While he was away I was feeding all his sourdough starters.

I am very good with dough but suck at baking most things because I hate following recipes. I am a much prep chef/kitchen overseer.

Yerac, Friday, 8 March 2019 15:38 (three years ago) link

One reason to have kids is that after you teach them the basics, then they spontaneously bake all kinds of delicious things on their own. My 12 year old can whip out an apple cake from memory. My oldest made éclairs last week. My boy makes pizza (including the dough) from scratch all the time.

L'assie (Euler), Friday, 8 March 2019 15:44 (three years ago) link

That is awesome.
Funny timing to see those lovely loaves. Just a half hour ago was thinking to myself that a bagel making project is going to be in the near future. Have put off the idea for a year or more

The immortal Hydra Viridisimma (outdoor_miner), Friday, 8 March 2019 15:46 (three years ago) link

OHhhh pics after it happens. I made bagels once/twice? in high school when my electric pasta machine had a bagel extruder.

Yerac, Friday, 8 March 2019 15:48 (three years ago) link

i have not. "Tartine" means toast in French, usually with butter and jam, which i am a big fan of. but i gather this is a sourdough guru of some description?

I've been using this book - https://thedobook.co/products/do-sourdough-slow-bread-for-busy-lives

illegal economic migration (Tracer Hand), Friday, 8 March 2019 18:41 (three years ago) link

Yep, this Chad Robertson dude who has a bakery in SF and has published these tomes about sourdough baking. I've gotten the impression that it's kind of a movement and everyone has their variations on it. I'm not sure what the essential elements are that make it different from other sourdough styles, but I think a longer fermentation time is part of it? Idk, I shouldn't even be talking about this. :)

change display name (Jordan), Friday, 8 March 2019 18:49 (three years ago) link

I'm sure you can find the recipe out there, and the baker I co-habitate with also had success with the variation here, which I gather is a lot less fussy about the fermentation time and dough folding: https://foodbodsourdough.com/

change display name (Jordan), Friday, 8 March 2019 18:51 (three years ago) link

leee those cinnamon rolls sound good

Squeaky Fromage (VegemiteGrrl), Friday, 8 March 2019 20:47 (three years ago) link

I have definitely come across a LOT of extremely pedantic shit on the Internet in the last few weeks about "slap 'n' fold" vs "stretch 'n' fold" etc and some of it can feel douchebro mansplainy, like somebody's telling me the right way to fold a pocket square. Not saying the Tartine thing is that - I haven't read anything about that (though I expect I will at some point). But then there are other really, kinda, I want to say Santa Cruz types out there that are just super chill about encouraging people to try things and they're usually on crappy forums (lol?) just mixin it up breadstyle, I love it.

illegal economic migration (Tracer Hand), Saturday, 9 March 2019 00:25 (three years ago) link

that looks wonderful! do you spray mist in oven while baking to get that crust?

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 9 March 2019 14:33 (three years ago) link

i didn't for that one. but i have with others and it does seem to create a browner, bubblier crust which is really nice. making in creuset/dutch oven, the lid of which you remove after 20 mins, is apparently a shortcut to a good crust and "oven spring" so i am going to try a big 1kg loaf like that today

illegal economic migration (Tracer Hand), Saturday, 9 March 2019 14:44 (three years ago) link

https://imgur.com/gallery/nX6Eypp

Those are the cinnamon rolls from the link above, they’re not very sweet and are actually kind of bitter, I think because of the stevia I used in place of sugar.

Gaseous Clay (Leee), Monday, 11 March 2019 05:08 (three years ago) link

i got a bread baking book for xmas from which i made the aforementioned cinnamon bread. i started a sourdough starter today. i'm excited about the ferments to come.

forensic plumber (harbl), Monday, 18 March 2019 17:00 (three years ago) link

one month passes...

I did my first real vegan baking experiment yesterday with some brownies! I replaced the eggs with mashed bananas, but I think the extra moisture changed the baking time a lot, and I really had to add quite a lot longer and at a lower temperature because they were on the verge of burning. In the end they didn't rise at all but are super gooey.

Lars Ulriac Quintet (Leee), Sunday, 5 May 2019 19:41 (three years ago) link

the best chocolate chip cookies i ever had used aguafaba (i.e. the juice from a can of chickpeas) as an egg replacer

:∵·∴·∵: (crüt), Sunday, 5 May 2019 19:43 (three years ago) link

would like a harbl fermentation update

Lil' Brexit (Tracer Hand), Sunday, 5 May 2019 20:07 (three years ago) link

xxpost justin3 once gave me a great vegan brownie recipe that used black beans, it worked great. i’ll post it here if i can find it

Squeaky Fromage (VegemiteGrrl), Sunday, 5 May 2019 20:55 (three years ago) link

ah ha! found it

https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

my husband & are both non-vegans & we wolfed these, they are so good

Squeaky Fromage (VegemiteGrrl), Sunday, 5 May 2019 20:57 (three years ago) link

oh man i'll have to try that

lol @ food bloggers. jeeeez katie skip the chit chat and gimme the damn recipe!!

:∵·∴·∵: (crüt), Sunday, 5 May 2019 21:03 (three years ago) link

oh damn, we don't have quick oats. I wanted to try those tonight.

Yerac, Sunday, 5 May 2019 21:12 (three years ago) link

I'm like, maybe I could use muesli?

Yerac, Sunday, 5 May 2019 21:13 (three years ago) link

yeah the chatty food blog style is so rmde
no-one cares!!!

Squeaky Fromage (VegemiteGrrl), Sunday, 5 May 2019 21:53 (three years ago) link

lol that is a thing on the food blogs that I've seen too.

Weirdly enough, the recipe I was using as my base was also brownies with black beans!

Lars Ulriac Quintet (Leee), Monday, 6 May 2019 00:07 (three years ago) link

oh gah, the overly dear diary food blogger is so annoying. I always scroll scroll scroll until I see ingredients. I have no clue what they are thinking or what mass feedback all of them got to that bs.

Yerac, Monday, 6 May 2019 00:36 (three years ago) link

there must be a reason for it. more room to show advertising? they all do it. i have rage-quit so many recipes.

Lil' Brexit (Tracer Hand), Monday, 6 May 2019 08:04 (three years ago) link

xp - flourless and/or vegan brownies are better than regular brownies, since it is almost impossible for them to be cakey

like, I’m eating an elephant head (katherine), Monday, 6 May 2019 15:08 (three years ago) link

i stopped looking for recipes on blogs years ago because of the indulgent personal storytelling, probably contributed to the atrophying of my food prep repertoire but at least i didn't have to read any unfunny jokes

weird woman in a bar (La Lechera), Monday, 6 May 2019 16:18 (three years ago) link

I've half-convinced myself that all those recipe blogs are generated by a single content-farm in Belarus or something.

WmC, Monday, 6 May 2019 16:44 (three years ago) link

i don't mind those chatty food blogs because i just scroll down over the text until i see the method and ingredients

findom haddie (jim in vancouver), Monday, 6 May 2019 16:47 (three years ago) link

A good friend of mine writes a baking blog - it has diary elements but she's a good writer, and keeps it brief. Her taste in cakes is impeccable:
http://alicebakesacake.blogspot.com

an incoherent crustacean (MatthewK), Tuesday, 7 May 2019 03:00 (three years ago) link

one month passes...

i'm starting to nail it. two weekends in a row of absolutely killer loaves of bread. this time i even totally freestyled it, didn't have the right flour, maybe 2/5 white bread flour and the rest a weird combo of whole wheat, rye plain (soft) white flour that you'd use to make pancakes and malted bread flour. KILLER. i get that goddamn spring all the headz talk about! the two things i changed that i think made the most difference: 1) refreshing my starter a day before making the levain. it's more active, stronger, able to keep going. 2) switching to just the bottom element in my oven after putting the dough in. just those few seconds of air escaping can be enough to make the elements kick on, and when the top one's on it crusts over the top of the loaves before they've had time to properly spring. or at least that's my working theory.

Li'l Brexit (Tracer Hand), Monday, 1 July 2019 23:11 (three years ago) link

there should be a comma after the word 'rye' fyi

Li'l Brexit (Tracer Hand), Monday, 1 July 2019 23:12 (three years ago) link

On the flip side: I'm not nailing it.

I tried my hand at this vegan/vegatarian chocolate tofu pie (I went with a TJ frozen crust that's probably got butter in it).

1. I overloaded my 3-cup food processor with the tofu -- which was firm, not silken as the recipe specifies.
2. I tried to make my own chocolate soy milk -- but didn't put enough sweetener in it (the results taste overpoweringly of sunflower seed butter).
3. I poured the filling into raw crust.
4. When I realized that the crust needed a bake, I put the whole thing (filling and all) in a toaster oven, so the filling ended up cracked, though I don't know if the it affected the taste. However, because of the filling, the crust didn't bake all the way through, especially in the middle of the pie.

GRETA GABBO (Leee), Monday, 1 July 2019 23:38 (three years ago) link

well, it's hard to learn without mistakes. wondering to myself how sunflower seed butter gets into chocolate soy milk, but. . .
just wanted to say that alicebakesacake blog MatthewK posted up there looks SO nice. haven't yet made anything from it but am eyeing that pear pistachio chocolate cake. even though pears are out of season i don't think i can wait until august/september to make that

one charm and one antiup quark (outdoor_miner), Tuesday, 2 July 2019 19:50 (three years ago) link

even trying to make your own chocolate soy milk seems daunting.

Yerac, Tuesday, 2 July 2019 20:03 (three years ago) link

I'm just a couple of weeks away from being reunited with my new kitchen featuring NEW OVEN and I am going to learn to bake, I really am, now that I'll have an obedient baking appliance.

Need to see if my KitchenAid still works. I have not turned it on for about seven years.

mom tossed in kimchee (quincie), Wednesday, 3 July 2019 20:22 (three years ago) link

it'll still work.

president of deluded fruitcakes anonymous (silby), Wednesday, 3 July 2019 20:34 (three years ago) link

Guys I made crumpets a couple of weeks ago and while it took a little longer than I thought (for some reason I thought you could just baking soda that shit - but no, yeast is involved) - they were BOMBBBBBB

Li'l Brexit (Tracer Hand), Wednesday, 3 July 2019 20:40 (three years ago) link

Whoops! The pie recipe calls for almond butter (I keep sunflower seed butter), which overwhelmed the filling.

And I wasn't trying to make *soy milk* from scratch -- just wanted to make it chocolatey, so I dumped some cacao and what sweeteners I had into it.

Garbo Pond (Leee), Wednesday, 3 July 2019 20:43 (three years ago) link

cacao!! i hadn't looked at that recipe until now. looks nice! but yeah, i would def. follow at least the silken tofu recommendation. i just remembered i made a vegan banana cream pie for the niece last year. it came out really good. that's the only pie i can recall ever making. i used frozen vegan pie shell from a supermarket for that. in case you're vegan, i don't think tj's is https://www.traderjoes.com/dietary-lists/vegan

one charm and one antiup quark (outdoor_miner), Wednesday, 3 July 2019 20:58 (three years ago) link

one month passes...

Matcha loaf!

https://imgur.com/gallery/M2ls46x

Coelacanth Green (Leee), Monday, 5 August 2019 18:28 (three years ago) link

OK can I complain about one thing? How did coconut oil (and its saturated fat) become so popular? I keep seeing it pop up in recipes, especially vegetarian/vegan recipes.

Coelacanth Green (Leee), Tuesday, 6 August 2019 01:23 (three years ago) link

How was it? We made matcha sugar cookies two weeks ago and they definitely needed more matcha and less butter.

I noticed coconut oil everywhere when atkins was very popular.

Yerac, Tuesday, 6 August 2019 13:53 (three years ago) link

I was decent at baking until I went gluten-free and now I can't be arsed to figure out all the psylium husk and xanthum gum and whatever you're supposed to add so I just stopped. I think about starting again but I would need some kind of different life for that, I think, in which I had a lot more time to spend in a quiet, sun-dappled kitchen.

There's more Italy than necessary. (in orbit), Tuesday, 6 August 2019 14:02 (three years ago) link

It's not bad! I followed this recipe, and substituted stevia for the sugar -- so the end result wasn't too sweet (yay). The matcha taste is a little on the subtle side, and I would've preferred the loaf to be moister (I just remembered that I may have used too little vegan butter), but it's a pretty solid starter recipe.

Coelacanth Green (Leee), Tuesday, 6 August 2019 17:49 (three years ago) link

baking loses its shine when you spend half the prep time trying to figure out wtf a flax egg is, and the rest being angry at the world when you find out

Squeaky Fromage (VegemiteGrrl), Tuesday, 6 August 2019 19:40 (three years ago) link

two weeks pass...

i made that matcha loaf tonight. It is really good (plus it only took like ten minutes to make) and I put in 3 times the amount of matcha.

Yerac, Sunday, 25 August 2019 00:37 (two years ago) link

You really like your matcha! How strong is the taste? I was planning on trying again tomorrow.

Melon Musk (Leee), Sunday, 25 August 2019 05:12 (two years ago) link

https://www.youtube.com/watch?v=kS6YJJfBYag

El Tomboto, Sunday, 25 August 2019 05:15 (two years ago) link

xpost It was still pretty subtle. But I was using a matcha that is supposed to be served iced, I didn't want to use anything nicer. I got it in the bottom of one of the Isetans. I should look into getting some specifically for baking.

Yerac, Sunday, 25 August 2019 13:49 (two years ago) link

While eating it, we discussed adding ginger or lemon zest next time but I think it might overpower the matcha. But maybe will make the loaf just a completely ginger, lemon, tumeric thing instead. The ingredients were so easy and simple to whip together.

Yerac, Sunday, 25 August 2019 13:51 (two years ago) link

I am just realizing now that the matcha loaf may have kept us up last night.

Yerac, Sunday, 25 August 2019 14:05 (two years ago) link

Maybe.

president of deluded fruitcakes anonymous (silby), Sunday, 25 August 2019 14:35 (two years ago) link

three weeks pass...

I've read a lot of articles and forum conversations on the internet about baking bread now. there's the fresh loaf, which has a kind of gentle person-to-person bonhomie that used to characterize much more of the internet and now exists pretty exclusively on narrow-interest websites. not to be confused with the perfect loaf, which i'll come back to. i've watched a lot of youtube videos. i mean a lot. how to pre-shape. why these big caves appear just under the crust. how much to care about the proportions of your semolina / bread flour dusting mix. if that's how you're doing it, instead of cornmeal. or brown rice flour. some of the people i feel like i know. there's a guy on youtube who runs his own baking school in provence. he's got a whole series of instructional videos where he faces the camera, alone, beaming his signal into a harsh world, a mournful oryx supplicating to humanity. what has happened in his life? he probably used to be a research librarian. he took a hard left. now he's running summer classes with certification for future professional boulangers. and doing youtube videos. there's one video where a couple of other bakers appear and demonstrate their batard-shaping technique and it's practically mind-altering because it breaks the format (e.g. this guy, alone, just killing the game, the first couple of minutes translated into english, the rest not for some reason).

other videos are practically ASMR. amateur enthusiasts taking it to some realm of pure aesthetic. watch this video and tell me it doesn't have more in common with paint-mixing twitter accounts than laurel's kitchen.

and there's the perfect loaf. this guy. all his recipes have absurd ingredient measures, like 732g water and 39g rye. i would be amazed if he didn't have scrum-master certification. i'm pretty sure he's an acolyte of 'tartine bread', a book by superstar san francisco bread dude chad robertson. there seems to be a tendency with this style of breadmaking to head relentlessly for some vanishing point of high-protein, extra-strong, impossibly fluffy bread, with a lot of emphasis on how much 'bloom' you can get i.e. that thing where the loaf looks like it's exploding up through the crust and how nicely you can control the way it looks. which is fine, but there can be a kind of 'how do i shot windows xp install' vibe to it. and the perfect loaf guy (though he's far from alone in this) lays out these kind of reassuringly prescriptive recipes that tell you exactly what to do, step by step. but there are too many steps. kitchen temperatures, what flour you bought, and other factors make a nonsense of this kind of certainty. to be fair to him though, he's incredibly posi and encouraging in the comments and replies a lot, and tends to admit a lot more flexibility than his articles would suggest.

i've gotten into whole wheat (i.e. wholemeal) sourdough. it tastes amazing. it's the opposite of the aesthetic that's become associated with tartine bread. it doesn't rise as high in the oven. it's denser and has low strength, on account of all the bran in there interfering with the platonic ideal of long, straight unbroken gluten strands. but goddamn it's amazing to eat. so anyway, i'm reading up, chasing youtube rabbit holes, and lo and behold mr perfect loaf has a whole thing about whole wheat! i read it and it's not very enlightening. then i see he has another page about whole wheat sourdough and i happen across a hint of this guy's life. i love this stuff. when an internet-tipper illustrates their tip with an anecdote that reveals more about them than they realise. read the second graf of this article and try not to crack under the existential ennui.

Li'l Brexit (Tracer Hand), Sunday, 15 September 2019 23:40 (two years ago) link

i'm going to post the graf in question because maybe even the perfect loaf shall pass one day.

“Why don’t we ever have good ol’ sandwich bread?”, I heard my wife recently whisper to herself in the kitchen. This wasn’t the first time I’ve listened to such a statement, and scattered comments like these got me thinking back about that sliced bread I had as a kid. Nostalgia turned to motivation as I felt urged to develop a pan loaf with many of the same characteristics but 100% sourdough, and with somewhere around 98% fewer ingredients — you know, just flour, water, salt, and yeast.

TO HERSELF IN THE KITCHEN

Li'l Brexit (Tracer Hand), Sunday, 15 September 2019 23:58 (two years ago) link

The type of bread that I like is not anything like the type the bien cuit/tartine people love. I am very much a 'pas trop cuit' person. Your perfect loaf guy link did not come through. I am wondering who it is.

Yerac, Monday, 16 September 2019 00:17 (two years ago) link

I have a bread person/friend that sublets my apartment and when I am there I sometimes feed the sourdough and hear all about the thriving population of ambient yeast now residing in a corner of my kitchen. Sigh.

Yerac, Monday, 16 September 2019 00:19 (two years ago) link

hmmm, bread people are a whole other thing. I have a circle of friends around r!ck east0n who is popular in the tristate area and who I am always amazed when I see him written up in big publications. But I kind of dig how previous ocd activities like record collecting have turned into bread or cheese making or wine people. It's the same type of obsessive focus.

Yerac, Monday, 16 September 2019 00:38 (two years ago) link

indeed it is!!
i have no interest in cooking this way but other people obviously do! i hear there are pizza people as well as bread people.

weird woman in a bar (La Lechera), Monday, 16 September 2019 02:49 (two years ago) link

Pizza people have it worse bc getting more heat than a residential oven is more critical to getting the results they want

president of deluded fruitcakes anonymous (silby), Monday, 16 September 2019 02:56 (two years ago) link

bread baking is complicated! the Tartine Bread cookbook has like 35 pages of instruction (including pages of pictures) for making basic country bread. It's hard for me to believe in retrospect that my mother and father were so into the process. I guess you need a family of people to bake for to make it worth it

Dan S, Monday, 16 September 2019 03:00 (two years ago) link

pizza person seems like next-level bread person

weird woman in a bar (La Lechera), Monday, 16 September 2019 03:02 (two years ago) link

narrator: it is not actually complicated

Li'l Brexit (Tracer Hand), Monday, 16 September 2019 07:53 (two years ago) link

however that didn't stop me from taking a day-long sourdough class at e5 bakery like the metropolitan dad i am

Li'l Brexit (Tracer Hand), Monday, 16 September 2019 07:55 (two years ago) link

absurd ingredient measures, like 732g water and 39g rye.

My response to that is. When did they last calibrate their scales and do a gauge R&R study?

American Fear of Pranksterism (Ed), Monday, 16 September 2019 08:02 (two years ago) link

<3

Li'l Brexit (Tracer Hand), Monday, 16 September 2019 08:19 (two years ago) link

The most Ed response possible <3

coup de twat (suzy), Monday, 16 September 2019 09:50 (two years ago) link

My bf got Flour, Water, Salt, Yeast for his birthday and the giver SWORE that her bread came out perfect on the 1st try using the most basic recipe in the book. So let's hope he finds a way to get the good rise & texture he wants and stops baking overly dense doorstops and throwing them away.

There's more Italy than necessary. (in orbit), Monday, 16 September 2019 14:32 (two years ago) link

I could launch a YouTube channel using six sigma black belt statistics to critique YouTube bakers but I think it would be both unpopular and trolling. I’ll stick to my half arsed sake reviews in Japanese in insta.

American Fear of Pranksterism (Ed), Tuesday, 17 September 2019 00:16 (two years ago) link

Also not exactly critiquing from the high ground of scientific perfection in baking here.

American Fear of Pranksterism (Ed), Tuesday, 17 September 2019 00:17 (two years ago) link

flour the paddle

https://www.youtube.com/watch?v=RZnS77l79PY

one charm and one antiup quark (outdoor_miner), Wednesday, 25 September 2019 16:08 (two years ago) link

three weeks pass...

to speed up my levain build i've taken to starting up a movie with a particularly intensive video codec on my mac mini and putting the bowl on top

however the legendary e5 bakery in london takes the opposite approach. they retard their levain build in the fridge for 24 hrs!

Li'l Brexit (Tracer Hand), Friday, 18 October 2019 10:06 (two years ago) link

what movies does your levain like best

forensic plumber (harbl), Friday, 18 October 2019 15:12 (two years ago) link

Pizza people have it worse bc getting more heat than a residential oven is more critical to getting the results they want

― president of deluded fruitcakes anonymous (silby), Sunday, September 15, 2019 10:56 PM (one month ago) bookmarkflaglink

i know a pizza person and he had all these techniques to max out the oven in his old apartment. one time i was over there and he set off the smoke alarms and got a decent-sized high rise evacuated.

then he moved and bought this propane-powered outdoor oven with a rotating surface and a flame jet thing to char the crust.

basically pizza people are out of their minds.

call all destroyer, Friday, 18 October 2019 15:40 (two years ago) link

Made apple cobbler last weekend, so easy, so good

calstars, Friday, 18 October 2019 15:56 (two years ago) link

two weeks pass...

I made this Instant Pot cheesecake this weekend (still need to top it with ganache) but as Paul Hollywood say, I got the taste bang on but the texture is curdled. I'm looking online for reasons why that happened -- did I overbeat the batter/eggs? I suspect that my wet ingredients may not have been room temperature (left them on the counter for maybe an hour?).

Antonym Scalia (Leee), Monday, 4 November 2019 18:28 (two years ago) link

I would never machine beat cheesecake ingredients as the recipe advises. Gentle folding is always the way to go.

coup de twat (suzy), Monday, 4 November 2019 18:36 (two years ago) link

i use a mixer on the regular, havent had any isses. plus my puny dinosaur arms could never hack handmixing lol

maybe your cream cheese and/or eggs were too cold? cheesecake ingredients should be room temp - especially cold eggs can make the mixture seize & curdle

Squeaky Fromage (VegemiteGrrl), Monday, 4 November 2019 18:44 (two years ago) link

We made yogurt biscuits (ie American biscuits) the other day and they turned out well. I also have a recipe for yogurt pancakes, and I'm excited about being able to make these things on a weekend without having to leave the house to buy milk (which we never have around, unlike yogurt).

change display name (Jordan), Monday, 4 November 2019 18:47 (two years ago) link

I forgot to mention that this was my second time attempting the recipe, and the texture was much smoother the first time (and I'm pretty sure I used an electric hand mixer then as well). Sounds like ingredient temperature is the leading culprit -- though the thought of leaving dairy products (esp. yogurt, which I subbed for the sour cream) out on the counter for 2 hours sounds dodgy.

Antonym Scalia (Leee), Monday, 4 November 2019 18:56 (two years ago) link

Cultured dairy has already been left out

president of deluded fruitcakes anonymous (silby), Monday, 4 November 2019 18:59 (two years ago) link

The live acidophilus cultures introduced into previously pasteurized milk should pre-empt the niche that any 'wild' bacteria might try to muscle into. Then you're going to bake them, too.

A is for (Aimless), Monday, 4 November 2019 19:07 (two years ago) link

leaving dairy out on the counter for many hours and then eating it only makes you stronger. I've left cheese out for days (on purpose) and it's fine.

Did you use the same berry jam both times? At first I was thinking some acidic thing was making it curdle.

Yerac, Monday, 4 November 2019 19:12 (two years ago) link

I've left pizza out overnight and then had it for breakfast the next afternoon many times and I'm fit as a fiddle

ت (jim in vancouver), Monday, 4 November 2019 19:29 (two years ago) link

Is quiche Lorraine considered baking? It was gooooood

nathom, Monday, 4 November 2019 19:29 (two years ago) link

i took a macaron class once and I remember them saying a lot of people in the US have difficulty getting it right because they refuse to use aged egg whites and it's pretty important when making macarons.

Yerac, Monday, 4 November 2019 19:37 (two years ago) link

i have left cream cheese out on the counter for an entire day & lived to tell the tale

you can get eggs up to room temp by putting them in a bowl of warm water for 10 min

Squeaky Fromage (VegemiteGrrl), Monday, 4 November 2019 19:39 (two years ago) link

how tf do you age egg whites

Squeaky Fromage (VegemiteGrrl), Monday, 4 November 2019 19:40 (two years ago) link

People get so paranoid about food existing outside of the fridge for any length of time, unless it's moldy, it's fine imo.

change display name (Jordan), Monday, 4 November 2019 19:43 (two years ago) link

there seem to be different methods online, but basically just leave them out for a couple of days.

Yerac, Monday, 4 November 2019 19:43 (two years ago) link

xpost yeah cheese is a lot better when you can leave it out for awhile until it gets "sad". refrigerate, repeat, refrigerate, repeat. Eat.

Yerac, Monday, 4 November 2019 19:44 (two years ago) link

Did you use the same berry jam both times? At first I was thinking some acidic thing was making it curdle.

Actually I'm not. I used a rasp jam the first time, this time I'm using a cherry jam.

Antonym Scalia (Leee), Monday, 4 November 2019 19:54 (two years ago) link

unless it's moldy, it's fine imo

For most of our evolution humans were required to distinguish between 'safe' food and 'bad' food, using only our sense of smell, taste and visual clues. Turns out, we're like most animals in being pretty good at it. I would say that visually perceptible surface mold is just one clue and often not the best one. But when you use all the clues provided by your senses and trust your innate responses to them, you'll be spot on 99% of the time.

A is for (Aimless), Monday, 4 November 2019 20:14 (two years ago) link

After a night chilling in the fridge the texture has gotten smoother! Yay. Still, next time I’ll definitely make a point to let the ingredients warm to room temp.

Antonym Scalia (Leee), Tuesday, 5 November 2019 06:12 (two years ago) link

unless it's moldy, it's fine imo

if it's moldy, cut the mold off; it's probably fine underneath

fetter, Tuesday, 5 November 2019 12:13 (two years ago) link

words to live by

Li'l Brexit (Tracer Hand), Tuesday, 5 November 2019 12:37 (two years ago) link

my neighbor gave me some sourdough starter and i baked my first loaf this weekend. it turned out pretty decent for a first try, with a refrigerated starter and the most basic recipe possible basically (pics here: https://www.instagram.com/p/B4sdOHRlbN6/). i don't want to get crazy about it, like measuring out very specific amounts of ingredients as mentioned above, but i'm looking forward to experimenting.

na (NA), Monday, 11 November 2019 16:01 (two years ago) link

for now i want to get the flavor more sour and the inside less dense. then move on to different ingredients/flavors.

na (NA), Monday, 11 November 2019 16:04 (two years ago) link

wanna share your recipe?

Li'l Brexit (Tracer Hand), Monday, 11 November 2019 16:27 (two years ago) link

That looks really good! I'm always a little amazed at how no matter how inexact the measurements are or what goes wrong during the process, it always turns out bread.

change display name (Jordan), Monday, 11 November 2019 16:29 (two years ago) link

my recipe for this loaf was just some notes my neighbor emailed me. it's pretty basic. the only thing that seems weird to me is she doesn't have you measure out the amount of starter you put into the dough. you just use whatever's left after you take out 1/2 cup of the starter to feed and retain.

i'm considering keeping the starter unrefrigerated and feeding it daily, because it seems like the starter would work better that way. but i'm not going to be baking daily so it seems like i'd just end up throwing a lot of starter away.

na (NA), Monday, 11 November 2019 16:37 (two years ago) link

For awhile S was coming up with recipes to make with the discard, like 'wacky cake' (sort of a spongy quick bread) or sourdough crackers (which were really good and easy to make).

change display name (Jordan), Monday, 11 November 2019 16:45 (two years ago) link

do that throw-away-half-and-refresh routine the night before baking to "rev up" your starter. otherwise you can keep in fridge.

Li'l Brexit (Tracer Hand), Monday, 11 November 2019 17:05 (two years ago) link

your bread looks great!

Li'l Brexit (Tracer Hand), Monday, 11 November 2019 17:06 (two years ago) link

Me and my girls have very different experiences here - she outshines me in every other aspect of cooking, but she is very "yeah, about that much will do", so baking has come harder to her than me (though she's inevitably overtaking me there) - I'm aware this perspective has appeared several times throughout the thread.

Andrew Farrell, Monday, 11 November 2019 17:23 (two years ago) link

two weeks pass...

i bought "flour salt water yeast" so i'm one of those guys now i guess

na (NA), Tuesday, 26 November 2019 17:13 (two years ago) link

god bless

Swilling Ambergris, Esq. (silby), Tuesday, 26 November 2019 17:24 (two years ago) link

yeast wtf

do you even lift bro

Li'l Brexit (Tracer Hand), Tuesday, 26 November 2019 18:10 (two years ago) link

i've noticed all these artisan bread bros love super-dark, thick crusts. which has its place and is maybe "authentic" but not something i personally want to eat all the time.

na (NA), Tuesday, 26 November 2019 19:17 (two years ago) link

I never like those super crusty, dark breads. I kept trying to make myself like Bien Cuit in nyc and it always was dry and burnt and tore up my mouth. I don't get it. Maybe if I needed to keep it in my hobo bag for a week while traveling the rails it would be worthwhile.

Yerac, Tuesday, 26 November 2019 19:25 (two years ago) link

even their croissants sucked and were burnt. Some people love it I guess.

Yerac, Tuesday, 26 November 2019 19:29 (two years ago) link

For artisan bread lovers, many of the 'standard' markers of excellence in bread are just markers of how difficult they are to achieve, so when they're present you know the baker has slavishly followed the exacting procedures required to get those results. How enjoyable that style of bread is, is beside the point. Any damn fool (like me) can make a delicious muffin, but it takes a perfectionist to juggle all the variables that make for the "perfect" qualities of crust and crumb in artisan breads.

Me, I'll go on baking muffins or quick breads and leave the fussy yeast breads to the perfectionists. There's good bakery bread at a reasonable price within a mile of my house.

A is for (Aimless), Tuesday, 26 November 2019 19:31 (two years ago) link

I baked my first batch of cookies, which also required some in motivation on my part! https://www.biggerbolderbaking.com/3-ingredient-shortbread-cookies/

The butter and flour were not mixing together (room temperature requirement strikes again?), so I added a couple eggs. I also cut them too thick and so the flavor was too samey, so I melted some chocolate over them.

Antonym Scalia (Leee), Tuesday, 26 November 2019 19:33 (two years ago) link

Whenever I want dough (sweet or savoury) to be super-short I freeze and then grate the butter.

santa clause four (suzy), Tuesday, 26 November 2019 19:48 (two years ago) link

I'm making these tomorrow: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

change display name (Jordan), Friday, 6 December 2019 17:09 (two years ago) link

Looks awesome, email me a couple!

Scorsese runs afoul of the Irishman (Leee), Friday, 6 December 2019 19:55 (two years ago) link

seems pretty similar to the cook's illustrated best chocolate chip cookies, which also use browned butter and are amazing

na (NA), Friday, 6 December 2019 19:56 (two years ago) link

i aborted my first attempt at bread from "flour water salt yeast" last week because it seemed like it wasn't going right and the timing with thanksgiving was stressing me out. i'm trying again this week and it still seems like it isn't going right but i'm going to push through to the end and see what happens this time. the levain that results from his approach is way drier than i'm used to, like almost the texture of bread dough on its own.

i had some discard levain this morning so i cooked globs of it in a nonstick pan and ended up with something approaching english muffins

na (NA), Friday, 6 December 2019 20:01 (two years ago) link

They turned out pretty well! The hardest part was getting them on the pan, long story short I made them too big and had to bake them longer (

change display name (Jordan), Sunday, 8 December 2019 13:26 (two years ago) link

Oops, I'll just post the thing
https://www.instagram.com/p/B5yQScjn32d

change display name (Jordan), Sunday, 8 December 2019 13:27 (two years ago) link

yum!

one charm and one antiup quark (outdoor_miner), Sunday, 8 December 2019 13:49 (two years ago) link

What do people use the leftover egg for when recipes call to separate the yolk and the whites? I don't like the idea of not using one or the other.

Scorsese runs afoul of the Irishman (Leee), Sunday, 8 December 2019 17:49 (two years ago) link

Oh, whites freeze!

Scorsese runs afoul of the Irishman (Leee), Sunday, 8 December 2019 17:54 (two years ago) link

so do yolks. ice cube trays

one charm and one antiup quark (outdoor_miner), Sunday, 8 December 2019 18:00 (two years ago) link

this week's bread: https://www.instagram.com/p/B5yJZ_qFz-1/

na (NA), Sunday, 8 December 2019 18:03 (two years ago) link

That looks fabulous!

Li'l Brexit (Tracer Hand), Sunday, 8 December 2019 20:40 (two years ago) link

Ooooh C has a loaf of the overnight white loaf in the oven right now. Do you like the levain? I don't think he's tried it yet but the reg overnight and poolish recipes have been gorgeous.

There's more Italy than necessary. (in orbit), Sunday, 8 December 2019 20:45 (two years ago) link

thanks! i was surprised it turned out, the dough seemed so dry in every step and didn't rise as much as it was supposed to, but it's a good brownish bread. it's a time-consuming and wasteful recipe (so much discarded levain) so i'm probably going to go back to the more basic sourdough recipe i've used in the past for most weeks going forward. i want to start playing around with some additional flavor elements like seeds etc. in the future too.

na (NA), Sunday, 8 December 2019 22:19 (two years ago) link

try mixing in a bowlful of porridge into your dough, before the stretching and folding. whatever kind you like.

Li'l Brexit (Tracer Hand), Monday, 9 December 2019 09:41 (two years ago) link

like cooked porridge? or uncooked oats

na (NA), Monday, 9 December 2019 16:07 (two years ago) link

cooked porridge!

Li'l Brexit (Tracer Hand), Monday, 9 December 2019 17:42 (two years ago) link

What do people use the leftover egg for when recipes call to separate the yolk and the whites? I don't like the idea of not using one or the other.

I felt bad wasting these, I should have just cooked them up and ate them.

change display name (Jordan), Monday, 9 December 2019 17:58 (two years ago) link

re: unused levain you can save it in the fridge for at least a couple of weeks and use in pancakes among other things

Li'l Brexit (Tracer Hand), Monday, 9 December 2019 18:17 (two years ago) link

my technique is to warm up a little milk, mix the levain into it, then mox that into the pancake batter. noticeably stronger, tastier pancakes ime

Li'l Brexit (Tracer Hand), Monday, 9 December 2019 18:19 (two years ago) link

mIx but i do like the word mox actually

Li'l Brexit (Tracer Hand), Monday, 9 December 2019 18:58 (two years ago) link

what is "porridge" made from?

forensic plumber (harbl), Tuesday, 10 December 2019 12:06 (two years ago) link

oats! it is oatmeal. we had this discussion recently in another thread, can't remember which

Li'l Brexit (Tracer Hand), Tuesday, 10 December 2019 12:28 (two years ago) link

the kindle edition of the tartine book is free on kindle, probably expires eventually i just closed the pop-up explaining it too fast. i am reading it.

forensic plumber (harbl), Saturday, 21 December 2019 15:29 (two years ago) link

i meant free on amazon prime but you know what i mean

forensic plumber (harbl), Sunday, 22 December 2019 03:05 (two years ago) link

and i just bought flour water salt yeast. i have the bread baker's apprentice, which is quite good. i need to get a bigger dutch oven; mine is 3.5 qt. though i could easily scale everything down slightly by weight.

anyway 2019 was a big baking year for me, but not much bread. i made the cinnamon raisin bread from bread baker's apprentice and some pitas and that was about it. i made about 10 pies. i became a pie crust expert.

forensic plumber (harbl), Monday, 23 December 2019 02:13 (two years ago) link

how do i shot pie crust harbl

Li'l Brexit (Tracer Hand), Monday, 23 December 2019 10:03 (two years ago) link

do you have a kitchenaid stand mixer

forensic plumber (harbl), Monday, 23 December 2019 12:24 (two years ago) link

i... do not. i have a food processor though. and a rolling pin. and a good attitude.

Li'l Brexit (Tracer Hand), Monday, 23 December 2019 12:43 (two years ago) link

i use this recipe but stand mix it (xpost--food processor works just as well!) https://www.kingarthurflour.com/recipes/all-butter-pie-crust-recipe
they also have one that uses a combination of butter and shortening but i think it's better for a savory pie--imo shortening lends a fried food kind of taste to the dough
the hardest part for me to learn was rolling it. i do better when the dough has a tiny bit more water than is recommended, so i'm not actually an expert in that respect. but the dry spots do take up the water as it rests in the fridge. most important is:

  • start with as round a disk as possible and pinch down all the cracks you can find
  • roll from the center to the edges--all the way to the edges
  • give it a quarter turn after you pass the rolling pin over the whole thing, repeat
  • don't let it get warm (this is why pies are such a more difficult challenge in the summer!)
  • roll it onto the rolling pin to transfer to the dish, then roll off

forensic plumber (harbl), Monday, 23 December 2019 12:46 (two years ago) link

It don't come easy!
https://m.youtube.com/watch?v=tebBj42fC3k

SQUIRREL MEAT!! (Capitaine Jay Vee), Monday, 23 December 2019 14:46 (two years ago) link

i have made pastry dough in the food processor before & it works pretty well!

terminators of endearment (VegemiteGrrl), Monday, 23 December 2019 17:09 (two years ago) link

I am posting this from inside the King Arthur Flour store. There are lots of neat baking sheets here.

rb (soda), Monday, 23 December 2019 20:18 (two years ago) link

I don’t use a mixer to make pie crust and have used a wine bottle to roll out the dough — you can afford to keep it simple, you can’t go wrong bc it’s pie crust!!

weird woman in a bar (La Lechera), Tuesday, 24 December 2019 17:16 (two years ago) link

yeah i don't use a mixer - because i don't have one - and i also don't have a rolling pin (olive oil bottle or used wine bottle) and making pie crust is easy as pie

xmas respecter (jim in vancouver), Tuesday, 24 December 2019 17:22 (two years ago) link

keep the fat cold is one thing i tend to try and do. when i was vegan i would use veg shortening or olive oil (would put olive oil in the freezer in a tupperware until it solidified before combining it, now i tend to use butter (though i have a fondness for the olive oil crust and still make that sometimes)

xmas respecter (jim in vancouver), Tuesday, 24 December 2019 17:34 (two years ago) link

cold butter, ice water, re-chill dough if gets too unwieldy etc ... keep it cool, kids

terminators of endearment (VegemiteGrrl), Tuesday, 24 December 2019 19:53 (two years ago) link

yeah i didn't mean to imply one was needed! i just find it a lot easier on my brain. i get overwhelmed.

forensic plumber (harbl), Thursday, 26 December 2019 13:29 (two years ago) link

two months pass...

trying to make this https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe and not doing great
i kneaded by hand. i don't love to knead. it started getting sticky and i got impatient. i should have let it sit for a bit but i added more flour. that is always my downfall. it did rise but didn't get as high as the recipe wanted after over 2 hours so i put it in the oven. it'll be ok. i will try again after i eat this one and i promise to let it stay sticky.

forensic plumber (harbl), Sunday, 1 March 2020 00:30 (two years ago) link

I have a bread machine and the very first loaf of whole wheat I made was perfect. It rose like a champ and had a great texture. Every single loaf since then has been a relative failure. Just not rising enough. I don't get it.

whistling (brownie), Sunday, 1 March 2020 00:41 (two years ago) link

the ol' bread machine bait and switch!

forensic plumber (harbl), Sunday, 1 March 2020 00:44 (two years ago) link

if it’s too sticky and sticking everywhere you can add a little water to your hands and/or the work surface. you can also try mixing/kneading in a big bowl instead of on the counter.

Li'l Brexit (Tracer Hand), Sunday, 1 March 2020 00:50 (two years ago) link

the ol' bread machine bait and switch!

yeah, they saw me coming

whistling (brownie), Sunday, 1 March 2020 00:52 (two years ago) link

a lot of people overknead. you usually don’t need much. a few minutes maybe. and you don’t want to be too violent. if you’re really grinding it into itself try kind of slowly stretching and pulling.

Li'l Brexit (Tracer Hand), Sunday, 1 March 2020 00:54 (two years ago) link

eyyy

BSC Joan Baez (darraghmac), Sunday, 1 March 2020 01:00 (two years ago) link

i suppose it could have also been an overknead and not an underknead. and i probably knead too hard. the recipe said oil the surface, but it took up all the oil twice

forensic plumber (harbl), Sunday, 1 March 2020 01:01 (two years ago) link

i wouldn’t use oil tbh, just a little water.

eyyyy

Li'l Brexit (Tracer Hand), Sunday, 1 March 2020 01:01 (two years ago) link

our small kitchen is also our small living room, my shortcrust game is killed dead by the heat

BSC Joan Baez (darraghmac), Sunday, 1 March 2020 01:31 (two years ago) link

baked challah today

Challahhhhhh pic.twitter.com/1qCBjrJmED

— Evan (@silby) March 7, 2020


pic.twitter.com/MVH1w1WUi9

— Evan (@silby) March 7, 2020

college bong rip guy (silby), Saturday, 7 March 2020 05:28 (two years ago) link

looks fantastic. now i want some french toast asap

medicate for all (outdoor_miner), Saturday, 7 March 2020 11:55 (two years ago) link

that looks beautiful.

Yerac, Saturday, 7 March 2020 17:07 (two years ago) link

i am very impressed!

forensic plumber (harbl), Saturday, 7 March 2020 17:40 (two years ago) link

☺️

college bong rip guy (silby), Saturday, 7 March 2020 17:42 (two years ago) link

I tried the Bon Appetit chocolate chip cookie recipe and it seemed to take forever to hold its shape when I was poking it, and when they were finally done they ended up bone dry. I probably added 6+ movies too the baking time. I want a softer cookie for sure, so any ideas on how to tell when they're done?

Feminism-Appropriating Regressive Transphobe (Leee), Saturday, 7 March 2020 17:45 (two years ago) link

Cookies that are done don’t seem at all done until you’ve baked cookies a bunch of times and can tell the difference between done and not done cookies.

college bong rip guy (silby), Saturday, 7 March 2020 17:48 (two years ago) link

i haven't done that particular recipe but i looked at it. i have the following questions.
1. how are you measuring the flour?
2. have you tried resting the dough overnight?
3. is your oven temperature accurate?
4. yeah try taking them out earlier than you think the center should look very light and underbaked. it'll continue to bake itself after you take it out.

forensic plumber (harbl), Saturday, 7 March 2020 18:04 (two years ago) link

resting dough in the fridge, i mean

forensic plumber (harbl), Saturday, 7 March 2020 18:06 (two years ago) link

Ah, my post is a little misleading, the dough itself held its shape well when I mixed it, I was poking it on cookie sheet after baking to see how done it was. Next time I think I'll try scooping one up with a metal spatula to see how it holds its shape out of the oven.

Feminism-Appropriating Regressive Transphobe (Leee), Saturday, 7 March 2020 18:14 (two years ago) link

i'm not sure i understand what you mean, but you shouldn't judge by touching or moving them when they're hot. they're all going to be very melty upon removing from the oven and will have better shape when cooled. a cookie that is that firm coming out of the oven is gonna be overdone. they will take about 5 min to cool enough to move from the sheet to cooling rack. (i am a savage and sometimes just let them cool on the sheet entirely.)

forensic plumber (harbl), Saturday, 7 March 2020 18:37 (two years ago) link

I generally just do a toothpick test when in doubt. I agree with harold's rec to just let them sit for at least a few minutes after taking them out of the oven. And yeah, confirming the accuracy of thermostat is key

medicate for all (outdoor_miner), Saturday, 7 March 2020 20:17 (two years ago) link

harold lol v good autocorrect

college bong rip guy (silby), Saturday, 7 March 2020 20:25 (two years ago) link

Ha!

medicate for all (outdoor_miner), Saturday, 7 March 2020 20:32 (two years ago) link

what challah recipe did you use? I have never made it before but think I am going to do it tomorrow.

Yerac, Saturday, 7 March 2020 21:09 (two years ago) link

My Oma’s, mostly, wherever she got it from however long ago. I was careful about activating my yeast since we had active dry not instant and she’d specified margarine but that’s pretty passé. It’s enriched but not bordering on brioche like challah can be.

college bong rip guy (silby), Saturday, 7 March 2020 21:24 (two years ago) link

I’ll type it at some point

college bong rip guy (silby), Saturday, 7 March 2020 21:24 (two years ago) link

hmmm. ok most of the recipes online seem pretty similar and I am sure I will improvise since I can't help myself. I am excited to make this tomorrow. I am going to braid it like subway party loaf bread.

Yerac, Saturday, 7 March 2020 21:30 (two years ago) link

Nice looking challah! I need to revisit the hotbread kitchen raisin challah recipe now that my general dough skills have improved

latin hypercube in shitspace (Sufjan Grafton), Saturday, 7 March 2020 21:59 (two years ago) link

Jesus I suck so much at everything involving dough... How do people do it? It's so sticky and messy your hands become useless after a minute and you never know if you have the right texture, and oh no I need to add more liquid, and oh God now there's too much I need to add more flour it fucking never ends. I'm trying to make naans for tonight and it's a fucking nightmare and my kitchen is a battlefield and fuck American measurements and fuck all the confusing kinds of flours and yeasts. Ugh.

Dinsdale, Sunday, 8 March 2020 13:55 (two years ago) link

if things are too sticky all the time for you you need to be more prudent with adding liquid to flour. maybe you live in a humid climate so won't need as much as recipe calls for, or something. and if you have to mix by hand, leave one hand out of it so you can reach for other things? "all the confusing flours and yeasts", wot?

medicate for all (outdoor_miner), Sunday, 8 March 2020 15:01 (two years ago) link

Well every country seems to be using different names for types of yeast/flour as well as different types of yeast/flour altogether and you can't always be sure to find an equivalent. I'm French and using an American recipe which states 'all-purpose flour' and nothing more but here our flours are named T55, T65, T80, T100 etc. depending on how much it is refined (except it's actually not that easy and some brands do whatever the fuck they want). Yeast is just as confusing.

Dinsdale, Sunday, 8 March 2020 15:48 (two years ago) link

“All purpose” is like cake flour, I think it’s T-45

Li'l Brexit (Tracer Hand), Sunday, 8 March 2020 16:36 (two years ago) link

I am pretty good at mixing dough by hand. I take listed measurements as a suggestion. I think the key is to keep moving your hand ( I have never used a mixer) as you slowly pour in the liquid and you just kind of get used to what it should feel like when you need to stop adding liquid and then adjust as you go along. I only add about a tablespoon at a time to adjust liquids afterwards.

Yerac, Sunday, 8 March 2020 16:49 (two years ago) link

this is an interesting guide to baking ingredients in france. says AP flour will be T-65. for naan you would want to be closer to bread flour.
some of the flour links are dead but this one worked https://www.chowhound.com/food-news/53455/you-say-farine-i-say-flour/

forensic plumber (harbl), Sunday, 8 March 2020 18:35 (two years ago) link

hmm i think t65 is definitely more bread flour. it's stupidly difficult to get a good read on this via the internet. isn't this exactly the sort of thing the internet is supposed to be good at?? i did find this on a forum:

AMERICAN: Cake & Pastry
 APPROXIMATE FRENCH EQUIVALENT: Type 45
AMERICAN: All-Purpose & Bread
 APPROXIMATE FRENCH EQUIVALENT: Type 55
AMERICAN: High Gluten 
APPROXIMATE FRENCH EQUIVALENT: Type 65
AMERICAN: Light Whole Wheat 
 APPROXIMATE FRENCH EQUIVALENT: Type 80
AMERICAN: Whole Wheat 
 APPROXIMATE FRENCH EQUIVALENT: Type 110
AMERICAN: Dark Whole Wheat
 APPROXIMATE FRENCH EQUIVALENT: Type 150

which seems to pretty much correspond with this page:

http://www.thefreshloaf.com/node/51263/what-are-flour-types-t45-t55-t65-t150-type-0-or-type-00-magic-enzy-flour-rye-flour-t1150

Li'l Brexit (Tracer Hand), Sunday, 8 March 2020 19:06 (two years ago) link

You shouldn't need to be a NASA engineer to make some fucking bread, right? I used T65 with 11% proteins.

Anyway the naans were okay but they didn't bubble when I cooked them, they just stayed flat. I had a better recipe but I lost it.

Dinsdale, Sunday, 8 March 2020 19:32 (two years ago) link

Making naan in a domestic oven is going to be not quite right regardless, not hot enough.

college bong rip guy (silby), Sunday, 8 March 2020 20:39 (two years ago) link

i've only made naan on a cast iron skillet. It worked well.

Yerac, Sunday, 8 March 2020 20:48 (two years ago) link

Yeah that's what I'm using too

Dinsdale, Sunday, 8 March 2020 21:11 (two years ago) link

I think I used yeast and also baking powder just to make sure it had bubbles.

Yerac, Sunday, 8 March 2020 21:18 (two years ago) link

yeah i've done it with difficulty getting small bubbles, and the bread just doesn't come out as soft as restaurant naan. it's more pita-like. the recipe i used did have ingredients you'd expect to soften it, can't remember what though. butter, milk, yogurt? i used a skillet.

forensic plumber (harbl), Monday, 9 March 2020 17:09 (two years ago) link

i let the skillet heat up for ~7-10 minutes I remember. and the dough texture should be very very soft/proofed when you roll it out.

Yerac, Monday, 9 March 2020 17:11 (two years ago) link

i've had three weeks in a row of failed sourdough - good crust, good taste, but huge air bubbles inside to the point where it's almost hollow. my first theory was that i wasn't getting a good cut in the top of the dough when i put in the oven so the steam was building up inside and inflating the loaf. but then i was thinking back to what i've been doing different recently and i've been doing an overnight fridge proof so now i suspect that's the issue? maybe over or underproofing? next week i'll try shifting my schedule back to allow for a daytime proof outside of the fridge.

na (NA), Monday, 9 March 2020 17:13 (two years ago) link

Some people covet that oven spring! Like, it seems to be seen as a plus for fancy instagram sourdoughs, even though it's terrible for sandwiches/eating.

Idk what to do about it, but I think Sarah usually does an overnight fridge proof too.

change display name (Jordan), Monday, 9 March 2020 17:32 (two years ago) link

We made banana bread for the first time last week, used this random blog recipe (rather than the BA one, since we don't have a mixer) and it came out great: https://www.katiebirdbakes.com/the-easiest-banana-bread/

https://www.instagram.com/p/B9hVpzzHSRJ/

Added walnuts and a chopped up chocolate bar that had cayenne in it, the heat really came through.

change display name (Jordan), Monday, 9 March 2020 17:34 (two years ago) link

This one is even easier IMO and is very moist!

https://www.youtube.com/watch?v=bSQyJuMN0d4

Feminism-Appropriating Regressive Transphobe (Leee), Monday, 9 March 2020 17:42 (two years ago) link

NA make sure your starter has enough zing. do you refresh it before making your levain/sponge/whatever?

Li'l Brexit (Tracer Hand), Monday, 9 March 2020 22:11 (two years ago) link

lol jackasses.

I always thought there was something a little fascist about the tartine vibe. ‘the one true bread’ kinda thing. now i see i was right!

Li'l Brexit (Tracer Hand), Tuesday, 10 March 2020 00:27 (two years ago) link

I made the cookies again and this time did not over-bake and they were moist and delicious! Related question: are those silicone cookie sheet liners worth buying?

Feminism-Appropriating Regressive Transphobe (Leee), Wednesday, 11 March 2020 17:12 (two years ago) link

i have them but didn't have a good experience with cookies. they are maybe too slippery. this is possibly individual to me, but i bake 6 cookies per sheet. in my oven, the one positioned in the middle back always cooks slightly less than the others. with the silicone mats, that one became misshapen and began to slide so the cookie developed a keyhole shape! i have used them to roast vegetables just fine, though. i prefer parchment for most applications.

forensic plumber (harbl), Wednesday, 11 March 2020 21:38 (two years ago) link

I considered buying those but parchment paper is cheap and compostable and more versatile than silicone liners (you can cut it to fit a cake pan etc) and you don't have to wash it.

silby, Thursday, 12 March 2020 19:15 (two years ago) link

In the last 30 hours I’ve baked a banana cake, a tray of chocolate brownies, and a loaf of sourdough bread.

Hey Bob (Scik Mouthy), Thursday, 12 March 2020 20:36 (two years ago) link

I wouldn’t say it’s easy but I do enjoy it.

Hey Bob (Scik Mouthy), Thursday, 12 March 2020 20:36 (two years ago) link

I did it again

The one on the right is gone already pic.twitter.com/HFoPHCoSjA

— Evan (@silby) March 14, 2020

silby, Saturday, 14 March 2020 01:34 (two years ago) link

four months pass...

Protip: to avoid the rambling food blog preambles, I've started bookmarking the printable versions of recipes.

Garry Shambling (Leee), Tuesday, 4 August 2020 00:15 (two years ago) link

two weeks pass...

A relative who is a bread expert is teaching me by email and zoom how to bake bread. we zoomed today and now my dough is resting in the refrigerator. I am really excited to bake my first loaves tomorrow

Dan S, Thursday, 20 August 2020 00:34 (one year ago) link

:D

Li'l Brexit (Tracer Hand), Thursday, 20 August 2020 08:22 (one year ago) link

Join the rank amateur bread thread!
long-time reader first-time bread-maker

woof, Thursday, 20 August 2020 09:55 (one year ago) link

I only just founded out it's CARDAMOM, not CARDAMON.

Ruth Bae Ginsburg (Leee), Saturday, 22 August 2020 22:33 (one year ago) link

hello and welcome

terminators of endearment (VegemiteGrrl), Saturday, 22 August 2020 23:30 (one year ago) link

baked my second loaf of bread today

I wanted to be scientific, so I thought I would bake another loaf exactly as I did before with the King Arthur bread flour, but with 25g more water.

It was definitely harder to work with during the first part of the two hours of stretching and folding, it stuck to the countertop and to my hands. I discovered that the bench scraper I have made it much easier to work with. By the 5th time after 2 hours when I stretched it and rolled it out it seemed fine

I baked exactly the same as before. It's still cooling but it looks fantastic

Dan S, Saturday, 5 September 2020 00:55 (one year ago) link

I'm going to try the Antimo Caputo Semola Di Grano Duro Rimacinata Semolina Flour that my cousin has recommended to me the next time, mixed with a little bit of regular bread flour. It's drier so it requires more water

Dan S, Saturday, 5 September 2020 01:28 (one year ago) link

Highly recommend DIY cultured butter with your fresh bread. But get some food service gloves because pressing the buttermilk out of the final butter is gross without them.

Donald Trump Also Sucks, Of Course (milo z), Saturday, 5 September 2020 01:42 (one year ago) link

three weeks pass...

Now that I've been baking brownies, cookies, and muffins regularly, I'm looking for a slightly more intermediate baking project. The most difficult recipes I've done so far have been cinnamon rolls (which have been the extent of my working with active yeast) and Instant Pot cheesecakes; would cakes be the next step up?

Kaliningrad Oberst (Leee), Monday, 28 September 2020 20:27 (one year ago) link

Try pound cake and see how you get on.

santa clause four (suzy), Monday, 28 September 2020 21:09 (one year ago) link

yeah pound cake would be a good step up

Dorie Greenspan has some good ones like this one https://doriegreenspan.com/recipe/a-cake-you-can-take-with-you-anywhere/

Also carrot cake - Mary Berry’s is pretty much a no-fail and includes banana for moistness
https://blog.lakeland.co.uk/recipe/mary-berrys-carrot-cake/
(sub muscovado sugar for light brown, nbd)

terminators of endearment (VegemiteGrrl), Monday, 28 September 2020 23:28 (one year ago) link

I like the spices of that Greenspan cake! An added bonus being that I have all the equipment already (no need for a stand mixer, and it even uses a loaf pan instead of a cake tin). I'm not a huge fan of lemon sponge, but most of what I've been baking has been chocolate whatever so it'd be a nice change of pace.

The carrot cake looks good! I'll of course have to convert from metric, and I'd still need the cake tins. I'm guessing "full fat soft cheese" is Britishes for cream cheese?

Kaliningrad Oberst (Leee), Tuesday, 29 September 2020 01:02 (one year ago) link

made this recently and it absolutely rules, esp with some raspberry jam. easy to make as well, no stand mixer required.

https://www.food.com/recipe/almond-pound-cake-67538

get a mop and a bucket for this Well Argued Prose (Simon H.), Tuesday, 29 September 2020 01:09 (one year ago) link

xpost Lee - get a cheap digital scale that does both oz & grams and you will never have to convert again

and yes, full fat soft cheeze = cream cheeze

terminators of endearment (VegemiteGrrl), Tuesday, 29 September 2020 01:14 (one year ago) link

oh and cake tins you may be able to convert to something you have using this

https://sallysbakingaddiction.com/cake-pan-sizes/

terminators of endearment (VegemiteGrrl), Tuesday, 29 September 2020 01:17 (one year ago) link

i bake almost every weekend now during #Quar for purely reasons of sanity and economics

after years of trawling the internet for decent/average/ok recipes I realized this year that Dorie Greenspan’s “Baking: From My Home To Yours” book is one of the key goto places where i can always find something that tastes so good & is usually straightfoward to make (not always not-complicated but she lays things out well if they are fiddly)

her book and Mary Berry’s baking bible are my no-fails

and it is v confidence building too, like once you have made a bunch of tasty things it makes you feel good!

terminators of endearment (VegemiteGrrl), Tuesday, 29 September 2020 01:54 (one year ago) link

that is on my list of books to get, i love her recipes. she made a cookie on a video she did for some publication (it's on the cheese board, i forget) and i put it on my calendar to make for xmas.

superdeep borehole (harbl), Tuesday, 29 September 2020 02:10 (one year ago) link

i kept making average-ass internet brownies (including fkng gross vegetable oil brownies from kitchn.com that were the worrrrst) and then Dorie was all, girl let me help u, and holy shit I never looked back

she’s the best

terminators of endearment (VegemiteGrrl), Tuesday, 29 September 2020 02:19 (one year ago) link

if you have 6 hours to spare make her cabbage rolls but follow her recommendation and use savoy cabbage

superdeep borehole (harbl), Tuesday, 29 September 2020 02:23 (one year ago) link

Someone here should open a bakery called Gang of Flour.

Deflatormouse, Tuesday, 29 September 2020 03:12 (one year ago) link

There’s one in West London called Outsider Tart.

santa clause four (suzy), Tuesday, 29 September 2020 03:57 (one year ago) link

Gang of Flour is an awesome name!

I don’t suppose that I should spend too much on cake tins, right?

Kaliningrad Oberst (Leee), Wednesday, 30 September 2020 00:33 (one year ago) link

i don't make cake very often but i got 2 usa pan round cake pans and i love them, great nonstick surface and the metal is thick-ish. i don't think it's worth it to get those cheap thin ones bc the surface wears off and you have to get new ones eventually.

superdeep borehole (harbl), Wednesday, 30 September 2020 00:42 (one year ago) link

yeah otm
i am into NordicWare but the USA Pans brand are also v good

oh and if you ever decide to buy a bundt pan, dont cheap out, get a good quality heavy one

terminators of endearment (VegemiteGrrl), Wednesday, 30 September 2020 01:42 (one year ago) link

target has a pretty good supply of basic sizes
restaurant supply places are good too

terminators of endearment (VegemiteGrrl), Wednesday, 30 September 2020 01:43 (one year ago) link

Valuable advice all around, even if I don't respond directly to you specifically! I will avoid going the cheapo route; as it happens, my neighborhood has more than a few restaurant supply stores, so I'll definitely make a trip when I get my CAKEY INGREDIENTS.

Kaliningrad Oberst (Leee), Wednesday, 30 September 2020 02:15 (one year ago) link

NordicWare was founded and is still based in my home town. The Bundt cake was developed by a local non-Zionist Jewish women’s group; they added the T to distinguish it from/not evoke the fascist German-American Bund.

santa clause four (suzy), Wednesday, 30 September 2020 04:51 (one year ago) link

For Dorie Greenspan's lemon spice cake, the recipe doesn't specify how much zest. Does that mean basically all of the lemon's peel?

Kaliningrad Oberst (Leee), Wednesday, 30 September 2020 23:41 (one year ago) link

anyone have a good skillet cornbread recipe?

here comes the hotstamper (jim in vancouver), Wednesday, 30 September 2020 23:44 (one year ago) link

yes

Li'l Brexit (Tracer Hand), Wednesday, 30 September 2020 23:47 (one year ago) link

lol

here comes the hotstamper (jim in vancouver), Wednesday, 30 September 2020 23:53 (one year ago) link

2 cups cornmeal
1 tsp baking soda
1 tsp baking powder
1 tsp salt

2 cups buttermilk/kefir/yogurt/what have you
2 eggs

---

1 turn the oven on full blast
2 put in your skillet

3 beat the eggs
4 combine eggs with the buttermilk
5 combine the dry ingredients
6 now mix all together

7 take your skillet out and put on a burner to keep it hot
8 add plenty of bacon fat or 3 tbsps of another oil to the hot skillet, and make sure it gets nice and hot in the skillet

9 pour your batter into the hot skillet
10 put skillet in the oven
11 reduce heat to 400F
12 bake for about 20 minutes

eat immediately if poss!

Li'l Brexit (Tracer Hand), Wednesday, 30 September 2020 23:55 (one year ago) link

I had this very *earthy* American cooking youtube of how to annihilate a beef brisket in a pressure cooker with skillet cooked cornbread, potatoes, beef-gravy and carrots on my youtube history and it has been deleted from history for some reason. I only did my own version of the beef brisket part of the vid which was probably appalling on a healthy eating level, but also good at the same time. I generally do the same thing but do it to the Yorkshire pudding cooking regs where it is somewhat fluffier!

calzino, Thursday, 1 October 2020 00:09 (one year ago) link

that recipe looks good Tracer Hand

Dan S, Thursday, 1 October 2020 00:26 (one year ago) link

love to see a zero sugar cornbread recipe

call all destroyer, Thursday, 1 October 2020 00:31 (one year ago) link

For Dorie Greenspan's lemon spice cake, the recipe doesn't specify how much zest. Does that mean basically all of the lemon's peel?

― Kaliningrad Oberst (Leee), Wednesday, September 30, 2020 7:41 PM (fifty-seven minutes ago)

is it too late? the answer is "sure"

superdeep borehole (harbl), Thursday, 1 October 2020 00:40 (one year ago) link

uh, not the entire peel, forgive me if you knew that. just the yellow part!

superdeep borehole (harbl), Thursday, 1 October 2020 00:41 (one year ago) link

Actually that's useful to know! And I haven't gotten the ingredients yet. Basically, the whole lemon has to look a bit naked?

Kaliningrad Oberst (Leee), Thursday, 1 October 2020 00:55 (one year ago) link

yes you just scrape the yellow then move on to get more yellow, you want as little white as possible. if it doesn't say an amount i would say it's "to taste," if you use some reasonable amount you won't ruin it. probably one lemon or half a lemon.

superdeep borehole (harbl), Thursday, 1 October 2020 00:58 (one year ago) link

Thanks, tracer!

here comes the hotstamper (jim in vancouver), Thursday, 1 October 2020 01:25 (one year ago) link

yw!

the key is to get coarse cornmeal, stoneground if you can. in the uk i get indian head which is fine. bob’s red mill is great but hard to get over here.

Li'l Brexit (Tracer Hand), Thursday, 1 October 2020 07:47 (one year ago) link

I somehow have only just heard of Alison Roman but I do believe that my cake aspirations will have to wait for this first: https://www.bonappetit.com/recipe/salted-butter-and-chocolate-chunk-shortbread

Kaliningrad Oberst (Leee), Friday, 2 October 2020 18:03 (one year ago) link

i'm just gonna say you're lucky

superdeep borehole (harbl), Friday, 2 October 2020 20:01 (one year ago) link

i'm addicted to making porridge bread.

https://i.imgur.com/WTkQJtY.jpg

https://i.imgur.com/250gT8I.jpg

Li'l Brexit (Tracer Hand), Sunday, 4 October 2020 23:49 (one year ago) link

was gonna ask you about this! i made my third loaf today. i'm ready to move into more different grains and seeds because that's the kind of bread i like. do you just add cooked oatmeal to it and amend the water and flour ratios accordingly? i'm learning this is more forgiving than i thought.

superdeep borehole (harbl), Sunday, 4 October 2020 23:56 (one year ago) link

yep just good old cooked oats! i use 50g oats and 200g water per loaf. cook it for about 10 minutes and then let it cool. add it once you're ready to mix everything together for the bulk fermentation. i add about 20g of linseeds (or 40g for two loaves) to the porridge while it cooks. they swell a little and add some glutinous properties to the porridge to help it bind with the dough. and they add some nice crunch and flavour to the bread too. it will add a bit of hydration so you might want to knock your other water down just a little.

Li'l Brexit (Tracer Hand), Monday, 5 October 2020 00:01 (one year ago) link

it is sooo soft inside and i feel like it lasts so much longer.

Li'l Brexit (Tracer Hand), Monday, 5 October 2020 00:03 (one year ago) link

that looks amazing

Dan S, Monday, 5 October 2020 00:03 (one year ago) link

I made Dorrie Greenspan's Lemon Spice cake, and it did not turn out well. Not much rise, tough outer crust, too dense for a sponge, and not much lemon taste. I realized that I used too little stevia (I can never seem to calculate it correctly), but I don't imagine that it led to the density or dryness.

Fisherman's Worf (Leee), Tuesday, 6 October 2020 17:27 (one year ago) link

did you use all stevia? no sugar at all?

superdeep borehole (harbl), Tuesday, 6 October 2020 17:41 (one year ago) link

Correct, just stevia and no sugar, which hasn't been an issue in most of my other bakes when I use the correct amount. (I get the feeling the baking gods are about to smite me.)

Fisherman's Worf (Leee), Tuesday, 6 October 2020 17:45 (one year ago) link

i have never baked with a sugar substitute but i thought that it *would* affect rise and texture to substitute. sugar does things with moisture that stevia may not. probably doesn't affect the lemon taste issue.

superdeep borehole (harbl), Tuesday, 6 October 2020 17:51 (one year ago) link

Yeah sugar is v important for texture. Let's not blame this on Dorie is all I'm saying.

mom tossed in kimchee (quincie), Tuesday, 6 October 2020 18:43 (one year ago) link

I always assume that a failed bake is my fault!

Fisherman's Worf (Leee), Tuesday, 6 October 2020 19:18 (one year ago) link

I do want to try the lemon spice cake again eventually, probably by doubling the spices and lemon juice AND zest, and making sure to calculate the correct stevia amount this time, and measuring the butter by weight instead of using the tablespoon markers on the wrapper. I might make sure to use real heavy cream for this future attempt, since I used almond milk + olive oil the first time.

But for this weekend, I'm going to try that carrot cake. Reviewing the recipe, it looks idiot proof, which I will put to the test.

Fisherman's Worf (Leee), Friday, 9 October 2020 05:25 (one year ago) link

my puregro cornmeal coarse polenta has arrived, got some buttermilk arriving later. I'm going to do some cornbread this weekend as per Tracer's recipe, not using bacon grease on my skillet though that's one step too far for me!

calzino, Friday, 9 October 2020 09:06 (one year ago) link

awesome! please let me know how it turns out. that's my family's recipe. my dad always liked it because it was very simple - 2 of most things.

something i've discovered when making with polenta - the polenta really soaks up the liquid quickly, so do the mixing of wet & dry ingredients no more than a couple of minutes before dumping into your skillet, otherwise you'll end up with a kind of sandy bowl of polenta hunks.

Li'l Brexit (Tracer Hand), Friday, 9 October 2020 09:14 (one year ago) link

ah thanks for that tip I'll remember that

calzino, Friday, 9 October 2020 09:23 (one year ago) link

I'm going to be serving my cornbread with roast potatoes, sausages and onion gravy and steamed greens. Not sure if that is a bit doing it wrong but I'm treating it like it's like a yorkshire pudding finger type food on a separate plate that you can dip and enjoy basically - which seems right!

calzino, Saturday, 10 October 2020 00:11 (one year ago) link

Idiot proof indeed!

Fisherman's Worf (Leee), Saturday, 10 October 2020 06:24 (one year ago) link

sounds amazing calz. yeah i usually slather mine in butter but my wife will use as a vehicle for essentially anything.

Li'l Brexit (Tracer Hand), Saturday, 10 October 2020 08:56 (one year ago) link

I'm finding that a lot of American recipes use oil or e.g. oil and yoghurt instead of butter, which is far more common in the UK. Is there a reason for this? I have made a few cakes from an American recipe book and can often taste the oil and miss the delicious buttery taste you get in standard British recipes. Is there a formula for subbing in butter instead of oil?

kinder, Saturday, 17 October 2020 11:36 (one year ago) link

what book is it? i guess america had a period of time where we loved unsaturated fats, margarine, etc. my mom used to have margarine and jam on a roll for breakfast every day in the 90s.

i don't know whether there is a formula. i have used a king arthur recipe, i believe for corn bread, that allowed a 1:1 substitution. cake is more risky because it requires more exact measurements, and butter contains some water (like 15%?), and milk solids. a coffee cake would probably be an ok place to experiment. if i was doing this i would substitute melted and cooled butter* and add a little extra, then take away a small amount of the liquid. i may be confusing myself with the math here but i think divide the amount of oil by .85** to get the amount of butter you need. then subtract a corresponding amt of water/milk (butter*.15) from the recipe.

*this is only where the recipe wants liquid oil, of course
**here's the other problem, this number varies by brand and i think you guys have slightly fattier butter than we do

superdeep borehole (harbl), Saturday, 17 October 2020 14:10 (one year ago) link

i see newer baking blogger (idk what else to call them) recipes using oil i think bc maybe it’s perceived as “healthier” & ppl are more dairy averse & everyone seems to love reinventing the wheel

but any good US baking recipe should call for butter
imo if they are telling you to use oil ...time to find a better recipe!

terminators of endearment (VegemiteGrrl), Saturday, 17 October 2020 19:08 (one year ago) link

the only time i used oil for a cake & liked it was a stephanie alexander carrot cake

terminators of endearment (VegemiteGrrl), Saturday, 17 October 2020 19:09 (one year ago) link

find a better recipe may sadly be better advice then doing these calculations

superdeep borehole (harbl), Saturday, 17 October 2020 20:11 (one year ago) link

unless you need to sub oil for dietary reasons, just avoid altogether imo

terminators of endearment (VegemiteGrrl), Saturday, 17 October 2020 21:16 (one year ago) link

um, i meant "than" lol

superdeep borehole (harbl), Saturday, 17 October 2020 21:55 (one year ago) link

The book was by Irvin Lin, 'Marbled, Swirled and Layered', but I misremembered - it had butter AND olive oil. I tried this recipe today that was oil & yoghurt https://www.sweetestmenu.com/cinnamon-apple-cake and I'm sure I used to make some kids' muffins from a blog that was similar. But sounds like this isn't the norm!

I mainly bake Mary Berry type cakes, lots of creaming of butter & sugar.
The apple cake was good btw, needed a lot longer baking time tho and possibly needed more cinnamon and the apple sank to the bottom.

kinder, Saturday, 17 October 2020 22:12 (one year ago) link

I love olive oil polenta cake, but can't think of other cakes I've made that have called for oil instead of butter

Dan S, Saturday, 17 October 2020 22:21 (one year ago) link

I’ve looked at multiple recipes for it but my friend’s instructions were the most helpful (from a now-defunct blog, but one with a lot of great archived recipes)

http://www.domesticdaddy.net/2015/05/23/olive-oil-polenta-cake/

Dan S, Saturday, 17 October 2020 22:26 (one year ago) link

oh ok i see, a lot of quick bread and muffin recipes use sour cream so that's what the yogurt thing is, people don't want to be using sour cream

VG i got the dorie greenspan baking book btw. i need to be exercising more :(

superdeep borehole (harbl), Saturday, 17 October 2020 22:54 (one year ago) link

:D yay! dorie rules

my current fave is her mocha walnut bundt cake its so good

terminators of endearment (VegemiteGrrl), Saturday, 17 October 2020 23:47 (one year ago) link

https://smittenkitchen.com/2007/07/double-chocolate-layer-cake/ is my go-to chocolate cake recipe and I guess its the oil that makes it very light and delicious and not heavy like some choc cake recipes I've tried. Getting buttermilk in the UK is weirdly hard so I just sub in yoghurt and it works wonderfully.

I just assume that calling for yoghurt/sour cream/buttermilk is just wanting some acid for the bicarb to react with, yes? Like the best pancake recipe is a buttermilk recipe (where I also sub in yog) uses bicarb and baking powder so you get bubbles twice.

closed beta (NotEnough), Monday, 19 October 2020 07:35 (one year ago) link

three weeks pass...

I shared this on Slack but here's my recent vegan chocolate cake with a sweet potato-based icing, it is definitely scrummy: https://photos.app.goo.gl/BoU3CU5U62CYA9kt6

And the recipe, which is pretty simple: https://www.loveandlemons.com/vegan-chocolate-cake/

I want to luhbahguh babum gum (Leee), Thursday, 12 November 2020 18:55 (one year ago) link

https://i.imgur.com/Bb0LCDX.jpg

I want to luhbahguh babum gum (Leee), Thursday, 12 November 2020 23:25 (one year ago) link

looks really good!!

terminators of endearment (VegemiteGrrl), Thursday, 12 November 2020 23:54 (one year ago) link

It is! I had to put it in an airtight container because otherwise, I'd be hit with this huge smell of chocolate goodness every time I opened the fridge and wouldn't be able to concentrate on anything else lol.

I want to luhbahguh babum gum (Leee), Friday, 13 November 2020 00:01 (one year ago) link

i usually do that anyway, so that my bake doesnt take on weird “fridge smells”

terminators of endearment (VegemiteGrrl), Friday, 13 November 2020 00:14 (one year ago) link

i made the muffin cake from dorie's book a few weeks ago. so good. i might make it again tomorrow because i got a big bag of apples and i just want to eat it again. i like how it is rough textured with the oats and nuts and stuff, i don't like things to be too cake-like. plus you can pretend it's nutritious and not full of butter.

superdeep borehole (harbl), Friday, 13 November 2020 00:40 (one year ago) link

i need to make that! this weekend i reckon

terminators of endearment (VegemiteGrrl), Friday, 13 November 2020 01:14 (one year ago) link

I just pulled the starter out of the fridge a couple weeks ago; I had left it in there because it seemed to not like the summer weather (too active/stressed, maybe). On first attempt at Tartine Country White this go around it was ok, but still did not have the lighter and airier texture I want. I'm now thinking it might be the very freshly milled/higher protein flour that I had received during lockdown. It seems very grainy during the bulk fermentation, so I just bought some King Arthur bread flour and hope that mixed with the bougie whole wheat will give me the best of both worlds.

the colour out of space (is the place) (PBKR), Friday, 13 November 2020 01:41 (one year ago) link

I used King Arthur flour for my first two loaves of sourdough bread, and thought they were both really good. I'm planning on trying the Antimo Caputo Semola Di Grano Duro Rimacinata Semolina Flour which I bought on amazon for my next loaf (mixed with some regular King Arthur bread flour). I understand it's drier so it will require more water

Dan S, Friday, 13 November 2020 01:51 (one year ago) link

Yeah determining how much extra water is the trick as the extra water makes things sticky. I do my final shaping on a roulpat and never had any sticking issues until I started using this special flour.

the colour out of space (is the place) (PBKR), Friday, 13 November 2020 01:57 (one year ago) link

At least with the whole wheat - I've never used semolina.

the colour out of space (is the place) (PBKR), Friday, 13 November 2020 01:57 (one year ago) link

for me, using 200 gm of the starter and 600 gm of King Arthur flour - there was a big difference between 300 gm and 325 gm of water. the extra water made it really sticky to work with. I had to use a pastry scraper to fold it between rests the first few times. Eventually it came into shape. What I understand about the durum flour is that it requires even more water, like 350 gm.

A friend told me that almost any attempt at making bread has a delicious result, even if the loaf falls in the middle or is too dense. I can believe her

Dan S, Friday, 13 November 2020 02:06 (one year ago) link

after years of only having it on Kindle, i bought Dorie Greenspan’s Baking From My Home To Yours in glorious hardcover & my life is now better.

and i am going to make her Thanksgiving Twofer Pie for ... well ... Thanksgiving lol (it’s a combo pumpkin & pecan pie)

terminators of endearment (VegemiteGrrl), Friday, 20 November 2020 07:09 (one year ago) link

two weeks pass...

https://www.bonappetit.com/recipe/salted-butter-and-chocolate-chunk-shortbread

Should I even bother with the egg wash if I'm not going to roll these cookies in sugar?

Stone Cold Steve Ostentatious (Leee), Saturday, 5 December 2020 16:30 (one year ago) link

i wouldn't, not necessary

superdeep borehole (harbl), Saturday, 5 December 2020 17:06 (one year ago) link

Awesome, thanks!

Stone Cold Steve Ostentatious (Leee), Saturday, 5 December 2020 17:22 (one year ago) link

i had the weirdest thing happen

blind-baked a crust for a pumpkin pie
400 degrees for 25 min with foil & pie weights
then 8 min without foil & weights

but when i cut into the finished pie, the bottom of the crust was deeeeeeeeply underbaked, not raw but not crisp at all & looks raw
the sides & top crust are crunchy though!

so weird

terminators of endearment (VegemiteGrrl), Monday, 7 December 2020 06:04 (one year ago) link

baking is not science
it is fucking OCCULTISM i swear

terminators of endearment (VegemiteGrrl), Monday, 7 December 2020 06:05 (one year ago) link

Today I am trying active dried yeast for the first time. I've only ever used instant yeast before, so I'm not sure what I'm about at all.

trishyb, Tuesday, 8 December 2020 12:48 (one year ago) link

two weeks pass...

Put my first attempted batch of meringues in the oven. We’ll see if they bake before they slide into puddles! I’m optimistic but I have no sense of what the pre-baked consistency is supposed to be.

is right unfortunately (silby), Saturday, 26 December 2020 22:03 (one year ago) link

iirc “glossy w stiff peaks that hold their shape” is the goal for meringue mixture prior to cooking

terminators of endearment (VegemiteGrrl), Saturday, 26 December 2020 22:17 (one year ago) link

good luck! meringues are one of my faves

terminators of endearment (VegemiteGrrl), Saturday, 26 December 2020 22:17 (one year ago) link

Thx I will report back

is right unfortunately (silby), Saturday, 26 December 2020 22:18 (one year ago) link

Hmm they worked, satisfying!

is right unfortunately (silby), Sunday, 27 December 2020 01:22 (one year ago) link

hooray!

terminators of endearment (VegemiteGrrl), Sunday, 27 December 2020 01:24 (one year ago) link

Is making a pie crust from scratch worth the experience/effort if I can just buy a pre-made one from Trader Joe's?

Stone Cold Steve Ostentatious (Leee), Thursday, 31 December 2020 00:42 (one year ago) link

I would say yes. It feels messy when you’re doing it the first few times, like you fucked it up and are just having to piece it together, trying.not to work it too much, but it still comes out great

Dan S, Thursday, 31 December 2020 00:56 (one year ago) link

Are the Trader Joe's ones any good? Homemade is a bit fussy, especially if it's your first time out, but if you use butter it is bound to taste pretty good, even if you screw up the texture or the 'presentation' aspect. When the whole thing is basically flour, butter and a pinch of salt, taste won't ever be the problem.

Respectfully Yours, (Aimless), Thursday, 31 December 2020 00:56 (one year ago) link

there is no shame in a premade crust! timesaver & they taste fine usually

but if you want to learn to make pastry & you have the patience/inclination, it’s worthwhile! as long as you can take the failure in your stride (which for me was always the hardest part).
my pro tips;
give yourself lots of time
give yourself plenty of room
and walk away (AND chill the dough) whenever it starts pissing you off lol

i like the process of making dough now but i used to find it stressfull & would just buy the premade crusts

terminators of endearment (VegemiteGrrl), Thursday, 31 December 2020 00:58 (one year ago) link

Yes! Here's what you do for the perfect crust:

Put some ice in a cup of water and set it aside.

Put two cups of flour in a bowl and whisk it together with 1 tsp. salt. (Note: this is for both a top and bottom crust; if you just want a bottom crust, cut it in half.)

Add 2/3 cup shortening and 2 tbsp butter. (If it pains you to use shortening, then use vegan fake butter. If it pains you to use vegan fake butter, then you can just use 1 1/2 sticks of butter and no shortening, but your texture won't be as good.)

Use your fingers to break up the shortening and butter until the whole mixture has a grainy, pebbly texture, with some pieces pea-sized and some smaller.

Scatter two tablespoons of ice water over the mixture and give it a quick stir with your hand. Scatter two more tablespoons and give it another stir. It should be almost ready to clump together into crust at this point, but you'll probably need at least one more tablespoon of ice water. Go slow. You want there to be enough moisture in the crust that you can pack it together like a snowball, but not enough to make it sticky. Gather it into two equal-sized balls of crust. They should be just on the verge of falling apart. Wrap them up in waxed paper or clingwrap.

Roll the crust out between two sheets of waxed paper. You'll have to put a fair amount of pressure on the rolling pin to make it come together.

Lily Dale, Thursday, 31 December 2020 01:02 (one year ago) link

Or do like me and have a partner who has pie crust as one of their special skills

is right unfortunately (silby), Thursday, 31 December 2020 01:09 (one year ago) link

the balls “should be just on the verge of falling apart” is the part of the dough making experience that was hardest for me to learn

Dan S, Thursday, 31 December 2020 01:15 (one year ago) link

Thank you for your instructions Lily Dale!

Dan S, Thursday, 31 December 2020 01:26 (one year ago) link

You're welcome! I should add: if you change around the recipe so that it has more butter, less shortening, make sure you reduce the salt in the recipe accordingly (if you're using salted butter, that is.)

Lily Dale, Thursday, 31 December 2020 01:29 (one year ago) link

I make mine like Lily Dale, but with all butter. Jeffrey Steingarten has an excellent and highly entertaining article about pie crusts, let me try to find it.

mom tossed in kimchee (quincie), Thursday, 31 December 2020 01:34 (one year ago) link

OK I don't see the article itself online, but this looks like a decent treatment of the process: http://baconconcentrate.blogspot.com/2010/01/best-apple-pie-recipe-in-world-and.html

mom tossed in kimchee (quincie), Thursday, 31 December 2020 01:36 (one year ago) link

Keeping salted butter in the house at all is really an unnecessary risk for bakers imo

is right unfortunately (silby), Thursday, 31 December 2020 02:05 (one year ago) link

not sure I see much of a problem with using salted butter tbh. today I’ve been focused on making sourdough bread, I enhanced my yeast starter mixture with extra flour and water this morning, and this afternoon I made the dough. I’m letting it rest in the refrigerator overnight to bake tomorrow

Dan S, Thursday, 31 December 2020 02:18 (one year ago) link

mr veg stocks up on kerrygold every thanksgiving in preparation for what we’ve termed The Butter Holidays bc of all the pie baking

terminators of endearment (VegemiteGrrl), Thursday, 31 December 2020 02:38 (one year ago) link

Wow! I didn't expect so many responses, but seeing as I've been meaning to expand my baking skills, making my own crust sounds like my next challenge. Thanks for all the input, and to Lily for that recipe. I'll be giving it a shot hopefully within a couple weeks (I went on a mini shopping spree that included baking beans solely with my pie project in mind).

Stone Cold Steve Ostentatious (Leee), Thursday, 31 December 2020 06:50 (one year ago) link

i just recently started using this rolling bag & have found it helpful

(i suck at rolling out dough though, ymmv)

Mrs. Anderson’s Baking Harold... https://www.amazon.com/dp/B000X4JWBG?ref=ppx_pop_mob_ap_share

terminators of endearment (VegemiteGrrl), Thursday, 31 December 2020 06:53 (one year ago) link

if you’re making like an apple pie then you don’t need the baking beans ime

just sayin, Thursday, 31 December 2020 08:35 (one year ago) link

Because we were having my parents over for a few days at Christmas, and so were completely self-isolating for two weeks beforehand, I had to do all my own Christmas baking instead of just doing what normal people in Ireland do and going to Lidl. I made stollen, including the marzipan. It was a lot of effort, and I think the Felicity Cloake recipe ones came out underbaked, but were still extremely tasty. Much as I hate to give him the satisfaction, Paul Hollywood's recipe was much more successful.

trishyb, Thursday, 31 December 2020 11:18 (one year ago) link

i use Paul’s mince pies sweet pastry recipe & it always turns out really good

terminators of endearment (VegemiteGrrl), Thursday, 31 December 2020 18:09 (one year ago) link

I love stollen but don't see myself ever making it! had a lovely cherry & amaretto one from the supermarket, normally have a standard Aldi one.

kinder, Thursday, 31 December 2020 19:22 (one year ago) link

Like a lot of things, it gets easier every time you do it. The biggest problem is that the ideal place to prove it is in the fridge overnight, and who has extra fridge space at Christmas to be going around proving things?

trishyb, Thursday, 31 December 2020 20:08 (one year ago) link

Oh man my pie turned out pretty bad lol! It was a Neapolitan or that uses gelatin, so even if turned out better, it still wouldn't be very filling. But my big mistake was when I was making the vanilla layer: I had already poured it on top of the bottom layer, and then realized I forgot to mix in the vanilla extract. I added it directly to them layer and squirrels it around a little bit because I didn't want to disturb the bottom layer, but now it has this really strong, boozy taste. At least the muffins I made the day before are great.

I also really need to let the frozen pie crust fully defrost, as I always unroll it when it's too cold and send up breaking it.

Also also done slight trepidation making my own crust, as I am always very slow in the kitchen and worry about things that need to be done quickly.

Sammy Agar-Agar (Leee), Saturday, 9 January 2021 19:07 (one year ago) link

if it's cold out you don't need to move that quickly and if it gets soft you can just put it in the fridge for a bit. making pies in the summer is another story. but yeah it's frustrating and may not be worth it, even though the crust tastes a lot better from scratch. i like to make pie crust but it's not for everyone.

superdeep borehole (harbl), Saturday, 9 January 2021 20:14 (one year ago) link

ooh they look good

terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 23:57 (one year ago) link

one month passes...

T/S: Physical cookbooks or digital? Price obviously tilts in favor of digital, but having followed recipes on a tablet and having to keep it on, physical recipes are a lot less fuss, and I imagine buying a cookbook would help out some of my favorite chefs/bakers.

RZA Minnelli (Leee), Saturday, 27 February 2021 20:03 (one year ago) link

Physical by 1,000. Reused online recipes chez nous get printed out, slipped into page protectors, and put into a pink binder. Sometimes I even edit and reformat them bc I’m fussy. Wouldn’t buy a digital cookbook.

Canon in Deez (silby), Saturday, 27 February 2021 20:17 (one year ago) link

I can't scribble corrections on an online recipe

I have no couch and I must stream (NotEnough), Saturday, 27 February 2021 20:22 (one year ago) link

i don't like e-cookbooks. sometimes i get them on hoopla through the library to preview or copy recipes but i don't find them useful otherwise.

superdeep borehole (harbl), Saturday, 27 February 2021 20:48 (one year ago) link

yeah physical by a mile, and printouts for tried & true online recipes

i had Dorie Greenspans baking book on kindle, (ordered kindle version by mistake & figured i’d live with it) - super annoying! a one page recipe in the hard cover is like, 4-5 pages on the kindle. Lot to be said for seeing the whole thing laid out in front of you vs flipping pages all the time

terminators of endearment (VegemiteGrrl), Saturday, 27 February 2021 21:47 (one year ago) link

oh last week i finally made my second recipe from that book, since i made the apple muffin cake a hundred times and nothing else. the swedish visiting cake is A+ and has to be the easiest baking recipe in existence.

superdeep borehole (harbl), Saturday, 27 February 2021 21:53 (one year ago) link

muffin cake is LEGIT great

my fave is the marbled mocha walnut bundt cake, its so pretty & easy & delicious

terminators of endearment (VegemiteGrrl), Saturday, 27 February 2021 21:58 (one year ago) link

havent tried the visiting cake yet, i will give it a go!

terminators of endearment (VegemiteGrrl), Saturday, 27 February 2021 21:59 (one year ago) link

Swedish visiting cake is great stuff, tops

Canon in Deez (silby), Saturday, 27 February 2021 22:11 (one year ago) link

i don't use digital cookbooks but i'm getting really sick of online recipes, recipe websites have all become unnavigable ad-ridden messes on mobile

, Saturday, 27 February 2021 23:52 (one year ago) link

they have, but if I like a recipe I just copy and paste it on my laptop to an unformatted text document on Pages, delete the advertisement text and save it in a recipes folder.

I really want to try Dorie Greenspan's Apple Nut Muffin Cake

Dan S, Sunday, 28 February 2021 00:04 (one year ago) link

I think if I use raisins in that recipe I will chop them up into very small pieces, I like the flavor of them but not the texture as much

Dan S, Sunday, 28 February 2021 00:09 (one year ago) link

the quantity of raisins isn't very large but you could use something smaller like currants instead. every time i make that recipe i have used cultured buttermilk instead of the cider/milk combo which i guess is a different product but this is my problem, i find something good and will just make it over and over. i think the first time i had cider that had gone bad so i was driven to experiment.

superdeep borehole (harbl), Sunday, 28 February 2021 00:16 (one year ago) link

I like the idea of cultured buttermilk for it

Dan S, Sunday, 28 February 2021 00:21 (one year ago) link

I made made my first pie crust from Lily's recipe, and it was nearly idiot-proof! VERY simple, though I didn't use the parchment paper so had to deal with it getting stuck on the rolling pin/chopping board. Also, I got a soggy bottom from the blueberry pie I used it for -- looks like I should blind bake it at 400-425 for 6-8 minutes?

RZA Minnelli (Leee), Tuesday, 9 March 2021 05:53 (one year ago) link

Yay! I never bother to blind bake because I like soggy bottoms on fruit pies, so I can't say for sure, but that sounds like it should work.

Lily Dale, Tuesday, 9 March 2021 06:11 (one year ago) link

When I pre-bake that crust I do it at 425

Lily Dale, Tuesday, 9 March 2021 06:19 (one year ago) link

I also find that a soggy bottom doesn't stick to the tin as much, which is another reason I don't blind bake either. But, you know, personal preferences. It's definitely easier to serve crisp pastry in a social context because it doesn't just all fall apart.

trishyb, Tuesday, 9 March 2021 08:57 (one year ago) link

Hah, I've been indoctrinated by GBBO! I kind of like that raw, doughy taste myself, as well.

RZA Minnelli (Leee), Tuesday, 9 March 2021 18:25 (one year ago) link

might make a peach pie soon. i have vacuum sealed peaches in the freezer from last summer.

superdeep borehole (harbl), Tuesday, 9 March 2021 19:03 (one year ago) link

if you have extra peaches I can highly recommend this Texas peach cobbler

https://www.davidlebovitz.com/texas-peach-cobbler-hill-country-recipe-fruit-recipe-peaches/

it has a bit of a kouign amagn vibe (not technique just flavor/texture) all crunchy & carmelized

terminators of endearment (VegemiteGrrl), Tuesday, 9 March 2021 19:08 (one year ago) link

O_O

superdeep borehole (harbl), Tuesday, 9 March 2021 19:12 (one year ago) link

it’s so easy & SO good

terminators of endearment (VegemiteGrrl), Tuesday, 9 March 2021 20:22 (one year ago) link

I tried the Dorie Greenspan Apple Nut Muffin Cake recipe. I used buttermilk and pecans, and chopped the raisins up into small pieces before adding them. I also diced three very small honey crisp apples to add to it since i didn’t have any medium or large apples. It was really good!

Dan S, Friday, 12 March 2021 02:25 (one year ago) link

by mistake I ended up adding more butter than was called for. It took longer to bake but it was so good! I want to repeat it

Dan S, Friday, 12 March 2021 02:46 (one year ago) link

i need to make it again i love it so much

terminators of endearment (VegemiteGrrl), Friday, 12 March 2021 06:51 (one year ago) link

i'm making it again right now. this is becoming a problem! i was going to make the julia child brownies but may do it next weekend or the next one. i went to home goods on friday to see if they had a pyrex square baking dish. i ended up getting a robin's egg blue le creuset square, and a bundt pan, and a ceramic pie dish with wavy edges.

superdeep borehole (harbl), Sunday, 21 March 2021 23:28 (one year ago) link

one month passes...

Something that's happened to me in the last couple of bakes in a loaf pan, there's been a strip of uncooked batter. And the weird thing is, especially for the last thing I made (this gingerbread cake) -- was that the raw dough was just an inch under the top. What am I doing wrong?

(Incidentally, that recipe otherwise turned out quite well!)

Tahini Coates (Leee), Wednesday, 19 May 2021 23:05 (one year ago) link

You sure your temp is right? Maybe it's possible your top heating element has burned out or something? Certainly strange!

Tracer Hand, Wednesday, 19 May 2021 23:18 (one year ago) link

Have you done other bakes, not in a loaf pan, that have come out normal?

Lily Dale, Wednesday, 19 May 2021 23:21 (one year ago) link

that is odd!

maybe try adjusting rack one spot higher or lower depending on where heating element is located?

some other suggestions here

https://www.kingarthurbaking.com/blog/2018/03/15/how-to-tell-when-banana-bread-is-done

terminators of endearment (VegemiteGrrl), Wednesday, 19 May 2021 23:24 (one year ago) link

Have you done other bakes, not in a loaf pan, that have come out normal?

That's a good question! I just realized that when I'm using an 8x8 pan, I use my toaster oven, so I don't have a great point of reference for bakes with that kind of volume. I haven't noticed anything amiss with cookies, muffins, or savory dishes (usually casseroles/lasagnas), but of course those are apples/oranges.

Tahini Coates (Leee), Thursday, 20 May 2021 00:28 (one year ago) link

Another question: are they things you are used to making? Are you comparing them to other times when they have come out right?

Lily Dale, Thursday, 20 May 2021 00:34 (one year ago) link

i would be kind of dubious about baking a cake in a toaster oven tbh but as Lily says if it’s worked out for you before then i dunno!

Tracer Hand, Thursday, 20 May 2021 08:30 (one year ago) link

oh sorry I meant things like the gingerbread cake that you do bake in the oven (if I'm understanding right.)

Lily Dale, Thursday, 20 May 2021 15:02 (one year ago) link

The banana bread recipe is something that I've used before without much issue, but the last time (probably within the last few months) it had that raw strip (a lot like the one from Veg's link), but again, I think a lot shallower. But beyond that, I don't use my big oven a whole lot for cakes and loaves, although come to think of it, I did bake a babka in it a couple weeks ago. There was a lot wrong with it so I don't exactly remember if it came out raw, too.

In any event, I'm going to get an oven thermometer, and maybe in the meantime I'll increase the oven temperature 15 degrees?

Tahini Coates (Leee), Thursday, 20 May 2021 17:02 (one year ago) link

maybe just preheat it longer. when i got a thermometer i realized i needed to preheat another 20 min, then it gets the right temp. definitely wasn't cold enough to make a quick bread have a raw spot though, that's pretty cold imo

superdeep borehole (harbl), Thursday, 20 May 2021 17:05 (one year ago) link

I cook alot and am pretty good at it but have no interest in baking. My daughters would bake dessert every single day if I let them.

tobo73, Thursday, 20 May 2021 18:08 (one year ago) link

everything in VG’s link sounds worth thinking about

Tracer Hand, Thursday, 20 May 2021 18:10 (one year ago) link

also Lee, just out of curiosity - how come you don’t primarily use your oven for baking?

terminators of endearment (VegemiteGrrl), Thursday, 20 May 2021 18:20 (one year ago) link

I do use my big oven for things that won't fit in my toaster oven! It gets all of my 9x13 casserole dish, cookie sheet, loaf pan bakes. But when it comes to my 8x8 cake pan, I think that I'm trying to save on gas costs.

Tahini Coates (Leee), Thursday, 20 May 2021 18:52 (one year ago) link

An oven thermometer is a great thing to borrow from a friend. I only ever used mine once and was like "yep, that's the right temperature"

reggae mike love (polyphonic), Thursday, 20 May 2021 18:56 (one year ago) link

interesting!

though tbf i have never encountered a toaster oven that i could bake a cake in.

terminators of endearment (VegemiteGrrl), Thursday, 20 May 2021 19:08 (one year ago) link

Think it depends on the toaster oven; in AK sometimes we would run out of propane during a cold snap (you can't pump propane when it's cold) and have to use the toaster oven, and it worked fine for small things.

Lily Dale, Thursday, 20 May 2021 19:10 (one year ago) link

My cousin and I once took a toaster to a bar and baked a pie in it while listening to the band, which in retrospect must have been really annoying for the bar staff, though we did give them some pie. My cousin's dad had been playing music there for decades, so she got away with stuff like that.

Lily Dale, Thursday, 20 May 2021 19:12 (one year ago) link

a toaster oven, that is

Lily Dale, Thursday, 20 May 2021 19:13 (one year ago) link

omg lol that rules!

terminators of endearment (VegemiteGrrl), Thursday, 20 May 2021 19:31 (one year ago) link

Haha I love DIY bar pie

mom tossed in kimchee (quincie), Thursday, 20 May 2021 19:59 (one year ago) link

My boring oven update: I got the the oven thermometer, and apparently it too my oven an additional 10 minutes to fully preheat!

Elementary, My Dear Hoatzin (Leee), Monday, 31 May 2021 17:53 (one year ago) link

I’ve noticed lot of sourdough books/websites say to preheat for at least an hour - maybe to avoid problems like that. Feels kinda wasteful tho - thermometer sounds like a good move

Tracer Hand, Wednesday, 2 June 2021 15:52 (one year ago) link

one month passes...

Pies are kind of hard, at least more so than muffins or cakes! Probably because the ccrust introduces a whole new variable? Anyway, I tried making a pecan pie last night and it was pretty bad (though I'll see how a night in the fridge affects it), and I have yet to make a decent pie.

Action Bell (Leee), Sunday, 25 July 2021 19:01 (one year ago) link

premade crusts can make life easier
or cookie crusts like graham cracker
it took me a bit of practice to get my pie crusts to be not shit

a great pie that is easy = atlantic beach pie
kinda like a key lime pie but better
the saltine crust was new for me & really makes the pie imo

https://www.ourstate.com/one-phenomenal-pie/

terminators of endearment (VegemiteGrrl), Sunday, 25 July 2021 19:56 (one year ago) link

the only total failure I've made was a pecan pie. all the filling leaked out somehow. i had no pie and was extremely pissed off.

kinder, Sunday, 25 July 2021 20:27 (one year ago) link

i made cheesecake brownies with raspberries in this weekend, which were good

kinder, Sunday, 25 July 2021 20:30 (one year ago) link

i made a couple pie crusts recently. i'm getting pretty good at it but it's a challenge when it's hot out. i have been smushing the cold butter cubes with my fingers instead of using the kitchenaid. probably won't do another until fall though. it's hard.

criminally negligible (harbl), Sunday, 25 July 2021 20:38 (one year ago) link

yeah i came to realize that the finger method def works but i haaaaate doing it because my fingers cramp up lol #old

hands seems to help get a better feel for the dough overall, if you can keep it all from getting too warm

such a crapshoot

terminators of endearment (VegemiteGrrl), Sunday, 25 July 2021 21:43 (one year ago) link

I use the finger method because it works much better, but sometimes I cut up the butter first so that I have less work to do.

Lily Dale, Sunday, 25 July 2021 22:29 (one year ago) link

oh yeah i cut it in cubes first

criminally negligible (harbl), Sunday, 25 July 2021 22:36 (one year ago) link

Jeffrey Steingarten has an excellent and entertaining essay. I use his recipe and technique with great results! Will try to find a link.

mom tossed in kimchee (quincie), Monday, 26 July 2021 00:15 (one year ago) link

Pie/shortcrust people: freeze your butter and grate it into the flour.

the thin blue lying (suzy), Monday, 26 July 2021 05:55 (one year ago) link

i’m gonna try that

terminators of endearment (VegemiteGrrl), Monday, 26 July 2021 05:55 (one year ago) link

i have seen this done but i'd be worried the pieces would be too small. may work if it's cold in the kitchen but more surface area per volume = fast melting.

criminally negligible (harbl), Monday, 26 July 2021 11:20 (one year ago) link

Use the large hole grater (the one you’d use for eg. Cheddar). I’ve had success making the dough for Jamaican patties using this technique and those are usually a summer food.

the thin blue lying (suzy), Monday, 26 July 2021 12:22 (one year ago) link

The pecan pie filling turned out OK, even though I burned the hell out of everything. The crust did not survive, however.

Action Bell (Leee), Monday, 26 July 2021 20:45 (one year ago) link

I'm kind of committed to making my own pie crusts for a while because I opened a new pack of shortening when I already had a pack opened.

Action Bell (Leee), Tuesday, 27 July 2021 20:11 (one year ago) link

you gotta use butter

criminally negligible (harbl), Tuesday, 27 July 2021 20:16 (one year ago) link

I usually like to use a combo of butter and shortening so that it's flaky without being brittle. But I have to make a pie today and am out of shortening, so I'll make my best attempt at an all-butter crust and see how it goes.

Lily Dale, Tuesday, 27 July 2021 20:22 (one year ago) link

I use the recipe that Lily posted!

Action Bell (Leee), Tuesday, 27 July 2021 20:42 (one year ago) link

i read the thread title as "banking" and i thought, Yes, yes it does!

but baking, i'm afraid it does not come easily to me.

Z_TBD (Karl Malone), Tuesday, 27 July 2021 20:57 (one year ago) link

oh ok. i have tried butter shortening combo and found it didn't help but have gotten very flaky w/just butter. obv opinions vary on this. dorie greenspan recipe has like 1/4 cup shortening and the rest butter (i believe this is the same or adapted from julia child), and so does the king arthur one. but my shortening went bad bc i never use it so i used lard when i did the dorie one. it was ok but both of those fats seem to get softer faster. i am pretty committed to all butter after experimentation but i also really like butter.

criminally negligible (harbl), Tuesday, 27 July 2021 22:42 (one year ago) link

1/4 cup shortening and the rest butter is what I ended up using today because that was what I had. It was a bit harder to work with than I'm used to but turned out fine, with a bit more of a shortbread flavor from the butter. I had to guess at the amount of salt because I use salted butter; I took it down to a heaping 1/2 tsp which seems about right.

Lily Dale, Tuesday, 27 July 2021 23:58 (one year ago) link

I have found in the past that my all-butter crusts turned out flaky but a little tough, but I know other people get good results with all butter so it's probably just something about my recipe.

Lily Dale, Tuesday, 27 July 2021 23:59 (one year ago) link

https://64.media.tumblr.com/cb4bf53cf8f6f700f83ae42dd2854637/08bdcad84931388f-ef/s1280x1920/974db38a27c6f4b327edf85285ee145784ccd25b.jpg

My first decent pie (from here)! The blueberry filling is a little one-dimensional so the next time I make it, I'm probably going to add some lemon juice and maybe ginger/cinnamon/cardomom or maybe even add some raspberries.

Action Bell (Leee), Monday, 2 August 2021 22:20 (one year ago) link

I tried that pecan pie recipe again and this time it turned out way better. I was low on honey (which I normally use instead of maple syrup) so I subbed in mashed bananas. The consistency was different but still tasty!

Action Bell (Leee), Thursday, 12 August 2021 06:08 (one year ago) link

glad it turned out!

terminators of endearment (VegemiteGrrl), Thursday, 12 August 2021 06:45 (one year ago) link

this is my go-to, neverfail pecan pie

http://desertcandy.blogspot.com/2007/11/pecan-pie.html

terminators of endearment (VegemiteGrrl), Thursday, 12 August 2021 06:46 (one year ago) link

That looks great! I notice though that it doesn't mention toasting the pecans. Do they get crispy in the bake? I assume not, and that I should toast them in their own before I put them in the filing.

Action Bell (Leee), Thursday, 12 August 2021 14:38 (one year ago) link

if you arrange some halves on top for decoration theyll get crispy
no need to toast them though, seriously that is not at all necessary

terminators of endearment (VegemiteGrrl), Thursday, 12 August 2021 16:51 (one year ago) link

Maybe it was just the bag that I got this time around, but I didn't like the texture of the pecans when I didn't toast them this time! Kind of mushy, and not very crisp.

Action Bell (Leee), Thursday, 12 August 2021 17:28 (one year ago) link

you do you :)

terminators of endearment (VegemiteGrrl), Thursday, 12 August 2021 17:33 (one year ago) link

if Leee can’t make wildly questionable substitutions he’s not interested afaik

Tracer Hand, Thursday, 12 August 2021 17:57 (one year ago) link

<3 lol

terminators of endearment (VegemiteGrrl), Thursday, 12 August 2021 18:12 (one year ago) link

ok i was wondering about this but don't want leee to be offended but since you brought it up: leee why do you substitute so much???

criminally negligible (harbl), Thursday, 12 August 2021 18:21 (one year ago) link

i want it to be fall so i can bake these things. it's just too hot.

criminally negligible (harbl), Thursday, 12 August 2021 18:22 (one year ago) link

lol no worries!

I guess it's a holdover from before I really got into baking and didn't always have pantry staples on hand, as well as (possibly misguided?) notions of using healthier ingredients, as well as seeing how far I can get with (homemade) vegan products. (Homemade because store-bought tends to be more expensive and I can create only as much as I need and not worry about the unused leftover spoiling.)

Nowadays though I'm mainly focused on avoiding sugar and coconut products (he sez while with a mostly full jar of coconut oil in the pantry).

xp one benefit of living in SF is that it's 60 degrees year-round and ergo always baking weather!

Action Bell (Leee), Thursday, 12 August 2021 18:59 (one year ago) link

Just made a very fluffy banana bread, except I only had two ripe nanas so I subbed in a mango that was sitting around, ryde I don't care because it's really good.

wildleee questionable baking substitutions (Leee), Tuesday, 24 August 2021 05:18 (eleven months ago) link

one soft fruit for another sounds uncharacteristically reasonable Leee

i bet it was great

Tracer Hand, Tuesday, 24 August 2021 08:03 (eleven months ago) link

nicely done!

terminators of endearment (VegemiteGrrl), Wednesday, 25 August 2021 02:50 (eleven months ago) link

https://tybe.tumblr.com/post/660739054009188352/strawberry-pie

This one turned out well! I’m still using Lily’s crust recipe though this time I didn’t par-bake, and yet it came out super flaky. I do like the slightly raw taste but this was a nice surprise.

wildleee questionable baking substitutions (Leee), Saturday, 28 August 2021 05:54 (eleven months ago) link

three months pass...

I'm coming to realize that some fruits that I love to eat fresh do not bake well, namely strawberries -- I find the change in texture less appealing. I'm better off buying a basket and just eating it raw!

Shower Farts (Leee), Sunday, 12 December 2021 19:12 (eight months ago) link

yeah strawberries don’t hold up well, i think because they dont really have much of a “skin” and the flesh is v porous

terminators of endearment (VegemiteGrrl), Sunday, 12 December 2021 19:44 (eight months ago) link

You have to turn strawberries into compote if you’re going to use them in a baked dessert unless: the raw part of strawberry shortcake.

the thin blue lying (suzy), Sunday, 12 December 2021 19:48 (eight months ago) link

i made some strawberry cream cheese muffins and the strawberries were awful.

kinder, Sunday, 12 December 2021 20:13 (eight months ago) link

they also need to be with an acidic thing like rhubarb because they get so bleh by themselves

towards fungal computer (harbl), Sunday, 12 December 2021 20:22 (eight months ago) link

I love balsamic vinegar with macerated strawberries.

ma dmac's fury road (PBKR), Sunday, 12 December 2021 20:27 (eight months ago) link

I find strawberries very tart and acidic usually! But I've never tired to bake with them, I guess.

Ima Gardener (in orbit), Sunday, 12 December 2021 20:30 (eight months ago) link

yea the moisture in fruit makes baked goods go wonky. freeze dried then crushed/powdered can give you a pretty good wallop of flavor, or dried fruit if you don’t mind some chewy bits

nebulous remnant (cat), Sunday, 12 December 2021 20:31 (eight months ago) link

Dried fruits are A+! One of my favorite muffin recipes uses the, to great effect, they're such a good sweetener.

Strawberries are a little bit tart when they're raw, but that acidity tends to get overwhelmed when they're baked into a soggy undifferentiated glop. I wonder if adding lemon juice might help that out.

Blueberries hold up pretty well in bakes, save for the pies I've made so far. In fact, most of my fruit pies have been unimpressive.

Shower Farts (Leee), Sunday, 12 December 2021 22:18 (eight months ago) link

ok i was going to post about this before but i felt bad for criticizing my mom's pies, which are really not bad (just...not as good as mine lol), but she doesn't do enough to address the watery fruit issue. for apple i have had success with a recipe that has you macerate the apples and let the liquid drain off for a few hours. you then cook the liquid with corn starch (it forms a caramel-like texture that is very appley) and add it back before putting it in the pie. dorie greenspan's blueberry pie recipe has the blueberries mixed with flour (iirc), then you also put unseasoned bread crumbs in the bottom. it produces the most perfect pie slice with barely any watery juice. it's important to do this with pie because the crust and the density of fruit mean the liquid will not evaporate off sufficiently, as opposed to a cobbler or crumble that is open as it bakes and also has cake batter or other starch to soak it up.

towards fungal computer (harbl), Sunday, 12 December 2021 22:56 (eight months ago) link

Ground almond is great in blueberry pies, tarts and (my fave) clafoutis. Also if you are making muffins or cake, soak the bloobs in corn starch solution and they won’t sink to the bottom.

the thin blue lying (suzy), Sunday, 12 December 2021 23:05 (eight months ago) link

I've followed recipes mention coating bloobs in flour, and I haven't had an issue with them sinking.

And if I ever try my hand at a fruit pie again, that ground almond hack sounds great! I assume it's there to soak up the moisture?

Shower Farts (Leee), Sunday, 12 December 2021 23:14 (eight months ago) link

I really don't mind a juicy apple pie, and I've never liked that gloopy texture that you get when you thicken it. I'd much rather have the juices soak into the bottom crust, especially if I'm using an apple like Granny Smith that has really tart, flavorful juices. For cherry and blueberry pies I mix the fruit with the sugar and flour and let it stand for a bit before cooking it, which seems to work well. I use frozen sour cherries and they're really good, almost as good as fresh.

Blueberries are tricky because commercial ones have so little flavor; it's worth using wild blueberries, but even the wild blueberries you get in stores are pretty bland so you have to put in lemon juice to make them tart enough. If you ever get a chance to pick fresh blueberries and make a pie, do it. It's amazing and tart and bursting with flavor and you don't need any citrus at all.

Lily Dale, Sunday, 12 December 2021 23:35 (eight months ago) link

The blueberries in the UK are really good (lots come from Poland). The ground almond hack is really effective if you’re making a French style tart, with custard: after your shortcrust is part baked, cover the inside of the base with a generous few tablespoons of the ground almond before covering with your bloobs. Bake that for 15 minutes, make some custard, then pour the custard over the bloobs and return to the oven.

the thin blue lying (suzy), Sunday, 12 December 2021 23:43 (eight months ago) link

it doesn't come out gloopy! if you mean that weird canned pie filling-like texture. it's this recipe but as i recall the temperature may be too high https://www.joyofbaking.com/ApplePie.html

towards fungal computer (harbl), Sunday, 12 December 2021 23:55 (eight months ago) link

Re apple pies: I totally hear harbl about the juices method! I always find a lot of water in the bottom after the sugar spice mix draws it all out. Sadly I would usually just discard it and then pile the drier apples up verrrry high in the pie since they break down so much. Just thinking about it is making me miss pie!

Ima Gardener (in orbit), Monday, 13 December 2021 00:01 (eight months ago) link

I'll give it a try! I've never put any thickener in apple pies; I just slice the apples very thin and layer them with brown sugar and cinnamon, and I always use very tart green apples, and it ends up juicy but not wet. But mine definitely have a soggy bottom; Bake Off would not approve.

Lily Dale, Monday, 13 December 2021 00:21 (eight months ago) link

four months pass...

Ideas on how to make chewy chocolate chip cookies? I remember an Alton Brown recipe that recommends using bread flour, ostensibly because of higher protein content, in which case, could mixing the a batter of all-purpose longer than is typical to better build up the gluten achieve the same result?

Santa Barbarous (Leee), Thursday, 12 May 2022 04:42 (three months ago) link

apparently resting the dough in the fridge for an hour or more makes them chewier but i havent tried it bc
i am too impatient & hardly ever rest my dough, also i like crunchy cookies anyway so

terminators of endearment (VegemiteGrrl), Thursday, 12 May 2022 05:36 (three months ago) link

yeah the nyt choc chip recipe uses a combo of cake & bread flour and also recommends to rest it in the fridge for 24-36 hours... unsure which of those things contributes to the chewiness but i can confirm it's a v yum recipe.

just sayin, Thursday, 12 May 2022 06:23 (three months ago) link

i always rest it at least 24 hours but i'm not sure how much that contributes to chewiness, it's more of a flavor thing. chewiness comes from butter content and baking temp iirc. i always make this one: https://www.food.com/recipe/worlds-best-chocolate-chip-cookies-by-dorie-greenspan-332767

i would not suggest doing anything to develop gluten in a cookie

towards fungal computer (harbl), Thursday, 12 May 2022 12:35 (three months ago) link

this is the best article about chocolate chip cookie variables https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe#toc-giving-the-cookie-dough-a-rest

towards fungal computer (harbl), Thursday, 12 May 2022 12:37 (three months ago) link

ah and it will send you straight to resting the dough, scroll up to the top of course

towards fungal computer (harbl), Thursday, 12 May 2022 12:43 (three months ago) link

lol resting the dough is probably the easy tip that I wanted to hear the least because like Veg, I am very impatient. I'll try the Dorie recipe though -- especially since it uses whole sticks of butter (I don't like having leftover sticks).

Santa Barbarous (Leee), Thursday, 12 May 2022 16:47 (three months ago) link

three months pass...

Any no-bake suggestions so that I can avoid using the oven in the midst of summer?

this one is a classic & super easy

https://littlespoonfarm.com/no-bake-lemon-icebox-pie-recipe/

terminators of endearment (VegemiteGrrl), Tuesday, 16 August 2022 00:20 (two days ago) link

I love Little Spoon. I use their sourdough bagel and sourdough English muffin recipes all the time. (Well, not in summer, obvs.)

trishyb, Tuesday, 16 August 2022 07:52 (two days ago) link


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