long-time reader first-time bread-maker

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(actually i made CINNAMON BUNS from the MOOMINS COOKBOOK a few years back, they were ok)

assume i have never made bread before, what is a good type of loaf place to start with -- needn't be basic!! what will i have most fun with and learn most from first time out??!!

(since basic is anyway sometimes not the easiest thing! cf delia on boiling an egg)

this is what i currently have to hand:
plain flour
wholemeal flour
cornflour
ground almonds

quick yeast (bought this week)
dried active yeast (in an unopened tin 4 yrs past sell-by)
some turkish packet yeast (aka MAYA, with a picture of croissants on the cover)

normal sugar
icing sugar
dark brown sugar

eggs
butter
milk

baking powder
bicarb
salt, pepper etc
herbs and spices, many and varied

mark s, Saturday, 21 March 2020 14:32 (two months ago) link

on the advice of pals elsewhere i went with VEGAN SODA BREAD, using water and lemon juice instead of buttermilk

mark s, Saturday, 21 March 2020 16:15 (two months ago) link

for best-practice euphony the thread shd really say "baker" not "bread-maker" but i can and do make cakes fairly often so

mark s, Saturday, 21 March 2020 16:16 (two months ago) link

I've only ever used ground almonds as a substitute for breadcrumbs when I was baking chicken. What are you using them for? I want to make some whiskey bread but haven't found a good recipe yet.

do you have pics?

Yerac, Saturday, 21 March 2020 16:40 (two months ago) link

still in the over, i will post when it comes out

the almonds are left over from a time when i was trying to reproduce my gran's gorgeous near-liquid pain de genes via experimental methods and no recipe (my aunt refuses to pass it on for some reason) (falling out with my gran possibly) -- i put them in this list in case anyone had any ideas given the unplanned ingredients i had to hand!

mark s, Saturday, 21 March 2020 16:46 (two months ago) link

in the oven i mean, ten mins to go

mark s, Saturday, 21 March 2020 16:46 (two months ago) link

being dumm i fvcked up the base and had to slice it off the grill it was baked on (not this one)

(it had oozed thru the bars like T2 and got stuck to itself -- i guess i shd have just used a flat baking tray lol)

taste is ok tho, hint of rosemary, needs a little more salt

mark s, Saturday, 21 March 2020 17:31 (two months ago) link

look at that fat babby.

Yerac, Saturday, 21 March 2020 17:35 (two months ago) link

would you use that recipe again? if so post here.

Yerac, Saturday, 21 March 2020 17:35 (two months ago) link

sure why not, it's super-simple (no buttermilk bcz i had none, used lemon juice as the acid, see below)

things i have to get better at before my next attempt:

1: handling the raw dough (viz moving it from the shaping surface to the baking surface without totally messing up the shape)
2: using a non-dumm baking surface lol
3: not getting flour everywhere (i will never learn this)

but basically i am pleased with it, it is very eatable! i shd try and make some soup to go with it before i eat it all

RECIPE for SODA BREAD (water not buttermilk)

4 cups flour
1 tbsp sugar
1 tsp bicarbonate soda
1/2 tsp salt -- i think use more next time!!
1 1/2 cups water
2tsp lemon juice
I tbsp chopped rosemary (fresh)

Sieve the dry ingredients. Make a well in the centre. Pour in all of the water & vinegar. Using one hand stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles. Add rosemary. The dough should be softish, not too wet & sticky.

When it all comes together turn out onto a well-floured surface. Tidy it up and flip over gently. Pat the dough into a round about 4cm (1 1/2 in) deep.

Cut a deep cross on the loaf and prick in the four corners (lol it’s a round it has no corners). Bake in the (pre-heated) oven for 15 minutes at 250 oC, then turn down to 200 oC for 30 minutes until cooked. Tap the bottom of the bread: when it is cooked it will sound hollow. Cool on a wire rack.

mark s, Saturday, 21 March 2020 17:52 (two months ago) link

although i enjoy cooking my bread baking has always been a bit of a failure starting with a loaf of quasar-like density one sice of which would both render you immobile and nourish you for days.

i will be following developments with a keen interest.

Fizzles, Saturday, 21 March 2020 18:09 (two months ago) link

i am thinking about making this but somehow adding whiskey as the flavor.

Yerac, Saturday, 21 March 2020 18:53 (two months ago) link

instead of the water maybe

mark s, Saturday, 21 March 2020 19:30 (two months ago) link

Using mark’s ingredients and yerac’s inspiration I found a recipe for Bourbon cornbread. Although regular cornbread would be a great thing to make as well.

Also my go to bread not bread thing is farinata. It’s a savory thick pancake made with chickpea (gram, besam) flour, olive oil salt and water.

https://www.theguardian.com/lifeandstyle/2014/nov/14/chickpea-flour-recipes-yotam-ottolenghi

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 00:03 (two months ago) link

Conveniently, yeast seems hard to come by at the moment where I am, and in fact hard to come by on Amazon.

The sourdough starter recipes I've seen recommend starting with rye flour, which I do not have on hand.

I do have a single packet of rapid rise yeast.

The question is, can I use this to grow more?

I can find something that says "no" but I cannot find something that says "yes".

fajita seas, Sunday, 22 March 2020 00:59 (two months ago) link

no but you can make sourdough starter from all-purpose flour. it's a different kind of yeast that you would buy. i happened to buy a big package of SAF instant yeast at the middle eastern food store in january, places like that would likely have it.

forensic plumber (harbl), Sunday, 22 March 2020 01:30 (two months ago) link

lol did you read this? i'm curious https://www.wikihow.com/Grow-Yeast

forensic plumber (harbl), Sunday, 22 March 2020 01:33 (two months ago) link

oh it's for brewer's yeast...i'm at a loss

forensic plumber (harbl), Sunday, 22 March 2020 01:33 (two months ago) link

Also my go to bread not bread thing is farinata. It’s a savory thick pancake made with chickpea (gram, besam) flour, olive oil salt and water.

That sounds good. Does it get/need a sauce? reminds me of the panisses i made a few times when i had chickpea flour on hand that needed using. they were really good, and pretty simple. not strictly bread though, sorry if derailing

xxpost

medicate for all (outdoor_miner), Sunday, 22 March 2020 11:51 (two months ago) link

this is a safe space for bread nerds and noobs alike, no worry too pernickety, no question too dumb :)

mark s, Sunday, 22 March 2020 12:09 (two months ago) link

It’s a lot like panise. It goes with lots of things, some veggies or a salad on top is good. However I just normally have it with olive oil salt and black pepper. It was a staple of pizza shops when I lived in Turin and that’s all they ate it with there.

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 12:35 (two months ago) link

you can make a starter with any kind of flour but it’s true that rye is a bit more supercharged. start with equal parts flour and warm water, maybe 50g of each, stir up (with your hands), leave in a warm place, the next day ditch half of it and add a bit more flour and warm water in equal parts and keep going like this. after about 5 days you’ll have something that bubbles and rises. you might want to use water that you’ve allowed to sit for an hour, so that it doesn’t have as much chlorine in it.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 12:53 (two months ago) link

i got rye flour to make the last starter i failed at. i got too excited that it was actually working, didn't stir it enough, and it got some mold on it. i will start another one today.

forensic plumber (harbl), Sunday, 22 March 2020 14:11 (two months ago) link

the starter recipe i used said to also add pineapple juice. would something like that help the AP flour starter? tracer?

forensic plumber (harbl), Sunday, 22 March 2020 14:13 (two months ago) link

i wouldn’t.

if it gets mold on it you can carefully scoop the mold off and what’s underneath ought to be fine. personally i take my starter out of its container at least once every couple of weeks and wash the container well so that mold doesn’t get a foothold.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 14:24 (two months ago) link

xp

Hi relatively new sourdough baker here (gave up drinking, started baking!)

aiui the pineapple juice technique may well be good for AP flour. The book I'm learning from (Super Sourdough by the nice Scottish doctor guy from Bake-Off*) says that he's found it can make the difference with cheap white flour - that the acid kills off the bugs you don't want growing in there. iirc it can be any fruit juice or something similarly acid. And switch to water after first feed.

*I've never actually watched bake-off but he comes over well in this book. Good hand-holding, and goes into the why of things, which I like.

woof, Sunday, 22 March 2020 14:30 (two months ago) link

interesting! why not?

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 16:25 (two months ago) link

never heard of this before, but interesting read
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1

medicate for all (outdoor_miner), Sunday, 22 March 2020 19:49 (two months ago) link

I've noticed a concerted uptick in people interested in sourdough all of a sudden, my wife has been giving out starter & advice. Although acquiring the equipment can be an initial hurdle.

change display name (Jordan), Sunday, 22 March 2020 20:26 (two months ago) link

what equipment? i use couple of bowls..

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 20:54 (two months ago) link

i was trundling along quite happily without it, because i was a bit indifferent to any that i'd had. then i found a local bakery that did *amazing* sourdough. the best. so i reluctantly paid *money* for it each week. then it shut down at christmas, and i haven't been able to find any that matches it since – hedone bakery in chiswick closest, but i ain't going anywhere near there these days because i'm isolating on the other side of london. i'm watching people's sourdough experiments to see whether i should do it, but it seems like x5 more pita than just a regular loaf, which i also can't do. i may try and get better at this over the coming period. xpost.

Fizzles, Sunday, 22 March 2020 20:56 (two months ago) link

Scottish doctor guy from Bake-Off*) says that he's found it can make the difference with cheap white flour - that the acid kills off the bugs you don't want growing in there. iirc it can be any fruit juice or something similarly acid. And switch to water after first feed.

This makes a lot of sense all of the sake brewing methods I know start by making or using acid to protect the yeast from undesirable bacteria. Citric acid or lactic acid are used so it makes sense that something acidic like pineapple juice would work well. Plus all the sugar probably helps get the yeast going.

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 21:02 (two months ago) link

ah i forgot - a scale. you do want a scale that can measure grams.

Li'l Brexit (Tracer Hand), Sunday, 22 March 2020 21:09 (two months ago) link

Scale, Dutch oven, banneton baskets, proofing situation? That's just what my partner uses, probably only the scale is necessary.

She just made some loaves and I can see it on the counter from where I'm working.

change display name (Jordan), Sunday, 22 March 2020 21:27 (two months ago) link

I don't know how to invite people to slack. Does this work. Post your breads to this since it's much easier to post images. https://join.slack.com/t/poxyfule/shared_invite/zt-csm19k0n-P_w0mauC3_sXUXus~TI0mw deems started a cooking channel but I think you have to expand to see it and join. Called.: What do you cook like.

Yerac, Sunday, 22 March 2020 23:36 (two months ago) link

you successfully invited people to slack

American Fear of Pranksterism (Ed), Sunday, 22 March 2020 23:41 (two months ago) link

I am partying in the streets.

Yerac, Sunday, 22 March 2020 23:45 (two months ago) link

Jordan yes okay i have that stuff too :)

but it’s absolutely not a requirement!

- you can proof a boule in a colander lined with a floured tea towel.

- dutch ovens are great but you can bake freestanding loaves. that way you can bake more loaves at a time. only difference is you need a tray of boiling water at bottom of the oven for the first 25 minutes to create steam.

but yes a scale is a hard requirement for sure.

Li'l Brexit (Tracer Hand), Monday, 23 March 2020 07:18 (two months ago) link

Metal dough-scraper has been my favourite non-essential.

Had a large delivery of flour today, so all set to bake through the dark times.

Going to move away from sourdough and try a basic soda bread tomorrow.

woof, Monday, 23 March 2020 18:03 (two months ago) link

yes a dough scraper can be quite handy. I have used a cake knife in a pinch.

Li'l Brexit (Tracer Hand), Monday, 23 March 2020 18:11 (two months ago) link

First time breadmaker trying Jim Lahey's No-Knead bread. I expected many things to go wrong. I did not expect that when I took the preheated pot out of the oven and lifted the lid off, a blob of smelly melted plastic bowl would be at the bottom :(

Paperbag raita (ledge), Tuesday, 24 March 2020 12:12 (two months ago) link

oh god no :(

forensic plumber (harbl), Tuesday, 24 March 2020 13:50 (two months ago) link

yes don't eat that

mark s, Tuesday, 24 March 2020 14:07 (two months ago) link

Bread turned out fine(*) in a normal saucepan, not sure if the le creuset can be saved :(

(*) considering I couldn't find the white bread flour and was making the dough with wholemeal till my wife came down and said that was a terrible idea, found the white flour, and made me double the recipe for two 50/50 loaves. like i said, first time breadmaker.

Paperbag raita (ledge), Tuesday, 24 March 2020 14:08 (two months ago) link

Also we have (hopefully) learned to store ovenware with the lids on upside down.

Paperbag raita (ledge), Tuesday, 24 March 2020 14:10 (two months ago) link

the ceramic coating is not porous so you may be able to save it. eeeeeek

forensic plumber (harbl), Tuesday, 24 March 2020 14:18 (two months ago) link

Any focaccia recipes to recommend? Something to do with 00 flour other than pizza dough?

mom tossed in kimchee (quincie), Tuesday, 24 March 2020 16:36 (two months ago) link

Soon I will be a first-in-a-long-time bread baker. Is that no-knead a good way to go or should I try something else. I may or may not have a KitchenAid mixer. It was acting a bit weird last I used it oh three or four years ago.

mom tossed in kimchee (quincie), Tuesday, 24 March 2020 16:37 (two months ago) link

we are anxiously making our own sourdough starter. the first attempt died on day 4-ish, so this round we're being really by-the-book and worrying more than is probably necessary.

El Tomboto, Tuesday, 24 March 2020 16:40 (two months ago) link

They are really easy! I used vegetable shortening instead of butter since I didn't have a ton of the latter. They are great!

Fetch the Bolt Thrower (PBKR), Monday, 20 April 2020 12:09 (one month ago) link

I made them! I didn't roll them thin enough but they're still great. So flavourful and tangy. Impossible to stop eating them, basically.

Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:38 (one month ago) link

I spoke w/my bread sensei about making sourdough more sour and she says:

'To get a tangier loaf you need to use a more mature leaven and a more well fermented dough. Ferment your leaven until it tastes nice and sour. Also using dark rye in your dough can help it ferment more to get tangier flavours'

Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:39 (one month ago) link

Nice, my partner made sourdough crackers with the discard too once. Lately she's only been feeding her starter when she's going to bake, and there hasn't been any discard.

Btw I was watching a Bon Appetit video that specifically mentioned covering the dough to prevent a skin forming + inhibiting gluten structure.

change display name (Jordan), Wednesday, 22 April 2020 14:46 (one month ago) link

Yeah I don't usually have 250g of 'extra' starter. I actually made a kind of levain in order to have enough!!

Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:48 (one month ago) link

Btw I was watching a Bon Appetit video that specifically mentioned covering the dough to prevent a skin forming + inhibiting gluten structure.

yeah a week on and tbh I have had good and bad results with the "uncovered in the fridge" technique

Pinche Cumbion Bien Loco (stevie), Wednesday, 22 April 2020 14:58 (one month ago) link

i just want to announce, slightly feebly but also very proudly, that i made two *very simple* but *fantastically successful* tinned yeasted loaves yesterday. that is all.

Fizzles, Thursday, 23 April 2020 20:10 (one month ago) link

Awesome :)

I've been making more tinned loaves lately.

Li'l Brexit (Tracer Hand), Thursday, 23 April 2020 20:24 (one month ago) link

i have to decide what to make at the weekend after my mixed success with the gougeres (they tasted nice but they totally didn't rise properly, they were more like very excellent cheese scones)

mark s, Thursday, 23 April 2020 20:26 (one month ago) link

Latest:

http://imgur.com/gallery/CBYFeEV

Fetch the Bolt Thrower (PBKR), Saturday, 25 April 2020 15:23 (one month ago) link

Majestic beast!

Pinche Cumbion Bien Loco (stevie), Saturday, 25 April 2020 15:57 (one month ago) link

My wife made pancakes this morning from excess sourdough starter. They were so good: light, fluffy, lots of flavor.

Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 14:12 (one month ago) link

Though maybe that should go in the cooking thread.

Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 14:14 (one month ago) link

i reckon knowing what to do with spare starter is a useful thing to go here.

after my wild success with yeasted tinned wholemeal loaves, i thought i’d do a white bloomer. my shaking and handling was poor throughout and due to some contradictory info from my oven thermometer i think my oven temp was too hot. so it’s almost but not quite burned on the outside, and the base isn’t as solid as i’d like.

quite pleased to have some info to learn from though, and do better next time.

Fizzles, Sunday, 26 April 2020 14:40 (one month ago) link

photo link here

https://www.instagram.com/p/B_cqPb7HXZh/?igshid=x1jbqgygei03

Fizzles, Sunday, 26 April 2020 14:42 (one month ago) link

*shaping not shaking

Fizzles, Sunday, 26 April 2020 14:44 (one month ago) link

That looks pretty good to me.

Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 15:16 (one month ago) link

Me too! How does/did it taste?

Li'l Brexit (Tracer Hand), Sunday, 26 April 2020 16:08 (one month ago) link

Looking good!

Once I've got a jar of discard I use it for pancakes - add an egg, salt, bicarb then milk and flour until it looks like a batter.

Today - rushing a fairly standard boule. Using about 1/3 wholemeal so threw in a bit more water than usual. lol sticky.

woof, Sunday, 26 April 2020 16:35 (one month ago) link

oh it tastes great! v pleased.

Fizzles, Sunday, 26 April 2020 16:43 (one month ago) link

making a very basic white crusty bread from a BBC recipe which while simple also manages to be annoying and unclear in places: "pat the dough into an oval and roll it up tightly" -- roll it up in which direction? i guessed along the longer axis but

also the phrase "if flavours are your thing" enrages me -- no, no they're not, i aim for full-on flavourlessness and so should you

mark s, Sunday, 3 May 2020 14:51 (four weeks ago) link

I’ve been using Kronjast fresh yeast recently, in the absence of anything else, and it is very good. Made a loaf of white / spelt with pekmez and thyme today and it turned out great.

ShariVari, Sunday, 3 May 2020 15:00 (four weeks ago) link

and here it is: interestingly it caught along the split on the top before the base was even non-doughy, so maybe i had it too hot this time? i flipped it on its back for the last ten mins and the base baked properly also

https://files.slack.com/files-pri/TV20059EW-F013BERFP8R/2020-05-03_16.31.30-2.jpg

https://files.slack.com/files-tmb/TV20059EW-F013BERFPB3-f0e3a0d07d/2020-05-03_16.32.28-1_720.jpg

mark s, Sunday, 3 May 2020 15:50 (four weeks ago) link

another possible reason: quite a lot of oil ended up in the dough from my kneading hands and the surface and the "lightly oiled" bowl

i used olive oil bcz that's what i had and i know that can burn when you fry?

mark s, Sunday, 3 May 2020 15:51 (four weeks ago) link

can’t see the pics for some reason.

it might have been too high in the oven. you want it about midway up.

were you baking in a tin?

i doubt the oil made any difference.

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 15:52 (four weeks ago) link

they're linked from slack, sorry, probably only visible if you're signed in

mark s, Sunday, 3 May 2020 15:54 (four weeks ago) link

https://i.imgur.com/GEhXikf.jpg

https://i.imgur.com/0pOxM0X.jpg

mark s, Sunday, 3 May 2020 15:57 (four weeks ago) link

they look great! almost burnt on top is very on-trend.

what were they baking ON? a metal tray?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:05 (four weeks ago) link

yes, cheap flat metal tray, very slight raised lip

mark s, Sunday, 3 May 2020 16:07 (four weeks ago) link

possible it was up too close to the roof of the oven?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:35 (four weeks ago) link

or maybe you accidentally had the grill on or something?

Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:36 (four weeks ago) link

oops lol, yes i think i did :D

mark s, Sunday, 3 May 2020 16:39 (four weeks ago) link

ffs

mark s, Sunday, 3 May 2020 16:39 (four weeks ago) link

i think it looks v good tbh.

i made a second bloomer this week, which i think must have been slightly underproved or poorly shaped because it burst out at the side, and a stone baked “artisan” loaf today which i think may have been underproved because it didn’t burst out at all.

Fizzles, Sunday, 3 May 2020 16:59 (four weeks ago) link

Oh hi there, loving all this bread baking deliciousness.

Today I made cheese and chive bread, and discovered the wonder of using sourdough discard in crackers (similar to the one posted above but more freeform and crazy flavors)

https://www.instagram.com/p/B_5SKB6HYxe/?utm_source=ig_web_copy_link
https://www.instagram.com/p/B_4y9gDnRuw/?utm_source=ig_web_copy_link

(hello to those I know, came back for the Outbreak! thread, staying for the bread)

colette, Thursday, 7 May 2020 17:31 (three weeks ago) link

crackers look great. i’m still at novice yeast stage but was so pleased with this loaf and bread. tbh it’s perfect and toasted v well too.

https://www.instagram.com/p/B_5cbsaH3WN/?igshid=yjerih01jdsv

Fizzles, Thursday, 7 May 2020 19:00 (three weeks ago) link

i can't see the pic fizzles

Li'l Brexit (Tracer Hand), Friday, 8 May 2020 08:55 (three weeks ago) link

let’s try again. https://www.instagram.com/p/B_5dI_AHU7c/?igshid=o1hzwtrasz51

Fizzles, Friday, 8 May 2020 09:15 (three weeks ago) link

need to do the split with a razor blade rather than a stanley knife tho, as it’s ragged and too deep. v pleased otherwise.

Fizzles, Friday, 8 May 2020 09:15 (three weeks ago) link

woah that ear is awesome!

ran out of doves farm brown bread flour last week and picked up a 5kg sack of italian wholemeal from the poncy Haringay Local Shop place on Green Lanes out of desperation. Making my first loaf with it today, and it is incredibly fine, and has none of the pleasing lumps of wheatgerm in it the usual flour has. Preparing to be disappointed...

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 09:51 (three weeks ago) link

looking good fizz!!

Li'l Brexit (Tracer Hand), Friday, 8 May 2020 10:09 (three weeks ago) link

: )

Fizzles, Friday, 8 May 2020 11:23 (three weeks ago) link

am interesting to see how stevie's fine italian wholemeal works out.

Fizzles, Friday, 8 May 2020 11:23 (three weeks ago) link

also interested.

Fizzles, Friday, 8 May 2020 11:23 (three weeks ago) link

it itersting!

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:45 (three weeks ago) link

just shaped the loaves and dumped them in the bannetons. First thoughts - dough is still v elastic, moreso than usual. Has been easier to shape the loaves, but will they hold those shapes when time to cook comes? Am using 10% wholemeal flour to 90% white Caputo red 00 (which quickly replaced white bread flour for me when I stopped being able to buy that a month or so ago) so it is very different from how I used to make bread before lockdown (and before I was having to make four or so loaves a week to keep up with family demand).

Pinche Cumbion Bien Loco (stevie), Friday, 8 May 2020 11:48 (three weeks ago) link

made sourdough bread for the first time last week and it turned out great. i've just taken my second try out of the oven an hour ago and it looks spectacular. i did not think i could derive this much joy from such a simple thing. my wife is making fun of me cause i just keep going back to the kitchen to stare at it.

Jibe, Friday, 22 May 2020 09:00 (one week ago) link

ONE OF US

lol just wait til you start taking pictures of your BRED and sending them to you friends

Li'l Brexit (Tracer Hand), Friday, 22 May 2020 09:12 (one week ago) link

haha i have definitely already done that

Jibe, Friday, 22 May 2020 09:26 (one week ago) link

Yeah, I derive a unique satisfaction from baking compared to cooking, though I do A LOT of cooking and not as much baking (until recently). I think one factor is the mysteriousness of baking - unlike cooking where you can taste along the way and get a sense of where things are going, you never know how baking will turn out until the moment of truth - the dough/batter/whatever goes into the oven as one thing and comes out suddenly and utterly transformed.

some vast airy pantaloon is required (PBKR), Monday, 25 May 2020 16:44 (six days ago) link


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