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 (four years ago) link
Looks awesome, email me a couple!
― Scorsese runs afoul of the Irishman (Leee), Friday, 6 December 2019 19:55 (four 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 (four 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 (four 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 (four years ago) link
Oops, I'll just post the thinghttps://www.instagram.com/p/B5yQScjn32d
― change display name (Jordan), Sunday, 8 December 2019 13:27 (four years ago) link
yum!
― one charm and one antiup quark (outdoor_miner), Sunday, 8 December 2019 13:49 (four 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 (four years ago) link
Oh, whites freeze!
― Scorsese runs afoul of the Irishman (Leee), Sunday, 8 December 2019 17:54 (four years ago) link
so do yolks. ice cube trays
― one charm and one antiup quark (outdoor_miner), Sunday, 8 December 2019 18:00 (four years ago) link
this week's bread: https://www.instagram.com/p/B5yJZ_qFz-1/
― na (NA), Sunday, 8 December 2019 18:03 (four years ago) link
That looks fabulous!
― Li'l Brexit (Tracer Hand), Sunday, 8 December 2019 20:40 (four 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 (four 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 (four 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 (four years ago) link
like cooked porridge? or uncooked oats
― na (NA), Monday, 9 December 2019 16:07 (four years ago) link
cooked porridge!
― Li'l Brexit (Tracer Hand), Monday, 9 December 2019 17:42 (four years ago) link
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 (four 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 (four 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 (four years ago) link
mIx but i do like the word mox actually
― Li'l Brexit (Tracer Hand), Monday, 9 December 2019 18:58 (four years ago) link
what is "porridge" made from?
― forensic plumber (harbl), Tuesday, 10 December 2019 12:06 (four 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 (four 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 (four years ago) link
i meant free on amazon prime but you know what i mean
― forensic plumber (harbl), Sunday, 22 December 2019 03:05 (four 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 (four years ago) link
how do i shot pie crust harbl
― Li'l Brexit (Tracer Hand), Monday, 23 December 2019 10:03 (four years ago) link
do you have a kitchenaid stand mixer
― forensic plumber (harbl), Monday, 23 December 2019 12:24 (four 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 (four 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-recipethey 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 doughthe 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:
― forensic plumber (harbl), Monday, 23 December 2019 12:46 (four 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 (four 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 (four 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 (four 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 (four 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 (four 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 (four 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 (four 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 (four years ago) link
trying to make this https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe and not doing greati 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 (four 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 (four years ago) link
the ol' bread machine bait and switch!
― forensic plumber (harbl), Sunday, 1 March 2020 00:44 (four 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 (four years ago) link
yeah, they saw me coming
― whistling (brownie), Sunday, 1 March 2020 00:52 (four 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 (four years ago) link
eyyy
― BSC Joan Baez (darraghmac), Sunday, 1 March 2020 01:00 (four 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 (four 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 (four 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 (four 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 (four years ago) link
looks fantastic. now i want some french toast asap
― medicate for all (outdoor_miner), Saturday, 7 March 2020 11:55 (four years ago) link