Baker's Anonymous

[breadnatty08]

One last feeding tonight of my sour and then fresh bread tomorrow. Can't wait!

 

[Kaat72]

One last feeding tonight of my sour and then fresh bread tomorrow. Can't wait!

Remember: pics required

 

[zuben el genub]

I tried that starter. Looked as ropy and viscous as pahoehoe lava.

The last bread did have a more sour taste. I let it proof in the fridge overnight.

Be another week before I need more. I'll see if the starter got any more sour.

The Vulcan doesn't like rye bread. I make him Italian and sweet cornbread. That lasts him about 2 weeks. We haven't bought a loaf of bread since I got the machine.
I bake the cornbread in it, but it does a nice job of kneading.

 

[breadnatty08]

Grabbed some commercial yeast from work and the starter is looking good.
Really going to make a better effort with tomorrow's dough.

 

[breadnatty08]

And bread turned out great!

 

[huh]

Where is google nose when you need it? Looks fantastic! now I'm hungry

 

[breadnatty08]

Baked some more sourdough this morning. Turned out okay, not great.
Making some banana bread now.
Recipe is from America's Test Kitchen. I really like their recipes and explanation on why they came to the final one. Have a couple of their massive books.

 

[huh]

Yum!! love banana bread...curious to see if you think that recipe makes it any better!I make a zucchini bread that is absolutely downright delicious! I found the recipe online a few years ago and it's more labor intensive than most other quick bread recipes ...
but it is by far the best I've ever had! and so worth it! much better when I pick a zucchini straight from my small garden..(which is really the only reason I grow them)

ugh..now I want summer to hurry up and get here already!

 

[Kaat72]

Not so petite petit fours for my b-day. Yummy!
View attachment 53619

 

[Kaat72]

Norwegian bakeri
View attachment 53707View attachment 53708

 

[breadnatty08]

No more bakers left?
Whelp, I think I'm going to give a try at making brioche at home tomorrow. It's a two day process. We make it nearly everyday at work but I'm not a fan of their recipe. It's made with such a small amount of butter since every use for it is cooked (burger buns, French toast, croutons). I'll be trying out Jeffrey Hammelman's recipe which has far more butter.

 

[Seanette]

I have to be a bit careful with my cooking, since my husband is diabetic.

Tried this cinnamon bread recently, using Splenda instead of the sugar and mixing the cinnamon stuff into the dough instead of doing the layer-and-swirl thing. Quite tasty, didn't brown much (apparently a known thing with Splenda, and DH didn't care what it looked like). He's lobbying for more.

I could use some ideas for overripe bananas besides banana bread, just for some variety.

 

[breadnatty08]

Overripe bananas?
Creme brulee (do NOT try to torch Splenda though. I've done it at school, huge flames. )

 

[Kaat72]

Mush an overripe banana. Slice up an apple in little pieces. Mix it with a snif of cinnamon and some raisins.
Use it as filling in puff pastry.

Quick and simple

 

[general eclect]

Although not suitable for diabetics, when I was living in the bush I used to mash up an overripe banana and add it to a cheap generic packet mix chocolate cake. The result was a little heavy, but scrumptious.

 

[breadnatty08]

First homemade brioche. Currant raisin and cinnamon in one, other plain.
Before

After

 

[breadnatty08]

More fresh bread this morning. Mix of whole wheat and rye with a mixed starter (sourdough and poolish). Looks great. Can't wait to taste it!

 

[Bearsyzf]

How did yesterday's bread taste, just curious

 

[breadnatty08]

The brioche turned out amazing. The mixed fermentation (poolish, sourdough) gave it a really deep, rich flavor that helped balance all the butter. Plenty of acid. Wow, just great. Light as a cloud as well.
Today I'm mixed a semolina and sesame (with fennel) sourdough. Never used this blend of flour (Arrowhead Mills), but looking forward to the results. I'll let it stay in the fridge overnight and bake tomorrow.
The boule (pic above) is delicious. But, I had it while it was still a little warm. Need to give it some time for flavors to develop. Tis the life of wild yeast breads.

 

[Kaat72]

Baking speculaas. Fast, simple and very tasty.

 

[Kaat72]

And you should give it a fair cooling off period.
[Hide]
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[Kaat72]

Speculaas:
http://en.m.wikipedia.org/wiki/Speculoos

 

[Kaat72]

You can make thin cookies in nice shapes out of it, or just make shapeless, thicker and bigger slices. Needless to tell you which is lesser work

 

[BabyBlues]

Yum. I'm drooling!
We have a dutch bakery about 45 minutes from me and I can't leave without some of those cookies!!

 

[Kaat72]

Hey, it's your bb-day?? Congrats!!