What are you baking?

[crustychick]

wow - they look FAB

 

[RubyToogood]

I'm having a stab at baking sourdough bread - just waiting for it to rise. Meanwhile here's a video on making no knead bread (not sourdough, but I'm using the same technique):

 

[RubyToogood]

I had severe doubts all the way through about whether I'd put too much water in. I almost had to pour it into the baking dish. But result! This was following Ms T's instructions.

 

[Ms T]

Yay! The dough needs to be wet for it to work. My starter is also looking very vigorous now even in the fridge, thanks to being fed more frequently than usual.

 

[RubyToogood]

I've just had some (bollocks to waiting for it to cool down) and it's one of the most delicious things ever! Doesn't taste so sour though - maybe that's because the starter had been recently fed several times?

I used extra strong bread flour - next time will try adding 25% rye.

 

[Ms T]

I always wait about an hour - it doesn't like being cut into immediately and can go a bit "doughy". I'm not sure that mine has every been very sour - it just tastes really, really good.

 

[RubyToogood]

Maybe the rye will add sourness. I have to say, it's incredibly well-risen.

One of the things I did find was that although it's not labour-intensive, working out when to start it so that you're at home at the right times to do the next bit is a slight challenge, the 18 hour first rising time being particularly awkward. I suppose if you're working 9-5 you can start it before you go to bed, then do the second rising and baking when you get home the next day.

 

[Ms T]

It doesn't have to be exactly 18 hours though - there's a window of a few hours.

Your starter will be very vigorous at the moment, having been refreshed twice in twenty-four hours.

 

[RubyToogood]

Sourdough loaf #2, with 25% rye. It seemed less liquidy this time, perhaps the rye flour is thirstier.

 

[mango5]

3 birthdays to celebrate today, so I've made 3 batches of muffins to share.
1. Chocolate and Guinness with Kahula buttercream
2. Lemon, yogurt and poppyseed drizzle
3. Apple and walnut wholemeal

 

[fredfelt]

3 birthdays to celebrate today, so I've made 3 batches of muffins to share.
1. Chocolate and Guinness with Kahula buttercream
2. Lemon, yogurt and poppyseed drizzle
3. Apple and walnut wholemeal

I'm having birthday celebrations this weekend! Batch 1 sounds particularly amazing. Ta.

 

[Looby]

I'm going to make coconut cake but I have no corn flour (recipes is 200g self raising and 25g corn). Can I just use plain flour?

 

[Looby]

I'm going to make coconut cake but I have no corn flour (recipes is 200g self raising and 25g corn). Can I just use plain flour?

Too late, you lot are rubbish. : D

Smells lovely but we haven't cut it so don't know what it tastes like.

The frosting which includes Malibu is gorgeous.

I had the Malibu left over from piña colada ice cream btw, I'm not 12. ; )

 

[Badgers]

I will be HERE tomorrow

 

[astral]

I made Bourbon, Bacon, Maple and Pecan cookies. They're so unbelievably good.

 

[spanglechick]

I made Bourbon, Bacon, Maple and Pecan cookies. They're so unbelievably good.

Sweet bacon biccies? Omg.

 

[Badgers]

Toast. I baked toast.

 

[astral]

Sweet bacon biccies? Omg.

Want the recipe?

 

[Lo Siento.]

pineapple and ginger cheesecake, for my mum's birthday.

 

[spanglechick]

Want the recipe?

Very, very much. I will store it away until I can eat carbs again.

 

[astral]

Ingredients

• 1 cup butter, softened (225g)
• 1 ½ cups sugar
• 2 eggs
• 1 teaspoon maple extract - I couldn't find any so substituted for a tablespoon of maple syrup
• 2 tablespoons bourbon
• 2 ¼ cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups pecan pieces
• ½ cup crispy bacon pieces (about 8 ounces of bacon cooked to crispy)

Instructions

1. Preheat the oven to 180 degrees. Line trays with baking paper. I needed four.
2. Cream together the butter and the sugar until fluffy.
3. Add the eggs and combine well, and then add the maple extract syrup and the bourbon and combine really well.
4. Add the dry ingredients to the batter and mix until you have a sticky dough.
5. Add the pecan pieces and bacon to the batter and mix well.
6. Scoop the cookie dough by the spoonful onto the prepared sheet pans and bake for 14 minutes at 180 degrees.

 

[Lo Siento.]

Continuing on the ginger theme:
Chocolate and ginger tart. (as you can tell by the err... rustic look... I'm not a dab hand at manipulating sweet pastry)

 

[Espresso]

Continuing on the ginger theme:
Chocolate and ginger tart. (as you can tell by the err... rustic look... I'm not a dab hand at manipulating sweet pastry)
View attachment 41268

Chocolate and ginger tart speaks seductively to my very soul. Was it delicious?

 

[Lo Siento.]

Chocolate and ginger tart speaks seductively to my very soul. Was it delicious?

Beyond words

 

[Espresso]

Please can you share the recipe?

 

[Lo Siento.]

Please can you share the recipe?

of course. It's basically a regular tart with a load of stem ginger in it

For benefit of non-pastry makers:
Pastry = 225g plain flour, 110g butter, 80g icing sugar, 1 large egg (Rub together flour and butter, add sugar & egg, mix together until it forms a dough, stick it in the fridge half an hour, if you can't be arsed just buy a sweet pastry case)
I had a little tart tin, about 8" diameter - rolled out about a quarter of the pastry (stick the rest in the freezer for future use) - obviously it's sweet pastry, so will be a faff to manipulate and loves crumbling to bits. I've seen people roll it out between two bits of baking paper, take the top bit off, put the tart tin on, then use the bottom piece to flip it. But I usually don't bother.
Blind bake under baking paper/baking beads (or any pulses if you haven't got any baking beads) for 10 minutes at 180c, then if it looks firm, another 4-5 minutes without the beads/paper (till the inside is golden)

Give a few minutes - then it should come out of the tin easily enough. Stick it on a plate.

Filling = melt 150g good dark choc in 150ml of cream (I used single), add 2 table spoons of the syrup from the stem ginger jar (to sweeten it a little), then chop 4 stem ginger thingies (bulbs? err?), put 3/4 on the bottom of the tart case, then put the choc mixture ("ganache"!) on top, then top it with the rest of the ginger. Artistically if you're capable.

Refridgerate until it's solid (1-2 hours?)

 

[Espresso]

Thank you very much, Lo Siento. I'll be having a bash at that.

 

[Cheesypoof]

Lasagne and garlic bread.

today however, I purchased Wheat flour, buttermilk and bicarbonate of soda for the brown bread i'll be baking later in the week

 

[tufty79]

using up the last of my tasty plain white bread flour here, but using yeast that i need to activate, for the first time. i know it's only a little change, but do not like

this was my last gloryloaf it was a bit more legible irl. and fucking delicious

 

[wtfftw]

I haven't baked anything in ages and this is a new kitchen with a non fan gas oven (first I've ever had).

So I'm trying an old favourite carrot cake but in muffin tins (mini and big). Also 2/3s of the four is strong instead of plain. Oh and I didn't have the right sugar.

I have burnt myself but they smell nice.