Orang Utan
Psychick Worrier Ov Geyoor
Exactly, it might end up a mess, but it would be a glorious and delicious one!I think I'd have to buy too many extra things for that, but ta.
If anything looks wrong style it out and turn it into a rhubarb mess
What are you baking?
- Thread starter kittyP
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BoatieBird
Well-Known Member
clicker
nanook rubs it....
BoatieBird so is my baking powder the same as bicarb of soda?
sheothebudworths
Up the bum - no babies!!!
Food For Fort: The baker's dilemma | Piece of cake | Foolproof by name ...
So you CAN but you'll need more so may taste it. I saw something else from a brief Google that suggests 4x the amount but you might want to check that!
So you CAN but you'll need more so may taste it. I saw something else from a brief Google that suggests 4x the amount but you might want to check that!
BoatieBird
Well-Known Member
Oops I didn't read that bit
Baking powder has bicarbonate in it, but has other stuff in too. Won't hurt it at all but might not work so well as a raising agent.
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Orang Utan
Psychick Worrier Ov Geyoor
I think it's bicarb of soda plus cream of tartarOops I didn't read that bit
Baking powder has bicarbonate in it, but has other stuff in to. Won't hurt it at all but might not work so well as a raising agent.
Biddlybee
making knots with sticks
Giving this a go...
This lemon tart recipe uses 9 eggs
(or 5 if you don't make your own pastry)
Gregg's tangy lemon tart
Orang Utan
Psychick Worrier Ov Geyoor
Thimble Queen
Called away to another place
Camembert 
Biddlybee
making knots with sticks
The tart was a pita, and was only ok when finished. Next time I'll have omelettes for a few nights and make a few cakes 
Ooh, me too.
QueenOfGoths
Fuck you Dave!
Mr.QofG's bought my aa little butter churn for Christmas so I finally got round to making some butter the other day then used the buttermilk to make scones.
Both the butter and the scones were rather nice!
Both the butter and the scones were rather nice!
BoatieBird
Well-Known Member
BoatieBird
Well-Known Member
I made a lush rhubarb crumble today, with loads of stem ginger in with the rhubarb and oats and brown sugar in the topping.
Orang Utan
Psychick Worrier Ov Geyoor
Rhubarb, custard and clotted cream scones
Orang Utan
Psychick Worrier Ov Geyoor
I've got 7 left. I'll email a couple to you
wtfftw
melting like a toastie
Ahhhhhhhh!
It was bad enough that your pavlova looked a little like a cream tea. I'm still cream tea less.
Blates going to break my pregnant pelvis trying to get round a shop tomorrow. 
wtfftw
melting like a toastie
UnderOpenSky
baseline neural therapy
Joins thread 
I'm feeling quite empowered by the sough loaf I baked last week. It was my first and tasted fine. Used the recipe from River Cottage cookbook, but added 1/3 rye flour in the mix.
Couple of questions. Kneading seems a massively messy business and quite wasteful due to the amount stuck to my hands. I made a sponge with half the flour and the starter, which I just mixed in with a spoon and left for hours, then kneeded in the rest. Recipe suggests doing a few kneeds to add air, but there would have been nothing left if I'd have done this. Am I doing it wrong?
When you make the dough how can you leave it before you baking. Its a bit of work, so was wondering if I could bake a loaf and then use the same dough a few days later?
I'm feeling quite empowered by the sough loaf I baked last week. It was my first and tasted fine. Used the recipe from River Cottage cookbook, but added 1/3 rye flour in the mix.
Couple of questions. Kneading seems a massively messy business and quite wasteful due to the amount stuck to my hands. I made a sponge with half the flour and the starter, which I just mixed in with a spoon and left for hours, then kneeded in the rest. Recipe suggests doing a few kneeds to add air, but there would have been nothing left if I'd have done this. Am I doing it wrong?
When you make the dough how can you leave it before you baking. Its a bit of work, so was wondering if I could bake a loaf and then use the same dough a few days later?
i have not really explored 'baking' apart from one cake. But i'm keen to learn about baking, especially my OWN bread.
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pug
Well-Known Member
Joins thread
I'm feeling quite empowered by the sough loaf I baked last week. It was my first and tasted fine. Used the recipe from River Cottage cookbook, but added 1/3 rye flour in the mix.
Couple of questions. Kneading seems a massively messy business and quite wasteful due to the amount stuck to my hands. I made a sponge with half the flour and the starter, which I just mixed in with a spoon and left for hours, then kneeded in the rest. Recipe suggests doing a few kneeds to add air, but there would have been nothing left if I'd have done this. Am I doing it wrong?
When you make the dough how can you leave it before you baking. Its a bit of work, so was wondering if I could bake a loaf and then use the same dough a few days later?
I've found that kneading isn't all that important, as long as the ingredients are thoroughly mixed and a ball of dough is formed 30 seconds of kneading is perfectly good before rising. After rising again it doesn't seem too important either, if you want even small bubbles then more kneading is needed than if you like uneven larger sized bubbles.
If the dough is sticking to your hands too much then it's likely due to the wetness, some doughs are wetter than others, if it's a wet one then you can keep it in the bowl for kneading, use lots of flour on it, the board and your hands and fold it in gently.
If you want to keep the dough then you can, 48hrs at room temp no problem although it'll need knocking back a few times, you can also keep it in the fridge. It does change and become tougher the longer you leave it to rise.
Rebelda
Nearly as bad as Badgers
Oil on your hands UnderAnOpenSky and on the work surface. Dusting with flour is a messy waste of time ime.
RubyToogood
RubyTwobikes
Just use Ms T's method. I've been using it for years, it's dead easy and requires no kneading. Rising times etc are fairly flexible but a few days would be too long to leave it.Joins thread
I'm feeling quite empowered by the sough loaf I baked last week. It was my first and tasted fine. Used the recipe from River Cottage cookbook, but added 1/3 rye flour in the mix.
Couple of questions. Kneading seems a massively messy business and quite wasteful due to the amount stuck to my hands. I made a sponge with half the flour and the starter, which I just mixed in with a spoon and left for hours, then kneeded in the rest. Recipe suggests doing a few kneeds to add air, but there would have been nothing left if I'd have done this. Am I doing it wrong?
When you make the dough how can you leave it before you baking. Its a bit of work, so was wondering if I could bake a loaf and then use the same dough a few days later?
Breadmaking
Orang Utan
Psychick Worrier Ov Geyoor
I am intent on making pizza tonight, if Sainsbury's have the correct flour
Biddlybee
making knots with sticks
Turned out ok for my first brownies in years, but a bit too thick. I'll use a bigger tray next time.
