What are you baking?

[Edie]

I just thought granola was the American word for museli?

 

[Orang Utan]

IMHO it's wisest to just follow the recipe at first before experimenting with substitute ingredients.

 

[Edie]

IMHO it's wisest to just follow the recipe at first before experimenting with substitute ingredients.

I’m not a wise baker it turns out The creations are usually edible tho Whatcha baking Orang Utan ? Xx

 

[Orang Utan]

I’m not a wise baker it turns out The creations are usually edible tho Whatcha baking Orang Utan ? Xx

nowt since buying shitload of plain flour Made some not cross buns a couple of weeks ago, which were very nice. I've been intending to make some chocolate biscuits but can't summon up the enthusiasm for some reason

 

[Edie]

nowt since buying shitload of plain flour Made some not cross buns a couple of weeks ago, which were very nice. I've been intending to make some chocolate biscuits but can't summon up the enthusiasm for some reason

Did you get plain instead of self raising by mistake? Or you just mean you’ve lost the oomph

 

[Orang Utan]

Did you get plain instead of self raising by mistake? Or you just mean you’ve lost the oomph

the oomph. My baking mojo. my doing anything mojo tbh

 

[Edie]

Ooh we might be in the realms of full blown disaster here. Wtf is all that bubbling foaming stuff? It’s had its 15 minutes oven time so gonna let it cool and see. You could well be right with the experimentation mate, could well be right...

 

[Edie]

the oomph. My baking mojo. my doing anything mojo tbh

Aww. You want me to bring round some experimental flapjack as a mates-love gift? Can leave on doorstep?

 

[Orang Utan]

Aww. You want me to bring round some experimental flapjack as a mates-love gift? Can leave on doorstep? ♥

thanks luv, but I'm currently up to my ears in Seabrooks crisps and Fox's cream biccies <pats expanding tummy>

 

[Edie]

thanks luv, but I'm currently up to my ears in Seabrooks crisps and Fox's cream biccies <pats expanding tummy>

That’s probs just as well cos unless this thing dries/cools with a radically different texture it’s only gonna be edible with a spoon

 

[Orang Utan]

Ooh we might be in the realms of full blown disaster here. Wtf is all that bubbling foaming stuff? It’s had its 15 minutes oven time so gonna let it cool and see. You could well be right with the experimentation mate, could well be right...

View attachment 211858

It's possibly because the muesli already has a high sugar content and you've added more on top of that?

 

[Orang Utan]

That’s probs just as well cos unless this thing dries/cools with a radically different texture it’s only gonna be edible with a spoon

Just rebrand it as granola!

 

[Biddlybee]

It's possibly because the muesli already has a high sugar content and you've added more on top of that?

That's my thought. But yeh, you could either use it to top porridge/ice cream or squish it up for the birds*

* I'm not sure if sugar is good for them

Mary Berry recipes are a good place.to start Eids - lots of 'shove it all in a bowl and whisk' and her flapjack recipe works a treat. I'll take a photo when I cba to get up.

 

[Edie]

That's my thought. But yeh, you could either use it to top porridge/ice cream or squish it up for the birds*

* I'm not sure if sugar is good for them

Mary Berry recipes are a good place.to start Eids - lots of 'shove it all in a bowl and whisk' and her flapjack recipe works a treat. I'll take a photo when I cba to get up.

It’ll be lush on a bit of ice cream

 

[moose]

What kind of flour are you using? If it's been bleached, all the natural flora might be dead, or weak.

FWIW, the instructions I'm using specified wholewheat or rye flour...

Organic unbleached from some hippies in Gloucester. Non-bubbling bastards.

 

[kittyP]

As others have said Edie it'll be the sugar.
When I make my Christmas florentines they are always really bubbling on top when I take them out the oven but are deliciously chewy when cool

 

[existentialist]

Organic unbleached from some hippies in Gloucester. Non-bubbling bastards.

Well, it might be worth scrapping it and starting again. FWIW, I ended up using wholemeal chapati flour from one of those Indian Conglomerates, because it's all I had, and it's going like a storm. It's been 10 days, but I think I might feed it up over the next 2 in order to have a go at a trial batch of bread.

Whose instructions are you following?

 

[Maggot]

Stephen Collins on baking bread during lockdown – cartoon

Testing times...

www.theguardian.com

 

[moose]

Well, it might be worth scrapping it and starting again. FWIW, I ended up using wholemeal chapati flour from one of those Indian Conglomerates, because it's all I had, and it's going like a storm. It's been 10 days, but I think I might feed it up over the next 2 in order to have a go at a trial batch of bread.

Whose instructions are you following?

This one Sourdough Starter Recipe - Great British Chefs Our house is very cold, so I'll give it a bit longer and scrap it if no good. Don't want to waste too much flour.

 

[existentialist]

This one Sourdough Starter Recipe - Great British Chefs Our house is very cold, so I'll give it a bit longer and scrap it if no good. Don't want to waste too much flour.

Well, the first thing that jumps out at me is that he's using quantities around double those I'm working to. Which is going to waste a lot more flour. If you decide to give it a go, use 75g flour/75ml water, until you've got a lively culture that you can feed up for baking.

 

[chainsawjob]

Fudge (not exactly baking I know)

 

[Edie]

Fudge (not exactly baking I know)

View attachment 211947

Omg my absolute favourite

 

[Saffy]

Has anyone else put raisins in their sourdough starter? I've only got white bread flour at the moment and I've read it can help get it going.

 

[Biddlybee]

I feed my starter with whatever bread flour, most of the last 6 months has been white.

 

[colacubes]

Bog standard plain flour in ours and it works fine.

 

[killer b]

I made Staffordshire oatcakes today, using sourdough leaven for the batter, which I left to do its magic overnight. They were so nice.

Seen here in the pan and on the plate with bacon, cheese and salad.

 

[existentialist]

Meet Vera. My sourdough culture. Slightly depleted, because the bowl behind her has her first batch of sourdough in it...

 

[chainsawjob]

I made Staffordshire oatcakes today, using sourdough leaven for the batter, which I left to do its magic overnight. They were so nice.

Seen here in the pan and on the plate with bacon, cheese and salad.View attachment 211985View attachment 211986

I once gave my aunt and uncle fajitas when they came over for dinner (which they thought quite exotic), and he said they reminded him of Staffordshire oatcakes. He told me you used to be able to buy them from a house that had a window in the wall where they sold them, this was probably in Leek. I'd not seen one in the flesh before, looks tasty

 

[fishfinger]

I once gave my aunt and uncle fajitas when they came over for dinner (which they thought quite exotic), and he said they reminded him of Staffordshire oatcakes. He told me you used to be able to buy them from a house that had a window in the wall where they sold them, this was probably in Leek. I'd not seen one in the flesh before, looks tasty

I can remember going to buy them with my father when I was a kid. It was just an ordinary house, with a trestle table in the front room. On the table, there were stacks of oatcakes covered in tea towels, and a woman cooking more oatcakes on a griddle behind the table.

 

[moose]

There was an oatcake bakery on our street when we moved here, which used to do a roaring trade from 6am every day. Smell knocked me sick after a while though, as they cooked with lard. We have oatcake day once a month in the office, when you can have them topped with jam or cheese/ham for a donation to charity - they microwave them, though, so they're horribly soggy.