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  #276  
Old 10-13-2015, 07:44 PM
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Default Re: Stupid Baking

Quote:
Originally Posted by SharonDee View Post
No way your babies are that big now! And so precious! :squee:
I guess I could take the pregnancy ticker down, now that the baby is 2!
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  #277  
Old 10-13-2015, 10:39 PM
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Default Re: Stupid Baking

Kids schmids. Look at that stand mixer!


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  #278  
Old 10-15-2015, 03:14 PM
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Default Re: Stupid Baking

They're cute too, Facebook Friend.
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  #279  
Old 10-15-2015, 11:26 PM
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Default Re: Stupid Baking

Today, during baby's (haha) nap, froguar and I made brownies from a box. They are pretty good. Froguar did all of the pouring, cracking eggs, and most of the mixing. Baby helped by eating a brownie.
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  #280  
Old 10-16-2015, 12:27 AM
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Default Re: Stupid Baking

Baby is a good helper.
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  #281  
Old 10-21-2015, 05:57 AM
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Default Re: Stupid Baking

We made chocolate chip pumpkin bread today. It is delicious, if I do say so myself. The boys were quite helpful, even though Baby spent most of his time dumping things in the mixer bowl that had to be cleaned out before we could do the real mixing. I learned he could open the salt shaker to pour.

They love baking!
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  #282  
Old 06-14-2018, 05:50 PM
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Default Re: Stupid Baking

Last Saturday the Mor-man and I went to a Butter Tart Festival.

I have to say I was pretty disappointed. All the samples we tasted at the various vendors tasted like commercial/packaged tarts you would get at your local grocery store or bakery. Nothing tasted homemade, not one tasted buttery and the pastry on most was heavy like the tart could be a door stop or super pale like barely baked.

The winning vendor in the competition had an hour line up to purchase their tarts and they weren't giving samples so we lined up with the others. They brought 7800 tarts with them and were sold out by 1pm.

After the hour+ in line in the hot sun, I will admit, they were the best tasting tart I had at the event but still really commercial and no with buttery flavour.

I promised to bring my new Mor-man-in-law some tarts back, but I just couldn't honestly give her these tarts in good faith.

So this weekend I am baking butter tarts. Hopefully they will turn out great and I'll score points with my new MIL :nod:
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  #283  
Old 06-17-2018, 05:27 PM
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Default Re: Stupid Baking

Baked these this morning. Homemade filling, frozen pastry shells. They do taste very good, certainly not commercial or mass produced. Not perfect though. Need to keep hunting for ultimate recipe.
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  #284  
Old 06-17-2018, 06:16 PM
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Default Re: Stupid Baking

I'm not really much into sweets usually, but dang, those look good.

You're not going to eat ALL of those, are you?
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  #285  
Old 06-17-2018, 09:38 PM
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Default Re: Stupid Baking

I made 50... A dozen for my in-laws... A dozen for my work... A dozen for the Mor-man. 4 for my pokemon friend, six for the family next door.. They cut our lawn and snow blow our driveway. The rest I ate already lol
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  #286  
Old 12-06-2018, 07:36 AM
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Default Re: Stupid Baking

Good enough thrad for this.


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  #287  
Old 12-07-2018, 06:49 AM
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Default Re: Stupid Baking

For Thanksgribbing I originally made some peanutbutter cookies. Because one friend at the work is vegantarian, I decided to try a vegan recipe. Those original cookies came out p good, though they had something closer to a cake-ish texture to them than cookie.

I then decided to do some fooling around with the proportions and ended up with more of a brownie. I made a really big batch of peanutbutter and nutella brownies. Batch A came out almost nearly perfect. A second batch was okay but more of a dense cake.

My greatest disappointment is that I can't share the recipe. No, really. I mean, I know what I put in them but I didn't exactly track how much of each thing I put in.

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  #288  
Old 12-16-2018, 09:08 PM
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Default Re: Stupid Baking

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  #289  
Old 11-14-2019, 07:21 PM
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Default Re: Stupid Baking

Ta da! It probably tastes terrible, but it LOOKS like sourdough bread. From the outside, anyway.

sourdough.jpg

Next, I work on getting that big wave/cowlick thing.
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  #290  
Old 11-21-2019, 12:41 AM
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Default Re: Stupid Baking

I just made my second successful batch today, the same way I did the previous one.

What's weird, though, is that the recipes I've tried don't work the way they're supposed to, so both successful times, I've restarted the levain by adding flour and water by eye until it looks right to me. This is the opposite of what you're supposed to do with bread, and I haven't done tons of bread baking before, but so far, it's the only thing that's worked.

Are the regular recipes not working because of the elevation maybe?

sourdough2.jpg

LOL huge, but I don't feel like resizing it right now.

The one on the left, with the ridiculous little balls of flour, cooked in my cast iron dutch oven, and the one on the right was in a heavy ceramic casserole.

LOL #2. The picture flips. The thumbnail and the popup version are inverted, but when I view it separately, it corrects the orientation. Still don't feel like fixing anything, though.
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  #291  
Old 11-22-2019, 06:07 AM
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Default Re: Stupid Baking

Elevation does change stuff but I am not sure how. Chunks probably knows.

I made a metric shit tonne of persimmon cookies yesterday. AFTER I fixed the stove by replacing the lower element. GO ME
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  #292  
Old 11-23-2019, 10:16 PM
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Default Re: Stupid Baking

Quote:
Originally Posted by Qingdai View Post
Elevation does change stuff but I am not sure how. Chunks probably knows.

I made a metric shit tonne of persimmon cookies yesterday. AFTER I fixed the stove by replacing the lower element. GO ME
The boiling point of water changes with Elevation.
At 1500 ft elevation the difference is about 3 f different.
At 5000 ft you are looking at a 10 degree f difference. This affects the evaporation of moisture in baking products. Most recipes need to be adjusted (timing, amount of liquid to use, and such.) As long as the moisture remains the temperature of the baked goods will not rise above the evaporation temp, which affects the process, and as soon as the moisture evaporates, the stuff dries out and can burn very quickly.

You'd be amazed at how much difference a few degrees can make.

I STILL haven't figured out how to make my Pecan Pie turn out right in the high country.
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  #293  
Old 11-24-2019, 12:43 AM
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Default Re: Stupid Baking

Yeah, sourdough is complicated enough that I totally forgot that I should be adjusting for altitude. You're supposed to decrease heat and leavening and increase liquid at higher altitudes. I'm already making 100% hydration dough, so that's covered, and I'm kind of even wondering if the high altitude might even be better with fussy wild yeasts.

So far, it's turned out good, though. That last batch was great, in fact. And I have another batch proofing overnight in the fridge right now, because when I'm trying to learn something, I do it one million times to get it just right and memorized.

But the altitude thing reminds me of an unrelated dumb idea I had. Apparently, the problem with coffee percolators is that the boiling coffee overextracts because it's too hot. But water boils here at about 200 degrees F, so maybe percolators would work really well here.

Unfortunately, we have our coffee making protocol figured out to our satisfaction, so there would be no good reason for me to try this.

LarsMac, I vote you get a percolator and report back if percolated coffee is overextracted at high altitudes.
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  #294  
Old 11-24-2019, 03:10 AM
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Default Re: Stupid Baking

Quote:
Originally Posted by lisarea View Post
Yeah, sourdough is complicated enough that I totally forgot that I should be adjusting for altitude. You're supposed to decrease heat and leavening and increase liquid at higher altitudes. I'm already making 100% hydration dough, so that's covered, and I'm kind of even wondering if the high altitude might even be better with fussy wild yeasts.

So far, it's turned out good, though. That last batch was great, in fact. And I have another batch proofing overnight in the fridge right now, because when I'm trying to learn something, I do it one million times to get it just right and memorized.

But the altitude thing reminds me of an unrelated dumb idea I had. Apparently, the problem with coffee percolators is that the boiling coffee overextracts because it's too hot. But water boils here at about 200 degrees F, so maybe percolators would work really well here.

Unfortunately, we have our coffee making protocol figured out to our satisfaction, so there would be no good reason for me to try this.

LarsMac, I vote you get a percolator and report back if percolated coffee is overextracted at high altitudes.
My S-i-l has always used a percolator, until it died last month. (40 years it lasted.)
I don't recall her coffee seeming too bad.
She'll be dragging out the BIG Percolator for Turkey Day this week. I'll take some notes.
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  #295  
Old 11-27-2019, 07:03 PM
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Default Re: Stupid Baking

BAKING QUESTION: What are the benefits of using a proofing basket/banneton for sourdough? I've been using Pyrex bowls lined with cloth and they're working OK so far. I'd find a place for extra equipment if it's worth it, but my kitchen is TINY, so I probably can't justify adding proofing baskets unless there's a benefit beyond getting that cool circular pattern on the loaves.
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  #296  
Old 08-20-2020, 08:19 PM
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Default Re: Stupid Baking

I could work on the shaping some, but I think I've got sourdough pretzels figured out.

pretzels.jpg

I start with the King Arthur flour recipe for sourdough discard pretzels, but I use diastatic malt instead of non-diastatic because that's what I have. (That probably doesn't make any difference.) But I added a couple steps to get them chewier and just generally better.

Once the dough has risen, I roll them out and shape them, and put the whole baking tray full into the freezer, so they'll hold their form better and not completely unravel.

Once they are firm enough to hold their shape, I boil them in water with baking soda for about 30-45 seconds each. Then, I brush them with butter and sprinkle with salt and bake at 350F for about 25 minutes.

And eat them with my extra intense homemade mustard.
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  #297  
Old 08-21-2020, 10:47 PM
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Default Re: Stupid Baking

They look good enough to eat! I see you need to practice the tail-in-tucking so the ends don't burn.
I've been perusing the bread book and trying to work up some courage. My brother used to make very good pretzels once upon a time. Where do you get malt?

I did try pizza - pretty awful - and 'music paper' bread, which turned into balloons instead of sheets, but tasted good.
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  #298  
Old 08-21-2020, 11:56 PM
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Default Re: Stupid Baking

:welcome3: Oxymaroon!

Canada, eh?

Sorry.

And sorry for that too.
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Old 08-22-2020, 01:10 AM
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Default Re: Stupid Baking

Thanks.
Canada has its moments.
Don't be sorry - just tell me where to buy malt.
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Old 08-22-2020, 01:37 AM
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Default Re: Stupid Baking

Quote:
Originally Posted by Oxymaroon View Post
They look good enough to eat! I see you need to practice the tail-in-tucking so the ends don't burn.
I've been perusing the bread book and trying to work up some courage. My brother used to make very good pretzels once upon a time. Where do you get malt?
I've been going full on farmwife lately, so I made my own diastatic malt sort of like this recipe, except I use barley because I always have that.

If you don't feel like doing that, though, King Arthur flour sells non-diastatic malt. They have diastatic too, if you're interested in that.

Quote:
I did try pizza - pretty awful - and 'music paper' bread, which turned into balloons instead of sheets, but tasted good.
I've never heard of music paper bread, but now I'm going to find out what that is. And I have made some insanely weird looking breads and things, too, but as long as they taste good, they're still successes.

My pizza dough is OK at this point, but I've been meaning to work on that too. I accumulate a lot of discard starter, and I don't want to actually throw it away, so I make a bunch of other stuff out of it.
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