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Post by Mr. FOLLARD on Dec 10, 2021 14:44:48 GMT
I'm probably on my own with this, but let's see...
I like that you can get fresh yeast for nothing in the supermarkets. You're supposed to just add lukewarm water to a small lump and mash it up to activate it, but the last couple of times nothing's happened. I'll try it with a sprinkle of sugar next time but not all recipes mention that. The dough's worked out OK in the end for pizzas, and the pizzas have been very good. It's a cheap way to eat!
Anyone make their own bread? cakes?
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rayge
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Post by rayge on Dec 10, 2021 14:57:23 GMT
Don't think I've ever made a cake, and the only bread I ever bothered with was soda bread rather than using yeast, but I do enjoy making pastry - pies (fruit, usually, although I did make an excellent chicken and leek pie before I embraced vegetarianism six years ago) or tarts (fruit, jams etc.), whie for many years I used to treat my flatmates to my Auntie Ciss's bread pudding, which was absolutely tdf. I also make a perfect baked potato . msthang does excellent muffins and cakes, as well as various savoury things, such as spanakopita, using bought-in filo pastry, and is planning on a fully realized Black Forest gateau some time soon, and I'm looking forward to that.
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Post by ~ / % ? * on Dec 10, 2021 15:23:46 GMT
John, you can just collect the natural yeast from the air for sour dough, create a mother, and use it for natural yeasting of breads, pizza, you can experiment with using beer, cider, apple juice, etc., instead of water. Wheat, rye, semolina, spelt, etc., all have different qualities, properties.
Use your wrist to determine water temp for instant yeast, cover it with saran/plastic wrap to help it propagate.
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Post by Reactionary Rage on Dec 10, 2021 15:27:52 GMT
Does anybody have a recipe for a really good chocolate tart?
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god
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Post by ~ / % ? * on Dec 10, 2021 15:30:52 GMT
In a regular crust/shell or a chocolate shell? a tart rather than a torte? Ganache or pudding filling?
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Post by Reactionary Rage on Dec 10, 2021 15:34:16 GMT
Regular crust, tart, ganache
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Post by Mr. FOLLARD on Dec 10, 2021 15:34:47 GMT
John, you can just collect the natural yeast from the air for sour dough, create a mother, and use it for natural yeasting of breads, pizza, you can experiment with using beer, cider, apple juice, etc., instead of water. Wheat, rye, semolina, spelt, etc., all have different qualities, properties. Use your wrist to determine water temp for instant yeast, cover it with saran/plastic wrap to help it propagate. I'd like to try some of that - I was just reading about 'natural yeast' - but I'm really just at the basic level. But I'm a keen and quick learner!
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Post by Deleted on Dec 10, 2021 15:42:02 GMT
I do a bit of crochet in the evenings. I also enjoy organised walks at the weekend with my jams & marmalade homemakers.
Christ almighty. Home made fucking bread.
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god
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Post by ~ / % ? * on Dec 10, 2021 15:44:45 GMT
Reactionary RageNot sure of your skill level, this is a real nice straightforward recipe, and they explain why they do what they do You don't have to do the glaze,(or even add in the eggs for the ganache) it is not in grams, but it is worth watching for all the extraneous info
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Post by Mr. FOLLARD on Dec 10, 2021 15:48:16 GMT
I do a bit of crochet in the evenings. I also enjoy organised walks at the weekend with my jams & marmalade homemakers. Christ almighty. Home made fucking bread. I KNEW you'd have something to say! Jimmy JUNGLE BOLLOCKS
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Post by Mr. FOLLARD on Dec 10, 2021 15:49:01 GMT
you make cake? I live off BONES grrrrrr
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Post by Reactionary Rage on Dec 10, 2021 15:52:52 GMT
Cheers Gav
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Post by Deleted on Dec 10, 2021 15:54:25 GMT
Nothing beats the satisfaction of making your own CHUTNEYE .
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Post by ~ / % ? * on Dec 10, 2021 16:05:40 GMT
you make cake? I live off BONES grrrrrr Look into quick breads (they don't use yeast), once you get the leavening mechanism down: bake soda, an acid and a fat (i.e bake soda with sour milk, butter milk, etc.,) you can make cakes and breads that are very dense and rich, no more bones. The trick is not too much baking soda as it will taste metallic, but enough baking soda to activate a rise for dense, rich doughs. You can sour fresh milk/cream (the fat) with a little bit of vinegar, lemon juice, etc., (the acid).
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Post by souphound on Dec 10, 2021 19:33:36 GMT
I've probably mentioned this before but I consider myself to be a fairly poor cook but a very decent baker. The very first time I tried to make bread, I made a challah. Wonderful stuff. I tried to make croissants next but failed miserably. Over time, I have learned to stick to fairly simple stuff, that's where I am at my best.
Lately, I have been making brownies, zucchini (courgette) loaf and banana loaf. Very nice. You can add what you want to those in terms of walnuts, chocolate, raisins.... They freeze really well as well, which is handy for me as I live alone. If I make 2 loaves of zucchini bread, that a lot more than I can eat before it's timme to chuck the leftovers. So I freeze one. Or I give one to friends, which is just as good.
Muffins are simple too. Blueberry are my favourite but there are tons of nice varieties.
I really like the fact that I know exactly what went in to each product. NO preservatives or stuff like that. The bananas are just that, bananas. Same for the zucchini, the blueberries, carrots....whatever. Of course, when I use choco chips or walnuts, I know that there is some unseen stuff going on the preparation before I get it, but still....
Well worth the effort anyway. Plus the apartment smells wonderful when the stuff is in the oven.
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