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#Baking
127 posts70 participants19 posts today
Finals for my Apprenticeship! https://www.diningandcooking.com/2054494/finals-for-my-apprenticeship/ #baking
Years ago I got a bit geeky about #baking #bread.
And never once came across the #tangzhong or #yudane method. Yet they keep the bread fresh for ages.
Have they never made it to western baking?
So far, yudane seems less faffy. First tangzhong loaf currently proving, but as it is a new recipe completely, can't do a direct comparison....
g.coBefore you continue to Google Search
First time making scones. They're American style, with blackberry and rosemary. The only sweetener is honey, and they're glazed with honey butter.
Maybe next time I'll add sage. But it's pretty darn good already.
https://www.bytesde.com/1002270/ Walnuss-Joghurtbrötchen mit Ahornsirup #Backen #Bake #Baking
Third try at making #sourdough. I found a basic and simple #recipe. This one has a great rise and lovely crust. It is soft and chewy but needs to be a touch more sour.
Now I need to decide if I bake two times a week or put the starter in the fridge and bake once a week. 
Guess I’ll start a new batch… https://www.diningandcooking.com/2053853/guess-ill-start-a-new-batch/ #baking
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Buttery (as in I painted them with butter)
looking good too
[reposting in proper thread order]
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"now" was actually 10 minutes ago, _this_ is now. and they've grown into each other like they are supposed to but didn't last time
this is good
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It's time to attempt sourdough, heading to the store to pick up wheat flower to make the starter. Any recommendations from sourdough bakers here? Every resource I read is different since everyone has their own system.
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hrmmmmmm
well
I'll give them 10 more minutes. they have risen. i just don't think they've risen enough to make me happy.
maybe they'll puff up more in the oven.
I'd consider even more time but then they'd be late for #monsterdon and that can't happen
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much less rolling, let’s see how these rise given a full hour.
(this is a half recipe, like last time.)
They are less flat, I think. I mean, they should be, I didn’t roll them much at all.
