Bake ALL the things!
Jun. 5th, 2020 04:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mafiefApparently I'm one of those people who bake to cope with things. So I've been baking all the carb things such as cakes, candies, and breads.
Cake:
My sister-in-law insists that homemade cakes are the best and makes one for us for every birthday we celebrate with her. These cakes taste terrible even to me with my limited tasting ability. My collective family suffers through them at each gathering. We try to be good and eat a piece so as to not offend her because she is very excited to share it with us (help!). Because of her insistence for homemade, our collective assumption is that all homemade tasted like that, thus all were terrible. So... we were being very myopic. To fix that, I went off and found a recipe that would hopefully taste good and make it by weighing every ingredient and following the instructions exactly.
I made the pistachio cake and the triple chocolate cake from Sally's Baking Addiction, and they are amazing. I've made the chocolate one twice so far, and I think this might become my go to chocolate cake recipe. I now have to decide if and how to give the sister-in-law try it without offending her... (help!) For some reason I didn't take a pic.
Candy:
These are buttercreams covered in chocolate and are addicting. I'm not allowed to make them often. No pic, but I've included the recipe link.
Bread:
This is my new friend: a sourdough starter. Husband named it Yeastie McYeastface (sigh). The reason to do this is finding instant yeast is nearly impossible since I'm not the only one baking these days. So, I've captured andenslaved cultured my own yeast and bacteria. I took water and flour, and replacing those items twice daily. I've tried making in the past, and it didn't work out. This one is sooo much happier. It spent some of its life living on top of my modem because it's warm there and my house is cold. It's now living by the coffee pot.
The comment from the husband who can smell is that these type of cultures have a very distinct smell he isn't a fan of. However, when it's baked it is very delicious. I mentioned my culture to my bio class, and they were excited about it. So I'll need to figure out a module to teach the students to make their own sourdough culture.
I made bread a lot when I waswriting avoiding my master's thesis. So I've been having fun reviving those skills.
First loaf I made with the starter. The color is wrong, but it tasted good.
One of the focaccias I've made.
I have to feed my starter twice a day, which means I am throwing away some of the culture. I don't like doing that, so I've been utilizing the leftovers in different recipes like english muffins and waffles. Since I'm curating my experience and we naturally scrub it, I won't show the batch I burned.
Latest is a potato and chive sourdough loaf.
Cake:
My sister-in-law insists that homemade cakes are the best and makes one for us for every birthday we celebrate with her. These cakes taste terrible even to me with my limited tasting ability. My collective family suffers through them at each gathering. We try to be good and eat a piece so as to not offend her because she is very excited to share it with us (help!). Because of her insistence for homemade, our collective assumption is that all homemade tasted like that, thus all were terrible. So... we were being very myopic. To fix that, I went off and found a recipe that would hopefully taste good and make it by weighing every ingredient and following the instructions exactly.
I made the pistachio cake and the triple chocolate cake from Sally's Baking Addiction, and they are amazing. I've made the chocolate one twice so far, and I think this might become my go to chocolate cake recipe. I now have to decide if and how to give the sister-in-law try it without offending her... (help!) For some reason I didn't take a pic.
Candy:
These are buttercreams covered in chocolate and are addicting. I'm not allowed to make them often. No pic, but I've included the recipe link.
Bread:
This is my new friend: a sourdough starter. Husband named it Yeastie McYeastface (sigh). The reason to do this is finding instant yeast is nearly impossible since I'm not the only one baking these days. So, I've captured and
The comment from the husband who can smell is that these type of cultures have a very distinct smell he isn't a fan of. However, when it's baked it is very delicious. I mentioned my culture to my bio class, and they were excited about it. So I'll need to figure out a module to teach the students to make their own sourdough culture.
I made bread a lot when I was
First loaf I made with the starter. The color is wrong, but it tasted good.
One of the focaccias I've made.
I have to feed my starter twice a day, which means I am throwing away some of the culture. I don't like doing that, so I've been utilizing the leftovers in different recipes like english muffins and waffles. Since I'm curating my experience and we naturally scrub it, I won't show the batch I burned.
Latest is a potato and chive sourdough loaf.
no subject
Date: 2020-06-08 04:23 pm (UTC)My relationship with The Perfect Loaf is one of gazing rather than actual making, but maybe I'll have to change that...!