Bread, again Well… I tried the bread recipe from Brown-eyed Baker. As you can see, it was a bit non-standard. Having only one bread pan that’s not packed away, somewhere, I halved the recipe. Except for the water. So, I needed to double my halving of everything else. This recipe creates a LOT of breadContinue reading “Learning 2 Bake – from Scratch XXIII”
Category Archives: L2BFS
Learning 2 Bake – from Scratch XXII
Blueberry Turnovers That is much better! I need to work on sealing – and getting them all the same size and shape. I needed at least seven; that’s just how the cutting worked out. Same dough recipe, but not halved. No extra water. No extra turns, but I did double-turn it by folding it intoContinue reading “Learning 2 Bake – from Scratch XXII”
Learning 2 Bake – from Scratch
Another Bread I get side-tracked on recipe sites. After finding Brown-eyed Baker, I was looking around and found a bread recipe. I still looking for something reliable and fluffy. (It can’t be me, right?) I’ll probably try it, tomorrow, but now it’s permanently linked, in case I don’t get to bread.
Learning 2 Bake – from Scratch
Strawberry Turnovers Fleet Farm sells very yummy dried strawberries. The turned biscuit experience had me thinking about pastry. Guess what! I made pastry: Strawberry turnovers. My Joy of Cooking is still packed, somewhere, so I turned to the Internet for a starting point. I found an apple turnover recipe that looked good at Brown-Eyed Baker.Continue reading “Learning 2 Bake – from Scratch”
Learning 2 Bake – from Scratch
Pancakes count, right? I made Good Old Fashioned Pancakes (and I’m sad I’ve lost allrecipes.com, but auto-play video is unacceptable). I substituted egg nog for milk. The reason the post makes the Learning 2 Bake title is: Much as with cookies, viscosity is a key property of pancake batter! Although in reverse: One wants veryContinue reading “Learning 2 Bake – from Scratch”
Learning 2 Bake – from Scratch
Bread My bread collapsed, today. I think it was from having it on the stovetop while the oven preheated. I’ve had many successes with this recipe. I shorted the flour a bit for a moister dough, but it was still workable and it rose just fine before preheating the oven. We’ll see… Update: I’m changingContinue reading “Learning 2 Bake – from Scratch”
Idea: Turned Pie Crust
Thinking about those turned biscuits, it occurred to me that pie crust could be turned to make it flakier. Not enough to create “pastry”, but maybe twice. I’d bet rolling out on the deck (on a table, not the deck, itself) in the winter would solve the “butter melts” problem, too. Now, I just needContinue reading “Idea: Turned Pie Crust”
Learning 2 Bake – from Scratch XX
What can we learn from that picture? Let’s start with the recipe: (aside: I used to like allrecipes.com; but, now, with an auto-play video on every recipe, not so much. And reformatted to take out all the ridiculous step numbers.) Chef John’s Buttermilk Biscuits 2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt¼ teaspoon bakingContinue reading “Learning 2 Bake – from Scratch XX”
Learning 2 Bake – from Scratch XIX
Another cookie exchange on Friday, so more cookies. At The Laird’s request, pecan. That’s a bit vague, but this Betty Crocker recipe looked good: Butter Pecan Pudding Cookies 2 1/2 cups all-purpose flour1 1/2 teaspoons baking soda1/2 teaspoon salt1 cup butter, softened1 cup packed brown sugar1/2 cup granulated sugar1 box (3.4 oz) Jell-O™ French vanilla-flavorContinue reading “Learning 2 Bake – from Scratch XIX”
Learning 2 Bake – from Scratch XVIII
There is good news, just news, bad news, and meta news on the baking front. Meta News The Kitchen Aid from G*d died. I hadn’t planned on immediately replacing it, even though I needed to bake some cookies for a bring-some/share-some thing; one batch of cookies by hand is hardly onerous. And there it was,Continue reading “Learning 2 Bake – from Scratch XVIII”
Marked Up 