Baking Powder I had read that people used to make their own baking powder and scoffed at those who purchased it, rather than baking “from scratch”. I never bothered to track down what they did. Apparently, it’s a “thing”, again – 150 years later. I found this video very interesting: Adam Regusea is good –Continue reading “Learning 2 Bake from Scratch”
Category Archives: L2BFS
Learning 2 Bake from Scratch – XXXV
Pullman Pan I got tired of my bread having weird shaped tops, so I bought a Pullman pan. You can see the problem: How do you know that loaf is ready to bake? You cannot even tell there is bread in the pan. My “new” technique (after the last one turned out two-third height) isContinue reading “Learning 2 Bake from Scratch – XXXV”
Learning 2 Bake from Scratch – XXXIV
Pecan Tarts I still haven’t found The Joy of Cooking, which contains “my” award-winning pecan pie recipe. So, off to the Intertubes I went. William’s Sonoma had a tasty-sounding maple syrup pecan pie, so that’s what I used: 1 rolled-out round basic pie dough2 cups pure maple syrup2 eggs, lightly beaten1/4 cup firmly packed light orContinue reading “Learning 2 Bake from Scratch – XXXIV”
Learning 2 Bake from Scratch – XXXIII
Macarons Attempt the second (see attempt the first) turned out much better. Following the established format, first the recipe: 2 egg whites1/2 cup (100g) granulated sugar3/4 cup (70g) almond flour3/4 cup (90g) powdered sugar1/4 cup (30g) cocoa powdersaltcream and chocolate for the ganache (very small quantities) Beat the egg whites until fluffy, then beat inContinue reading “Learning 2 Bake from Scratch – XXXIII”
Learning 2 Bake from Scratch XXXII
Macarons I saw Adam Ragusea’s simple (and very funny) macaron recipe and thought I’d give it a try. I did it wrong. I got the egg whites whipping, then dumped in everything else, not just the sugar. They’re awful. So no pictures or details until I make a second attempt.
Learning 2 Bake from Scratch – XXXI.75
Oreo Cake As you can see, I did it. I’m very pleased with the result. Why is this better? This is my first recipe by weight with a scale. I have to think that’s a factor. There’s a big height difference between an eight-inch and a nine-inch pan. My cake is shorter than the videoContinue reading “Learning 2 Bake from Scratch – XXXI.75”
Learning 2 Bake from Scratch – XXXI.25
Offset Spatula I have a lazy susan that I think will do nicely for turning a cake. I did not have an offset spatula. If you look back on this series, you will note a number of frosted cakes. I have been wanting one. So, with a new kitchen nearing completion, why not? “I betContinue reading “Learning 2 Bake from Scratch – XXXI.25”
Learning 2 Bake from Scratch – XXXI
Oreo Cake – prequel The Laird wanted a cake and I tripped over this one on Adam Ragusea’s YouTube channel: I needed a place to put the recipe so I didn’t lose it, so here it is. The baking will come later. I’m thinking Tuesday evening for the chocolate cakes, Wednesday at lunch for theContinue reading “Learning 2 Bake from Scratch – XXXI”
Learning 2 Bake – from Scratch XXX
Boule After the semi-failed poolish attempt, I decided to follow the recipe (well, mostly). Since one of Brian’s commenters (Joseph) typed it up, here it is: INGREDIENTS POOLISH150g or roughly 1 cup of flour150g or roughly 2/3cup of water (room temp)1 small pinch yeast Let the poolish ripen on the counter 4-24 hours, preferably atContinue reading “Learning 2 Bake – from Scratch XXX”
Learning 2 Bake – from Scratch XXIX
Poolish Poolish is a pre-bread mixture of flour, water, sugar, and yeast that one allows to grow a bit (e.g. overnight) before making bread. I’d never heard of it until I saw it on a YouTube video. Rather than attempting a new recipe, I thought I’d give it a try with my known-to-work bread recipe.Continue reading “Learning 2 Bake – from Scratch XXIX”
Marked Up 