Danish It’s pastry season and I’ve not made Danishes, yet. This recipe at Sugar, Salt, Magic looks good. It is filled with helpful tips, but the recipe, itself, is just: 226 g unsalted butter (2 sticks), coarsely grated and very cold390 g flour1 cup milk – cold2 1/4 tsp instant or active dry yeast (1Continue reading “Learning 2 Bake – from Scratch XLII”
Category Archives: L2BFS
Learning 2 Bake – from Scratch – XLI
Biscuits I made buttermilk biscuits with regular milk. Needless to say, they didn’t rise much. I dislike my biscuits, so I’m starting over. Here is an extremely simple biscuit recipe: 1 cup flour1/2 Tbl baking powder1/2 tsp salt3 Tbl butter1/3 cup milk They were also hockey pucks. The recipe is quartered, so there is roundingContinue reading “Learning 2 Bake – from Scratch – XLI”
Learning 2 Bake from Scratch
Павлова I don’t often do “cute”, but sometimes I can’t resist. These are amazing! The texture and the taste are both excellent. There will be more Pavlovas in my future. I’d never even heard of it. I stumbled across the recipe while searching for “why is my meringue collapsing?”
Learning 2 Bake from Scratch – XXXX
Lime Merrang I had two goals: A crispier crust and non-collapsing merrang (I’m starting a trend, not misspelling). The plan was to use the leftover crust dough from the Lemon Merrang, but it was already dry and dried out even more in the refrigerator. I made a new 2/3 batch of crust. Yay, metric system!Continue reading “Learning 2 Bake from Scratch – XXXX”
Learning 2 Bake from Scratch – XXXIX
Lemon Meringue Pie I don’t know why The Laird wanted pie, let alone lemon meringue, as his birthday cake, but he did. I liked the tone of the Sally’s Baking Addiction recipe, so that’s what I used for the filling. I used my pie crust recipe, which needs just a touch more water for theContinue reading “Learning 2 Bake from Scratch – XXXIX”
Learning 2 Bake from Scratch – XXXVIII
Croquembouche It’s not quite as ambitious as it may seem. I’ve made both cream puffs and eclairs without posting anything about it. I was inspired by the Jamie and Julia effort: Erin’s pate a choux was a great learning experience: But I like Helen’s recipe better because it includes the filling: The recipe doesn’t seemContinue reading “Learning 2 Bake from Scratch – XXXVIII”
Learning 2 Bake from Scratch – XXXVII
Chocolate Baguette with Lemon “Why on Earth?” is a fair question. I’ve been experimenting with baguettes. Brian Lagerstrom is my inspiration for that: I’ve not had good luck. I don’t get much rise in the oven. I believe this is due to the last rise and slicing the top. I will probably never find outContinue reading “Learning 2 Bake from Scratch – XXXVII”
Learning 2 Bake from Scratch
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”
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”
Marked Up 