Folders: A Sense of Place ·­ Blogosphere ·­ Chat ·­ Competitive Sports ·­ Current Events ·­ Domestic Sphere ·­ Family ·­ Finance, Careers, & Education ·­ Games & Goofiness ·­ Geek Subjects ·­ Global Policy ·­ Health & Fitness ·­ Literature & The Arts ·­ Marketplace ·­ Meta-Forum ·­ Mostly Christmas ·­ Movies ·­ Politics ·­ Social Policy ·­ TPW Archives ·­ TV Talk ·­ Values & Beliefs
 
The Perfect World >> Domestic Sphere >> Baking

Baking

CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
tag this thread:   
  (All users will see what tags exist for a thread. Please tag carefully!)
Check Subscriptions   The Latest   First   Previous   Next   Recent   
Marya -- Monday, January 02, 2006 -- 12:47:03 AM -- 7097 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

Three rises is a lot of rises. Most yeast breads have two and sometimes you can get away with one of those being pretty short. If you find this one a bit burdensome but are interested in the basic process, some of us can probably suggest some lower-stress recipes.

Nay -- Monday, January 02, 2006 -- 04:10:35 AM -- 7098 of 13465
Why? Fuck you, that's why.

Here is my Aunt Bev's oatmeal bread recipe. It seems awfully fussy to me, but I think it may just be due to decades of tweaking. Also, she knows I've never baked bread before, so she may have added in some extra details, like making sure the temp is exactly right for the yeast and so on.

Marya -- Monday, January 02, 2006 -- 04:53:54 AM -- 7099 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

That really doesn't look bad to me, and I only count two rises. The only thing that will take any real extra time is letting the oatmeal mixture cool, and it seems like you could do that ahead, like while you're having coffee in the morning, before you do the yeast-softening step, which won't take more than five minutes or so. (I wouldn't bother with a candy thermometer. Just feel the water and make sure it feels lukewarm, not hot-warm. You might get some tiny differences in rising time that way, but you won't kill the yeast by dissolving it in water that is slightly too cool. Same goes for the oatmeal goop--too cool is better than too warm.)

It looks like a good recipe and I might try it. Thank you for posting it!

Nay -- Monday, January 02, 2006 -- 04:55:31 AM -- 7100 of 13465
Why? Fuck you, that's why.

Yeah, in typing up the recipe I realized that it is only 2 rises. I guess I was thinking of the rest period after punching it down as a rise but now it all doesn't look too hard. Maybe tomorrow morning I'll hit the store after dropping off Jack and give it a go.

Marya -- Monday, January 02, 2006 -- 05:00:23 AM -- 7101 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

Once you get used to what the main steps are in making bread it goes pretty fast. Most of it is downtime and you can always stick the dough in the refrigerator to slow down the rise if you find you can't be around to finish up right on time.

Curie Tournesol -- Monday, January 02, 2006 -- 08:30:47 AM -- 7102 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

but you won't kill the yeast by dissolving it in water that is slightly too cool

What?

Marya -- Monday, January 02, 2006 -- 04:10:48 PM -- 7103 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

You can kill yeast with cool water? Surely not.

debby -- Monday, January 02, 2006 -- 04:30:18 PM -- 7104 of 13465
lighten up

I used to make that bread all the time, it was very easy. And actuually, I have all the ingredients...

kas -- Monday, January 02, 2006 -- 06:00:18 PM -- 7105 of 13465

I agree with Marya, too cool of water may slow your rise but too hot will kill the yeast. Actual cold water would be bad but I always just test the water with my finger with no trouble.

Curie Tournesol -- Monday, January 02, 2006 -- 06:28:35 PM -- 7106 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

You can kill yeast with cool water? Surely not.

You posted it, Marya.

rms -- Monday, January 02, 2006 -- 06:40:48 PM -- 7107 of 13465

No, I think Marya was saying that cooler water is better than warmer water, because "you won't kill the yeast by dissolving it in water that is slightly too cool" -- it was a little ambiguous and I had to read twice.

Curie Tournesol -- Monday, January 02, 2006 -- 06:53:56 PM -- 7108 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

Oh, I see what you mean, rms. Yes, it is ambiguous, and I wasn't quite on my toes as it was 3:30 in the morning.

Marya -- Monday, January 02, 2006 -- 08:38:43 PM -- 7109 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

kas and rms had it right. Sorry for over-elaborated syntax.

I like to both err on the side of coolness AND, if there's any doubt about its quality, test my yeast by dissolving some in water with a pinch of sugar and leaving it for a few minutes. If it's not humping up and looking alive and bubbly in ten minutes then I toss it and buy more. It sucks so much to have bread ruined by dead yeast.

Curie Tournesol -- Monday, January 02, 2006 -- 09:13:43 PM -- 7110 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I don't think I've ever had yeast not bubble up, but I always proof it anyway. We make bread often enough that our yeast never gets the chance to die peacefully of old age.

Nay -- Monday, January 02, 2006 -- 09:15:23 PM -- 7111 of 13465
Why? Fuck you, that's why.

I had no idea that yeast could die. How long does this take?

Curie Tournesol -- Monday, January 02, 2006 -- 09:24:16 PM -- 7112 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I wouldn't know! *g*

Marya -- Monday, January 02, 2006 -- 09:31:59 PM -- 7113 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

It's more likely storage conditions than age. I've bought yeast from the supermarket that was well within sell-by date and was dead.

rms -- Tuesday, January 03, 2006 -- 05:19:55 AM -- 7114 of 13465

I think someone here mentioned the simple cake frosting rule: one block cream cheese, one stick butter, as much confectioner's sugar as it needs, flavor to taste. I tried it tonight, with hazelnut Torani syrup and a little dutched cocoa, and it rocks. Especially on a moist, dense, chocolate cake.

Except that about a 1" slice is all I can handle.

Nay -- Tuesday, January 03, 2006 -- 05:21:34 AM -- 7115 of 13465
Why? Fuck you, that's why.

Oh good, I need to try that. The last few times I've tried cream cheese frosting, it's come out way too rich. It tastes fabulous for the first couple of bites, but no matter how rich the cake, you only end up tasting the frosting and then it just gets to be too much. I'll try this one with the stick of butter next time.

Lila Jones -- Tuesday, January 03, 2006 -- 03:12:50 PM -- 7116 of 13465

Julie, I'm happy to report that our baking instincts are good. Frozen chocolate crinkle dough made delicious cookies last night. And there's more in the freezer -- hurray!

Check Subscriptions   The Latest   First   Previous   Next   Recent   
Subscribe  
The Perfect World >> Domestic Sphere >> Baking