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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
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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!

AnneS -- Tuesday, January 03, 2006 -- 04:40:55 PM -- 7117 of 13465

My new favorite very,very easy frosting is Insanity Rose's sour cream chocolate frosting - you just mix bittersweet (or I suppose you could use milk) chocolate with sour cream - no beating or anything - and it turns out really good. It's got a subtle sour taste, but only very subtle - little kids might not like it, but all the grownups at the party loved it.

Julie C. -- Tuesday, January 03, 2006 -- 11:06:12 PM -- 7118 of 13465

Lila, that is good to know. I was going to make chocolate crinkles this weekend, but then the kid got sick. It's probably just as well, given how much crap we've eaten in the last few weeks.

Nay -- Wednesday, January 04, 2006 -- 06:51:26 PM -- 7119 of 13465
Why? Fuck you, that's why.

Ok, I am making my Aunt Bev's oatmeal bread today and I'm done with the kneeding and it's sitting in a greased bowl ready to rise. I don't know if I did the kneeding part right though. What is the point of kneeding and is it supposed to get really tough?

Marya -- Wednesday, January 04, 2006 -- 06:53:59 PM -- 7120 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

It's supposed to get elastic and resistant, and have a smoother surface than it did at the beginning. The point is to develop the gluten in the flour. That's part of how the crumb in the bread develops, I think.

If you find it hard to get to that stage, try a trick I got from the Fanny Farmer book: knead for a couple of minutes, cover the dough with a damp towel and let it rest for ten minutes, then come back and knead for another 8-10 minutes. I usually put on a timer and also play music during the kneading.

Nay -- Wednesday, January 04, 2006 -- 06:54:58 PM -- 7121 of 13465
Why? Fuck you, that's why.

Ok, so it's sort of one of those things that you need a little experience to know exactly when it's done being kneeded. If I didn't kneed it enough, what's the bread going to be like?

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The Perfect World >> Domestic Sphere >> Baking