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


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   
Krista -- Saturday, February 26, 2005 -- 05:39:46 AM -- 4866 of 13465
And time yet for a hundred indecisions,/And for a hundred visions and revisions,/Before the taking of a toast and tea.

The wacky cake recipe (it goes by several names depending on region) is also vegan.

Curie Tournesol -- Saturday, February 26, 2005 -- 07:04:23 PM -- 4867 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 baked another batch of Julia's cookies this morning for our weekend guests. I made it by hand again, and I have solved the crumbly issue: Make sure the sugars and butter are very well blended. Use 2 eggs instead of one egg and a yolk, and beat well. The dough texture is then perfect. Guests are raving, btw.

rms -- Tuesday, March 01, 2005 -- 02:50:44 PM -- 4868 of 13465

When I was home sick for a few days and DH took Anna to the library, I asked him to check out a baking book for me -- any baking book. He knows I like to bake bread, so he brought me Peter Reinhart's The Bread Baker's Apprentice.

Okay, Peter Reinhart is annoying and self-congratulatory, and the recipes are written for aspiring professional bakers. But I made the poolish focaccia and it is astonishing.

Poolish is a pre-fermented starter -- IOW, flour and water mixed with a little yeast and allowed to ferment for a few days. Generally it's all used -- unlike a sourdough, the culture isn't maintained over a long period. Because my schedule has been out of whack and I'm still a little bit sick, I ended up with about a 3 day old poolish, which was a bit tangy, when I baked last night. The dough was silky in a way I've never seen before.

It's a lot of work for one pan of bread, but I may try it again some time -- the other problem is that with 3 people in the house, it'll take a while to eat a half-sheet of focaccia!

Fiksu -- Tuesday, March 01, 2005 -- 05:14:45 PM -- 4869 of 13465

Tangy bread sounds good, RMS. I'm going to keep my eye out for that book.

I feel the same way about IR's bread ukazes instructions: What a freaking lot of work for one loaf. And oh, how worth it! Her brioche takes all day - four rises - and comes out impeccable.

Marya -- Tuesday, March 01, 2005 -- 05:17:15 PM -- 4870 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

You've all seen the La Brea Bread Book? The shortest recipes there take two days, and that's AFTER you've spent something like five days making sourdough with organic grapes and organic flour and organic water.

J-Ro -- Tuesday, March 01, 2005 -- 05:18:49 PM -- 4871 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

First you have to grow the grapes.

edit: My sister's ex-BIL swears by that book and makes all of his own starter and bread from grapes that he does, indeed, grow. But he lives in the Garden of Eden and the rest of us don't.

Fiksu -- Tuesday, March 01, 2005 -- 05:24:37 PM -- 4872 of 13465

I could only make bread about two months a year if I tried to capture natural yeast. It's either too hot or too cold here.

J-Ro -- Tuesday, March 01, 2005 -- 05:26:28 PM -- 4873 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

Once you capture it, you keep the starter going all year.

Marya -- Tuesday, March 01, 2005 -- 05:29:23 PM -- 4874 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

That's the only cookbook I've ever bought and then sold to the used bookstore without making a single recipe.

J-Ro -- Tuesday, March 01, 2005 -- 05:31:00 PM -- 4875 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

He gave it to me and I did the same. Life is too short and I can buy La Brea bread at WFM.

I do enjoy his cooking and his obsessive craziness in pursuit of the ultimate, though. Unfortunately, it's the same family trait that made for an unsuccessful marriage between my sister and his brother.

Nancy T. -- Tuesday, March 01, 2005 -- 05:42:17 PM -- 4876 of 13465
We bloviate on a whole lot of different subjects. We might as well bloviate on this.

organic water

This is great. It sounds like something Martha Stewart would make, using some really lovely vintage hydrogen.

Fiksu -- Tuesday, March 01, 2005 -- 05:47:50 PM -- 4877 of 13465

Once you capture it, you keep the starter going all year.

Once one captures it, one keeps it going all year. There's no telling what I would actually do with it.

Marya -- Tuesday, March 01, 2005 -- 05:51:53 PM -- 4878 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

You could keep it in the cupboard and threaten the Bean with it.

Fiksu -- Tuesday, March 01, 2005 -- 05:54:35 PM -- 4879 of 13465

Yes! Right next to the six-year-old home-canned pickled beets.

debby -- Wednesday, March 02, 2005 -- 03:50:48 PM -- 4880 of 13465
lighten up

OK I had to skip a gazillion posts in here to keep me on the dieting straight and narrow, but I wanted to post this for later, like maybe my birthday.

baked donuts.

I'm home sick again and contemplating my birthday cake and realizing that I don't want just one kind of cake, I want all kinds of cake, chocolate, orange, lemon, cheese, almond, this list is endless. But it would be a lot of work to make myself seven different kinds of cake, not to mention fatal to dieting. I need a really good bakery, but I don't know any.

Lorelei -- Wednesday, March 02, 2005 -- 09:00:51 PM -- 4881 of 13465
Trust the force and never keep receipts. -Kate D.

Dohdee, sorry I wasn't around to request the M&M cookie recipe. If you still have it, could you post it? I think I'm going to try the first batch of experiments tomorrow.

rms -- Thursday, March 03, 2005 -- 02:35:33 AM -- 4882 of 13465

Tomorrow I'm going to bake the chocolate chip bundt cake and the honey-almond crunch cake. It's my turn to provide the oneg, the coffee and cake after Friday night synagogue services. DH will bake an extra challah, I'll bake cakes, and we'll pick up some strawberries or something for the dieters.

Julia M. -- Friday, March 04, 2005 -- 01:32:29 AM -- 4883 of 13465
Domo arigato Rob Halford!

I used silicone pans for the first time last night - to make muffins - and the bottoms got too brown. I had the silicone muffin pan thing on a baking sheet. Is that the right way to do it? I bought a whole set of the stuff at Costco because I've been wanting to try it, but I'm not thrilled with this first run.

I wish we had coffee and chocolate chip cake after services. All we get is the same old body and blood, week after week.

AnneS -- Friday, March 04, 2005 -- 02:10:00 PM -- 4884 of 13465

All we get is the same old body and blood, week after week.
And to add insult to injury, they get all snarky if you go back for seconds.

Lorelei -- Friday, March 04, 2005 -- 03:22:29 PM -- 4885 of 13465
Trust the force and never keep receipts. -Kate D.

Last night was the first round of M&M cookie experiments. I started with the Joy of Cooking chocolate chip cookie recipe. First I made a half-batch with no tweaks as a control. It was actually not bad - much better than the rolled sugar cookies I tried a few weeks ago!

For the second half-batch, I substituted brown sugar for the white sugar, then added a little extra white sugar as well as a couple extra tablespoons of butter. These were really good, and very close to the taste I'm going for. They were kind of flat and crispy, which I didn't really mind - they were soft enough in the center. But I think next time I'll chill the dough first to see if that'll make a bit of difference.

As an aside on the topic of kitchen chemistry: while I was doing this, my boyfriend and his brother were making chocolate chip cookies from the Tollhouse recipe. They had a really bad result, which surprised me because T makes excellent cookies normally. For some reason they mixed the butter, flour, and sugar all at once, then added in the eggs afterward. The dough tasted OK, but it was really crunchy (I guess the sugar didn't get at all dissolved in the butter or eggs as it usually would). I had gone to bed by the time they baked them, but apparently the cookies were brown on the edges and soft in the middle, and they cooled into hard, dark brown, squashed-looking cookies. They are edible, but I wouldn't serve them to anyone else. Lesson learned: don't ignore the order of steps in the recipe.

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