Cooking/ baking


Becky

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Cor, they look yummy! It's been ages since I've made jam tarts. I've been trying my hand at sourdough bread recently and I'm quite enjoying it. I've been making the starter with wholemeal rye flour, and I use 80% white strong wheat flour and 20% white rye flour in my loaf. Here's a recent one:

49474
 
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Logan

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Thanks Becky that looks great, never made sourdough. I've made ordinary white bread that was alright and I've tried wholemeal, but didn't turn out well it was very dense and didn't rise very well.
 

Becky

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Thanks Becky that looks great, never made sourdough. I've made ordinary white bread that was alright and I've tried wholemeal, but didn't turn out well it was very dense and didn't rise very well.
Thanks, Logan :) Weirdly I've had far more success making sourdough than regular bread - I had the same problems as you, it was always too dense. I think the thing that's good about this recipe is you mostly leave it alone and let time do the work for you.

Here it is if you're interested: https://www.ilovecooking.ie/recipe/sourdough-bread/

I've had my starter on the go since November/December, and the flavour has really improved recently. I think it just takes time to develop.
 
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It's been warm out, so I've been outside prepping gardens and generally playing in the dirt. Today it's turning colder, so I'll have this afternoon in the kitchen making pumpkin bread, and tomorrow will be French rolls and baguettes.
 

Becky

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Yum, sounds delicious @marlingardener! :D I've never tried making baguettes before, I'd like to give it a try one day.
 
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No baking going on here but I did learn today that you can microwave fish fingers! (Who knew?) Ok, so they don't crisp but when the urge for a fish finger butty strikes, its not the worst back up LOL
Logan, your jam tarts look just the ticket; Becky, that sourdough loaf is just begging for some butter and marmite (after toasting first of course).
 

Logan

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They look great @nitram
I've got some strong flour and yeast just in case i have to make our own after March because of this Brexit, might go short of foods. But i don't think that it will come to that.
 
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Cor they're lovely looking loaves @nitram! :D
They look great @nitram
I've got some strong flour and yeast just in case i have to make our own after March because of this Brexit, might go short of foods. But i don't think that it will come to that.
Thank you it was the first time i had tried Retarding bread https://www.thespruceeats.com/retarding-427620 the loaf on the right was baked straight out of the fridge the one to the left was brought back to room temp both loafs tasted the same but the one brought back to room temp was more fluffy inside.
 
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lovely homebaked produce.
I bake my Christmas cake at Easter - that is when fresh eggs are plentiful (and it is the the traditional route). My hens came into lay last week, although I lost one of my girls at the weekend :'( so I only have three now.
Those loaves look delicious - never heard of "Retarding Bread" before - well done on your first attempt. I recently discovered a recipe for a loaf made from "leftover" porridge (who the heck has leftover porridge? far too yummy to have leftovers, I think LOL) which sounds like a tasty loaf and one to try when I have a fully functioning kitchen :) Meanwhile, I shall just use your loaves as eye-candy inspiration LOL
 

Becky

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Thank you it was the first time i had tried Retarding bread https://www.thespruceeats.com/retarding-427620 the loaf on the right was baked straight out of the fridge the one to the left was brought back to room temp both loafs tasted the same but the one brought back to room temp was more fluffy inside.
A long slow prove certainly makes for a tasty loaf! I do the second prove of my sourdough in the fridge and let it warm up to room temperature before putting it in the oven. So far so good :)
 
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Title of this thread is Cooking/jBaking. I cook every night etc. Baking is hit or miss, depends. Husband does not eat baked good too much so keeping those calories around are not good. Have in the freezer a Apple Cranberry loaf and a zucchini bread. I can take one of those out briefly and slice out a hunk, then put it back. I am planning to bake a Crab Meat Quiche this week. Years ago did enter the Mushroom Festival baking contest with my Mushroom Quiche, got into the top 10 out of 200. That experience was neat.
I like finding off the wall things to bake as I have been baking things since 13 years old. Couple years ago heard of Sauerkraut pie, made it, it was very good, people thought it was coconut pie. I happen to be involved in a cooking forum for the past 20 years, folks from all over the world, learn a lot. One of my goals its to get up to New York and have dinner at one of the top 50 restaurants of the world.
 

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