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Bread Baking Buddy: Breadchick's Dark Onion Rye
2008-06-24 10:31:00 Bread Baking Babes' Kitchen of the month is located at Mary from The Sourdough. Mary chose a mixed rye bread (52/48) with molasses and onions. As a German food chemist I can't name this a pumpernickel. The German Pumpernickel is accurately defined in the guidelines for baking goods, they have a legal character. You may only call a bread Pumpernickel, if it meets this standard: Pumpernickel wird aus mindestens 90 Prozent Roggenbackschrot und/oder Roggen-vollkornschrot mit Backzeiten von mindestens 16 Stunden hergestellt. Wird Pumpernickel aus Vollkornschrot hergestellt, so stammt die zugesetzte Säuremenge zu mindestens zwei Dritteln aus Sauerteig. That means 90 % of the flour must be (whole) rye and it must be baked at least for 16 hours. Karen and Lien had to overcome some difficulties with their rye flours. I never had difficulties to duplicate an American recipe. I always substitute Roggenmehl Type 997 for light rye, Roggenmehl Type 1150 for medium rye and whole rye for d...
By: Kuechenlatein
Hay hay - whoops, it?s almost Donna Day!
2008-06-08 15:39:00 Bugger me, getting into my new hobby of crocheting means that blogging really has taken a... (follow the jump to read the rest)
By: Kitchen Wench
Baking soda catches cancer
2008-06-03 17:38:00 From The Engineer: A chemical commonly called 'baking soda' which is found naturally in the body could be used to detect cancer with magnetic resonance imaging, according to Cambridge researchers. Traditionally magnetic resonance imaging - or MRI - detects water and fat in the h
Bargain Bonanza - Dancing Deer Baking Co. Prices Won?t Leave Your Wallet Ba
2008-06-03 07:00:00 Every once and a while, I bust open my mammoth 75th anniversary edition of The Joy of Cooking and flip to the cookie recipes. You can’t call yourself the Cookie Champ until you’ve attempted and perfected more than 10 recipes. So far I’ve mastered only 3 - sugar cookies, gingerbread cookies, and butter cookies. Calling all ...
By: Fabu Daily
Clog those arteries with some fried chicken and slaw! Or not?
2008-05-29 11:40:00 If there is one fast food chain which I have a weakness for, it's KFC. Granted, I only crave it... (follow the jump to read the rest)
By: Kitchen Wench
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00 I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
[Misc] Article about how baking together brings families closer brought to
2008-05-27 13:43:00 Telegraph
A little bit of naughty, a little bit of nice
2008-05-23 16:07:00 There's no hiding the fact that I love my muffins - little handheld delights that can hold together... (follow the jump to read the rest)
By: Kitchen Wench
Bread Baking Buddy: Poîlane-style Miche
2008-05-22 00:00:00 The Bread Baking Babes stroke again: A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Lucullian Delights (Ilva), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), and the kitchen of the month: What Did You Eat (Sher) baked the Poilane Style Miche from Peter Reinhart's classic cookbook The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I was a recipe tester for one of his books and sometimes I found his recipes a bit aborious and long-wided. So I began with my own starter no named but "he" because the gender is male in German. I have this starter for a long time and I am not fond of large starter amounts in the fridge. I keep my starter (about 70 grams ) in this glass and I used 30 grams of it to feed "him" up with 90 grams water and 90 grams Weizenmehl 550 on Monday to begin with the firm starter yesterday. It is said that Reinhart used sifted medium ground whole wheat flour, tha...
By: Kuechenlatein
Cheese Stuffed Crusty Bread - Baking With The Gals
2008-05-19 06:42:00 Remember when a bunch of crazy gals decided to revisit a cinnamon bun recipe by making the Cinnabon knock-offs a few months back thanks to a recipe that Lisa provided? Well, another type of breadish yummy bake got into our mail boxes last month and this time Mary was tempting us with promises of hot cheesy bread on a quiet Saturday afternoon. Gruyere Stuffed Crusty Rolls from the King Arthur Flour site to be precise. Was I game? You bet I was...so where Lisa, Ivonne, Stephanie, Laura-Rebecca, Sara and Kelly. When I said I'd join in the fun I had no idea that the day in question would turn out so...weird.Before I tell you more about it though I have to say that I may not be the most eloquent blogger today or the most "happy" one...The reason why our "Cheese Bread" day was weird is the same why I am feeling awkward posting today. B.'s band mate L. has been sick with cancer for over two years now, the same one that took my brother away, the same devastating oesophagus cancer. A coupl...
By: Tartelette
Free Honey Baking Kit
2008-05-19 04:37:00 The National Honey Board presents the Honey Baking Kit. This compilation provides assistance to incorporate honey in an industrial baking process. There are technical tips, market research results and even formulations. Link
By: Goto Free Stuff
Golden Orange Cake (Delights of Blogging)
2008-05-17 18:20:00 Every now and then while surfing the blogosphere a recipe comes up that catches my fancy to such an extent that I cannot wait to try it out. I am very very impatient to try it out and feel good only after I have made it , tasted it and passed my verdict on it. In my rush to create the new dish I sometimes also oversee the fact that I do not have one or two of the ingredients mentioned in the original recipe. I convince myself that I can substitute something with something else that is available at home at that time. Well what happens is that sometimes my substitutes work and sometimes they are a real flop. But thankfully this time my efforts were rewarded beautifully. The recipe that caught my fancy this time was Orange Cake from Meeta's What for Lunch Honey. As usual Meeta's photograph of her cake was so enticing that I could practically taste the cake in my mouth just by looking at the pic and secondly the recipe was so simple that even a clumsy baker like me could not have gone...
By: food-n-more
Baking a Batch of Demotivational Posters
2008-05-12 20:47:00 What’s this? People on the Internet are still confidently striding into the 21st century, sublimely convinced that they are the champions who can conquer the world? Well, I’ll just have to see if I can fix that… Image Sources: absolutely everywhere.
How sweet are these Green Tea Sweets?
2008-05-12 15:16:00 Apologies for the lack of updates - for those of you who haven’t figured it out yet, I... (follow the jump to read the rest)
By: Kitchen Wench
Free Honey Baking Kit
2008-05-08 15:39:00 http://www.honey.com/foodindust-ry/bakingsaleskit.asp -for baking professionals and honey industry members
By: Free Stuff Times
Baking Powder:Single Acting? Double Acting? What is the difference?
2008-05-06 23:56:00 There are two types of baking powder. The basic difference between the single acting and the double acting is the time it takes them to react. Either ultimately work as well as the other. The single acting baking powder begins to release the gas as soon as it becomes wet while the double acting releases ...
By: Baking Delights
Happy Hazelnut Heaven
2008-05-06 04:27:00 I’ve said it before, and I’ll say it again. I love nuts. Macadamias, pecans, walnuts,... (follow the jump to read the rest)
By: Kitchen Wench
How to Make Homemade, Gluten Free Baking Powder
2008-05-05 14:27:00 I don’t know if you are freaky about baking powder or not. I am because I don’t like the aluminum factor. Some people are allergic to gluten, though, and need to make sure they have a gluten free baking powder. Now, Rumford’s is very good,and it is gluten free and aluminum free, but it ...
By: Baking Delights
Baking Like Blanche Dubois
2008-05-05 04:36:00 When I was organizing my photos this weekend, I came across a fair number that I’ve never used in blog posts. Not sure why; maybe it’s that my (relatively new) blog-related compulsion to photograph virtually every dish I cook, bake, or eat has produced a backlog. It also struck me that I’ve always depended on the kindness of strangers  to provide inspiration, unique recipes, or novel combinations of ingredients that often direct me in my cooking and baking exploits. And what better way to acknowledge their inspiration than to showcase some of these photos–and their recipes–here? Since I began my ”Total Health” kick just over a week ago, I’ve steered clear of most sweets, including my greatest desire, chocolate. I have to admit that the restriction feels a tad less torturous this time than during the WOCA, when I would have hopped on the nearest streetcar named “Chocolate” and happily gone wherever it took...
On My Shelves: The Sweet Melissa Baking Book
2008-05-04 20:09:00 Thanks to the kind people at Viking Studio/Penguin USA, I found a copy of Melissa Murphy's The Sweet Melissa Baking Book in my hot little hands.The Sweet Melissa Baking Book: Recipes form the Beloved Bakery for Everyone’s Favorite TreatsBy Melissa MurphyViking Studio (Penguin Group USA Inc)240 pages; $27.00I’m a bit of a sucker for baking books. Big, little, pie-centric, cake-focussed, full-colour and glossy, home made and photocopied, around the world in 400 pages, wham, bam, bake it ma’am—if I’m not careful my rickety shelves would tumble under the weight of those instructions that list piebirds, spring-form pans and recommend strips of baking parchment. They don’t have to be patisserie-perfect, but it’s usually a treat to read tips and tricks of those who’ve dedicated a part of their lives in pursuit of all things made of fat, flour and sugar (with the occasional fruit or nut tossed in for good measure). Melissa Murphy’s collection of her bakeshop’s treats, T...
Butter vs Shortening in Baking
2008-04-30 18:04:00 Yesterday, Judi.0044 asked me about whether and when you can substitute shortening for butter in baked goods. I have a lot of experience in this area with cookies, and some with cakes, so I?m happy to pass along what I know.In general, you can substitute shortening for butter in equal amounts in baking recipes (not the frosting or icing, though?yuck). Shortening yields higher, lighter-textured baked goods, which is sometimes preferable to butter (depending on what you?re making).Butter naturally has some water in it; shortening doesn?t. Cookies made with shortening and no extra water added, for example, are higher and lighter, while butter cookies are flatter and crispier. This is because butter has a lower melting point than shortening, causing them to spread faster and more in the short time it takes to bake a cookie. If you use shortening, but want an effect closer to butter, add 1 and 1/2 teaspoons water for every 1/4 cup of shortening.But, of course, the elephant in the room he...
Lame Baker
2008-04-27 16:13:00 I’m usually a good Daring Baker. I may wait until the very last minute to do a challenge but I’ll get it done and, more importantly, get it done right—which means no cheating on the recipe rules. But not this time. See, this go-round I got lazy and by Saturday night when we got ...
Nigella and our new favourite cookies
2008-04-27 02:46:00 The collective family sweet tooth is a difficult b*stard to satisfy. We like things that are a bit... (follow the jump to read the rest)
By: Kitchen Wench
Baking Terms
2008-04-23 02:34:00 Baking TermsBeatTo combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.BlendTo combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job. BoilTo heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.FoldTo combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.GreaseTo rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to preve...
By: niyasworld
Cake Decorating 101
2008-04-22 21:51:00 Hubby and I went shopping last weekend and he bought me Betty Crocker's 100 Piece Cake Decorating Kit. He knew I am a baking junkie but not cake decorating. I told my hubby that I will make my own birthday cake instead of buying one from the store and he agreed. I grew up with birthday cakes prepared during my special day but never got the chance to make one for myself since we don't have oven at home (P.I.). I've been watching videos and read articles online and I come to realize decorating a cake takes a lot of patience and practice, especially with the icing. I heard about marshmallow fondant cake so I guess I want to try that one, too.
Bread Baking Buddy: Kartoffelpizza aus der Sullivan Street
2008-04-20 00:00:00 Click here for the English version. Die Bread Baking Babes haben wieder zugeschlagen. Tanna ist die Gastgeberin im Monat April und hat die Sullivan Street Kartoffelpizza von Maggie Glezer ausgesucht. Die habe ich am Freitag, bevor ich hierhin unterwegs war, meinen jungen Herren zum Mittagessen serviert, um auch diesen Monat ein Bread Baking Buddy zu sein. Sehr lecker mit einer sehr dünnen Kruste und einer dicken Auflage aus Kartoffeln und Zwiebeln. Irgendwie scheinen die Damen nasse Teige zu bevorzugen: Das Royal Crown Tortano hatte eine Teigausbeute von 173 %, das Cocodrillo eine Teigausbeute von 207 % und nun dieser Pizzateig mit einer Teigausbeute von 209 %. Aber mit dem richtigen Mehl ist das kein Hexenwerk. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Sullivan Street KartoffelpizzaKategorien: PizzaMenge: 1 Blech Zutaten H TEIG130Gramm Weizenmehl 550130Gramm Manitobamehl1/4Teel-. Hefe285Gramm Wasser1/2Teel. S-alz1/2Teel. ZuckerH BELAG1,8kg Kartoffeln,...
By: Kuechenlatein
[Küchenlatein] Bread Baking Buddy: Kartoffelpizza aus der Sullivan Street
2008-04-20 00:00:00 Click here for the English version. Die Bread Baking Babes haben wieder zugeschlagen. Tanna ist die Gastgeberin im Monat April und hat die Sullivan Street Kartoffelpizza von Maggie Glezer ausgesucht. Die habe ich am Freitag, bevor ich h...
By: BlogNews
Free Baking Ebook
2008-04-16 01:29:00 "How to Bake is unique and the most comprehensive baking book on the internet. It covers the art and science of baking in consumer-friendly terms and contains information taught only in the best culinary schools. It is guaranteed to make you a better baker and is found in over 50,000 homes."Thanks to Neil Griffin for sharing this good free baking ebook. To download this ebook, please click here.
Oat flakes Bread - Bread Baking Day #09
2008-04-13 19:33:00 This is already the third BBD for me, time runs. This round is hosted by Paulchens FoodBlog and the task is to bake bread with oats. Monthes ago I baked this bread already, however I was not completly happy with it and it was the perfect occasion to retry. I like its taste very much, but it might be that the crust is a bit too hard.Ingredients:100 g oat flakes200 g wheat flour200 g rye wholemeal flour1 teaspoon salt1/2 teaspoon sugar20 g fresh yeast300 ml milk&water mixRoast oat flakes. In a bowl add yeast, sugar and lukewarm milk-water mixture. As soon as yeast is swimming on top, add flour, oat flakes, salt and knead a dough. Let the dough go for an hour. Place dough in a form, sprinke the top with water, add some oat flakes on top and let it go for another 30 minutes. Bake for 1 hour on 180°C.
By: Almond Corner
Two, no six, no twelve, BAKERS DOZEN! (and a blogiversary?!)
2008-04-13 03:14:00 Well damnit, apparently this blog is now officially two years old! See, people don’t believe... (follow the jump to read the rest)
By: Kitchen Wench
Milk Chocolate - How To Send Your Baking Into Overdrive
2008-04-12 05:12:00 Unlike dark chocolate, milk chocolate is exceedingly sensitive to heat since it has a high sugar content. Milk chocolate is mostly a mix of chocolate, sugars, and milk, and so it is much more ordinarily found in candies. For this reason it might be hard to use milk chocolate in recipes that require you to melt chocolate for sauces, or in desserts that will be baking and cooking for an extended length of time. Milk chocolate is mostly suited for desserts that can be baked relatively rapidly. Cookies Milk chocolate is an excellent addition to many different kinds of cookies, which ordinarily only need to bake for around ten minutes or so. You can add chunks of chocolate by cutting up candy bars, or use milk chocolate chips for a fast and simple addition. You can add chocolate to your favorite oatmeal, peanut butter, as well as sugar cookie recipes. The next time you are baking brownies, try sprinkling some milk chocolate chips as well as marshmallows on top half way through baking a...
By: Paid Posting
V.I.P = Very important Plätzchen oder auch Tassenkekse
2008-04-10 00:00:00 Nur eine Straße vom Waffeleisengeschäft entfernt liegt das Haushaltswarengeschäft von Wyk, wo ich diese Keksausstecher entdeckte, die Plätzchen den Aufstieg an den Tassenrand ermöglichen. Da konnte ich nicht widerstehen und sie mussten mit. Plätzchen einfach an den Tassenrand hängen und mit dem Kaffee servieren: Und wer sich jetzt fragt: Und was ist mit Tee?(wegen des jährlichen must-buy in De Ole Theestuv in Oevenum, oder auch sonst...) Geht auch, dann aber entweder eine andere Keksform wählen oder die Tassen nicht so voll schenken. Die Kekse schmecken herrlich zart und nach Butter. Vom nachfolgenden Rezept bin ich in sofern abgewichen, als dass ich die Kekse von der Folie vorsichtig abgezogen und auf ein Backblech gesetzt habe, ansonsten hätte ich mehr als 3 Bleche backen müssen. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Himmlische Sauerrahm-TassenkekseKategorien-: Backen, TassenkekseMenge: 1 Rezept Zutaten 150Gramm Butter50Gramm Puderzuc-ker, gesiebt1...
By: Kuechenlatein
Baking Recipes - Chocolate Chip Cookies
2008-04-05 15:37:00 This recipe is excellent for mother - daughter (or son) bonding. I can say this from personal experience! You need: 90 gms of butter 1/3 cup of castor sugar 1 egg 1 & 1/4 cups of self raising flour Chocolate bits Melt butter in a large saucepan. Add sugar. Stir to dissolve, cool. Beat in egg. Add flour and chocolate bits. Drop by ...SHARETHIS.addEntry({ title: "Baking Recipes - Chocolate Chip Cookies", url: "http://www.recipesgalore.com.a-u/baking-recipes/baking-recipes--chocolate-chip-cookies/" });
Easter Cake Bake 2008 - The Round-Up
2008-04-04 22:43:00 Last year I found it immensely difficult to choose a winner from all the fabulous entries in my Easter Cake Bake event. This year I find it impossible, so I?m not going to choose a winner.......you are! I figure you, my dear readers, are the very best judges of good food and therefore I open the voting polls to you.Here's a slideshow of all the entries and a list of the blogs they came from (click on the slideshow to pause it or navigate back and foward):A Yankee In A Southern KitchenAiry Fairy Cupcakes (listed on the poll as 'The Airy Fairy', I can't change this as voting has started so please accept my apologies.)Antics Of A Cycling CookBakergirl CreationsCorumBlogDomestic Goddess In TrainingFeeding MaybelleFruittartGood Things CateredGrey Salt Is My FavouriteI Think I Have A Recipe For That...Isa's CookingKitchen DelightsMegan's CookingMele CotteMera PyaarMorsels & MusingsMunchkin MailNot Quite NigellaNotes From My Food DiaryPassionate About BakingSoy & PepperSpoon ...
Cake Baking Tips - How To Make Chocolate Cake
2008-04-04 02:15:00 Here is a video demonstration on how to make a delicious chocolate cake.
Baking World Cup: Can France Rise - Wall Street Journal
2008-04-02 06:18:00 Baking World Cup: Can France RiseWall Street Journal - 3 hours agoThe World Cup of Baking is the brainchild of Christian Vabret, one of France's top bakers and an enthusiastic promoter of the craft. ...
How To Keep Track of Baking Pans and Cookie Sheets
2008-04-01 18:27:00 While putting together the appetizers at a recent potluck, I ended up needing several cookie sheets. Some were mine, while others were borrowed. When I finished baking the prosciutto pinwheels, I had a really hard time figuring out which were my three cookie sheets. Next time I attend a potluck ” or bring any sort ... Related Entries: Simple Tip: Use Two Cookie SheetsHow many baking sheets/cookie pans do you have? If you answered one, then you may want to make your life ...How To Organize Your Kitchen For Easy CookingOnce you have figured out what to do if both you and your new husband have sets of pots and ...52 Weeks of Baking: Cheese PopoversYes, I know, that is not a picture of a gigantic espresso cake, but here's what happened. I went to ...52 Weeks of Baking Week 52 ” Gooey Banana CupcakesThis year I decided that I would have a New Year's resolution that I could stick to. I thought about ... Tags: - Dieting, Potluck, tips, buzz, cookie sheet, pans
Recipe: Tiella di Cozze (Mussel Casserole) and Yogurt Carrot Cake redux
2008-03-31 15:59:00 Recently we had my family over for an open house. We have been in our new place for a while now and not everyone had been here to see it. So we decided to do a luncheon. I had two ideas going into this party ? I wanted to make something rustic and old-school hearkening back to the times that Italians stopped what they were doing to enjoy a nice lunch spread together out in the fields, on a big slab of wood turned into a table. Also along this theme, I really wanted to make something using ingredients that we already had at home. Too many times when preparing for a party, I decide on a menu and then go and buy all the ingredients. This time, I wanted to challenge myself more and use what was around. We had been to the Farmer’s market the day before and had gotten our staples: potatoes, tomatoes, squashes, onions and beautiful bread. We also had a bag of frozen mussels in the freezer. So I decided to make a regional dish from Puglia, called Tiella di Cozze or Mussel Casserole ?...
Bake: celebrating the time honoured tradition of baking
2008-03-30 22:33:00 Following on from the best-selling COOK and KITCHEN, The Australian Women?s Weekly Test Kitchen has launched BAKE (available at Seek Books for $67.46). As the years go by, the pleasure that comes from in freshly baked bread and cakes is as strong as ever. This highly desirable baking masterpiece contains over 500 recipes for all those much-loved ...SHARETHIS.addEntry({ title: "Bake: celebrating the time honoured tradition of baking", url: "http://www.australianwomenonli-ne.com/?p=359" });
Back and Ready to Party? No, not really.
2008-03-30 18:36:00 Hello! I’m back, sunburnt, over-tired, and ready to start the (super-fun!) process of looking at my vacation photos. So, this post will be short—one to tide you over until I write up my vacation, boring you silly with the details (you’re excited, right? right?) I’m really only writing because: It’s Daring Bakers Time! Yes, you ...
How To Clean a Pampered Chef Baking Stone
2008-03-25 13:34:00 A few years ago I caved in and followed the masses that used a Pampered Chef baking stone. I held out as long as I could because I don't like jumping on the popular bandwagons and I always tend to rebel, but remember, I make homemade pizza every single Saturday night! So although I decided to become a sheep and go along with the millions of others who already had had baking stones, I did
Today?s Best - Derek Jeter Baking in the Sun and Tara Reid Doesn?t Slur Muc
2008-03-24 22:00:00 I’m a Yankees fan. I’ve been a Yankees fan my whole life. In all honesty I liked the Yankees better when they sucked and had Dave Winfield (my all time favorite player) and Don Mattingly. Don’t get me wrong. I still root for the team. I’m definitely a Derek ...
Top Ten Tips - Reducing Your Paper Usage
2008-03-24 06:00:00 Look around you - Tip Diva bets that you can name at least five different sources of paper, whether mail, boxes, notebooks, magazines or newspapers. Paper clutters almost every aspect of our lives, but you can reduce your paper usage (or for the more enterprising, totally) easily, and here’s how: Create An Electronic Filing System - ...
By: Tip Diva
Bread Baking Day #8
2008-03-23 11:30:00 (English version... scroll down)Deze Bread Baking day, nummer 8 alweer, wordt georganiseerd door Susanna van Wild Yeast (een zeer leuk blog met name voor broodbakkers) en het thema is deze keer: "Feest". Een brood dat bij een feest hoort. Ik bak voor pasen (en kerst) altijd graag een Italiaans feestbrood en zo ook deze keer. Ik had geen tijd het al eerder in te tikken, dus veel kans voor anderen om het nog voor pasen (vandaag...nou ja kan nog voor morgen) te bakken is er niet echt meer. Ik heb -ook wegens tijdgebrek- eens een andere Colomba Pasquale gebakken dan anders. Dit recept kan je in één dag bakken en doet voor smaak zeker niet onder voor de andere variatie die ik al vaker gemaakt heb, maar een langere bereidingstijd heeft. Ik had geen papieren "duif"-vorm om het brood in te bakken en heb hem dus zelf maar tot vogel geknutseld. Op een vakantie naar Italië heeft eens iemand van een keukenwinkel het halve magazijn voor me doorgespit op zoek naar overgebleven papieren Colomba-vo...
By: Notitie van Lien
Bread Baking Buddie: The Cocodrillo
2008-03-23 00:00:00 Click here for the English version.Überall taucht das Brot auf, das mich seit Beginn meiner Brotbackkariere fasziniert: Das Cocodrillo. Eine wahre Herausforderung, denn die Teigausbeute liegt bei über 200%. Seit diesem Brot mit einer Teigausbeute von 191 % und Ilvas Beitrag über die verwendeten Mehle, sah ich mich gerüstet, den Titel Bread Baking Buddie zu holen. Gebacken wurde bei Lien von Notitie van Lien, dort gibt es auch das Rezept in Englisch. Ich habe Semola di grano duro rimacinata und Manitoba Mehl verwendet. Das Rezept empfiehlt den Teig 17 Minuten auf langsamster Stufe mit dem Flachschläger zu bearbeiten. Nach etwa 10 Minuten hatte sich der Teig um den Flachschläger gewunden und umwickelte auch den Befestigungsmechanismus. Ein ziemlicher Schweinkram, die ganzen Glutenfäden wieder zu entfernen. Nachdem ich zum Knethaken gewechselt hatte, lief es wie am Schnürchen. Lohn des ganzen Aufwandes: Durch die lange Verarbeitungszeit hat das Brot einen sehr guten Gesch...
By: Kuechenlatein
Top Ten Tips - Baking Basics
2008-03-20 06:00:00 Baking is fun and, ultimately, delicious. But if you’ve never been in front of an oven before, there are some tips that you should know before mixing your sugar and flour: Know Your Altitude - Most people don’t have to bother with altitude, but if you live high above sea level, your location will affect baking ...
By: Tip Diva
Top Ten Tips - Baking Basics
2008-03-20 05:00:00 Baking is fun and, ultimately, delicious. But if you’ve never been in front of an oven before, there are some tips that you should know before mixing your sugar and flour: Know Your Altitude - Most people don’t have to bother with altitude, but if you live high above sea level, your location will affect baking ...
By: Tip Diva
Product Review: Matisse and Jack?s Bake at Home Energy Bars and Snacks
2008-03-19 14:09:00 I have a confession to make….I forgot to do something…and I feel really bad about it…. I get a lot of offers to do product reviews for a variety of different companies whose products either are or relate to food in some way. Some products I just refuse right away because I cannot support the ingredients - either they are not healthful or just full of preservatives. Then there are the many that I do try that just aren’t very good ? either once I get the product I realize it is full of nasty ingredients or the taste is just bad? so I won’t feature them on this blog because it is not fair to you, my faithful readers. But there has been one very strong exception to the rule, and here is my confession. I received 2 boxes of Matisse and Jack’s Bake at Home Snacks a loooong time ago and I tried them and LOVED them. But for some reason the first box I made, we forgot to take pictures and then it took me a while to make the second box ? which I did do ...
Bake Someone Happy?Baking in 1980
2008-03-19 10:12:00 I got married in March of 1980. The amazing this is that we are still married because we used to have amazingly stupid arguements, like who ate the last of the ice cream. I think that our marrige survived largely because of a certain synergy between Marc and I- I cook, he eats. ...
By: Baking Delights
Easter Baking: Resurrection Cookies Tell the Story
2008-03-17 16:59:00 There are a lot of different types of Easter baking I love to do. Adorable duckling, chick, and lamb cookies…Easter Bonnet cakes, special breads and rolls, the list goes on and on. But before I share those recipes with you this week I want to share this one, because it is the most special of ...
By: Baking Delights
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