Finally made a successful batch of biscuits.
Lost in the right direction.
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On my ‘need to learn how to do’ list.Jake Ace wrote:
This mornin’ those biscuits are screaming where da white gravy at!
That should be easier than homemade biscuits.Bo Peep wrote:
On my ‘need to learn how to do’ list.Jake Ace wrote:
This mornin’ those biscuits are screaming where da white gravy at!
Traffic Jam wrote:
The past month has been incredibly busy for me so havent had time to bake. This afternoon, I threw the ingredients for buttermilk sourdough bread in the machine but it’s taking a long time to rise. Can’t wait for fresh bread.
Traffic Jam wrote:
The past month has been incredibly busy for me so havent had time to bake. This afternoon, I threw the ingredients for buttermilk sourdough bread in the machine but it’s taking a long time to rise. Can’t wait for fresh bread.
Traffic Jam wrote:
I bought some almond flour last month and decided to make scones with it. Almond flour is a common ingredient in gluten-free diets (which I am not on). Its nuttiness seemed like a good idea for cinnamon raisin scones. I added cake flour to help it along.
The batter was so wet, it was a messy job getting it into the scone pan. They crumbled into dust and were terrible. Ugh! All my wasted ingredients. They had to be dumped in the trash.
The post was edited 1 time, last by IMScotty ().
Traffic Jam wrote:
.........I was winging it, just added things that sounded like they would work.........
The post was edited 1 time, last by Traffic Jam ().
Traffic Jam wrote:
in the lower picture, the two on the end are before boiling, the other four are after boiling (and before baking.)
odd man out wrote:
when my sister who lives in NYC would come to family reunions she would bring one suitcase just for food. Most of that was bagels. I NYC, they are huge.
Traffic Jam wrote:
And I’ve ventured into dessert baking. Danger Will Robinson! Hopefully I’ll give it away, not eat it.
Homemade lemon shortbread tarts and (pre-baked) cinnamon rolls.
Astro wrote:
"Give it away"?Wish I lived closer.Traffic Jam wrote:
And I’ve ventured into dessert baking. Danger Will Robinson! Hopefully I’ll give it away, not eat it.
Homemade lemon shortbread tarts and (pre-baked) cinnamon rolls.
The post was edited 1 time, last by Traffic Jam ().
Traffic Jam wrote:
Somewhat venturing into dessert making, The problem is that I want to make it but don’t need to eat it!
Recently made peach muffins with fresh peaches and a sponge cake with almonds, orange ricotta filling, and fresh blueberries.
The sponge cake was an adventure. I thought about that cake all night...even looked up recipes when I couldn’t sleep. So was excited to try it the next morning only to screw it up.
Sponge cake uses 4 ingredients and the eggs are used as the leavening. You beat the eggs until air is incorporated enough until they’re fluffy like clouds. I didn’t beat mine enough and didn’t realize it since this was my first attempt. The cake was flat and had a very eggy, unpleasant smell so it went into the garbage.
The filling was already made so I had to try again and the second attempt was much better. I’m not good at details or presentation and unevenly cut the layers so it was very lopsided and rough around the edges (literally).
It was tasty though.
Traffic Jam wrote:
Oh yeah...also recently made chocolate yeast bread. It was an attempt to mimic the chocolate bread sold at Wilbur chocolate in PA. I used whole pieces of Wilbur buds.
As the bread baked, it pushed some of the chocolate pieces out. My bread looks like it’s pooping, Lol!
Another learning experience...except I’m not sure how to apply what I learned.
Traffic Jam wrote:
I splurged on a handmade sourdough starter crock. My starter is going to be so happy to not be in those ugly plastic containers. They already love it, I woke up to them spilling out of the container, making a big mess.
I’ve been interested in fermenting for a while and also bought a water-sealed fermenting crock. It’s so beautiful! Unfortunately, the lid broke in transit so the potter is making another. No matter, I put a bowl upside down on the crock and have red cabbage, beets, apple, and ginger fermenting away.
It’s funny to hear it burping.
Didn’t really need a new hobby...oh well.