Well after being a cripple and incapacitating myself with capsicum I might be ready to bake again.
It was just my birthday and I had a bunch of people over for top-your-own-pizzas, for which I used about 14 cups of flour to make four delicious pizzas which my friends brought toppings for. Ashley might win the topping award for bringing components of and making fresh pesto, though Druker is for sure a close second with that awesome ham. It was about twelve cups whit flour, one cup rye, one cup barley, with the rye and barley getting the pre-ferment treatment I usually use, except no yogurt because about half of my friends are vegans, apparently. That made a pretty good crust.
Now sitting on my counter is a cup of rye flour, a cup of barley flour, half a cup of delicious porter, half a cup of water, and 1/3 teaspoon of yeast. I wanted to make bread for my godmother who is coming in for birthday lunch with me tomorrow, but I don't have time to let it ferment as long as I'd like so I gave it a bit more yeast just for fun. I'll make it into bread tomorrow morning.
Friday, November 28, 2008
Tuesday, November 11, 2008
Sorry
Sorry I haven't done anything recently. My knees have been hurting something fierce since two weeks ago, and I really can't stand up long enough to clean the kitchen, let alone bake something.
Hopefully I will be better soon and then I will make Kyle's cookies for him. Hopefully that will be tonight.
Hopefully I will be better soon and then I will make Kyle's cookies for him. Hopefully that will be tonight.
Tuesday, October 28, 2008
Stupidly Busy, Arguably Vegan Bread (banana-honey-corn-rye-apple)
"James, why is this bread so stupidly complicated?"
"I don't know, why is your face so stupidly complicated?"
"..."
"Whatever."
Banana-honey-corn-rye-apple loaf:
Stuff to have:
Pre-heat your oven to 350ºF
Combine dry stuff in a bowl, mixing till it's mixed.
Combine wet stuff in a separate bowl, mixing and mashing until mixed and mashed.
Make a well in the dry stuff, add the wet stuff to it, mix it until it forms a moderately thick batter-dough hybrid.
Scoop one cup each of the batter into two loaf pans, then peel, core, and slice the apples. Stick a layer of apples on top of each of the loaves, making sure to leave some room around the edge of the pan so that the apple slices aren't touching the pan directly. Split the rest of the batter in covering the two loaves, then bake for thirty to forty-five minutes, or until a toothpick comes out clean.
I had bananas and honey I needed to use, and a dish I needed to return to a friend that I didn't want to send back empty. This is kind of a re-hash of the banana-corn-rye, just a little bit sillier and done on a larger scale. Probably best for sweet breakfast stuff or a snack in the evening.
"I don't know, why is your face so stupidly complicated?"
"..."
"Whatever."
Banana-honey-corn-rye-apple loaf:
Stuff to have:
Pre-heat your oven to 350ºF
Combine dry stuff in a bowl, mixing till it's mixed.
Combine wet stuff in a separate bowl, mixing and mashing until mixed and mashed.
Make a well in the dry stuff, add the wet stuff to it, mix it until it forms a moderately thick batter-dough hybrid.
Scoop one cup each of the batter into two loaf pans, then peel, core, and slice the apples. Stick a layer of apples on top of each of the loaves, making sure to leave some room around the edge of the pan so that the apple slices aren't touching the pan directly. Split the rest of the batter in covering the two loaves, then bake for thirty to forty-five minutes, or until a toothpick comes out clean.
I had bananas and honey I needed to use, and a dish I needed to return to a friend that I didn't want to send back empty. This is kind of a re-hash of the banana-corn-rye, just a little bit sillier and done on a larger scale. Probably best for sweet breakfast stuff or a snack in the evening.
Friday, October 24, 2008
Zine!
So I am going to be at the zine fair at the starlight Saturday. Doors open at 1PM. Be there if you want a zine and/or a croissant.
Tuesday, October 21, 2008
Croissants
So I made croissant on the weekend. I didn't really follow the recipe as I was lazy and didn't have that much time, but they came out OK. A little dense on account of not letting the yeast get up to speed, and they didn't puff perfectly because I got sloppy and some butter took emergency evasive maneuvers all over the counter, but all in all, a delicious success. If I have time I will make some for the zine fair.
Monday, October 20, 2008
CGRUCOOKIE
Take one on chocolate ginger roll-up cookies:
-use chocolate dough, not just chocolate chip cookie dough so as to make it noticeable that they are swirly
-don't even bother with chocolate chips, it makes them harder to slice
-use more ginger! 1tbsp fresh ginger is not enough!
Zine fair. Saturday. Noon. Starlight.
-use chocolate dough, not just chocolate chip cookie dough so as to make it noticeable that they are swirly
-don't even bother with chocolate chips, it makes them harder to slice
-use more ginger! 1tbsp fresh ginger is not enough!
Zine fair. Saturday. Noon. Starlight.
Saturday, July 19, 2008
Nearly a month since my last post! Whoa!
I have just mixed a sponge which will hopefully turn into something tasty in a day or so. It is: 2 cups barley flour, 1 cup water, 1 tablespoon malt syrup, 1 cup sourdough starter.
When I wake up I'll add some more flour/water and update.
...
10:30 PM - 11:30 AM => that sponge sat for thirteen hours. I added two cups whole wheat flour, one half cup water, and around a half a cup of white flour. That was kneaded, and has now been sitting for just over an hour and a half. I'm going to punch it down, make it into loaves, let it rise again, then bake. Updates when delicious.
I have just mixed a sponge which will hopefully turn into something tasty in a day or so. It is: 2 cups barley flour, 1 cup water, 1 tablespoon malt syrup, 1 cup sourdough starter.
When I wake up I'll add some more flour/water and update.
...
10:30 PM - 11:30 AM => that sponge sat for thirteen hours. I added two cups whole wheat flour, one half cup water, and around a half a cup of white flour. That was kneaded, and has now been sitting for just over an hour and a half. I'm going to punch it down, make it into loaves, let it rise again, then bake. Updates when delicious.
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