Baking ~ Foodies Wanted

[Leigh]

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)

[JustJo]

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy.

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous!

[kittygrrl]

i love dessert but a good bread can do amazing things for my mood..i don't indulge much but when i do i love to do homemade pitas..and coconut cake i absolutely adore...

[Leigh]

LOL Jo, I bet that anything you bake is fabulous

I've baked a couple things based on recipes, but I'm hoping to do more in the future. I want to get into more than just the occasional cake or whatnot, I'm hoping to venture into pies and cupcakes and more ~ I'll probably even take pics and tell of my baking adventures as time goes on and this thread starts hopping more. I think it'll be fun for all of us who love baking to share things in here while having fun - I look forward to it :-)

[Novelafemme]

Originally Posted by JustJo

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy.

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous!

Jo, can you share your recipe for homemade bread with us *me I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

[Leigh]

Originally Posted by Novelafemme

Jo, can you share your recipe for homemade bread with us *me I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

I never really got much of a chance to bake, or even cook, when I was younger so I'm just starting now so to speak. I really want to learn more hence why I'm thinking about taking a baking course ~ why not go into something that yes will be alot of hard work but will be fun at the same time? I'm leaning towards that for sure

[JustJo]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

[Christy51274]

Thanks Leigh for posting. I've been baking now for a few years now, sometimes a la box and other times, from scratch. I feel that there are only a few recipes that I'm truly good at and they'll probably always remain my staple baked goods.

Cupcake shops are so en vogue right now! The ones that are around are very well known even outside of the city! Accounting may sound like more of a secure bet, but follow your heart. If you do what you love, then you'll shine!

I've yet to find a recipe for Tres Leches that wows me. If anyone has any to share, it would be greatly appreciated.

I live close to Baltimore, and have heard of this place in D.C. Must be pretty amazing to have folks all the way up here talking about it. Here's the link:

http://www.georgetowncupcake.com/

Christy

[WolfyOne]

I grew up with relatives that owned 2 bakeries. As a kid, i really liked spending time there. I can tell you one of my uncles had 3 heart attacks or maybe strokes, I can't remember. I do know my mom said it came from the long hours and heat he'd be in, in the bakery while he baked. That was long ago and and thank goodness for air conditioning nowadays. when they were ready to retire, there wasn't a family member anywhere that wanted to take on the business, so they sold to outsiders. In order to take on a bakery, you don't really need culinary school. You really have to have a flare for baking and want to do it all the time. Most everything my uncle baked were from recipes handed down from family or trial and error until he got a recipe the way he wanted it.

As for me, I always looked forward to making bagels and challah with my mom once a month. her recipe was not one that you could use unless you had the juice glass she used to measure her oil. back then there was cake yeast and converting it to what is used today would not be easy. Smelling the dough as I waited for it to rise for the first time was even harder than smelling the bread as it baked. Making the bagels was also a really fun process for me as a kid. Mom used a boiling the bagel method before putting them in the oven to bake. She said it made them lighter and not rock hard out of the oven. Something she learned from my uncle at the bakery.

Good luck and happy baking Leigh

[Novelafemme]

Originally Posted by JustJo

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

YAY!! this is the best recipe i've read to date!

as far as the warm spot goes...is it too warm to turn your oven on warm and let the dough rise in there? or should i pick a sunny spot and let it rise?

[yotlyolqualli]

Originally Posted by JustJo

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes.

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy!

Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

[Rockinonahigh]

I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years.
Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear.
Good luck in your venture and happy bakeing.

[Random]

Originally Posted by Leigh

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)

I actually have a love/hate relationship with baking... I like playing chopped with what ever I find in the kitchen... This means that about 25% of what I bake gets to *feed* the birds... the other 75% contributes to my ever so apple like figure...

So I don't bake much...

I generally have to get obsessed by something to do any serious scratch baking... I mean obsessed, like I have been perfecting my Ciabatta bread for about five years (Mitmo generally grabs that out of my hands before I can *gift the birds with the bread that doesn't meet my standards.. I bake artisan so it's only flour, water,salt, yeast and the poolish... the success of the bread is ALL in the glution development)


The last thing I was obsessed about was:

Sharlotka (Rustic Apple Cake)

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

Love it, love it, love it...

I tweeked it just a bit... I lightly carmalized the apples and added lemon juice (cause I love apples and lemon) I made the cake in ramkins (Reduce baking time by about 15ish mins) and I topped the ramkins with a salted carmel sauce topped with my clotted/whipped cream.. (the texture is right in the middle)

The tang/sweet of the apples played really well with the salted carmel.. the cake it's self is not overly sweet, so the carmel is just right...

I also did a couple with molassess in the apples without the carmel, but they just didn't come out as well..

Like I said.. I have a love hate relationship with baking/breadmaking...

I miss being in a kitchen... I absolutely loved the quiet hours of nothing but work, focusing only on what you are making... I loved being able to pull a loaf of bread out of deck oven and being able to tell if it's done just by the weigh and color of the bread...I loved walking past racks of beautiful pastries and knowing that I made them that way...

I miss working with people who shared my obsession with bread and pastries...

I do not miss 14 hour days six days a week because the flu hit the bakery and the department went down... At thanksgiving...

I don't miss some idiot filling the sugar bin with salt and the mixer not tasting the mix before baking off 60 cakes....

I don't miss getting ready to walk out the door and being handed an order that needs to be made NOW because the order never made it out of the catering managers office and we can't let the customer down...

I don't miss brush burns, steam scalds, dislocated shoulders (rack full of pies with a bad wheel fell and I had the choice to try and stop it or let it knock me into a 425' walk in oven)

I don't miss feet that hurt so bad you can't walk, hands so swollen you can't close them.. lower back pain so bad that you work with an ice pack taped to your back... (Because it doesn't matter how bad you feel, you have to show up)

I don't miss sinusitis and having such a close personal relationship with my neti pot...

You have to love cooking/baking to work in the commercial world.. Because for every cool thing you get to make, you are piping 500 hundred roses on cupcakes because they sell really well and have a high profit margin..

oh shoot, I did it again...

Ummm enjoy the Sharlotka... It's easy and nummy

[Lady_Di]

Originally Posted by Leigh

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)

I do love to bake, though I personally do not have a sweet tooth per se. I get true satisfaction from making other happy with what I make. And for me, I simply adore the scent of something incredible baking in the oven. Have been torturing those that live in my building with the amazing smells that waft thru.

One of the things I really love is more akin to creating art. Like painting with fruit on a wonderful torte. The colour is divine, hard to beat what mother nature can create.

And I think you have a wonderful idea about going to school for your mad culinary interests. Follow your passion and you will be happy the rest of your life - your work will not feel like work, will be more joy than anything you can imagine. Pastry shoppes, baking in general is not for light weights, it is a lot of work. But it is fun! And the creative process is especially enjoyable, yes?

Now I want to make some killer brownies and take them to some friends. For me the best part is the smell. I can stay out of them completely. Which is a good thing for me.

Sitting down with you, pouring a cup of tea and cutting up a Yakima Peach.

[Novelafemme]

Hello Fellow Bakers

I watched a bunch of youtube videos yesterday on how to bake bread and now I think I know what I was doing wrong.

#1. The water I put the yeast into was waaaay too hot and was killing the yeast. I learned that the perfect yeast brewing temp. is 115 degrees. I went out and bought a cooking thermometer so I can check it out first.

#2. Only use about a tablespoon of sweetener or else it will also overwhelm the yeast.

#3. After adding flour to the yeasty water, mix just until the clumps are gone, cover and let it double in size.

I also think I was kneeding it way too hard. This guy said to be care you don't tear the dough and put just a little bit of pressure on it.

Oh hell, here's the video

http://youtu.be/-Rjd1NZfG4Y

[JustJo]

Originally Posted by Novelafemme

Hello Fellow Bakers

I watched a bunch of youtube videos yesterday on how to bake bread and now I think I know what I was doing wrong.

#1. The water I put the yeast into was waaaay too hot and was killing the yeast. I learned that the perfect yeast brewing temp. is 115 degrees. I went out and bought a cooking thermometer so I can check it out first.

#2. Only use about a tablespoon of sweetener or else it will also overwhelm the yeast.

#3. After adding flour to the yeasty water, mix just until the clumps are gone, cover and let it double in size.

I also think I was kneeding it way too hard. This guy said to be care you don't tear the dough and put just a little bit of pressure on it.

Oh hell, here's the video

http://youtu.be/-Rjd1NZfG4Y

Yay! This looks like great advice.

Always have to remember that yeast is a living thing...and needs to be handled like a baby...warm water, something to eat and gentle handling.

I do the first kneading instead of mixing, and I add a little more sweetener...but those are pretty minor differences.

You're right....if the water is too hot, the yeast is killed and then you have flatbread.

[Sassy]

I love to bake. Though the past few months I haven't had much time to indulge in the kitchen. The last recipe I tested was a play off of a caramel macchiatto from Starbucks. Chocolate cake with coffee glaze and caramel frosting. The test run got rave reviews from my coworkers. If I get time to bake in the next few weeks it's top of my list to make again and aim for perfection

The chocolate cake wasn't "chocolaty" enough so the next go 'round will be devils food with dutch processed cocoa. The coffee glaze was smashingly yummy, not changing a thing there. And the caramel frosting was entirely too sickly sweet -- made with melted Brachs caramel candies. This time I'm going to ignore my lazy streak and make a real caramel sauce for the buttercream frosting.

[WingsOnFire]

Originally Posted by Sassy

I love to bake. Though the past few months I haven't had much time to indulge in the kitchen. The last recipe I tested was a play off of a caramel macchiatto from Starbucks. Chocolate cake with coffee glaze and caramel frosting. The test run got rave reviews from my coworkers. If I get time to bake in the next few weeks it's top of my list to make again and aim for perfection

The chocolate cake wasn't "chocolaty" enough so the next go 'round will be devils food with dutch processed cocoa. The coffee glaze was smashingly yummy, not changing a thing there. And the caramel frosting was entirely too sickly sweet -- made with melted Brachs caramel candies. This time I'm going to ignore my lazy streak and make a real caramel sauce for the buttercream frosting.

I would love to hear how it goes!! I downloaded an ebook on delicious coffees like starbucks.. I cant wait to play with them.

[Leigh]

Originally Posted by Lady_Di

I do love to bake, though I personally do not have a sweet tooth per se. I get true satisfaction from making other happy with what I make. And for me, I simply adore the scent of something incredible baking in the oven. Have been torturing those that live in my building with the amazing smells that waft thru.

One of the things I really love is more akin to creating art. Like painting with fruit on a wonderful torte. The colour is divine, hard to beat what mother nature can create.

And I think you have a wonderful idea about going to school for your mad culinary interests. Follow your passion and you will be happy the rest of your life - your work will not feel like work, will be more joy than anything you can imagine. Pastry shoppes, baking in general is not for light weights, it is a lot of work. But it is fun! And the creative process is especially enjoyable, yes?

Now I want to make some killer brownies and take them to some friends. For me the best part is the smell. I can stay out of them completely. Which is a good thing for me.

Sitting down with you, pouring a cup of tea and cutting up a Yakima Peach.

I've watched so many shows and know a few people who have worked in restaurants and I know that it wouldn't be for lightweights but I think it would be alot of fun so I'm definitely going to go for that course so I can eventually begin my own business ~ I'm sooooooooooo excited now

[Novelafemme]

Friends....we have BREAD MAKING SUCCESS!!!!

Following my youtube hero's advice, I made two incredible (pat-pat-pat) loaves of whole wheat bread last night. I really believe that making sure your water is around 115 degrees before you put the yeast in, is key to being successful.

Oh, and it tastes good, too