Any Home Bakers Here?

[N F C]

It's a vanilla cake. I'm not going fossil hunting quite yet. I made it for fun.

Nice!

 

[ronott1]

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Nice job on the cake!

 

[rjohns39]

I'm trying to make an authentic Italian recipe. Its called braccio di Ferro. It has Mozzarella, spinach, ricotta, and Parmesan. Didn't say anything about a sauce.

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Loved the cake. When I do white Pizza, I'll brush the crust with a bit of Olive Oil and add a touch of minced garlic (sometimes I add some crushed red pepper flake for zing). But your recipe I think is using the ricotta as the sauce. I would be really tempted to add a bit of fresh basil, but follow Bob's advice... First time do it as written, then play with it to make it your own.

 

[SnapdragonQ]

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How fun! Love the chocolate fossils. (they are chocolate, right?)

 

[SnapdragonQ]

I intended to bake today because it's rainy and chilly here. But I seemed to have gotten lost looking for a specific recipe, which led to a book search, which led to a book sale on my fav used online book place, which led to 4 new (new to me) baking books for only $12 and one kindle book. Go me!

Got no fresh bread to eat though....

The kindle book has really detailed instructions for making a GF sourdough starter, some of the best I've seen. I have not tried to get a GF starter going nor had sourdough anything since having to go GF.
I'm temped....very very temped.

 

[rjohns39]

I intended to bake today because it's rainy and chilly here. But I seemed to have gotten lost looking for a specific recipe, which led to a book search, which led to a book sale on my fav used online book place, which led to 4 new (new to me) baking books for only $12 and one kindle book. Go me!

Got no fresh bread to eat though....

The kindle book has really detailed instructions for making a GF sourdough starter, some of the best I've seen. I have not tried to get a GF starter going nor had sourdough anything since having to go GF.
I'm temped....very very temped.

Go for it! and post your results and recipe!

 

[SnapdragonQ]

When you (general you) are building a new sourdough starter, can you keep the discard in a jar in the fridge (or where ever) and add the subsequent discards to it until you have enough discard to make something with?
What I mean is when I tend to make pancakes or something simple, I make a lot at once, like a triple batch, so I can freeze the extras and then they are easy grabs for kiddo for breakfasts.
Can the discards be saved up for a mega batch of something?

 

[SnapdragonQ]

Go for it! and post your results and recipe!

Lol...I feel like I'm back in school and hearing chants of "Doooo It! Doooo It!"

 

[rjohns39]

Lol...I feel like I'm back in school and hearing chants of "Doooo It! Doooo It!"

Many of us have been accused (quite accurately) of being enablers.

 

[wyoDreamer]

I never really have discard for Sour Dough. I take the jar of starter out of the fridge, feed it, and let it sit overnight. I remove what I need for baking and put the rest back in the refrigerator. If I use most of it for baking, I will feed it again, let it sit overnight and then refrigerate.
If I am not baking for a while, I will take it out and feed it, let it sit overnight and then put it back in the fridge without removing any. If I eventually get too much starter in my jar, I make Amish friendship bread or cherry (or apple) sourdough coffee cake to use the extra up.

Once in a great while, I will pour the extra down the drain to give the septic a treat, lol.