Any Home Bakers Here?

[Alice28]

I am so happy that you made them!

The soup looks very tasty.

Thank you for sharing the recipe! They are so yummy! Definitely doing them again!

 

[ronott1]

I found a jar for my sour dough starter - I think @ronott1 recommended the glass flip-top jar, so thanks it is a great idea and they had one on sale at work that was just the right size. Plus I got 10% employee discount, score!
Now I just need to order a sourdough starter from Carl. First I will see if the one in the freezer is still any good. I have had it in there for over 2 years !! Forgot all about it and just saw it the other day as I was digging for something else. It was one that a neighbor had started and shared with me back in Wyoming.

It should be fine!

Let it warm up and feed it every day for a week.

 

[appps]

How far gone can sourdough starter be and be brought back to life? Mine has been forgotten in the fridge for a month and now has black liquid on top

 

[N F C]

@BBQJOE here's Peter Reinhart's babka recipe.

Chocolate Cinnamon Babka

Bread:
2 Tab (0.66 oz) instant yeast
3/4 Cup (6 oz) lukewarm milk, about 95*
6 Tab (3 oz) unsalted butter, melted or room temp
6 Tab (3 oz) sugar
1 tsp (0.25 oz) vanilla extract
4 egg yolks (3 oz)
3 1/3 Cups (15 oz) unbleached AP flour
1 tsp (0.25 oz) salt, or 1 1/2 tsp coarse kosher salt
1 egg for egg wash (if using streusel topping)
1 Tab water, for egg wash (if using streusel topping)

Filling:
1 1/2 Cups (9 oz) frozen semisweet dark chocolate chips or chunks
1 tsp (0.25 oz) ground cinnamon
1/4 Cup (2 oz) cold unsalted butter

Streusel (optional, but recommended):
1/4 Cup (2 oz) cold unsalted butter
1/2 Cup (2.25 oz) AP flour
1/2 Cup (4 oz) brown sugar
Pinch of salt
1/4 tsp ground cinnamon

Do Ahead:
* Whisk yeast into lukewarm milk until dissolved, set aside for 5 minutes.
* Cream the butter and sugar together until smooth (mixer on medium 1-2 min.). Add the vanilla to the egg yolks and whisk lightly to break up the yolks, then add the yolks to the sugar mixture (mixer on med-high about 2 min.). Stir (or use mixer) until mixture is fluffy.
* Stop mixing and add the flour and salt, then pour in the milk mixture. Resume mixing for 2-3 minutes to make a soft, supple, tacky dough.
* Transfer the dough to a floured work surface and knead by hand another 2 min., adding more flour as needed to make the dough pliable, feels soft and supple. Form the dough into a ball.
* Place the dough in a lightly oiled bow, cover tightly and leave at room temperature about 2.5 hours. It will rise some but won't double in size. At this point you can go on to the shaping step or place in the refrigerator overnight to be rolled the next day.

Prepare the Filling:
* You can do this while the dough is rising.
* Grind the chocolate in a food processor until nearly powdered or chop as fine as possible with a knife. Add the cinnamon, stir to incorporate.
* Cut the butter into 8-10 pieces, and evenly cut into the chocolate mixture until crumbly.
* Once the dough has risen, roll it into a 15"x15" square on a lightly floured surface. It should be about 1/4" thick. As you roll, frequently lift the dough with a scraper and dust with more flour underneath to prevent sticking. Sprinkle the chocolate mixture over the dough, leaving a 1/4" border.
* Roll up the dough like a jelly roll and place it seam side down on the work surface. With firm but gentle pressure, rock the log back and forth to extend its length to 18"-24" long.

For a loaf shape: Grease a 9"x5" loaf pan. Carefully twist the log from both ends without tearing it to make a spiral. Coil the log into a circular snail shape, then stand the coil on its end so it's perpendicular to the counter rather than lying flat. Press down on the coil to compress it into a loaf shape. Place it in the loaf pan.

For a coffee cake style: Grease a tube pan (Bundt pan). Wrap the log around the tube and press the dough into the pan to connect the ends of the log.

* Cover the loaf or tube loosely and let the dough rise 2-3 hours, until babka fills the pan or has increased to about 1.5 times its original size. At this point, you can bake or refrigerate overnight. If holding overnight, remove the dough from the refrigerator about 2 hours prior to baking.
* Preheat oven to 350*. Use a toothpick to poke a few holes in the top of the babka to eliminate possible air pockets between the layers of chocolate and dough.
* While oven preheats, make the streusel. Combine all the ingredients until mixture resembles cornmeal.
* Brush the top of the babka with egg wash, then sprinkle the streusel over the top.
* Bake 20-25 minutes, rotate the pan and bake until the top is a rich dark brown and the internal temperature is about 185*. Total baking time is 50-60 minutes for a loaf and 35-45 minutes for a tube pan. The babka will soften as it cools.
* Cool at least 90 minutes before serving. Best at room temperature after the chocolate has had time to set.


Right: dough was rolled snail-like and baked in loaf pan
Left: dough was shaped into a log, cut down the middle lengthwise. Pieces were then crossed one over the other to form a braid and baked on parchment covered sheet pan

 

[N F C]

@BBQJOE if you want to try different fillings...

Babka Filling Variations

#1. Use almond paste in place of the chocolate filling or just add sliced almonds to the chocolate filling.
#2. Fruit filling: 1 1/2 Cups (9 oz) golden raisins, dried cherries or dried cranberries and 1 tsp. orange zest. You can also soak the dried fruit in 3/4 Cup (6 oz) of rum or brandy overnight before adding it the dough.

 

[sunflour]

Well, duh yes, but the internet has a bajillion variations.
I was the head chef at the NY deli in Boulder Co, when Mork and Mindy were the hot ticket.
We used to get in fresh boiled bagels, and these awesome babka's from a place called Rudi's. I believe the Babka was a Russian thing, but it might have been Jewish, I can't remember.
You would stomp your mother's instep for a slice of this toasted, buttered heaven.
I called Rudi's and they're still there, but their business profile has changed, and they don't make Babka anymore. I would have paid to have one shipped because I'm so Jonesing for one.

Anyways, I'm just kicking the tires, and shaking the trees to see what falls out.

Hope you knew I was just kidding about the internet yolk

. And I know exactly what you mean about the recipe variations, even those from the better sites can be quite disappointing.

If you bake the Babka, would love to hear how it compares to the one you remember and please post pics

 

[sunflour]

How far gone can sourdough starter be and be brought back to life? Mine has been forgotten in the fridge for a month and now has black liquid on top

I have seen a rescue sourdough article on King Arthur's site, tried to locate it for you, but the site is down right now. Pretty sure they showed how to rescue it.

 

[3goodeggs]

How far gone can sourdough starter be and be brought back to life? Mine has been forgotten in the fridge for a month and now has black liquid on top

Oh, me too. Same thing. but it was not a black liquid more of a bluish grey.
I have even tried restart mine to no avail.
Is there a secret?

 

[sunflour]

Here's the google link to KA's article: Rescuing a neglected starter - King Arthur Flour

The site is currently down, but hopefully will be back up later today, so try to access and hopefully this will help.

 

[N F C]

If you bake the Babka, would love to hear how it compares to the one you remember and please post pics

Oh yes @BBQJOE , I'd love to hear what you think of the babka (and see a photo).

According to the book this recipe came from, "baba" is Russian for grandmother. This is the only bread book I currently have and it has some really good things in it; I do get a bit frustrated with his always wanting to let the dough sit in the fridge overnight (I understand why but I don't always want to wait that long to make something). The name of the book is "Peter Reinhart's Artisan Breads Every Day".

I hope you like the recipe!