Any Home Bakers Here?

[theuglyduckling]

the bread came out pretty good. the texture of the crust was soft and chewy instead of crunchy and chewy, but i didnt mind that because i like when the crust is soft and not crunchy.

how did everyones baking go?

 

[DigMyChicks]

the bread came out pretty good. the texture of the crust was soft and chewy instead of crunchy and chewy, but i didnt mind that because i like when the crust is soft and not crunchy. how did everyones baking go?

Yum!

 

[N F C]

I think the angel food cake I baked must have turned out alright...when I got up this morning, there was a rather large chunk of it missing.

 

[Jesusfreak101]

Mmmm angle cake with strawberries i am just going to borrow this recipe

 

[DigMyChicks]

I think the angel food cake I baked must have turned out alright...when I got up this morning, there was a rather large chunk of it missing.

Did you post a recipe Debby for the angel food?

 

[N F C]

Did you post a recipe Debby for the angel food?

Yep, here it is from a while back: https://www.backyardchickens.com/t/921333/any-home-bakers-here/880#post_14855464

I guess that's actually a link to a KA link, lol.

 

[N F C]

With just a quick look, your recipe uses powdered sugar and cake flour, the KA recipe uses regular sugar and AP flour. I wonder if there would be much of a taste difference between the two recipes.

 

[ronott1]

With just a quick look, your recipe uses powdered sugar and cake flour, the KA recipe uses regular sugar and AP flour. I wonder if there would be much of a taste difference between the two recipes.

Yes, there would be a difference.


Angel Food Cake III


Submitted by: Kristin Pan
Rated: 4 out of 5 by 166 members

Prep Time: 30 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 15 Minutes
Yields: 14 servings
"Classic angel food cake, light and tastes great by itself!"
INGREDIENTS:
1 cup cake flour
1 1/2 cups white sugar
12 egg whites

1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
DIRECTIONS:
1.

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2.

In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.
3.

Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

 

[N F C]

Yes, there would be a difference.

I thought I posted this one before but it is not in the index:

Angel Food Cake III


Submitted by: Kristin Pan
Rated: 4 out of 5 by 166 members

Prep Time: 30 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 15 Minutes
Yields: 14 servings
"Classic angel food cake, light and tastes great by itself!"
INGREDIENTS:
1 cup cake flour
1 1/2 cups white sugar
12 egg whites

1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
DIRECTIONS:
1.

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
2.

In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.
3.

Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

I think what really makes your recipe and mine different from DigMyChicks is the use of powdered + granuated sugar vs. granulated only. I might have to try hers out and see how it makes the cake different.

I'll see if the chickens will cooperate with a few more eggs!

 

[OrganicFarmWife]

So I made @wyoDreamer ribs tonight https://www.backyardchickens.com/t/921333/any-home-bakers-here/3060#post_16111617
They were very good. I will just have to be pickier about which ribs I pick to cook half of them were perfect, the other half still too fatty for DH and Is taste. I think standing them up helped somewhat, it made the others perfect. Thank you!