Any Home Bakers Here?

It is a deal for a knife!
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I put it on my wish list. This is the one I have. I love it. I use it for many things including bread. I got one similar at a flea market and it’s garbage.
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I did not sit around all day decided to make sourdough for us and the gal in Morton told her it would be a bit as I needed to start a new sourdough she was fine with that and the new one did a bang up job. Knew I needed to use banana we had or toss the 4 of them had brought bran to use so made my Banana bran muffins again mostly for me although BF had on for desert told BF now I quit for tonight of course not all together have to take dogs one last time and close my chickens in BF would do it alone but I am not dead so will do it
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I put it on my wish list. This is the one I have. I love it. I use it for many things including bread. I got one similar at a flea market and it’s garbage.
View attachment 1906272
The one in the picture would be hard to sharpen! This type of knife is sharpened similar to a chain saw.
 
I did not sit around all day decided to make sourdough for us and the gal in Morton told her it would be a bit as I needed to start a new sourdough she was fine with that and the new one did a bang up job. Knew I needed to use banana we had or toss the 4 of them had brought bran to use so made my Banana bran muffins again mostly for me although BF had on for desert told BF now I quit for tonight of course not all together have to take dogs one last time and close my chickens in BF would do it alone but I am not dead so will do it View attachment 1906393 View attachment 1906394 View attachment 1906395
Looks very tasty!
 
Okay guys, I need some baking advice.
I have 2 cake recipes that I really like the flavor of - but the texture is off.

One is too moist - it calls for a lot of sugar and I would like to reduce the amount of sugar a little - will that help to dry it out a little bit also?

The other one tends to be dry - it is a shortening cake. Can I add a little bit more shortening to moisten it? or what can I add/increase to increase the moistness of the cake? milk/sugar/egg
 
Okay guys, I need some baking advice.
I have 2 cake recipes that I really like the flavor of - but the texture is off.

One is too moist - it calls for a lot of sugar and I would like to reduce the amount of sugar a little - will that help to dry it out a little bit also?

The other one tends to be dry - it is a shortening cake. Can I add a little bit more shortening to moisten it? or what can I add/increase to increase the moistness of the cake? milk/sugar/egg
Changing the fat to flour content will help-- add more fat. The egg will help but can make the texture tougher.

I did this for two of the eggs in a cinnamon roll recipe a while bacK

In general, to replace 1 egg, use 1 tablespoon of gelatin (red can) with 3 tablespoons of filtered water (room temperature). You can easily double, triple, even quadruple this recipe to replace 2-4 eggs.Aug 25, 2014

It worked great!
 

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