Any Home Bakers Here?

[ronott1]

Hello everyone . How are you all?

I was trying to find a way to bake a lighter cake and came across some good tips. It would be good if anyone would have idea's on how I could add a little more nutrition to my carbs and sugared cravings

Anyway here is the link with a few clever suggestions. Ron will like this because lemon is used. Hi Ron
https://hummingbirdbakery.com/blogs/hummingbird-bakery-blog/ingredient-guide-raising-agents

The article is a miss on some levels LOL!

Baking Soda needs acid to work so if a recipe does not have acid, baking powder is used.

The acid also removes the bitter taste. Cocoa has alkaloid acids in it so it works for raising and neutralizing the taste.

Brown sugar will also neutralize the taste but will not cause the rise so much which is why cookies stay a bit flat.

Be suspicious of recipes that have baking soda but do not have acid, chocolate or brown sugar in them. If you see one and still want to make it, use 3times the baking powder instead

 

[Grammy60]

A bit of a rough start then it turned out to be good one and to bake this cake in a minute . Thanks for asking

So how is your day going?

Not bad, a bit lazy nothing getting done around here!

 

[Ladies-Eight]

View attachment 2408204

That is fat from one wild goose.

You were saying?

Not trying to be rude, just pointing out that they are actually loaded with fat. You need to render the fat out during baking.

that reminds me, my method of cooking goose was proven incorrect by a friend of mine. I found an online calculator that told me exactly how long to cook a goose per pound.

@jnicholes

The geese my husband hunted and we cooked had hardly any fat. He hunted on a preserve in Kentucky in the 70's and 80's. I will say this they did not have hardly any fat on them.
This is what we found and I stand by it. That is enough on the subject.

 

[Marie2020]

Not bad, a bit lazy nothing getting done around here!

If you could see the progress I make you'd say the same for me here. Little steps get us there eventually. The cake can wait, to tired now.

It's good seeing you here again

 

[Marie2020]

The article is a miss on some levels LOL!

Baking Soda needs acid to work so if a recipe does not have acid, baking powder is used.

The acid also removes the bitter taste. Cocoa has alkaloid acids in it so it works for raising and neutralizing the taste.

Brown sugar will also neutralize the taste but will not cause the rise so much which is why cookies stay a bit flat.

Be suspicious of recipes that have baking soda but do not have acid, chocolate or brown sugar in them. If you see one and still want to make it, use 3times the baking powder instead

Thanks Ron. I don't have a reason why but I've always been suspicious about self raised flour and baking soda. But the bicarbonate I feel more comfortable with, also maybe another problem with my cake could be that I prefer the light brown sugar. I will use some cocoa in my banana cake, thanks for that pointer.
My cakes are a little heavy but they taste heaps better than the shop baked. But that's only my opinion

Do you ever add oil as well as butter to your cakes?

 

[ronott1]

Thanks Ron. I don't have a reason why but I've always been suspicious about self raised flour and baking soda. But the bicarbonate I feel more comfortable with, also maybe another problem with my cake could be that I prefer the light brown sugar. I will use some cocoa in my banana cake, thanks for that pointer.
My cakes are a little heavy but they taste heaps better than the shop baked. But that's only my opinion

Do you ever add oil as well as butter to your cakes?

I have used oil in cakes. They are usually more moist than with butter.

 

[jnicholes]

@jnicholes

The geese my husband hunted and we cooked had hardly any fat. He hunted on a preserve in Kentucky in the 70's and 80's. I will say this they did not have hardly any fat on them.
This is what we found and I stand by it. That is enough on the subject.

Understood. Apologies if I offended.

 

[bruceha2000]

One 6 pound duck runs about $20 here. That’s why I choose to go hunting, Its a little bit cheaper.

Seems a half way decent price. Pasture raised chicken here goes for $5/lb

I called evaporated milk canned milk when the DW was going to make a German's Chocolate cake. I then had to specify, not sweetened condensed milk.

Yep because they both say "milk" and they both come in cans. But they aren't the same thing.

[QUOTE="Ladies-Eight, post: 23526605, member: 504108"']
The geese my husband hunted and we cooked had hardly any fat. He hunted on a preserve in Kentucky in the 70's and 80's. I will say this they did not have hardly any fat on them.
This is what we found and I stand by it. That is enough on the subject.
[/QUOTE]
Maybe they'd burned off all the fat migrating down to KY?? @jnicholes is in Idaho, maybe the birds are closer to the start of their journey so still have some fat.

 

[bruceha2000]

OK, I don't know what I did right but the Champlain bread worked this time!

I made Ron's "large loaf" but as always swapped in 50% whole wheat. And of course it has some of Bob's spelt flour (thanks again Bob!). I did forget to score it and people wanted it hot so the texture isn't quite right but it still tastes good. I guess I need to make individual rolls or something.

One change, I have the spiral baskets now so that helped get the shape as it was rising. And it seems like the mix was a bit less damp this time. I got the starter out of the refrigerator earlier in the day yesterday and fed it. I mixed the ingredients about 10 PM then re-fed the starter and left it out overnight because I needed to make the KA Basic sourdough loaf or today's sandwich would have been shy one ingredient.

 

[Sequel]

OK, I don't know what I did right but the Champlain bread worked this time!

I made Ron's "large loaf" but as always swapped in 50% whole wheat. And of course it has some of Bob's spelt flour (thanks again Bob!). I did forget to score it and people wanted it hot so the texture isn't quite right but it still tastes good. I guess I need to make individual rolls or something.
View attachment 2409076

One change, I have the spiral baskets now so that helped get the shape as it was rising. And it seems like the mix was a bit less damp this time. I got the starter out of the refrigerator earlier in the day yesterday and fed it. I mixed the ingredients about 10 PM then re-fed the starter and left it out overnight because I needed to make the KA Basic sourdough loaf or today's sandwich would have been shy one ingredient.

That looks more than tasty! I have 2 batches on the final rise. Penny’s basic sourdough and sourdough sandwich. I don’t have the cute baskets but maybe I’ll ask for them for Christmas. I have them rising in plastic bowls lined with rice flour covered tea towels.