Any Home Bakers Here?

[pennyJo1960]

Made Cinnamon rolls going after the mail and cream cheese for frosting

 

[Sequel]

Made Cinnamon rolls going after the mail and cream cheese for frosting View attachment 2705500

Those look divine!

 

[N F C]

When you decide to make a cake with 4 different recipes in it!!! I had to make the jam for the Swiss butter cream. The curd made with a lemon I can’t even find at most stores and the cake (obviously). But the jam tastes so good. I hope there is extra or I am making another batch.

Hey, don't forget about this contest...your jam would fit right in it:
official-byc-2021-summer-fair—canning-and-preserving-contest.1472147

 

[Show Sebright]

Lemon curd done!!!! Making cake tomorrow. Am I the only one that likes to leave the zest in my curd and not strain it?

 

[Sally PB]

Lemon curd done!!!! Making cake tomorrow. Am I the only one that likes to leave the zest in my curd and not strain it

I've only had lemon curd that a friend makes. It has the zest in it. I didn't know anyone might strain the very tasty essence of lemony goodness in lemon curd out. SMH

 

[ronott1]

When you decide to make a cake with 4 different recipes in it!!! I had to make the jam for the Swiss butter cream. The curd made with a lemon I can’t even find at most stores and the cake (obviously). But the jam tastes so good. I hope there is extra or I am making another batch.

I have recipes like that!

Boston cream pie is one of them. It is three recipes

 

[topochico225]

Tried to make the KAF sourdough discard pancakes... They were weirdly wet on the inside, no matter how low and slow/high and fast we cooked 'em. Ick. The chickens got the 3 burned pancakes we made before chucking the batter.

 

[BigBlueHen53]

Tried to make the KAF sourdough discard pancakes... They were weirdly wet on the inside, no matter how low and slow/high and fast we cooked 'em. Ick. The chickens got the 3 burned pancakes we made before chucking the batter.

Sorry about the laughing emoji, but sometimes - often - usually - I learn more from my failures and disasters than I do from recipes that turn out delightfully delicious and easy. Thanks for passing on this info. My first attempt at culturing a sourdough starter was one of those miserable failures, so I'm still a yeast baker, but your disaster report may save others a lot of frustration! ❤

 

[cheepteach]

that's what is good about this thread--sometimes you can spare someone else from wasting time/money/ingredients on a new recipe

 

[ronott1]

Tried to make the KAF sourdough discard pancakes... They were weirdly wet on the inside, no matter how low and slow/high and fast we cooked 'em. Ick. The chickens got the 3 burned pancakes we made before chucking the batter.

The recipe I found from KAF used an overnight sponge. The next morning you mix the rest of the ingredients and add baking soda and salt at the end.

My guess is that there was not enough acid to make the baking soda work. Another problem is waiting too long between adding the baking soda and cooking the pancakes. Once the reaction stops, the pancakes will not rise anymore.

If the starter is not producing enough acid, you can add some white vinegar or lemon juice to the batter.

Finally, if the recipe has buttermilk in it, make sure it is fresh. buttermilk also has acid and will make the pancakes rise. Plain milk is not a sub and needs a table spoon per cup of white vinegar to react with the baking soda.