Any Home Bakers Here?

[Aria]

Thanks for sharing photos and recipes. They all look so yummy.

 

[ronott1]

Shredded Apple Cake.
Here is the recipe for the second cake I baked. Mom told me the recipe from memory, and I wrote it down on a piece of paper. Still have that original paper in my files. She described quantity by showing me what container she used. I simply recalculated amounts into cups, and spoons.

Ingredients.
4 cups shredded apples.
1½ cups sugar
3 cups flour (quantity may need to be adjusted)
1 TBsp cinnamon
1 TBsp cacao
1½ TBsp Baking soda.
½ cup oil
3 eggs
Raisins or craisins and diced dried apricots hydrated (about 1½ coups total)

Procedure. (I used dough hook)
Mix/ beat eggs and sugar in mixer.
Add oil,, mix
Add cinnamon, cacao, and Baking powder,, mix
Add craisins and diced apricots hydrated, mix
Add apples,, mix
Add 2 cups flour,,, mix, Judge consistency, and keep adding flour until not runny, but not stiff. I used 3 cups total,
Bake @350°F for 45 minutes. Check with toothpick/skewer to see if done.

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I shredded the apples washed with skins on.
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Eggs from my hens The extra fourth one is from my Bantie,, for good luck.
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Hydrated in Captain Morgan. I did swig a lil extra Captain into there, so I needed to use additional flour to get dough consistency correct. Mom used bakers rum from small containers. I use the real thing.
Fruit total about 1½ cup.
View attachment 3071334
Consistency of dough after mixing well. A little stiffer would also bake well. Size of eggs and amount of Extra Captain are are factors to consider. Reason I add flour last,,, to get my desired consistency. Easy to adjust plus or minus.
View attachment 3071343
Before oven
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Baked,, Looks lighter in color than next pix. Probably flash from camera.
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Slicing.. white snow, is powdered sugar dusting.
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Serving
View attachment 3071383
Tastes delicious.

Notes; I used Grapeseed oil,, but Canola, and other oils will also work. I never tried Olive oil. Mom used Corn oil.
To my GF friends. I think recipe would work fine if flour was substituted with GF flour.

Nice! Thanks for the recipe

 

[pennyJo1960]

This was the frittata I made tonight. I did add shredded tri tip, carrots, mustard greens, little green onions also a jalapeno. oohh brussle sprout leaves.. It was great.

 

[jnicholes]

@ronott1 I FINALLY found out what’s been wrong with my sourdough starter.

I’ve been saying that I NEVER get the sour taste in my bread, but I get an excellent rise.

Well, the problem was I actually failed to start the starter you sent me properly. Because of that, no sour taste.

I did an experiment a few days ago and took some leftover starter you sent me and restarted it. This time, I followed the directions to a T. I baked some sourdough bread today to see if I was correct. Turns out, I WAS correct. I FINALLY got the sour taste in my bread.

Lesson learned. When baking, follow the directions to a T.

 

[ronott1]

@ronott1 I FINALLY found out what’s been wrong with my sourdough starter.

I’ve been saying that I NEVER get the sour taste in my bread, but I get an excellent rise.

Well, the problem was I actually failed to start the starter you sent me properly. Because of that, no sour taste.

I did an experiment a few days ago and took some leftover starter you sent me and restarted it. This time, I followed the directions to a T. I baked some sourdough bread today to see if I was correct. Turns out, I WAS correct. I FINALLY got the sour taste in my bread.

Lesson learned. When baking, follow the directions to a T.

Nice job!

 

[pennyJo1960]

Good morning Home Bakers

 

[Aria]

We all benefit from Lessons Learned. As a retired
College Teacher ....I always told me students...Please
pay attention to detail. Those that did got A and does that did not ??????? Did not do so well. Jared happy to hear YOU have now that great sour taste you were looking to have.

 

[rjmyooper]

I’ve been saying that I NEVER get the sour taste in my bread, but I get an excellent rise.

Lesson learned. When baking, follow the directions to a T.

I got the sour taste by neglecting my starter just a little. It gets a real icky smell to it. It's over 2 years old now and has never had any commercial yeast in it. I had a cousin who owned a little burger joint/greasy spoon and He used to brag that his starter was 75 years old or whatever, and that he added commercial yeast to it. I'm a bit of a purist. I mill my own grain and only use clean water.

 

[ronott1]

I got the sour taste by neglecting my starter just a little. It gets a real icky smell to it. It's over 2 years old now and has never had any commercial yeast in it. I had a cousin who owned a little burger joint/greasy spoon and He used to brag that his starter was 75 years old or whatever, and that he added commercial yeast to it. I'm a bit of a purist. I mill my own grain and only use clean water.

Perfect! Sourdough starter should not have commercial yeast added to it.

 

[SnapdragonQ]

@ronott1 I FINALLY found out what’s been wrong with my sourdough starter.

I’ve been saying that I NEVER get the sour taste in my bread, but I get an excellent rise.

Well, the problem was I actually failed to start the starter you sent me properly. Because of that, no sour taste.

I did an experiment a few days ago and took some leftover starter you sent me and restarted it. This time, I followed the directions to a T. I baked some sourdough bread today to see if I was correct. Turns out, I WAS correct. I FINALLY got the sour taste in my bread.

Lesson learned. When baking, follow the directions to a T.

So what was it you were doing that made it Not have the sour taste?

Mine is young, only a month or so old and gluten free too, but I'm not getting much of that sour taste either. Not sure if it's that lack of age or being GF.

There is no commercial yeast in it at all. It bubbles well and does have a mild sour smell. Whenever I take some out and feed the remainder they are both very active, however it does not give great rise to baked good. But, GF SD does not rise as well as regular anyway according to research.
@ronott1 any ideas? Does it just need more time to mature?