Any Home Bakers Here?

[Sequel]

Here's the recipe if you want to make it too!
[Metric measurements]

100 gram flour
3 gram baking powder
125 gram butter (i use full fat)
25 gram custard
2 big eggs (duck)
some orange juice (any juice will do, amount of approx. half an orange)
a little vanilla

Mix everything until it is a smooth dough and put it in a baking tray (22-26cm)

Take and clean 3/4 rhubarb stems and cut them in pieces (approx. 5 cm)
push all pieces inside the dough (you will still see the top parts of the stems.

bake 20 minutes on 200 degrees Celcius.
When it comes out of the over, put ginger jelly on the top. so it stays moist. (any jelly will do)

This recipe is very forgiving. so feel free to change the juice, vanilla, jelly...

I already tried:
Adding sugar on top before baking: not a better taste. gives a little bite.
Adding a pinch of salt: you can leave it out
Adding partly whole grain flour: up until 20% it will be fine, 30% or above you will loose the smooth structure.

Good luck!

I had a German friend who made one like that with plums. It was good! And so different from American desserts that tend to be SO sweet.

 

[Sequel]

For more texture you may want to try adding pieces of an apple. I recommend something like Honeycrisp which holds together well during baking.

I’m happy to hear that about honey crisp! My neighbor has a tree and they are enormous apples!

 

[Ladies-Eight]

Bakers good afternoon to one and all!

89 and partly sunny.

Have a great day!

 

[Stipenvlerk]

@ronott1 @Sequel @Aria good luck baking! I forgot the sugar! so updated the recipe

@Sequel you won't get in trouble very easy though as the main acidity comes from apple acid I believe... Love the flowers! might try to dry one this year

 

[ronott1]

@ronott1 @Sequel @Aria good luck baking! I forgot the sugar! so updated the recipe

@Sequel you won't get in trouble very easy though as the main acidity comes from apple acid I believe... Love the flowers! might try to dry one this year

Thanks for updating the recipe!

 

[R2elk]

I’m happy to hear that about honey crisp! My neighbor has a tree and they are enormous apples!

I use them for apple pies.

 

[Sally PB]

Does anyone here make their own pectin? I tried it once; the cherry jelly didn't really gel, but wow, talk about great syrup! I don't remember all the details... sorry.

I do remember I used Granny Smith apples. I also remember that I had it in jars in the fridge; they ended up in the back and forgotten. Then I remembered them. They had gotten moldy.

Still, another possible DIY.

 

[Blooie]

Aint that gonna be a purty loaf of sourdough bread?

 

[Aria]

Looks like a nice loaf of bread. YES

 

[Blooie]

Looks like a nice loaf of bread. YES

Thanks. It was the best loaf ever! Ken and I don’t care for in-your-face-sour sourdough. So this time I tried a tip from a sourdough site that said regardless of which recipe you choose, you can do a few things to make it taste less sour. You can use the starter right at peak, or increase the starter by 10 grams, decreasing the water by the same 10 grams, or add a teaspoon of baking soda to the flour and salt. I did the baking soda. Presto!! Just enough sour flavor to know it’s sourdough but not too sour, and such a nice rise! !