Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

Temperature is in the 70s.

The carrot cake looks so good.

Have a great day!

 

[MiMito3]

I make my own bread at 8500 feet elevation. So for anyone attempting a bread recipe at high altitude- You can follow any no-knead recipe. The one thing I’ve learned is it rises much much faster so ignore instructions for that and look for doubled in size and do many folds if you want a nice open crumb. Bake in a Dutch oven if an artisan style bread. Use a instant read thermometer and when 195-200 its done. The rest is easy.

 

[ronott1]

I used the Maple Syrup in my recipe. Currently I don't have any molasses on hand. I do want to get some to use in my carrot cake baking. Have been using the brown sugar, so that is where I compensated for the molasses that some recipes suggest.
I will bake this bread again soon,,,,,,,,,,,, because my rye flour needs to be used up. This bread is the only recipe that called for rye flour.
I used 2 cups as recipe called for. Previous bake, I use one cup rye, and one cup whole wheat. The balance 5 cups was bread flour. Most definitely ,,,,, will use molasses next bake.

I do like molasses in bread! I will need to try this recipe soon.

I keep my specialty flours in the freezer. The AP flour is used to fast to go bad so I keep it in two old style tupperware flour containers. each one holds 10 pounds of flour.

Thanks, ronott!

Your Welcome! I am about to add the bread tin tip to the sheet.

 

[ronott1]

Sunday I also bake a revised version of my carrot cake recipe.
CARROT CAKE,,,,, reduced Calorie
Here is the original that I posted a while ago.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-26799153
And here is what I did this time. The changes are. HALF the amount of sugar. and HALF the amount of oil.
I added 1 cup of Apple sauce. I also kept track of my other ingredients. Ended up using 3 cups of flour instead of 2. I also added an extra Teaspoon of baking soda. Used 3 Ts, instead of 2 Ts.
My general amount guide for Baking soda, is,,,,, 1 Teaspoon per 1 cup of flour.
My reason for the Experimentation with the reduced sugar, and oil..... Summer is coming,,, and I want to look good at the beach.
Well,,, I hope you got a giggle from that

This recipe.
3 cups Flour.
3 teaspoons Baking Soda
½+ teaspoons fine sea salt
1 Tablespoon Cinnamon
½ cup Canola oil
1 cup Brown Sugar
1 cup of Apple sauce
1 teaspoon Vanilla
4 large eggs
3 cups (300 grams) grated carrots. I used scale to get this correct.
1 cup chopped pecans
½+cup of raisins.
I topped my cakes with my Streusel.

This is still in the making,,, before I added the flour. I always like to add the flour last. This way I can fine tune my quantity.
View attachment 3515595
This is the finished cake slice. ABSOLUTLY DELISH and sufficiently sweet.
Bake @350°F for 45 minutes. Checked with toothpick for DONE.
View attachment 3515596
Note;
I had some Fine cake flour 390 European rating. Needed to use it, but all-purpose flour works just fine. There is slight difference how flours absorb liquids, so that should be taken into consideration, as to a little more, or a little less. I always go by the look of my dough until I'm satisfied with the consistency.

I do like to read comments people post about recipes. One individual posted that they reduced the sugar and oil, by half, and cake turned out just fine. I needed to try that myself, to see what resulted. I'm glad my experimentation went well.

The cake looks good!

Applesauce replaces the fat and sugar in the recipe.

 

[ronott1]

I make my own bread at 8500 feet elevation. So for anyone attempting a bread recipe at high altitude- You can follow any no-knead recipe. The one thing I’ve learned is it rises much much faster so ignore instructions for that and look for doubled in size and do many folds if you want a nice open crumb. Bake in a Dutch oven if an artisan style bread. Use a instant read thermometer and when 195-200 its done. The rest is easy.

Are you using recipes that put the dough in the fridge overnight? That would slow down the fermentation and allow good flavor development.

 

[bruceha2000]

I hope this clears it up.

Yes thanks. Interesting that you can fish for sturgeon. They are endangered here, BIG no no to catch one.

From the VT Fish and Game site:

• Targeting, harassing, or disturbing is ILLEGAL
  
• IMMEDIATELY cut your line if you hook a Lake Sturgeon
  
• DO NOT play or land the fish
  
• NEVER remove a Lake Sturgeon from the water
  
• REPORT any violations to a State Game Warden

Not sure how the fish is supposed to deal with a hook in its mouth trailing who knows how much line. I guess that would be the purpose of the slider in Idaho, if the line is cut/breaks, the weight will end up loose rather than potentially getting caught on something and anchoring the fish.

 

[CountryCuratesWife]

Made a cake with my oldest, she is very proud of herself.

 

[ronott1]

Made a cake with my oldest, she is very proud of herself.
View attachment 3516201

It is nice to bake with the Kid's!

 

[BigBlueHen53]

Made a cake with my oldest, she is very proud of herself.
View attachment 3516201

Beautiful! How old is she? Hook 'em early for a lifetime of the joy of cooking/ baking. We'll see her on Chopped one day, maybe!

 

[BigBlueHen53]

I made my eclairs today and the pastry cream filling. Tomorrow the chocolate ganache topping gets made and they will be assembled and sampled. One source says "eclair" translates as "lightning," meaning something that is slow to make that disappears fast! Or something like that. Some of my pastry shells have collapsed already but I will simply cut them in half and fill them anyway.