Any Home Bakers Here?

[jnicholes]

My family’s special baklava. It is a very old recipe, the kind of secret family one that is written on ten different pieces of paper in a bunch of old-fashioned handwritings, and calls for things like “two glasses of sugar and one glass of water” I am part Syrian and Lebanese, and this is a very special treat for us. The recipe was perfected by my great-aunt and my Syrian great-grandmother. It is pronounced ‘buk•la•wa’
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For what is worth, I have a family secret recipe also. I am not willing to share it, to be honest.

If you don’t want to share your recipe, that’s ok. I understand family secret recipes.

 

[Sally PB]

‘buk•la•wa’

So I've been saying and hearing it wrong all my life? I've only heard

Bach (like Johann Sebastian)-lav-ah. (Accent on the second syllable.)

 

[Stipenvlerk]

My family’s special baklava. It is a very old recipe, the kind of secret family one that is written on ten different pieces of paper in a bunch of old-fashioned handwritings, and calls for things like “two glasses of sugar and one glass of water” I am part Syrian and Lebanese, and this is a very special treat for us. The recipe was perfected by my great-aunt and my Syrian great-grandmother. It is pronounced ‘buk•la•wa’
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I love to hear how you make this so crunchy and sticky

 

[Stipenvlerk]

Today I baked 3 recipes from my favorite bread baking book so far: The bread baker’s apprentice

- Potato rosemary dinner rolls - page 229-232 (which actually should have garlic in their name)

- Kaiser buns - pag. 182-185

And stolen - pag 268-273

This recipe I adjustes to how we eat stolen here, I’m experimenting on the right thickness of the almond paste mixure and this time it was too runny. Taste is awesome but it didn’t stay in a roll it got everywhere. No worries, will make this recipe at least once a week until the end of the year. So plenty of room for experimenting

 

[BigBlueHen53]

Today I baked 3 recipes from my favorite bread baking book so far: The bread baker’s apprentice

- Potato rosemary dinner rolls - page 229-232 (which actually should have garlic in their name)

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- Kaiser buns - pag. 182-185

View attachment 3691474

And stolen - pag 268-273

This recipe I adjustes to how we eat stolen here, I’m experimenting on the right thickness of the almond paste mixure and this time it was too runny. Taste is awesome but it didn’t stay in a roll it got everywhere. No worries, will make this recipe at least once a week until the end of the year. So plenty of room for experimenting

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Oooooooohhhh!

 

[My Very First 6 Chickens]

Some very serious stuff goin' on here!! Nice lookin' goods everyone and thanks for sharing.
Heres a little baker tax photo. Nothing on you girls, but i had to contribute to the thread. Majorly impressed tho that baklawa, and those rolls!! Wow.

 

[BigBlueHen53]

Some very serious stuff goin' on here!! Nice lookin' goods everyone and thanks for sharing.
Heres a little baker tax photo. Nothing on you girls, but i had to contribute to the thread. Majorly impressed tho that baklawa, and those rolls!! Wow.
View attachment 3691607

Apple turnovers? Post another pic once they're done. They look delicious! Is this your first post on this thread? Welcome! Will these be baked or fried?

 

[The Welch Chickens]

So I've been saying and hearing it wrong all my life? I've only heard

Bach (like Johann Sebastian)-lav-ah. (Accent on the second syllable.)

After a bit of research, I found that baklava and baklawa are two different desserts. They differ in the layer style and sweetness of the syrup. I think what we make is baklawa

 

[The Welch Chickens]

Some very serious stuff goin' on here!! Nice lookin' goods everyone and thanks for sharing.
Heres a little baker tax photo. Nothing on you girls, but i had to contribute to the thread. Majorly impressed tho that baklawa, and those rolls!! Wow.
View attachment 3691607

Those look yummy! You seal them so well, mine are always a huge mess since I try to stuff them more than they are capable of lol

 

[BigBlueHen53]

So what I'm familiar with is pronounced
bock-luh-VAH. I just remember that it is sweet and sticky, flaky and full of nuts and honey. And when I took my first taste I thought I'd died and gone to pastry heaven!