Any Home Bakers Here?

[jnicholes]

I'd love to make sourdough, I never got past making a starter though. It got this dark brown liquid and smelled bad so I threw it out

@ronott1 is our sourdough expert. I’ll tell you this, making a starter from scratch can be a little tricky. That’s why some people mail out starter in a dried form so that you can easily establish a sourdough starter.

I have sourdough starter myself. It’s pretty easy to maintain once you get it going.

 

[tlcmurphy]

My kid’s trying to make sour dough bread while home from college. Let’s just say it’s not going well. Anyone have a tip/lead to find a good starter? She’s trying to use some dried thing

 

[Themellowyellows]

This winter here in Idaho is not as bad as I thought.

It’s TWICE as bad!!!!

I mean, look at my weather forecast!

View attachment 4009959

It’s an unusually warm winter so far!

Wow! It started off in the 70's here, now its starting to get into the 7's at night.. (Degrees F)

 

[R2elk]

 

[MotherofOrpies]

I did not bake these cakes, I bought them from a pastry chef who likes to experiment with cake recipes, this here is a different version of the classic “stollen” which is served everywhere during (and before) Christmas, it is a yeast dough with candied fruits soaked in rum, many spices and raisins, it is baked at least a month before serving ( better 2) soaked with butter and dusted generously with icing sugar and then stored in a dark cool place, if you eat it after baking it is very dry, as I said, it takes weeks for it to get moist and for the spices to come through, anyways, he has variations with poppy seed ( left) and quark on the right, he also had orange/walnut , almond and elderberry the most delicious one was the baked apple version

 

[cavemanrich]

it is baked at least a month before serving ( better 2) soaked with butter and dusted generously with icing sugar and then stored in a dark cool place, if you eat it after baking it is very dry, as I said, it takes weeks for it to get moist and for the spices to come through,

Just quoting this portion of your message.
My Mom, long ago also did bake some cakes that way. In particular, was her Gingerbread cake. It was a two week + process. Then it was moist, and good to serve.
Fast forward 50 years,,, and she found the recipe that we currently use for Ginger bread cake.
She never went back to her old recipe.

I will be baking Poppy seed cakes for the Holiday. Viewing your pictures above,, I got an IDEA, to make one like the one on right side. Instead of poppy seed filling, I will make a cheese filling. The cheese is Quark based, and flavored as desired.
It will be basically like the cheesecakes I posted in previous time, but in a roll form.
I do like experimenting. Mine will be ready to eat right out of the oven,

 

[CatInTheHenHouse]

View attachment 4010559
I did not bake these cakes, I bought the, from a pastry chef who likes to experiment with cake recipes, this here is a different version of the classic “stollen” which is served everywhere during (and before) Christmas, it is a yeast dough with candies fruits soaked in rum, many spices and raisins, it is baked at least a month before serving ( better 2) soaked with butter and dusted generously with icing sugar and then stored in a dark cool place, if you eat it after baking it is very dry, as I said, it takes weeks for it to get moist and for the spices to come through, anyways, he has variations with poppy seed ( left) and quark on the right, he also had orange/walnut , almond and elderberry the most delicious one was the baked apple version

I didn’t realize stollen took so long, or was that part of the experiment? Reminds me of the year I made fruitcake, but that was soaked in plum wine.

 

[jnicholes]

My Christmas menu plan:

Ham
FAMILY SECRET RECIPE
Carrots
Salad
Rolls
Mincemeat pie
Pumpkin pie
French silk pie

What is everyone else having for Christmas dinner?

 

[Sally PB]

Ham
Roasted potatoes
Something else...
Dessert of some kind...

 

[pennyJo1960]

Morning Home Bakers !