Sourdough Starter: Day 02
CookingBites Forum » Bread Making, Baking and Cakes
by SatNavSaysStraightOn
3d ago
Sourdough Starter: Day 02 Ingredients 25g flour (always assume organic and 50:50 mix wholemeal: rye) 25g spring/mineral water Equipment 1 sterile teaspoon(s) Scales Method Again, just the 25g flour and 25g spring or mineral water into your Day 01 starter and mix in well with that sterile teaspoon. Done. Hygiene Try to keep the sides of the jar and seal free of any flour or flour mix because they increase the risk of contamination especially if you get... Read more ..read more
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Pizza
CookingBites Forum » Bread Making, Baking and Cakes
by Amateur1
1w ago
The dough turned out really nice. Quinoa or Wholewheat flour Pizza Ingredients 210g wholewheat bread or quinoa flour (split with buckwheat flour if desired) 4 tsp olive oil (5 tsp for wholewheat bread flour) 2 tsp pepper 2 tsp cacao 1.5 teaspoons psyllium husk powder (omit for wholewheat bread flour) 1 tsp fenugreek seeds 1 tsp sugar 1 tsp smoked paprika 1 tsp garlic 1 tsp sumac 1 tsp baobab 0.5 teaspoon baking powder 0.5 teaspoon salt 0.5 tsp cumin 0.25 tsp cloves 250ml warm water... Read more ..read more
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Made Crumpets!
CookingBites Forum » Bread Making, Baking and Cakes
by Barriehie
1w ago
I'm sure I've had these chef's rings for ages, decade plus at least, and don't recall using them... Somewhere I tripped over, probably here, crumpets and decided to try and make some. I searched and there's a thread that Morning Glory replied in with a link to a crumpet recipe. I made half of this and got six. My batter is looking pretty good! All I could find on flipping was just that so the first three got flipped w/out the ring and here's... Read more ..read more
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Baking bread in gas oven
CookingBites Forum » Bread Making, Baking and Cakes
by badjak
1w ago
I followed Puggles suggestion and tried this recipe View: https://m.youtube.com/watch?v=dILfFnF733Y It's worth watching, but for the non-watchers: Water: 220 ml Dry yeast: 2 gr Sugar (optional): 4 gr Bread flour: 320 gr Salt: 6 gr Mix water, yeast and sugar Add flour and salt, stir (mix) till no more dry flour (it will form a ball) Cover and rest for 30 minutes 1 stretch and fold, then a couple of tilt and slaps Cover, rest 30 minutes, repeat Cover... Read more ..read more
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Proper Ring for Crumpets
CookingBites Forum » Bread Making, Baking and Cakes
by Barriehie
1w ago
So I'll be making crumpets here when the batter is done rising but I've got 2 different sizes of rings that came in my kit! One is 3" and the other is 4". Which is correct ..read more
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Steamed bao buns
CookingBites Forum » Bread Making, Baking and Cakes
by Windigo
3w ago
The original is a recipe from BBC good food. The picture is mine though. Ingredients: 525g plain flour, plus extra for dusting 1½ tbsp caster sugar, plus a pinch 1 tsp fast-action dried yeast 50ml milk 1 tbsp sunflower oil plus extra for greasing and brushing 1 tbsp rice vinegar 1 tsp baking powder Method: Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl .Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add... Read more ..read more
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Weird bread conspiracy
CookingBites Forum » Bread Making, Baking and Cakes
by Puggles
1M ago
That vent, on top of the fridge, makes any bread I set on top of there, after a few days, the part of the bread touching that vent, becomes hard. I was wondering for months why this was happening and now I know why, I have no clue how, but it does ..read more
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Baguette baking and pans.
CookingBites Forum » Bread Making, Baking and Cakes
by SandwichShortOfAPicnic
1M ago
Reposted from another area hopefully before it all goes awry I was asking about lining the baguette pan with parchment because I’ve been thinking about making baguettes for a sometime. I miss big cheese coated croutons and there’s no GF (gluten free) baguette alternative that’s worth a fig. For soup I slice GF croissants and that’s not bad but I’d love a baguette so have been eyeballing pans for quite a while. GF dough is very wet, it’s actually thick batter so I while I think I’d... Read more ..read more
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Sourdough Ciabatta
CookingBites Forum » Bread Making, Baking and Cakes
by Puggles
1M ago
Activate your starter at least 4-6 hours before using it so it's at its peak. It's easier to use a stand mixer for this recipe, but you don't have to. You will knead <---(cute) aluminum turkey roasting pans or something that will work as a lid to cover the ciabatta during the baking process. A cast iron pan/lid to put water into during the baking process. A pizza stone A pizza peel Some kind of weapon Ingredients For the BIGA... Read more ..read more
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Sourdough No-Knead Hybrid
CookingBites Forum » Bread Making, Baking and Cakes
by Barriehie
1M ago
So I've made the recipe here and it works well. This time around where the recipe calls for 210 g of water I used 420 g of 100% hydration sourdough starter. Adding 90 g of flour put the hydration correct per the recipe. I eyeballed the salt, been doing this a minute, and since I like chewy bread I added a well rounded Tbsp of vital wheat gluten. Since the ferment time was to be extended I also added 1/2 tsp diastatic malt powder. Since I was using natural yeast which is, in my... Read more ..read more
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