0 Members and 1 Guest are viewing this topic.
Random "baking" anecdote. Many Christmases ago we did a random vacation. My aunt woke early and made scones. I, hungover and hungry wolfed them down. Quote: "I normally don't like scones but these are awesome." Others weren't eating them much. Apparently she thought large salt crsytals were sugar ones.
...But even pros screw up. .. ..
Hey kids, don't be a tool. If you haven't repalced your baking soda and/pr pwder in the last six months you might just toss that stfu in the trash and get something that will actually werk with the copy=pasta recipies you delight your fellow Bellgabber wif.(jus' sayuin...)
Perhaps I mixed it up with Victoria sponge, it seems it was invented in the early 1900s. But close enough, really, the old girl died in 1901. I have a book of Victorian recipes and I'll post some of the cake recipes if anyone is interested. Although they would call them 'receipts', 'recipes' being a French word (yeuch!).
I would like to see them.
Here are a few. This is from a book of a TV show they made back in the eighties all about Victorian food. It gives you an idea anyway. I'll post some more if these are interesting.
I don’t do sweet much anymore. Here is a pork pie I made. Sorry my kitchen sanitation isn’t up to Senda standards.
I was thinking about making soda bread but it can be hard finding buttermilk here and I wondered if there is a substitute I could use at a pinch? I'll take my answer off the air.
Is this the new bellahaven thread?
No, we don't pretend we're eating the pictures.
Yes, you just need something acidic to react with the soda. Lemon juice is often used, as is vinegar.I actually did a test this year for St. P's, making two loaves to the identical recipe with one all soda and the other baking powder with a little soda so it could still be called soda bread (though baking powder has soda in it; it's usually soda and cream of tartar, which is a powdered acid so you don't need to add one). The all-soda one was a much darker yellow color and didn't taste as pleasant as the other.
I did try it with lemon before but I could taste the lemon so it wasn't quite the success I'd hoped for. I'll give it a whirl with vinegar. I don't think people realise how versatile vinegar is, I didn't know you could use it for this too.
You should be taking notes and having a go yourself. You need something to boost your profile in the marriage market. I've been keeping a quasi-paternal eye on you over recent months and I see it's not going well. Just think what a nice Victoria sponge would mean to the man in your life? He might even let you pitch for a change.
I'm sorry but I don't exchange baking recipes online...
It would taste a lot more like you used buttermilk, I think. Post pics and we will gush adoringly.
bicarbonate of soda. That stuff is the perfect cure for indigestion too but it isn't always easy to find
It used to be safe until people like K_Dubb came along and ruined it for everybody.
I go through bread baking phases every so often. I haven't done it for a few years mainly because you can only get the dried packets of yeast these days. When I was growing up people would use brewer's yeast. It could be fiddly to make it work sometimes but it would taste like proper bread. Even fresh out of the oven I find the dried yeast misses something. I suppose it caters to people with bread makers who want to throw it all in and forget about it. I've never tried anything from a bread maker but I can't believe it's any good.
I've never heard that complaint about dried yeast before. The longer it takes for your dough to rise the more flavor it will have due to fermentation. You could try using cold water instead of warm to extend the rising time and/or make the dough then put it in the refrigerator to proof/ferment until the next day. The next day, just pull it out and continue on with the recipe.
I've never heard that complaint about dried yeast before. The longer it takes for your dough to rise the more flavor it will have due to fermentation. You could try using cold water instead of warm to extend the rising time and/or make the dough then put it in the refrigerator to proof/ferment until the next day. The next day, just pull it out and continue on with the recipe. Also, I've never thought of using brewer's yeast to make bread. I have some around here so I am going to try if it's not too old to see/taste what you're talking about.
I have never tried that cold rising thing. Is it worth it, do you think, flavor-wise, for the kind of rich, sweet bread I make?
Smetana, they call it. I will never hear the Moldau the same again since I learned that hahaha
You know what would work even better? Yogurt or cultured sour cream thinned out with milk. Russians bake with sour cream all the time; I was stupid not to think of it. Smetana, they call it. I will never hear the Moldau the same again since I learned that hahaha
If I remember (and we are going back a ways) you had to make sure the temperature was just right for the yeast, and sometimes you didn't get the right reaction.
