Started by Roswells, Art, May 06, 2019, 02:53:36 PM
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Quote from: Roswells, Art on May 15, 2019, 04:13:28 PMI found a site that baked three loaves using three different types of brewer's yeast and one with dried bread yeast. Now I'm even more intrigued. Thanks, Sredni. This was one of the conclusions:"The loaf made with the bread yeast (the Control Loaf), while still tasty, was the least interesting of the four loaves. Sorry, bread yeast. I can absolutely Quit You".https://pastrychefonline.com/baking-with-brewers-yeast/
Quote from: Roswells, Art on May 15, 2019, 03:32:29 PMNo, not for sweet bread. Those methods I mentioned impart a very light sourdough flavor. I wouldn't think the flavors would compliment each other. Well...maybe. Next time you make one of your sweet breads, cut off a tiny piece and try the overnight method with it.
QuoteI'm listening to it right now for the first time. It's really quite lovely.
Quote from: SredniVashtar on May 15, 2019, 04:22:45 PMThat matches my impressions. The bread yeast is fine but it doesn't have the zing of brewer's yeast. It tastes flat to me and it's only worth eating when it's still warm. When it cools down you might as well be eating something from the store. I think the brewer's yeast holds the flavour in better somehow.
Quote from: K_Dubb on May 15, 2019, 05:01:11 PMGood grief, there is lager yeast, ale yeast, probably Speckled Hen and Ye Olde Turducken -- we must be beer snobs in addition to bakers?I ordered some lager yeast.
Quote from: albrecht on May 15, 2019, 05:31:33 PMYou heading out in two days??!? https://www.17thofmay.org/event/entertainment-at-bergen-place/ https://www.17thofmay.org/
Quote from: K_Dubb on May 15, 2019, 05:44:40 PMYes the ladies will be wearing plastic ponchos over their fancy clothes, though. I have a hat, though, and when it rains it picks up a very stylish slouch instead of looking like an Amish.It sucks, though, now that Olsen's Delicatessen is gone; there's nobody selling pÃ¸lse med lompe on the sidewalk.
Quote from: username on May 15, 2019, 01:18:25 PMIs this the new bellahaven thread?
Quote from: albrecht on May 15, 2019, 05:52:44 PMSounds like an opportunity! Hardly one up to your baking, confectionery, or literary pursuits but still could be easy and make some kroner! And one you could likely outsource much of to the homeless or illegal population! "Sausage wraps? are, basically, the easiest prepared item in the world.
Quote from: K_Dubb on May 15, 2019, 06:19:11 PM<<< Would you buy a sausage from this man?
Quote from: albrecht on May 15, 2019, 06:36:11 PMI eat at taco trucks sometimes. Or from suspect vendors at music festivals or carnivals. To various effects, usually later, so ok. But I think it also helps keep my system strong, like a vaccine, if you will. Or, sometimes, as a very cheap system-purging process, which is also advocated by some medical "experts."As I mentioned: "you could likely outsource much of to the homeless or illegal population"
Quote from: K_Dubb on May 15, 2019, 06:40:53 PMHahaa that's just what I need on my resume a fly-by-night lompe operation
Quote from: albrecht on May 15, 2019, 06:50:36 PMI noticed this prominently positioned today in my local "Half-Price Books" store today. Timing for this weekend? Or just due to Game of Thrones, Vikings, and the various Marvel comic movies like Thor? Idk. I did not buy. Since the "retold" aspect and wondering about the translations, if 'adopted' to modern ears and sensibilities, etc. But her references were from good, old translations. Hollander, Byock, Magnusson, etc so maybe ok? I might pick-up, especially when 'used' at least for the collection. https://www.amazon.com/Viking-Myths-Sagas-Retold-Ancient/dp/0785835555/ref=sr_1_2?keywords=viking+myths&qid=1557967611&s=gateway&sr=8-2 ps: I will note that store did not have a copy of Anabasis or much Ancient Greek stuff- at all, which was the reason I was going. But lots of Viking stuff. We are winning! Albeit due to Hollywood and comic book rehashings.
Quote from: K_Dubb on May 15, 2019, 07:16:08 PMI read the first little bit in preview and it has the eagle Odin "spilling' the mead of poetry to get away. In reality he shits it, and this is the mead of which bad poets partake hahaha. On those grounds I'd say it's bowdlerized.
Quote from: Roswells, Art on May 15, 2019, 02:52:33 PMThe longer it takes for your dough to rise the more flavor it will have due to fermentation.
Quote from: pyewacket on May 19, 2019, 09:29:08 PMIs anyone interested in sugar art? I have used fondant, gumpaste, candy clay, modeling chocolate, and marzipan to decorate cakes. Here's the first wedding cake I made. Simple vanilla/yellow cake with buttercream frosting and fruit filling. The roses were a basic swirl style, simple heart cut outs, quilted design on the sides with 'pearl' nonpereils.
Quote from: K_Dubb on May 19, 2019, 09:34:59 PMThat is gorgeous, pye; looks like it should be in a shop window.
Quote from: pyewacket on May 19, 2019, 09:42:07 PMThank-you, K_Dubb- missed you sweetie. I did it on short notice for a neighbor. I was so new and just learning the basic Wilton techniques. Who knew how difficult it was to smooth buttercream frosting! I made the decorations in a day or two, did my baking the day before because it was only a two tier cake, but was up all night trying to smooth the darn thing out enough and decorate. I was exhausted, but delivered it on time to the venue, the couple loved it. I was relieved and tired.
Quote from: K_Dubb on May 19, 2019, 09:56:24 PMMissed you too; was hoping you'd show up here. That was awfully brave of you. They always make it look so easy with their little spinning stands and scrapey tools. I have not progressed beyond rolling marzipan thin and flat and praying it stays in one piece when I put it on.
Quote from: pyewacket on May 19, 2019, 10:32:34 PMThere are several techniques for smoothing the frosting and the texture is important. I like the Viva paper towel method. Viva paper towels have a smooth finish for this application. You do a thin crumb coat first and let it set. Then you frost the cake, smoothing as well as you can. Let it set (dry) then place the paper towel to the sides and use a smoothing tool to gently 'iron' the frosting. then do the same with the top. Marzipan is not my favorite material to work with. It is too soft and sticky for me to work with. I did my very first cake using that for my figures with totally cringe worthy results. There's a whole story about it that I may share in the future.
Quote from: K_Dubb on May 19, 2019, 10:56:45 PMthere is a layer of buttercream under I always fight with
Quote from: Jackstar on May 19, 2019, 11:02:22 PM
Quote from: SredniVashtar on May 20, 2019, 09:19:07 AMI forgot you were valedictorian at the Third Reich Baking School (Der DritteReichGebackSchule). Who were the happy couple? Adolf and Eva?
Quote from: SredniVashtar on May 20, 2019, 09:40:04 AMIt probably was.
Quote from: K_Dubb on May 20, 2019, 09:57:43 AMYou did not see fit to comment on my cake, I notice. Here, I'll help: it looks like giant grilled cheese sandwich.I'm going to make your seed cake and ordered a tall springform pan from over there for it. You guys seem to favor taller cakes, which are trickier to bake as the center is more insulated. But I want it to look English.