Started by Roswells, Art, May 06, 2019, 02:53:36 PM
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Quote from: K_Dubb on February 02, 2021, 07:50:20 PMWith a couple other traditional figures.I used my mom's gingerbread recipe with black treacle instead of molasses and about 25% almond flour to make a higher-quality cookie, and a few freshly ground mace blades and cardamom for a more sophisticated flavor. The soldier mold's features got more or less wiped by the rising in the oven. I need to try it with hartshorn instead of baking soda and maybe dry it for 24 hours like springerle before baking to preserve the crisp detail -- the finer elements dry out faster than the main body of the cookie and don't poof as much. But the trumps came out good; I left one uniced to show it better.
Quote from: Nyewalker on February 02, 2021, 09:33:48 PMhttps://streamable.com/5nrswv
Quote from: Dr. MD MD on February 02, 2021, 10:25:48 PMNice looking cookies, BTW...and oooh!, you used Lyleâ€™s Black Treacle.
Quote from: K_Dubb on February 03, 2021, 12:11:55 PMNothing I bake is vegan, light, gluten-free, or makes any concession to health whatever.
Quote from: AZZERAE on February 03, 2021, 12:13:27 PMI love you.
Quote from: K_Dubb on February 03, 2021, 12:12:56 PMThanks! I think I prefer molasses in these but thought I would give it a shot.
Quote from: Dr. MD MD on February 03, 2021, 12:17:04 PMReally? You didnâ€™t like them with the treacle?
Quote from: K_Dubb on February 03, 2021, 12:16:14 PMI love you, too, bunny.
Quote from: AZZERAE on February 04, 2021, 01:22:15 AMI love you more!
Quote from: whoozit on February 04, 2021, 11:53:30 AMPlease stop touching dinks!
Quote from: Dr. MD MD on February 04, 2021, 11:55:03 AMI thought that only happens in a heated debate?
Quote from: whoozit on February 04, 2021, 11:53:30 AMPlease...
Quote from: K_Dubb on February 01, 2021, 07:47:37 PMThe large measure of cornstarch added seems to be her innovation, probably to simulate cake flour. I did it, and it's nice.
Quote from: pate on October 01, 2022, 06:44:56 PMHe has been giving me the Thanksgiving turkey the past few years
Quote from: JaxTard on October 01, 2022, 06:50:17 PM
Quote from: pate on October 01, 2022, 06:57:24 PM[img]http://www.suiwerleer.co.za/bilder/gasteboek1.hey stupid Champion Of The World, me an Roald are going to actually fucking kill you and turn you into soup!urk/img]
Quote from: malachi.martini on October 31, 2022, 05:42:47 PM...
Quote from: pate on October 31, 2022, 06:52:19 PMGood looking loaf. Care to share the formula/recipe?-p
Quote from: malachi.martini on October 31, 2022, 07:16:34 PMThanks pate, here ya go!
QuoteINGREDIENTS: ****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape! ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle. PREFERMENT (POOLISH) 150g or ROUGHLY 1 C. AP FLOUR 150g or ROUGHLY 2/3C. WATER (ROOM TEMP)1 small pinch YEAST- let the poolish ripen on counter 4-24 hours, preferably at least 16DOUGH280g or 1 1/4C.WATER (98F)2g or 1/2 TSP YEAST ALL OF THE POOLISH 350g or 2 1/4 C. AP FLOUR50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR10g or roughly 1.5 TSP KOSHER SALTBAKING TIMES/ TEMPSMETHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.