Baking thread
100 watchers
Sep 2023
2:00pm, 7 Sep 2023
12,220 posts
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PaulaMc
I think your version looks better - I like the idea of changing the water a few times. Sometimes mine has been a little bitter so that might be the answer. Next time I make one I’ll try yours.
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Sep 2023
10:38pm, 14 Sep 2023
12,168 posts
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sallykate
I made this flourless chocolate cake today: bbc.co.uk - worked well. I scaled down the recipe, used four eggs instead of six and baked in a 20cm tin instead of 23cm. Should also have reduced cooking time by a few minutes but it went down well regardless! A good gluten-free option.
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Sep 2023
8:12pm, 17 Sep 2023
12,184 posts
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sallykate
Another BBC recipe today: Dorset apple cake bbc.co.uk . Mum (who was born in Dorset) made apple cake a LOT when I was growing up. We used to eat it with treacle on top! Rubbish picture but apparently very tasty  |
Sep 2023
8:28pm, 17 Sep 2023
63,923 posts
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LindsD
I have loads of apples so might make that
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Sep 2023
9:00pm, 17 Sep 2023
12,185 posts
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sallykate
Exactly why I made it - had some random unloved eaters lying about. Recipe says two medium Bramleys; I used three eaters instead.
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Sep 2023
9:02pm, 17 Sep 2023
63,926 posts
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LindsD
I could probably make 4
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Sep 2023
9:04pm, 17 Sep 2023
110,949 posts
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Hanneke
I have loads of apples and loads of eggs. I may try this too. |
Sep 2023
3:41pm, 22 Sep 2023
142 posts
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DrMags
One of these things is not like the other …. What a difference flour type makes! Neither are particularly perky sourdough cobs, but one managed to hold it together and give some oven spring whereas the other just went flop as soon as it hit the baking tray from it’s fridge retard. Both flours, from the same flourmill, have 15% protein content, both doughs were 75% hydrated and given 20% starter (from the same jar) and both had same no. of folds/stretches/shaping and time fermenting/retarding. Perkiest is a Canadian Manitoba wholewheat, most discus like is an Ølands wholewheat (ancient Nordic grain). I guess there is more to bread flour than protein content! My first time baking with either flour, and looks like it might take a while to discover what each one prefers! |
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Sep 2023
3:48pm, 22 Sep 2023
64,006 posts
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LindsD
Interesting!
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Sep 2023
4:25pm, 22 Sep 2023
4,065 posts
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jacdaw
Maybe the flour has a low falling number!
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