acidbasement Posted June 26, 2014 Report Posted June 26, 2014 (edited) Double post is double. Edited June 26, 2014 by acidbasement Quote
spritzer Posted June 26, 2014 Report Posted June 26, 2014 Going by the sugar content, that is more into cake territory... Quote
luvdunhill Posted June 26, 2014 Report Posted June 26, 2014 Spritzer: I am curious: are there any legit gluten-free bread styles? Quote
acidbasement Posted June 26, 2014 Report Posted June 26, 2014 Going by the sugar content, that is more into cake territory... Exactly. The only way you can justifiably eat cake for breakfast is if the recipe calls it bread. 1 Quote
spritzer Posted June 26, 2014 Report Posted June 26, 2014 Spritzer: I am curious: are there any legit gluten-free bread styles? Yes but it's not something I'd ever eat. It's a hodge podge of soy, wheat fiber and starch. Quote
Edwood Posted June 29, 2014 Author Report Posted June 29, 2014 I've made some Sour Cream Coffee Cake, but opted against using my bread machine. (definitely cake since it had 1 cup of sugar) Amount is too small for the machine, even with taking the paddles out before baking. I had mixed results with making blueberry cake/bread before. Couldn't get it out of the pan in one piece. Ended up being more of a blueberry cobbler sort of. More work mixing by hand, but with a standard 9x5 loaf pan, it baked up nicely in my toaster oven. Quote
Edwood Posted June 29, 2014 Author Report Posted June 29, 2014 Et voila.IMG_20140625_231539.jpg Is there a good way to avoid the top of the loaves cracking wide open like that with 9x5 Loaf pans? Both my coffee cakes turned out like that as well. Or I guess it's just adding to the homemade look? Quote
acidbasement Posted June 29, 2014 Report Posted June 29, 2014 Maybe more mixing to further develop the gluten fibers and increase the tensile strength? I've never thought about it; I guess I like the way it looks. Quote
spritzer Posted June 29, 2014 Report Posted June 29, 2014 The cracking is a good sign. If a cake or bread doesn't crack then something is very wrong. Quote
Sherwood Posted July 3, 2014 Report Posted July 3, 2014 Presumably, it wouldn't crack in a cvap oven. It likely doesn't crack in the machine. The cracks are good, though, as Birgir points out -- Gotta let that moisture out. Quote
acidbasement Posted September 12, 2014 Report Posted September 12, 2014 Best cinnamon bun recipe I've experienced: http://www.cbc.ca/edmontonam/columnists/restaurantrecipes/2011/09/12/recipes-revealed---sugar-bowl-cinnamon-buns/ Quote
spritzer Posted September 12, 2014 Report Posted September 12, 2014 That is a lot of cinnamon.... Quote
acidbasement Posted September 12, 2014 Report Posted September 12, 2014 Wow, I didn't notice that - one cup cinnamon to 12 cups flour is pretty intense. I've only had one of their buns, and it was very memorable. I'll try to find time to make the recipe at some point and report back on the results. Quote
mikeymad Posted November 12, 2014 Report Posted November 12, 2014 So playing with the new Cask Iron dutch oven. Some new Tartine style 1kg 50% white/50% whole wheat 700g water 200g wild yeast starter Quote
mikeymad Posted November 12, 2014 Report Posted November 12, 2014 Let them eat bread.. http://www.newyorker.com/magazine/2014/11/03/grain Quote
GrindingThud Posted November 12, 2014 Report Posted November 12, 2014 Lol, just posted this to the what am I eating thread....but much more appropriate here: Quote
spritzer Posted November 12, 2014 Report Posted November 12, 2014 Fuck... what happened to just making bread? Quote
mikeymad Posted December 15, 2014 Report Posted December 15, 2014 M marks the bread And a tower of crackers 1 Quote
mikeymad Posted January 19, 2015 Report Posted January 19, 2015 Thx. Yeah very good. Super crunch with soft moist crumb. Sour tang and rich oat flavors. Quote
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