starting to dabble a bit. Big fan of British Bake off show on Netflix.

I've been making out of this world chocolate chip cookies for a few years now, but over the weekend I made my first attempt at baking a cake. Went better than I expected for my first try. Made a triple layer chocolate cake with chocolate buttercream/creamcheese frosting. I nailed the frosting, it was restaurant level good. But I made a tiny mistake on the sponges. I didn't have any toothpicks to test them so I just picked a cooking time and went with it. Recipe called for 30-35 minutes and i went with 32. Sponges ended up just a tiny bit dry. Not bad, but definitely a little bit. Cake was still delicious and if you ate it with some ice cream you couldn't even tell it was slightly over cooked.


I'll give it another try soon to see if I can do better. Then the goal is to make a really good flourless chocolate cake for Passover. Saw some on British bake off that blew my mind in terms of what a flour less cake can be. I always assumed a flour less cake looked like every other flour less cake I ever saw, but apparently I was wrong.

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Here is a good video on using baking sheets instead of cake pans for layer cakes:

https://youtu.be/D9OrGEs-2_s?si=2M0-9Jv1uJ76N8MI

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Count this among things I didn’t expect to read today but damn sounds good.

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2018
#ExtendLafleur

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2018
#ExtendLafleur

shakes seriously considering changing his moniker to bakes.... good luck

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Flew too close to the sun on wings of pastrami

He’s baked alright….

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2018
#ExtendLafleur

belongs in the Low-T section

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i can bake green beans and fried onions

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the world will always the world. your entire existence is defined by your response.

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This is one of my family's favs
https://omgchocolatedesserts.com/triple ... e-by-vera/

This is a nice flourless chocolate cake pretty good site too.
https://handletheheat.com/flourless-chocolate-cake/

Sally's baking Addiction and the Preppy Kitchen are always a good starting point. This website and others like it are good for references https://www.thepancakeprincess.com/bake-offs/ it compares different popular recipes and tells you about the final product. Gets a little into the science of why a little like America's Test kitchen.

First ever no knead bread made a couple weeks ago. Turned out pretty well and tasted great!



Recipe:
https://www.emmafontanella.com/the-easi ... nead-bread
or
https://www.youtube.com/watch?v=3xtj9X1jDc0

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"You know 'that look' women get when they want sex? Me neither" ~Steve Martin

You son of a bitch, I just gained 5 pounds.

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2018
#ExtendLafleur

Bread is basically about 4 ingredients in different amounts and mixing times/methods. I think it's really hard to get right and would love to reach a point where I know what the dough is suppose to be. It's great to make in a professional environment with a semi proven recipe. Fun to play around with at home. Good thing it's pretty cheap and even bad bread is pretty good.

Good job.

The NO KNEAD part is why I tried the recipe. Most people don't have those expensive $300-$500 KitchenAid mixers with dough hooks

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"You know 'that look' women get when they want sex? Me neither" ~Steve Martin

Are you trying to learn how to bake pies?

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Nas: Blago, who has single handedly destroyed CFMB?

Blago: https://youtube.com/shorts/Lftdxd-YXt8?feature=share

"You can’t love your country only when you win." -President Biden

https://youtu.be/R6e4ruziZBI?si=1G4W1vbh0eGQuHfU

It's probably close to how they made bread hundreds of years ago before mixers. When you knead dough the proteins form a gluten matrix which then traps air. The thought behind the no knead method is the enzymes once the flour is hydrated weaken the proteins allowing air movement over time which then form the matrix. I could see it being hard to work with because might be goopy or spread easily - hard to shape. The second on in the video look better to me but I like airy bread. If you want a a little challenge baguettes are hand worked or kneaded.

I'm picky and choosy about what kitchen tools I buy. I've had the same Kitchen aid for 26 years. It's a great product and totally worth it, but I use it a ton. For home use the cutting attachments seem like more trouble than they are worth. The pasta attachment is fun and we make pasta quite a bit now. Never tried sausage.

It can be calming. I haven't done it in a long while.

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

i'm sorry you're poor

Cream cheese frosting is the absolute best.

I made a chocolate cake once for my wife's birthday. It actually came out pretty well. The only thing I bake is cheesecake....got that down pretty well. The water bath is absolutely essential.

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If it's gonna be that kinda party. I'm gonna stick my dick in the mashed potatoes.

Our resident baker is back, looked great!!!!

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2018
#ExtendLafleur

lol I forgot about this thread. Now I gotta figure out how to post a photo.

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Whatever you do, don't ask Ike South for advice.

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Like literally every household has one.

Why would you hang dough on a hook?

if $300 is expensive you suck. but also, dont use a kitchen aid for bread ! it overworks the dough. just finger it until its creamy then stretch it out and let it sit for an hour before you do it again.

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the world will always the world. your entire existence is defined by your response.

I have no doubt it's creamy after you work it.

There. You happy?

how do you post an image from your iphone? i want to show off the cake I made for Passover.

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