zitronenmadchen's Profile

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What are you baking these days? September edition, part 1! (2014)

Russenzopf out of the oven, I was worried it was going to stick to the spring form pan, but it came out very easily.

What are you baking these days? September edition, part 1! (2014)

Cornmeal lime cookies sound really good, I'll have to look for that book at the library

about 8 hours ago
zitronenmadchen in Home Cooking

What are you baking these days? September edition, part 1! (2014)

I'm using the brioche recipe from RLB's Bread Bible

about 13 hours ago
zitronenmadchen in Home Cooking
1

Wha-aa?

Plus some kind of caramelized onion "sauce"

about 15 hours ago
zitronenmadchen in Chains

What are you baking these days? September edition, part 1! (2014)

More bread baking for me, shortcut russenzopf tonight http://www.kingarthurflour.com/recipe...

and a loaf of baguette dough shaped into a boule early tomorrow morning, for another fair bread baking competition. I also really want to make the oatmeal muffins from the King Arthur Flour Baking Companion as soon as the weather isn't disgustingly hot and humid. I am going to replace the raisins with dried cranberries because someone that isn't me does not care for raisins.

about 15 hours ago
zitronenmadchen in Home Cooking
1

How to Make Cronuts

I picked out my internet handle years and years ago when I thought I was being oh so clever by using German. Now I reap the results of showing off by having no be absolutely sure what my name is.

How to Make Cronuts

I'm curious about the book too, especially if it has his recipe for kouign amann, which I have had, and it's really good.

How to Make Cronuts

He probably makes it like David Lebovitz with lumps of butter rather than a single block.

Aug 25, 2014
zitronenmadchen in Home Cooking

How to Make Cronuts

I like the cover art

http://www.amazon.com/Dominique-Ansel...

I haven't had a cronut, but I suspect they're made from his kouign amann dough. I read somewhere back when they first came out that he couldn't use actual croissant dough because it would fall apart in the deep fryer, and kouign amann has the same flaky texture without the solid layers of butter.

Aug 25, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

I can imagine, the recipe sounds like it could have been custom made for me, it has all the flavors I love. I may have to brave the heat and try the recipe out.

Aug 22, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Aww, my mom sent my her famous* oatmeal raisin cookies when I was in college, and they always arrived in perfect shape, they only took about a day or two to make it through the mail since it wasn't that far, Connecticut to New York. Hopefully you handle parting better than me, mom, and my sister, we were all bawling, while my father and brother were stoic.

*It was just the recipe from the Quaker oats container, but everyone always says these are the best oatmeal cookies ever! Maybe she has a secret ingredient that she's never told anyone about.

Aug 22, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Did you make the rich man's brioche variety? I've only ever tried the middle class variety because I worried about how successful I would be at trying to incorporate all that butter in the rich man's version.

Aug 22, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Those sound fantastic, how did they come out?

Aug 21, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

Just wanted to add, I think this may have been the best pizza I've ever made. The roasted san marzanos made a really delicious sauce and the roasted peppers were a delicious topping. The dough was pretty good, it's Reinhardt's recipe that's supposed to be just like Pepe's, but it was a little sweeter than the real article. Nice color and large holes though.

Aug 19, 2014
zitronenmadchen in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 2

I baked a pizza with roasted red peppers and tomatoes from our garden.

What are you baking these days? August 2014 Edition, Part 2

That looks amazing!

Aug 19, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

I have a loaf of sourdough with many seeds (4 different kinds of seeds is many in my book) that I'm going to use for tomato sandwiches.

Aug 16, 2014
zitronenmadchen in Home Cooking
1

What are you baking these days? August 2014 Edition, Part 1 [old]

Are there any savory baked oatmeal recipes out there? I recently discovered savory oatmeal, and I love it, a little olive oil and parmesan cheese, or horseradish and smoked paprika, delicious!

Aug 14, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

Hmm, I'd say 2 months, as long as they're wrapped really well.

Aug 13, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

Yeast is a fungus, and salt dries out fungus, so it does kill the yeast if it comes in direct contact, which is why fresh yeast should be mixed in before the salt, the autolyze stage. It also slows down the growth of the yeast even when used properly, try making bread without the salt and it will grow like crazy. My guess about the texture being weird is that with nothing to slow it down, the yeast has already used up the supply of sugars that separate from the carbohydrate strands, so more alcohol in the dough? I don't know, just a guess.

Aug 12, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

I love that pound cake recipe, and that bundt pan shape is gorgeous

Aug 11, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

Thanks!

Aug 09, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

Third place in the king Arthur competition, so no bundt pan, but I did get a copy of their Baker's Companion cookbook. But first prize (and three whole dollars!) in the general bread category.

Trader Joe's YAY/MEH/NAY - August 2014 [OLD]

Are those a slip skin variety?

Aug 07, 2014
zitronenmadchen in Chains

What are you baking these days? August 2014 Edition, Part 1 [old]

I'm not sure about the aluminum pans, but if you didn't want to do one marathon baking session, brownies freeze very well, you could make some in advance.

ETA: Frozen brownies are actually a pretty good summer time treat.

What are you baking these days? August 2014 Edition, Part 1 [old]

Beautiful! And such a nice job on the slashing!

Aug 07, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

That's awesome.

Aug 06, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

They sponsor baking contests at fairs around the country, cinnamon swirl bread for the adults, blueberry muffins for the kids contest, at least at my fair. The first prize for the adult contest is a $75 gift card.

Aug 05, 2014
zitronenmadchen in Home Cooking

What are you baking these days? August 2014 Edition, Part 1 [old]

I will! I'm counting my chickens before they hatch and already know if I win the king arthur contest, I'm going to buy a fancy bundt pan.

What are you baking these days? August 2014 Edition, Part 1 [old]

Thanks! It's just for my home town fair, so I doubt there will be a ton of entries. I decided to go with pane siciliano from The Bread Baker's Apprentice for the general bread competition since I've made it a bunch of times, and it always comes out really tasty, with toasty sesame seeds on top, and it has a pretty shape.

Aug 05, 2014
zitronenmadchen in Home Cooking