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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.

1 day ago
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.

1 day ago
zitronenmadchen in Home Cooking
2

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

That looks amazing!

1 day ago
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
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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.

Aug 09, 2014
zitronenmadchen in Home Cooking
4

Trader Joe's YAY/MEH/NAY - August 2014

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.

Aug 07, 2014
zitronenmadchen in Home Cooking
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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.

Aug 05, 2014
zitronenmadchen in Home Cooking
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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

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

Probably super dorky, but I made pate fermentee today for the bread baking competition on Friday. I'm going for the full flavor by leaving it in the fridge for three days. The cinnamon swirl bread contest has better prizes, but I have to follow the recipe exactly, even though I'm pretty sure the end product would benefit from a longer rise.

Aug 04, 2014
zitronenmadchen in Home Cooking
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What are you baking these days? July edition, part 2! [old]

Your crisps look wonderful, and the picture of all that fruit reminds me of my parent's house, where oh no, not more peaches was something we said in August, and by the time that third peach tree ripened we just let the wasps have them.

Jul 30, 2014
zitronenmadchen in Home Cooking

What are you baking these days? July edition, part 2! [old]

Test cinnamon swirl bread. I used potato flakes because potato flour was 6.69 per pound!

Jul 29, 2014
zitronenmadchen in Home Cooking
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What are you baking these days? July edition, part 2! [old]

I've sent in my entry form for the king arthur flour baking competition at my home town fair next week, the recipe is cinnamon swirl bread. I need some advice, the recipe includes potato flour or potato flakes. If I can't find potato flour, do you think I should grind up the potato flakes to a flour consistency? The recipe for the fair is slightly different from the recipe on king arthur flour's website, http://www.kingarthurflour.com/recipe..., no raisins, and the website doesn't have an alternative for potato flour. I'm guessing given how rural my home town is, most people won't be able to find potato flour and that's why the substitution was suggested, but I could be wrong about that.

Jul 28, 2014
zitronenmadchen in Home Cooking

What are you baking these days? July edition, part 2! [old]

The cakes all look wonderful and tasty, and the train cake is adorable!

Jul 28, 2014
zitronenmadchen in Home Cooking

What are you baking these days? July edition, part 2! [old]

I a loaf of bread this afternoon, it's just french bread, flour, water, salt, and yeast, but it is pretty tasty.

Jul 24, 2014
zitronenmadchen in Home Cooking
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What are you baking these days? July edition, part 2! [old]

They look lovely, and such a nice job on the slashing!

Jul 21, 2014
zitronenmadchen in Home Cooking

What are you baking these days? July edition, part 2! [old]

Looks delicious and cakey to me!

Jul 20, 2014
zitronenmadchen in Home Cooking
1

What are you baking these days? July edition, part 2! [old]

At least it's not creme mousseline, which some recipes go as far as having two cups of pastry cream with two cups of butter.

Jul 20, 2014
zitronenmadchen in Home Cooking
1

What are you baking these days? July edition, part 2! [old]

That is very interesting!

Jul 18, 2014
zitronenmadchen in Home Cooking
1

What are you baking these days? July edition, part 2! [old]

Thanks, the swirly look of the slashing was a happy accident, I wasn't paying enough attention when I flipped over my banneton, and I had to slash the loaf and get it in the oven quick before it oozed off my "peel"

My co workers appreciate the test run of the recipe, and say I should test out more bread recipes before deciding which one to make for the contest.

Jul 18, 2014
zitronenmadchen in Home Cooking
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What are you baking these days? July edition, part 2! [old]

My sister convinced me to enter the bread baking competition in our home town fair next month (first prize is $3 and a blue ribbon, but think of the glory! :-P) and since we finally had a day wasn't gross and humid, I tried out a new sourdough recipe from the fresh loaf. I haven't cut into yet, it's supposed to cool for two hours before you do. I think I might stick with a conventional yeast recipe for the contest though, less worry about how it will turn out, and how long it will actually take to rise.

Jul 17, 2014
zitronenmadchen in Home Cooking
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What are you baking these days? July 2014 Edition, Part 1! [old]

That sounds really delicious, I love the combination of blueberries and citrus.

Jul 14, 2014
zitronenmadchen in Home Cooking