Baking FAIL!...........
amylou321
last year
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amylou321
last year
They did pull apart into separate rolls,but they sure didn't look like the picture on the recipe.
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Yeast (IDY) failed proof test?
Comments (19)I did go to SLT in El Segundo today and bought more yeast, proceeded to proof it, to make sure it was good. I had already thrown out the yeast in the jar that I had used before, but when I tested that yeast, I used 1/2 cup of water, 1 tsp sugar, and only 1/2 tsp yeast. It only made a couple of bubbles on the top after several hours, and I had thought that this was enough to consider it bad. Next I opened the new yeast and tested it according to GL's instructions, using 1/4 cup tepid (101 degree) water, 1 tsp sugar, and 1-1/2 tsp yeast. Bubbles quickly reached the 3/4 cup mark. Since I had not tested the old yeast with this formula, I got a jar from the freezer that had the other half pound of yeast that I had bought two weeks before, and I tested it the new way. It quickly reached the 1 cup mark - see photo below, and so I guess that jar is okay. Why would one jar be bad and the other one not? I checked the jar whose contents I had discarded, and I noticed that it had a faint coffee odor, as Kevin had stored coffee in it before, and I had only wiped it out and used the same lid. The other jar in the freezer was clean and with a new lid, and the yeast was fine, and so I am wondering if the tiny residue of coffee could have killed half a pound of yeast. So I ended up with proofed yeast and didn't want to throw it away and ended up making a batch of bread dough, as I had watched Jacques Pepin make breads this morning and thought I might try his technique. He let his dough rise for an hour and a half, gently deflated it, and then let it rise again overnight in the fridge. I though that this sounded like a good idea, and I wanted to try kneading dough by hand on my new countertop, since it is quartz and food-grade - plus I had just washed it for the photos. First I made the dough in a bowl using a long silicon spoon and then turned it out onto the counter to knead. It was so much easier to knead on my new counter that I was completely amazed. I had intended to make puff pastry on this counter (when it gets cool, which it hasn't yet), and in the past, I had always kneaded dough on a large board that would always slide around. What a different the new counter makes! I may go back to making bread by hand now, although I might still use the bread machine in hot weather - at least until we get central A/C. The mystery continues... Lars Here is a link that might be useful: Will coffee kill bread yeast...See MoreRECIPE: Never Fail Flan
Comments (1)Here's my never fail flan recipe.....from the pink Adobe in Santa Fe. Flan...or creme caramel You need a 1 1/2 qt straight sided dish to make this in...I use a souffle dish Melt 2/3 cup of suger in a sauce pan over medium heat until it turns caramel color. Pour into your baking dish and tilt the dish so it covers the bottom and goes part way up the sides. Set dish aside. In a blender (or you could use a bowl and a mixer) mix: 3 eggs 3 egg yolks 2 t pure vanilla extract 1 14oz can of sweetened condensed milk 1 3/4 c milk 2 oz cream cheese Mix until smooth...pour into prepared dish. Bake in a water bath in a pre-heated 350 oven for 1 hour and 10 minutes, or until a knife inserted in the center comes clean. You may have to tent it with foil during the last 15 or 20 minutes to keep it from getting too brown. Cool one hour than chill at least several hours...better overnight. Turn upside down on a serving plate...one with sides, the caramel makes a sauce and will run down the sides. Serve in wedges like a cake, topped with strawberries if you want. Water bath: set your baking dish in another larger pan and fill the other pan with boiling water 1/2 up the side of the baking dish....See MoreSecond semi-fail with home ground flour.
Comments (14)Annie, I've found there's a lot of differences between the wheatberries from different farms. If yours aren't working, you might try finding one with a tested for that crop higher protein level. These might not apply to you, but are some of the things I've learned for 100% whole wheat, home milled, bread: If you mill at home, and aren't looking for a sweet flavor, you don't need any sweetener. What the honey is for in a lot of recipes is hiding the bitterness that whole wheat flour develops when it sits awhile (weeks) and starts to go rancid. A little acid, besides dealing with the anti-nutrients, works as a dough conditioner and retards mold growth (if we leave an end long enough to mold it's the free flour on it where it starts, not the bread itself). Ascorbic acid is fairly easily found as vitamin C crystals. I figure a jar may last me forever. It does add a little complexity to the flavor, which you might notice as acidity, but won't taste sour like vinegar. Handling the risen dough as little as possible, helps keep the gluten from being cut. It does not like "drawing a tight cloak". Like that saying about teaching a pig to dance, drawing it around like that just annoys the bread--the gluten breaks rather than stretches. A better way to shape, if necessary, is by folding, lightly. Do your best not to degas because it may not reinflate. If you're willing, adding vital wheat gluten makes up for the deficiencies of the protein content of the wheat. Re hydration, I always do a soak. A soak is where you either make up the dough for a long rise (at least 8 hours), or just combine the flour and liquid and let that set for at least 8 hours. This can be done in or out of the fridge. It takes awhile for the wheat to hydrate and what seems too dry turns damp and sticky. Whole wheat also takes more hydration than white. The best proportion I've been able to find, and have been using, but haven't tested extensively enough to know for sure from my own hands is 5 tsp. water for every cup of whole wheat flour that you substitute for white flour. Also be careful of the rise. If it doubles, it's probably too far gone. Aim for half that (1.5 times the original bulk). Maybe a little more. I haven't found a lot of good recipes, but that's common to all of the ones I do have, and if I miss and it gets to double on the rise, I don't get any oven spring. Oh, and no double rises. It doesn't want to be punched down. I found this recipe in a surprising place when I was looking for a low cleanup (water saving) daily bread: http://www.instructables.com/id/100-Whole-Wheat-Crusty-No-Knead-Artisan-Bread/ It's a good recipe. I've been playing with it, adding in other grains, and mixing in seeds and all. Overdoing that can also interfere with the rise, but I've got it to where I like it, and I prefer the multigrain flavor. I don't know if any of that is helpful to you. I've been on the same journey for a year, and had some sourdough flats of my own. :) Great sympathy here!...See MoreContinued Issues with Bosch Double Ovens---HELP please!
Comments (21)Here's the update: The tech came out two more times--first time he pulled it out, tested it, and again could not find any fault. I mentioned all the suggestions gathered here and he dispelled all of them. Visit 2: Since it failed sometimes while running, he had me start it an hour before he came. However, when he arrived--of course, it was working fine. (Funny thing was the very next time I tried to use it, it didn't work at all.) He left that time with no plans for a follow up. He basically said there is nothing logical we can do unless you want to start replacing it piece by piece and that would be very expensive. I was so frustrated when he left. However, my husband in the meantime had contacted the supply company we had purchased it from, Custom Distributors. The wonderful salesperson there contacted her Bosch representative and told him the entire story. He offered a replacement at cost. We decided to take it as we were already in over $1k and we saw no other way to resolve this situation. What we learned--it is worth buying your appliances from a reputable dealer with some purchasing power. When we went through Bosch ourselves, they only offered 10% off. Our new oven is working great!...See Moreamylou321
last year
This is the photo from the recipe..
Cooper, I melted a giant chunk of my favorite President brand fancy French butter and dumped it all ver them fresh from the oven.amylou321
last yearamylou321
last yearamylou321
last yearlast modified: last year
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