A neophyte baker from Cincinnati Ohio
Hello TFL members!
I am so happy to finally sign up on TFL after a few years of obsessing over baking tips and hints so generously shared by the members here.
My baking is hit or miss, mainly because I am not patient and diligent about the processes. Oh, and I'm forgetful too! So I have some challenges to overcome, but with all the help on this site I see no reason why my baking talent shouldn't soar! So many talented bakers here!
Mainly I bake for our family and friends and lately we (my college age son and daughter bake along with me) have been experimenting with the White Whole Wheat recipes on the KAF site. Some of our 'tests' have been very successful, and others, not so much. We are trying to reduce refined flour in our diet for health reasons (like so many others) and so we have taken up bread baking in earnest.
Other than WW baking, our other recent challenges include: (perfect) pizza dough, pan de mie, soft pretzels and finally a Cincinnati specialty called 'Spreken' ( sweet bread).
We are looking forward to spending lots of time studying the site! Judy
Hi, Judy!
Welcome to TFL!
David
Judy, also a warm welcome. Would you have a Spreken recipe for me? (not urgent).
Cheers,
Jw.
Thank you for your welcomes.
Actually, I think I mispoke and what I'm trying to make is 'Schnecken'.
I think there are many variations on it since it's essentially a basic german yeasted sweet bread (I think). Nigella Lawson has a recipe, as do many others (having just googled it.) Since we moved to Cincinnati a few years ago, I found out a couple of bakeries here are famous for it and seem to have a unique version but I haven't been able to replicate it. Oh, well, it's fun to try!
I am sure others here have much better sources and when I get around to it, I'm going to ask Fresh Loafers for their Schnecken advice.
I am fascinated by all the discussion on this site. I stayed up late last night learning all about poolish. (-:
Well Judy, Schnecken I do know about. I always get that at a Swiss/Austrian backery, never thought of making it myself. It is rather sticky.
Is this what you mean : http://www.dorfbaeckerei.at/produkte/Brote/?ARTIKELNR=10910
Found a great poster of products here : http://www.dorfbaeckerei.at/pdf/Faxbest1.jpg
Seems like they do kids parties as well! And look at this great bread! I would love to get that brotform! Anyway, I find you a recipe here http://www.hefe-und-mehr.de/2009/02/nuss-schnecken/?postTabs=1
Cheers,
Jw.
Hello Judy!!
I have baked breads for some 30 years but have learned more from this site in the last 3 months than the last 30 years!! I had NO idea what Poolish even was!! You will find these folks are VERY kind and warm and extremely talented!! I know what you mean about having some not so great results! We have ducks in a pond behind our house and there have been many times that they looked at me like I had given them rotten eggs and actually WALKED AWAY from the bread I put out for them!! So, since I have made a few adjustments (I am in S.Florida) from the carolinas and north, I have happy ducks again!! (we just can't eat all I bake before it is old!) Enjoy your time on this site...it truly is AWESOME!!!
Jann
Thanks so much for the kind welcomes. I am sure I'll be able to advance rapidly with all the resources and advisors here!
I have been baking every day for the past week and I wish I had a few ducks around here to eat up my results (instead of me!). I think I have gained 5 pounds and I keep wanting to 'search' on here for the secret to being addicted to TFL and keeping off the weight!
The schnecken links were just beautiful and look so authentic. The nut schnecken recipe too. I clipped from our newspaper an 'as told to' recipe from an old baker here who claims he has the special cincinnati recipe committed to memory (?!). I do know that his recollection of the Cincinnati style schnecken recipe has some errors and lacks detail.
When I get going on the Cincinnati Schnecken project I'll post this 'original' Cincinnati recipe and ask for wise counsel on it. I know it needs changes. And I am pretty sure it is 'a New World interpretation' of the classic austrian/german: not much like the ones in your links in that that it is baked in a loaf pan(?!), full of butter and very drippy with honey. (Not fattening at all!) (-; LOL
Bake on! J.
Hey J. Would that be a Kärntner Reindling? Also known as a Corinthian Cake? Here is one picture:
http://www.genuss-magazin.eu/?id=2500%2C%2C1008099%2C
Mini
really impressed me, Jann. Made me think about my own contribution to my profession (which is in no way related to baking). By the way, we have great swanns in front of our home. They love our bread, but mostly it is finished before it gets to them.
Cheers,
Jw.