Is it the Baking soda that causes a slight 'fishy' smell in Soda Bread and Pancakes?  I don't like it - is there a way of avoiding it or am I simply using too much soda?   Thanks to all for continued inspiration.  Barry

Today I made the egg free banana bread that is posted on this forum.  I've made this recipe several times but today I must've made some mistake because the bread just fell apart.  I honestly think I used too many chocolate chips!  Has this ever happened to you?  

Hi

Does anyone know of a really good date loaf recipe?

Thx

Kemi

When you're making bread, how do you make sure there is no air bubble at the top after you bake it? Every time I make cinnamon raisin bread, there always seems to be a big air bubble at the top. Does anyone know what my problem is? I roll do roll out the bread but it's always there. Any ideas?

I would like to make a banana bread to take to work but all recipes have egg in them.  I need it to be eggless.  Is that possible?  Should I substitute something else for the egg?

TIA!

Cornbread's not much to brag about, but it sure tastes good. Done in a cast iron skillet with bacon, onions, corn and cheese.

I've been working on this recipe for a couple of days.  This goes very nicely with soups, stews, etc.   Admittedly, it isn't perfected, but I think it's worth sharing so here goes:

Rhubarb Garlic Quick Bread

6 ¾ ounces all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tsp ground cumin

½ tsp garlic powder

2 eggs

1/2 cup vegetable oil

1 cup rhubarb puree

Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths.  Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender.  Remove from heat, drain, cool slightly, then puree in food processor.   Cool pureed mixture completely.

Grease and flour one 8 x 4 inch pan.  Preheat oven to 325 degrees F

In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.

In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture in stand mixer bowl.

Mix with paddle attachment at medium/low speed just until all ingredients are combined and dry ingredients are hydrated (two to three minutes) and a smooth batter develops.

Pour into small lightly greased loaf pan (approx. 4x8x3 inches)

Bake for 30 - 40 minutes (more or less depending on your oven) or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Invert pan to remove bread to cooling rack and cool one hour before slicing and serving.

I fianlly did it... used up most of my extra starter.  I had tired making pancakes, popovers, coffee cakes etc so today I tried making muffins.  I had a busy day, between taking my son to the public library, a picnic in the park, and a play date with my neighbor's kids, I managed to make two dozens sourdough muffins.  I didn't have time to look for recipes.  I also wanted to see if I could just whip something togehter and make it happne.  So I made a dozen of banana chocolate chip muffins with WW and unbleached flour, banana, chocolate chips, sourdough starter, milk, oil, raisins, sugar, apples chunks, walnuts, oats, and baking soda.  They turned out very yummy and very much like traditional muffins.  Of course, they were full of taste and calories as well.  The Banana walnut muffins, on the other hand, were made of just WW flour, milk, banana, maybe a tablespoon of oil, Splenda, starter, a handful of raisins and walnut pieces, and baking soda.  They were much lighter and fluffier and lower in calories compared to the first dozen.  I was surprised how forgiving sourdough muffins could be.  With the little time and a lack of recipes, they still turned out nice. 

Modified from Ina Garten (Barefoot Contessa's) recipe for Old-Fashioned Gingerbread http://tinyurl.com/5c348b

Sourdough Gingerbread Waffles

Ingredients

¼ cups Raisins, Golden Seedless, soaked to soften

¾ tsp Orange Peel -- grated

⅛ cups Crystalized ginger -- minced

⅛ cups Butter

½ cups Molasses

½ cups Sourdough Starter (Liquid/100% Hydration)

1½ cup Milk (more, as needed to reach pourable consistency)

1½ cups Flour, White

⅜ tsp Baking Soda

¾ tsp Ginger, Ground

½ tsp Cinnamon, Ground

⅛ tsp Cloves, Ground

¼ tsp Salt

Pan Spray

Instructions

Place raisins in a small dish or cup, cover with near-boiling water. Soak until slightly softened. In the meantime zest orange and finely mince your crystalized ginger.

Place the butter and molasses in another small bowl and microwave for about 1 minute until butter is fully melted and molasses is easily pourable. Set aside to cool.

Meanwhile, sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together in a large bowl. Mix with your hands until combined. Add in crystalized ginger, raisins and orange zest. Add in sourdough starter and give the bowl a stir until everything begins to combine. Add in the slightly cooled molasses-butter mixture. Continue stirring and add milk in a slow, continuous stream until you reach a good batter-like consistency.

Allow mixture to sit while the waffle iron is pre-heating. Give it one good stir once waffle is hot and pour enough to cover of the ½ of the waffle iron. Cook on the medium-dark setting.

Makes about 4 regular-sized waffles.

I'd have taken pictures but they didn't last that long!

Hiya!  

I'm the newbie baker who recently asked some questions about possibilities for how I might be able to create any sort of bread on a Coleman stove while camping (seven whole months without my oven! and we leave in 12 days!  eep!) - I received so many wonderful responses and have already found some excellent options; number one, I'm currently absolutely addicted to incredible Sylvia's Irish Soda bread (everybody try it!), while mantou steam buns are delicious, and the Fresh Loaf pita recipe has been immensely super, too, 'specially with joghurt.  I have another question...

In my searches I've read a few scattered blogs and instructions which state that it's possible to make some types of quick breads, even simple cakes or brownies, by pouring the batter into a saucepan/pan/pot (?), covering it, and baking it on the stovetop.  But nothing has been specific, and I'm not even sure if it's true or not!  Neither, apparently, are my cookbooks.  

Anybody have any insight on the matter?  Is it feasible?  If so, what types of breads might work?  I've got a neato brownie recipe I'd sure enjoy.  And how long should I cook it?  At what heat level?  I would think it would be low?  What perils should I look out for?  

Any ideas?  I'd be so grateful... but blessings to everybody at the Fresh Loaf!  

Erzsebet