Banana bread, corn bread, muffins... some times there is nothing better.
Exchange ideas, tips and tricks, and favorite recipes here.
Does anyone let their muffin recipe soak for 1-4 hours if using freshly ground flour? I have done so and they seem to have a really nice texture. Like in bread, perhaps, the flour needs time to soak up moisture. Would this make a difference or am I just wasting time?
Thanks
In my constant search for uses for my excess sourdough starter, I tried this recipe for scones, and they were very nice. I used margerine and added a bit of honey and vanilla soy milk to get the right consistency. I also left out the spices as I wanted them very simple. They are soft, and not dense as scones usually are.
Great with a cup of hot tea.
Marni
Does anybody have a recipe for pumpkin waffles, I'd love to find a sourdough waffle recipe that works and pumpkin seems like a nice addition for this time of the year
I'm currently trying to understand cake recipes, and I see both types of recipes, the 'mix it all together in a large bowl', and others that want you to cream the butter and suger together first, then add eggs, etc. This 'creaming' is supposed to give the cake 'fluffyness'. However, I find it hard to belive the others wouldn't be 'fluffy' too, otherwise, the recipe wouldn't have lived..
In 'baking across america', most of the cakes recipes start out with 'cream together 2 cups suger and 1 stick of butter. Am I crazy or is this a little difficult considering the massive amount of dry ingredients to butter. I mean, when I do it, I only get 'moistened' suger, that's still in granuals, only the granuals are now translusent because of the butter. Any 'creaming' effect would probably come from the mechanical heat generated that 'melts' the suger, from any further attempt at creaming....
Are the recipes bad or am I bad in the understanding???
hi guys, hope you're all fine! would anyone have a trusted recipe for homemade bisquick because the stuff is ridiculously expensive in germany.
thanks a lot in advance, sanni
In order to use up some of the sourdough starter leftovers I tweaked a recipe from "Bob's Red Mill Baking Book", called banana flax bread.
banana flax bread
The original recipe said it made two loaves but not so. I made one with these ingredients:
1 1/4 cups unbleached bread flour
1/2 cup white whole wheat flour
1/2 or 3/4 cup golden flaxseed meal
Sorry for the frustration and THANK you for drawing my attention to the concerns. I've updated my earlier post. Muchas-gracias to all.
(That storm left me M I N D L E S S !!)
