Anything else that you want to post here that doesn't seem to have a home
Hi guys, this is just for fun.
Since I'm a wildly creative person I do a lot of weird stuff, some of which works out. Some....eh.... not so much.
I was trying to scale a recipe down to fit into these tiny Fat Daddio's loaf pans and I messed up the math. The bread actually came out great but boy were these ugly!!
If you have a photo of something that didn't work, drop it here. Let's make a thread with all the weirdest and ugliest things we've made.
Amazon has Reynolds parchment on sale today for $3.44. $3.88 if you buy three.
https://www.amazon.com/gp/product/B00C37QN2C
I did not know this about large-scale commercial baking. I am gobsmacked.
https://en.wikipedia.org/wiki/Chorleywood_bread_process
Hi all,
I have looked off and on over the years. This time I was able to find Txfarmer's Chinese-language blog, which has no new posts since 2017 but does have a post about her book, Beloved Bread. I used the built-in translator in Chrome to browse the blog. There are lots of wonderful dessert and baking recipes. You can check it out here: https://blog.sina.cn/dpool/blog/u/1578477330#type=-1
It is not too late to make biscotti! I make a base dough and have variations that are easy to adjust.
I never liked tooth-breaking biscotti so my biscotti are a hybrid-a nice crunch but they can hold up to dunking (just don't soak!).
Every holiday I fantasize about making my own crackers for a lovely cheese and cracker platter. Maybe this is the year I will finally do it. I searched on TFL for recipes and found lots of SD discard recipes and whole grain recipes but they were all roll out crackers. I wanted something easier.
This is that time of year when we can thank Floyd for his hard work keeping the site running, sharing his bread-baking adventures and providing access to an informative site. Note to Floyd: Is your name and address up to date in FAQs ?
Chris
Hi,
I am brand new here but have found so much useful information! I am about to make traditional panettone this Christmas season, which I have done once before- I was really happy with how delicious it turned out! My question is, we have mostly duck eggs and I’d like to avoid buying lots of eggs from the store if I can help it - can I use duck eggs for a panettone, or will it be too heavy and rich to rise properly? Ours are about the same size as large chicken eggs and have worked very well for other enriched doughs but this might be a whole other beast!
