I am a Home Cook that would like to some day go to culinary school. Maybe 2 years from now once the teenagers are out of the house. I find that I have to cook or bake 3 or 4 times a week just to keep the cooking bug at bay. I look forward to learning from you all.
I've been having a hard time getting my breads to come out right in my small RV oven. I've added a large (the entire bottom) 2" thick foot stone made of brick. I raised the rack to the next level so that it's as close to the top as I can get.
This oven is a little odd. It has one burner which is placed at nearly the midpoint of the oven with a thin piece of metal covering it. So, my rack is fairly close to the flame no matter what I do. There is no way to put anything under the flame, must cook above it.
Do we usually use just the bottom heat of the oven to bake puff pastry, or do we use *both* the top & bottom heat? Please let me know. Thanks!! :) :)
I will be doing a bit of baking for a vegan family with children. If someone has good recipes to share, or good websites to refer me to, I would appreciate it. There is a lot of stuff on-line, and am trying to find recipes that are sure to work. I am thinking about baking some muffins, cookies, maybe some quick breads, brownies, etc.
I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.
First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.
WOULD YOU LIKE TO TAKE PART IN A NEW BBC BAKING SERIES?
Are you a keen amateur baker? Are you passionate about your hobby? Can you turn out a half decent cake, tart or loaf of bread? Do you fancy putting your skills to the test?