Blog posts

Limoncello Tiramisu

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We hosted some friends here in Fort Lauderdale to a dinner last night.  For dessert, I kept a recipe for a limoncello tiramisu from Bake From Scratch that I’ve been meaning to try.  I made some homemade limoncello since we don’t really drink liquors much and I had a bottle of vodka for years down here that wasn’t even open.  I should have planned even further ahead than I did and start the limoncello 3 weeks ahead to give it more time, but it turned out well despite the shortened timespan of 1 week.

Not everybody's darling ...

Toast

33% Buckwheat, 67% white flour, PM, sesame seeds on top.

The typical slight bitterness, peatiness of buckwheat is for sure not everyone's taste. We like it a lot. Perfect match with honey. The sesame seeds on top are a must.

A bit flat because of the high buckwheat percentage.

 

I wanted actually a more uniform honeycomb crumb structure. Maybe next time ...

Tangzhong icing

Profile picture for user Moe C

As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added). 

 

It does, indeed, contain tangzhong. The effect is just as good as in bread dough.

 

This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl. 

 

1.5 cups milk

10 Tbsps flour

 

Spelt in Thirds

Profile picture for user albacore

Spelt in thirds - one third freshly milled spelt grain, one third white spelt and one third organic bread flour. Plenty of spelt flavour, but without the heaviness of too much wholegrain.
 

First Ever sourdough loaf

Profile picture for user HoneyGirl777
My first loaf of sourdough

It has been a long time coming.  This was my fourth time trying to make sourdough.  I have tried to make a starter three other times over the past 30 years, it never worked because I was inpatient. I gave up too soon. Had other things to do, etc. But this tme I was determined to be more informed, try different ways, and to more patient.  I did cross my fingers and toes too. Cannot wait to make my next loaf.

100% brown rice bread

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brown rice bread

This is a follow up to clazar123's post on gluten free rice shokupan.

The idea was to use very simple pantry ingredients to make a gluten free loaf with rice. This means: rice, water, salt, oil, sugar and yeast. A few days ago, I managed to make a simple loaf with soaked short-grain rice. Today, I made two loaves with brown rice, one short-grain, and the other long-grain.

Panettone Progress 24'

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standing panettone loaf

It's been about a year since I posted my "first" panettone.  That was at the end of 2023 and in 2024, I set out to make panettone every week - that actually lasted a few months until I couldn't really manage it anymore.  I had to get creative, stashing the dough in the fridge if something came up, controlling fermentation with temperature or by moving sugar between the first and second doughs, even letting the second dough fully proof and putting it in the fridge to bake the next day.

No-Water-Added 85% hydration Sweet Potato Baguettes

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sweet potato baguettes

Ladies and gentlemen, I present you, high hydration stiff dough paradox!

I chose to postpone my quest for soybean baguettes for awhile, turned out it's a bit frustrating trying to get good enough results using flour so fatty. I love the flavor though. Might make ones again as batards with chocolate chips.

So I had too many sweet potatoes on hand, I decided to make baguettes.

I had beef with my outlandish complainer neighbor about me practicing flute, I forgot adding salt lol.

50% Einkorn

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Two Loaves of 50% Einkorn Flour

Recently I posted a loaf of bread that was 50% bread flour and 50% emmer.  This bread is identical except for the substitution of einkorn flour in place of the emmer.  The texture is similar, and the dough was easy to work with.  Because our kitchen was 68F, I opted to put the dough in a Brod & Taylor proofer after the first stretch-and-fold and during the entire final proofing.