ah ok, just looked at my pics too and you cant really see anything but sesame too
Enjoy!
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: Which is the most hair-raising South African mountain pass you've driven?
Enjoy!
cerebus
Honorary Master
Looks great!Here's the batch I made last year:
Finished my first batch now the knotting is a bit iffy - excuse to make again.
House smells amazing! Cant wait to taste!
Swedish cardamom buns - Caroline's Cooking
Swedish cardamom buns are like a cross between a cinnamon roll and a pull apart bread. They're light, packed with delicious flavor, and beautiful too.
www.carolinescooking.com
cerebus
Honorary Master
Looks great!
Finished my first batch now the knotting is a bit iffy - excuse to make again.
House smells amazing! Cant wait to taste!
Swedish cardamom buns - Caroline's Cooking
Swedish cardamom buns are like a cross between a cinnamon roll and a pull apart bread. They're light, packed with delicious flavor, and beautiful too.
View attachment 1448799
Ah goddam it now I need to make it again
DO IT!
cerebus
Honorary Master
Have always wanted to make these. They look simply incredible
its def worth it.
I wont lie they look intimidating but they are almost downright the easiest pastries or dish you can make.
Make the custard the night before the tricky part is the actual baking.
250 c for 10 min then 40-60min at 180c
These are the plain and sweet ones when we were in France a few years back we had some savoury ones too def something I wanna try out.
cerebus
Honorary Master
Simple ginger loaf cake to say thanks to some friends for helping us out
cerebus
Honorary Master
It keeps getting better. Just love the learning process with sourdough.
SauRoNZA
Honorary Master
Very nice!
Do you find that using a smaller pot like that which just barely fits around the bread helps a lot with the oven spring?
I baked a bread at a friend in a Le Creuset pot that only just fit and it was my best bread ever and all I can think is that the restrictive nature of the pot pushed it up.
Been looking at the optional bread kit for my KitchenAid and noted the pot is also seemingly tiny. Only issue then is that round is the only option.
Made this one on Sunday…then forgot it in the fridge until today.
Needless to say all the air buggered off. It’s not actually as dense as I suspected but definitely has an over fermented taste.
Next time will set a reminder.
cerebus
Honorary Master
Yeah well I got the smaller pot to help with the oven rise and I definitely think it’s a factor. The crust is delightfully chewy. But the biggest factor for me has been timing the starter so it’s at peak, and also learning how to work with a wetter dough.Very nice!
Do you find that using a smaller pot like that which just barely fits around the bread helps a lot with the oven spring?
I baked a bread at a friend in a Le Creuset pot that only just fit and it was my best bread ever and all I can think is that the restrictive nature of the pot pushed it up.
Been looking at the optional bread kit for my KitchenAid and noted the pot is also seemingly tiny. Only issue then is that round is the only option.
Made this one on Sunday…then forgot it in the fridge until today.
Needless to say all the air buggered off. It’s not actually as dense as I suspected but definitely has an over fermented taste.
Next time will set a reminder.
SauRoNZA
Honorary Master
Yeah I’ve risked it many a time when I got the timing of the starter wrong and every time it’s been less than perfect.
Not unusable, but nowhere near the best.
I find what works best for me if simply making the starter as late at night as possible and then doing the dough the very first thing when I wake up.
The wetter dough was a pain when hand kneading but since the KitchenAid it’s pretty much a non-event now.
OhDeer
Member
- Joined
- Feb 4, 2020
- Messages
- 26
- Reaction score
- 53
SauRoNZA
Honorary Master
The most reliable thing is still the oven but I just know there will be a day I turn it on with something inside without checking.
Whilst I was mining btc I used the heat from the pc in winter to prove bread as well
looks good!
rh1
Honorary Master
So I made malva pudding for the first time, no photos, as it was polished off way to quickly, but can confirm this is a winner:
Only ingredient I did not have was evaporated milk, but it was easy to make.
Only ingredient I did not have was evaporated milk, but it was easy to make.
My malva recipe is just milk and cream no other milks straight outta the boerekos cookbook vol 1
Also super yummy!
Another one! Slow fermented last two days using starter grape must from the above experiment from a year ago.
