Baking afficionados

Snyper564 said:
This is the same glass as my beer making lab equipment :)

This stuff is rock solid, must be awesome to see it rise through the glass. Just dont drop it and great looking bread!
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One thing I can appreciate is that the handles are nice and big and work damn well even with oven gloves on.

It also doesn’t get as hot as the pot should you do the dumb thing of moving it not realising it’s hot with bare hands.

Next time I’ll add even more water to it. Maybe even try raise the bread on a level somehow and get like a whole cup in there.
 
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Apple custard pie with a streusel topping
 
How do I remove the crust off a large cake straight?
 
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Snyper564 said:
The wild yeast has successfully started fermenting!

View attachment 1244490

ABV is already sitting at 0.75% so in the next day or two I should be able to make another loaf. Will also use the wild yeast from this to create a starter.

Whats pretty cool is that I helped my dad plant these grapes around the plot around 10 years ago so awesome to be able to harvest them and incorporate it like this.
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When two of my favorite hobbies collide.

Took this wild yeast I gathered from grapes months ago baked mosbolletjies. Kept some yeast in a starter and converted it to beer wort.

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And turned it into one of my favourite batches of beer! Its a beautiful milk stout, brewed with the wild caught yeast, aged on bourbon soaked oak chips and ready to drink!

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Took on a minor new challenge this afternoon - my wife's on a FODMAP diet which is pretty strict in terms of no gluten or milk. So I made a FODMAP friendly banana bread using a mix of quinoa and chickpea flour. Turned out pretty well I think. Certainly edible. Needs to be sweeter though, perhaps I'll up the maple syrup next time. The crumb is good though, which is the biggest issue for me. I can always tweak the flavours more.

banana-bread.jpeg
 
cerebus said:
Took on a minor new challenge this afternoon - my wife's on a FODMAP diet which is pretty strict in terms of no gluten or milk. So I made a FODMAP friendly banana bread using a mix of quinoa and chickpea flour. Turned out pretty well I think. Certainly edible. Needs to be sweeter though, perhaps I'll up the maple syrup next time. The crumb is good though, which is the biggest issue for me. I can always tweak the flavours more.

View attachment 1383334
Click to expand...
I've found in the past some of those flours hold on to moisture like crazy. Yours cooked ok I guess? Mind chucking the basic recipe here pls? Interested to see your flour proportions.
 
saor said:
I've found in the past some of those flours hold on to moisture like crazy. Yours cooked ok I guess? Mind chucking the basic recipe here pls? Interested to see your flour proportions.
Click to expand...

I think it was a little dry but not too bad. I used 200g quinoa flour and 50g chickpea. And 100ml almond milk, 40g maple syrup, 75g butter, 3 eggs, 3 ripe bananas, 1/2 TSP salt, 2tsp baking powder, 1tsp cinnamon, 1tsp vanilla essence. Off the top of my head that's all.
 
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