Damn, your ears and crumb always impresses.It's been 6 weeks since I made bread but I snuck in a couple loaves this weekend.
View attachment 9989View attachment 9990View attachment 9992
Thank you!Damn, your ears and crumb always impresses.
Does cake count as bread? I didn't want to start a whole other thread so here we go.
Oldest daughters birthday today, we found out the place we normally get a custom cake isn't doing them anymore cause of lack of labor. Got a referral to a cake maker that wanted 160$ for a 8" round cake with 30% added charge for last minute So I made a cake... She wanted strawberry lemon. Lemon velvet cake, strawberry filling, lemon vanilla buttercream frView attachment 16135osting (lemon + vanilla = blue moon flavor) all from scratch.
Screw that cake maker-has greed become just boundless?Does cake count as bread? I didn't want to start a whole other thread so here we go.
Oldest daughters birthday today, we found out the place we normally get a custom cake isn't doing them anymore cause of lack of labor. Got a referral to a cake maker that wanted 160$ for a 8" round cake with 30% added charge for last minute So I made a cake... She wanted strawberry lemon. Lemon velvet cake, strawberry filling, lemon vanilla buttercream frView attachment 16135osting (lemon + vanilla = blue moon flavor) all from scratch.
I know a lot of people like it, usually as a portion of the flour. I've yet to bake with it. Ive had bread made with it that I thought was delicious though (Scandinavian style rugbrod).Any thoughts on Einkorn flour? I tried it but wasn’t too excited about it. View attachment 19232
What was your dough mix? What didn't you like about it?Any thoughts on Einkorn flour? I tried it but wasn’t too excited about it. View attachment 19232
413 g water, 540 g flour, 1.5tsp yeast, 1.5 tsp sea salt. 40 min @ 350f I thought it was a bit too dense. Taste? Not sure. Any suggestions?What was your dough mix? What didn't you like about it?
It doesn't have enough protein (gluten) to build strength on its own so will turn Give it a shot with a mix of 50/50 or 33/66 with bread flour.413 g water, 540 g flour, 1.5tsp yeast, 1.5 tsp sea salt. I thought it was a bit too dense. Taste? Not sure. Any suggestions?
I’ll try the 50/50 today. TxIt doesn't have enough protein (gluten) to build strength on its own so will turn Give it a shot with a mix of 50/50 or 33/66 with bread flour.
Or mix it with rye and make a 100% rye style loaf that is supposed to be dense.