yorkshirepud

Hi there, I'm hoping someone can help me convert recipes using Instant Yeast to Active Dried Yeast. Now, I get and understand I need to multiple the Instant Yeast amount by 1.25. Hence, 1 tsp of Instant would be 1 1/4 tsp of Active. However, what happens when the conversion is using fractions. For example 3/8 tsp of Instant. Perhaps I'm just slow today but this conversion is baffling me. Any advice?

I'm not playing this week, but just thought I'd suggest apricots. That might be another good option.

I've never had a popover. It must be a North American thing!? They look like yorkshirepuds though. Is it just a sweetened variation? Btw, Dahomechef -- they look fabulous!

Yorkshire...I just got the RLB Bread Bible --haven't made anything from it yet, no time! But I got a brand new one on Ebay for $15 (including postage) What a steal! I think I'll add this to my list of 'must gets'. My list is becoming huge! Do share any successes with me so I know where to start once I do get it.

I have those same issues with my bread bible. To be honest, I scanned both prior to buying, and the Rose one turned me off. Seemed very ... mmmm ... can't think of the word ... I think I will pick one up. I love to bake bread so the more books the better. Btw, I did see McDuff's tart! Looks marvelous!

I take it this is the Rose one? I have the other Bread Bible by Beth Hensperger. Regret it now (I think -- I'll give it's dues as the Buttermilk Honey Bread is fantastic). How do you find the Rose one? I think I want to get that one too.

Thanks for the compliments on the tart. Did you mean to post a link ... ? You mention 'check some pics of these tarts'. I wasn't sure if you was referring to previous pics posted here. Re: country bread. I did read this bread would fair better cut side down on the counter but it ended up in a plastic bag over Friday/Saturday. It was really cold on Saturday up at the cottage so we had the wood stove going. I'm sure that dried it out too as it was close by until I clued in and moved it into a cooler room at the other end of the cottage. What did you get up to this weekend? I'm taking a break from BWJ this weekend in favour of a divine looking Caramel Orange Ice-Cream Chocolate Terrine thingy! Roll on Saturday I say! I've been dying to try it. And thanks alacarte. I don't recall the name I use for my parchment though you'd think I would considering I just purchased a box 30 minutes ago while at the kitchen store. I believe it's something along the lines of 'Bakers Choice'. I've never had my burn up. Glad to hear the Danish was okay.

Yorkie, try the Benriner--it's cheap and does a great job. Those big stainless ones are pretty pricey and, from discussions here, not that much better. And watch your fingers!! Thanks for the heads up. I'll see if I can find that particular brand.

Reviews French Apple Tart Wow, this was fantastic. The perfect balance of tart and sweet. Everyone who ate this thought it was wonderful. Two of us mentioned (myself and MIL) that we prefer this over apple pie. The crust was divine. Typically, my tart crusts have always shrunk (user error though I imagine), but not this one. It was tender and flaky. I made a bit of a boo with the fanned apples on top. I didn’t take into account they would shrink while in the oven, hence gaps. But that is minor and just requires an extra apple next time. One more thing, the apples took way longer to brown that the recipe stated, though this may be due to my slices being too thick (Note to self: must get a mandoline). The first night we ate this by itself (the ice-cream had melted – electricity must of gone out during the week) and the second night with blueberry ripple ice-cream. FIL thought it was better with ice-cream as he found the tart alone not sweet enough. Personally, I liked it both ways but I think with ice-cream you get that extra yum factor. I imagine it would have been even better had the tart been slightly warm from the oven. We had this on both the day of baking and after. I didn’t notice any dramatic change in eating this tart the following day, though if I were to be serving this to guests, I would make it the day of. Regardless, this is an absolute winner and will be repeated often. Country Bread This bread had a life of it’s own. Absolutely huge. It was a nice bread with a nice crust. I preferred this toasted as opposed to untoasted. This was made the day before so I can’t say if it dried out somewhat, but I don’t see it lasting several days as they recipe states as by Saturday night (I made the bread Friday morning) I found it dry (if not toasted). I won’t be in a rush to repeat this recipe but it was good nonetheless.

Ooooohhhh *YP's light goes on!*

Now now, be patient!!! The pictures are taken, but I can't download from here as the wires are on another computer (why, I don't know ). I'll post them on Sunday when I get back. I think I've seen Great Pies and Tarts. I plan on getting RLB Pie & Pastry Bible (I think that's the name) very soon. Nope, no madoline (but after today it's coming ). It was a pain in the arse to slice those things. Impossible to get them uniform (though I knew that, but it annoyed me nonetheless) and sweet looking.

What about picking up a pineapple and some of your favorite ice-cream/sorbet (I'd go with something like coconut). Slice the pineapple, grill it, top with ice-cream/sorbet and caramel sauce. Shit, now I'm craving dessert.

Perhaps because the heat has to go through the stone, it's taking longer to get to the goodies inside. What do you think? Oh course, with bread, it would be different because typically it's directly on it. Mmm ... I don't know.

Yup! I'm really enjoying myself though which is the important thing. Did you make the tart? I can't remember now. My bloody apple slices didn't get as soft as I would of liked (and I baked it for an extra 20 mins or so). Perhaps I sliced them too thick. I should of also used that extra apple as once baked, the apples strunk and now I have gaps. Oh well. Won't stop me eating it! As a side, this is my best looking tart crust yet. No shrinkage!!! Woo hoo. Oh, and the country loaf, it's a monster!!! That thing had it own heart beat I swear. Smells yummo! Now I just have to get my arse up North so I can't eat it all (I'll share of course! ).

I'll be passing on this one. Doesn't really appeal to me, plus I got other recipes in there I want to catch up with, plus 3 other dessert books I should try something out of next week. Btw, almost done with the Apple Tart. I've had to put it back in the oven as the slices aren't browned or cooked enough. I also made the Country Bread. Will post pictures over the weekend.

What shape are you forming the bread into? Are you pinching the seams? Perhaps you're not pinching them enough and this is causing the cracking. As for the color ... do you think it could be coffee or chocolate (they'd be in very small amounts so you wouldn't detect the taste). I know Pumpernickel has coffee/chocolate in it.

I can't be exact with the time as the second time around I just kept baking until I felt they were ready. I'd say between 40 and 50 mins. I plan on redoing them (not sure when though -- too many brownies recipes I wanna try) with my new oven and try to eliminate oven error. I would start checking after 30 mins though. I did wonder too though if the fact that I had a baking stone of the bottom rack effected the heat distribution to the brownies. Like you though, I do wonder if it is recipe error. When I was debating about what to do last week, I checked out other brownie recipes with similar ingredient amounts and they seemed to be around the 40 - 50 min bake time. Having said that though, the recipe does say they should be taken out of the oven when barely set and that if you bake them longer, they'll be good too.

I just bought the apple for the French Apple Tart you all did a while back. Do you know approximately how many lbs of apples you used. I want to make sure I have enough, especially enough slices to cover the top nicely. I bought 8 medium sized ones. I'm not baking it up until Friday afternoon -- can't wait!

Thanks JanKK. I plan on doing the Apricot filling myself so I'm glad to hear it's good. I can't resist anything almond so that's why I chose it. I'm probably not going to tackle it until next weekend as I'm away again this weekend. Can't wait.

Yeah Seth, I read it thanks. I don't know what norm to follow as I weigh, not scoop. Oh well, doing 4.5 oz hasn't affected anything yet. JanKK, how was the dough after sitting in the fridge. Did it taste as fresh? It would be very convenient if you could get the same results. Did you let it come to room temp before baking?

Really? I don't remember reading that. I'll have to reread. I hate how this is so inconsistent. Oh well ...

Hey everyone, I have a question. I was just looking over what I was going to do next from BWJ and am considering the French Apple Tart. I was looking at the dough recipe and was wondering if you weigh your flour and if so, what weight do you use per cup? When making bread, I follow the weights in BBA (Bread Baker's Apprentice) using 4.5 oz per cup. Is the same true for baking? Usually, I use 4 oz when baking cakes etc, but I just wondered what rule you followed for cakes and pastry. Cheers. Adele

Just popping back to offer up a link to Golda's Kitchen. It's a CDN site, prices in CDN. They ship or you can pick up items at their retail store. http://www.goldaskitchen.com/

That looks fab JanKK. Damn, I want a bite. You did a great job with the braid work. It looks awesome.

Nice job on the Danish JanKK. They look delicious. How was the dough to work with? Did you get up in time to make the braid? Hi Ling, hope you're feeling better.