Acelestialobject

This sounds like a good idea, @Katie Meadow This is what I am worried about.

Oh I see...O.O Where I come from Palak Gosht is eaten with normal rice (as in just white rice)... There are people who add potatoes as well. Then it becomes Aloo(Potato) Palak Gosht. It is eaten very frequently and is very forgiving as well for alterations. Its a keeper :)) Good eye @C. sapidus Edit: I feel like having it now but its not spinach season where I live ;_;

Thank youu.. I have made either very thick fluffy sweet pancakes or very thin pancakes like crepes. Yours looks just right. Not too thin. Not too thick. Looking forward to trying this :)) Also thanks for introducing me to English pancakes XD

Which recipe is this exactly?? Do you mind sending the link. Its the first time I have seen 'Palak Gosht' with 'raita', ginger and 'jalepenos'. Im afraid, a fairly simple recipe has been complicated. Kudos to your efforts tho. It looks good regardless :))

Your pancake looks very different from the small, fluffy, sweet ones Im used to. Do you mind dropping the recipe please?? :))

I would like to make a mint chocolate cake without peppermint extract. Has anyone tried with fresh mint instead? Or powdered polo mints? Any ideas and advices will be helpful :))

I started mine yesterday. I hope it turns out this way 🤞

Wow Thanks a lot for this..I'll keep referring to it this week

Do you mean that once the starter is made, (which is after a week or two of regular feeding) you stop feeding it regularly and keep it in the fridge? That's what makes it less sour??

To make not very sour sourdough what do you do? Does that have anything to do with developing the starter or do you just adjust the quantity of starter in the recipe??

Also has anyone tried sourdough cinnamon rolls?? How did it go?? O.O

I would like that Kerry but among the people ik there isn't anyone T_T. But I wanna give it a shot and see where it goes from there. So as Smithy says I'll take the risk and check it out :)) Thanks for the info tho y'all ❤️

Hmm..I don't want to delay it but it seems like it takes a lot of time for different people. For some it takes two weeks and for some even longer. I kinda dont wanna risk spending so much time and having a moldy starter or a starter that doesn't work T_T. Im just daunted by it ig O.O

Is there any way I can avoid 'feeding' it everyday?? Can't I keep it in the fridge and feed it every other day in the beginning stage??

So technically if i add 2 tbsp of AP Flour and 2 tbsp water, stir and keep for a day thats the beginning of my starter?? O.O ( btw thank you for the links...Nice to see others experiences with starter )

I wanna bake sourdough cinnamon rolls. So I'm looking for a simple fool proof sourdough starter technique. This is gonna be my FIRST TIME making it and it seems to take too long and looks really complicated. Any simple tips/recipes/techniques will help ;))

I havent tried rye. But have tried wholewheat flour in a chocolate cake. I like dense and moist chocolate cakes and find that it truly compliments the chocolate flavour. Also wholewheat flour goes pretty well with carrot cake.

Hello..I'm into dessert baking as a hobby and love to try out new combinations. Recently I have been wanting to try out orange-almond cinnamon rolls🤤 Also I'm a huge fan of dense and moist chocolate cakes. And found whole-wheat flour to match it best. Happy to learn and share