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  1. greetings all, i have a noob question. ordering sourdough culture online that is supposedly taken from exotic places, after a few generations of feeding, wont that culture become filled with local yeasts and eventually lose its original yeasties?
  2. hey everyone, new guy here who just got a ice cream maker for a present. i have a question....in a recipe that i am following for vanilla gelato, it states to add mile, sugar, heavy cream, and vanilla bean to a pot and heat at medium until bubble form around the edges. would anyone happen to know at what temp this process is complete? also, i like the ice cream to be on the less creamy side, so i assume id have more milk to heavy cream ration and less time for the mixture in the churner (thus incorporating less air?) thanks all! hope to be updating this thread with pics of my progress!
  3. hi, here is my culture at 4 days old. how can i tell it is ready to be placed into the refrigerator? it hasnt change much since yesterday. i did however have a small amount of hooch in the center on monday, but it seems to have disappeared, not sure what to make of that. also, some say to wait till the whole culture is full of tiny bubbles, however in the directions it states to wait for 1-2 inches of foam and mentions nothing about the rest of the cultures appearance. also, should this culture be kept at 85degrees or at 70-72 room temperature? i am going thanks for any help! i hope to join the bread bakers thread!
  4. hi, not really, i like the way the frosting tastes slightly cooked. i feel it blends the ingredients better. the recipe failed because i added a cold liquid to the chocolate mixture. i remade the cake, but this time using warm milk and it came out the preferred way. ← Try making this according to how it's written and sift the powdered sugar. It goes without saying that if you're not making the recipe according to the directions you'll have problems. An idea for you is to find a cooked recipe because this one is not cooked which of course is why it failed. ←
  5. i find that cooking the frosting on a low heat gives a better/smoother texture. for me, just combining the ingredients, i can taste to much of the powdered sugar.
  6. the problem was when i added additional milk, the milk was cold into a hot mixture!
  7. hi, this morning i frosted the hershey chocolate cake, but i may of overcooked the frosting. would this cause the cake frosting to become hard? im cooking another cake, this time not cooking the frosting too long. how do i know the frosting is done?! is there something i should look for? thanks! "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
  8. all-purpose flour 3 cups whole milk 1/2 cup butter, melted 1/2 cup granulated sugar 1/4 cup kosher salt 2 tsp instant yeast 1 tbsp large eggs 2 i am thinking maybe 1 egg, add 1/2 cup water, and cut the butter to 1/4? making this http://www.applepiepatispate.com/bread/fil...o-pan-de-leche/
  9. hi, i am following the raisin walnut bread recipe from the bread bakers apprentice by Peter Reinhardt. now, id like to try a banana walnut cinnamon bread and a apple walnut cinnamon bread. i was wondering if i can saute the apples or bananas with some butter and sugar to sweeten them before adding them to the bread for the second rise. any suggestions for this? thanks all
  10. hi all, after doing some small research, it may seem like the forno bravo primavera may be a good choice. id like to get a small doyon hearth oven but i wont be able to power it up at my home address for it requires some extra electrical kick. as far as baking cookies and cakes, do they benefit from a steam environment?
  11. hi, can someone recommend me a small steal injection oven for bread baking? i would like to turn out the best breads without having to build a brick oven and hacking my home oven. thanks all
  12. Hi, I'm located in south jersey near Philadelphia.
  13. hi, i am starting a catering business sometime next year and so i am getting my plan together. would anyone know where i can purchase cooking woods? like from a supplier who sells cooking woods for restaurants like carrabas/redstone grill/ wegmans?
  14. i have a silly question, will a good home ice cream machine make better ice cream than hagan daz? can home made gelato match the gelato shops in italy?
  15. hi, i saw a thread here about cake decorating and noticed that the awesome cake baker placed a small wedge made up of alluminum foil in the middle of the cake. does this just help in cooking the middle?
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