Matthew.Taylor

Made this tonight with leftover pizza dough and Italian sausage.

I got the recipe here. http://collectingmemoriess.blogspot.com/2015/05/millionaires-bars.html?m=1 give it a shot. though I should tell you, make sure you stir the caramel constantly! It will take at least 40 minutes of constant stirring. EDIT: though I should tell you that I may have cooked it too long. The caramel is not as soft as I would have liked.

Here’s my new work! Millionaire Bars!

Made this for the first time. Ciabatta bread!

Ok! They’re done! Some are normal, some are Craquelin covered. The filling is a mixture of the pastry cream I showed you and whipped cream.

So I've been looking into this stuff for quite awhile now, and today I took the time to make some. I know that Dark Invert Sugar is used in beer, and clear Invert Sugar is often used by bakers and confectioners. From what I've read it can do so things as help retain moisture, and help in making Ice Cream more smooth and improve flavor in sorbet's and Jams. Of course, it should not be used entirely in place of sugar, as one of the things it does is make Maillard reaction (aka Browning) happen faster, and while this can be helpful in flavor and appearance, it can also lead to the outside of something browning before the inside is done (at least that is my understanding, I'm happy to be proven wrong). It is said to be best in supporting the normal sugar in a baked good or confection. So the question I ask for this thread is how do you use Invert Sugar? Do you use it at all? According to my reading, this link leads to the most commonly used recipe for it, if you want to try it out. http://www.chefeddy.com/2009/11/invert-sugar/

Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time. the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.

Ok! It just got out of the oven! Take a look and compare it to the one in the magazine. The magazine is the third one.

I’m going to give people some choice. Some with the herb mix, at least one with just the oil. I live in the land of “don’t upset your mother” you see, and that needs to be considered.

Ok I’ve decided to go with a good extra-virgin Olive Oil, my mom also showed me a mixer she had of herb and spice mixes to add in. I’ll let you all know how it goes.

Gladly! I got this recipe out of a recent issue of a magazine called Bake From Scratch. HERBED SOUR CREAM PULL-APART LOAF INGREDIENTS 1. 3 and ¼ cup (413 grams) Bread Flour, divided 2. 2 Tablespoons (24 grams) Granulated Sugar 3. 2 and ¼ teaspoons (7 grams) Instant Yeast 4. 2 teaspoons (6 grams) Kosher Salt, Divided. 5. 1 cup 240 grams) Sour Cream 6. ¼ Cup (57 Grams) Unsalted Butter. 7. ¼ cup (60 Grams) Water 8. 1 Large egg (50 Grams), room temperature 9. 1/3 of a cup (76 Grams) Unsalted Butter, melted. 10. 1 tablespoon (10 grams) Minced Garlic 11. 1 Tablespoon (2 grams) chopped Fresh Rosemary 12. 1 tablespoon (2 grams) chopped fresh Thyme 13. 1 tablespoon (2 grams) chopped fresh Parsley 14. ½ teaspoon Flaked Sea Salt 15. Garnish: chopped fresh rosemary, Thyme, and Parsley. STEPS. 1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 1 and ½ cups flour, sugar, yeast, 1 and ½ teaspoons Kosher salt by hand. 2. In a medium saucepan, heat the sour cream, butter, and ¼ of a cup water over medium heat until a thermometer reads 120-130 degrees F. 3. With mixer on medium speed, pour warm sour cream mixture onto flour mixture, beating until combined and cooled slightly, about 1 minute. Add Egg, and beat at medium speed until combined. 4. With mixer on low speed, gradually add remaining 1 and ¾ cups flour, beating until well combined and stopping to scrape down sides of the bowl, about 1 minute. 5. Lightly spray a large bowl, place dough in bow and turn to grease top. Cover and let rise in a warm, draft free area, until doubled in size, 45 minutes to1 hour. 6. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining1/2 teaspoon Kosher Salt. 7. Divide dough into 36 pieces. With lightly floured hands, working with 1 piece at a time, roll each piece into a smooth ball. 8. Dip each ball into butter/herb mixture, and place in a 9x5 inch loaf pan. Pour any remaining mixture over dough in pan. Cover and let rise in a warm, draft free place until doubled in size, about 15 to 20 minutes. 9. Preheat Oven to 350 degrees F (180 degrees C). Sprinkle flaked sea salt over the dough. 10. Bake until golden brown, and an instant read thermometer reads 190 degrees F (8 degrees C), around 30 to 40 minutes, covering with foil halfway through to avoid excess browning, if necessary. 11. Let cool in pan for ten minutes, remove from pan and garnish with chopped fresh parsley, thyme, rosemary, if desired. Serve warm or at room temperature.

Ok, it’s Super Bowl Sunday soon, and I have a recipe for a herbed sour cream pull-apart loaf that I was going to make. But I think it needs a dipping sauce, so I thought I’d ask you guys. The herbs are minced garlic, rosemary, thyme, and parsley, if that helps.

First time I’ve made this! Buche de Noel!

Here’s something I made for the kids for our pre-thanksgiving Thanksgiving meal with my sister and her family. They head up north for thanksgiving so Travis parents can see the kids.

From the King Arthur flour Cookie Companion. These are called Harvest Moons. Some with the suggested pumpkin pie spice glaze, some without.

Ok I’ve talked some with the people who originally posted that link on another forum. I used a cup of Black Treacle and a cup of Organic Honey. So in order to balance it all out, I will need to add just slightly less than two more cups of flour. Judging by my research, the original listed “lager dough” recipe can be translated as follows: 1 kg of treacle = 2.97 cups 1 kg of honey = 2.94 cups 2 kgs of All-purpose flour equals 16 cups. So to lower the amount you need 1 cup of treacle, 1cup of honey, and 5 and 1/3 cup of the flour. After that there is the fermentation period, then the adding of spices/salt and fillings, then finally the leavening.

Good idea, but I think I’ll stick to just baking soda for right now, though. Made some burgers to try them out. They taste great! It a little too big. Perhaps O should make smaller ones? Also by the end of the burger, the meat was slipping out some.

OK, I added a cup and a half more flour to it, and it does look a lot more like a cookie dough now. I'm just gonna wait now and see what happens.

Just 1/4 of a cup of baking soda, with 2 quarts of water. I read about food grade Lye for pretzels in an old issue of Food & Wine, but I don’t know where to get it, and would probably be too skittish to use it.

Pretzel buns, made this morning.

Threw these together this morning, gonna make some burgers for them later. These are pretzel buns!

Probably, it was pretty loose when I put them together. My understanding of baking ratios is usually defined more by cups then grams, so I’ll consider taking this down. Let me see if there’s any reaction first. EDIT: I really don’t want to throw this away, how much flour would you suggest to make things more even?

Ok I’ve taken your advice and have replaced the tape with an X of tape across the top. Some air probably would be good. It’s out in the garage right now, and it’s pretty cold out there.

https://www.wildfermentation.com/german-fermented-gingerbread-cookies/ I saw this link on a baking forum a year or so ago, and have been meaning to try it out ever since. Finally, I bit the bullet and got the stuff for it. There's a huge grocery store called Jungle Jim's here in Cincinnati that has food from all over the world, and I managed to find everything there. Basically I translated the recipe as 1 cup Treacle + 1 cup Organic Honey + 2 cups Organic All-purpose flour. Fermented Gingerbread, it just sounds fascinating. My Great Grandpa Balzhizer used to make his own wine...and his own Sauerkraut....in the same room, which is probably the reason my dad can't eat Sauerkraut, but that's another story. So this is out in the garage right now, and due to my paranoia, I decided to masking tape the thing shut, and I hope that won't be a problem. It's November 8th right, now, and I figure I'll try baking it around December 20th. I'll let you guys know how it goes.

That looks incredible! I can never seem to get my oven baked pizza to look right, it doesn’t help that our oven isn’t the best in the world, and tends to act, well, “wonky” where the heat is concerned. My best results for pizza are usually a very thin crust, made on our outdoor grill.