jimb0

i will in an hour! just came out of the oven.

there are a number of posts about non-nutritive sweeteners in the forum you can find with some searching; i’d link but i’m on my phone at the moment. with that said you should look at allulose first, which you can generally sub in directly for sugar and reap all of the same properties as sucrose. it’s not quite as sweet but it’s close. erythritol can be used in small amounts in conjunction with allulose as it’s cheaper, but if you use it on its own it can result in a cooling effect on the tongue (although at 80% and above i find this to be minimal to unnoticeable for the most part).

i haven't made a lotus ganache, and the root ganaches i make haven't really gone into chocolates vs plated desserts, but you can always take something like this, roast or braise until tender, and just stick blender it with some white chocolate until it's together. the overall amount of water will be variable so texture and longevity will depend on ratios and cooking method, etc., etc.

you don't need to do sourdough, though! i think this is mostly just the technique. i'm pretty sure you could 100% do a preferment like you might for any bread - i'd do 100g of water and 100g of flour, and a pinch of yeast, and then proceed from there. incidentally you could also just make an instant sourdough starter by using commercial yeast and yogurt whey. that's what i do when i start them so that they never fail. :V

so. i don't keep much of a starter going; i have a bowl that i scrape out daily and mix the new preferment in. it does a small amount of leavening but generally serves as a source of lactobacilli and some enzymes. for this i used 200g of a 1:1 preferment kept overnight at room temp. the next day i added approx. 550g of ap flour and 325g of water, which gives a hydration level of around 65%. worked the dough enough to mix things together but didn't do much more than that. this got put in the fridge until the next morning, when i added another 65-70g of water, 20g salt, and a pinch or two of yeast. this got poured on top of the dough and i folded the dough over, turning the bowl a quarter after each turn, until it felt like everything was together and fully absorbed. i did another series of folds every 30-60 minutes for a while, then let the dough proof. turned it into the pullman, let it proof a little longer, and baked at i think 425F until done.

i've been known to do so, on occasion, when there's not tomato soup, or a spicy pepper paste available. but this was for the so. i don't really eat bread or carbs much these days so i just some of the melty cheese. :V

yesterday’s tiny breads make today’s tiny grilled cheese

broke down and bought a pullman. clearly need to use more next time if i’m gonna use a lean dough but what a delightfully light crust

roller coaster of emotions reading this thread for the first time from start to finish; somehow in my on and off years of lurking i'd never noticed it before. the best archway cookie was always soft lemon and nobody will convince me otherwise . i'm not sure which regional bakery they used but the ones available to us as children were round with stripes of frosting and exceedingly soft - apparently this wasn't the case everywhere. today they seem to only sell them in a solid frosting format.

oh nice, i'm gonna place another seed order from richter's soon, too, actually. i already got one order in from baker creek (rareseeds.com) in the US. these are LED lights we built on kitchen shelves. they're just bridgelux strips with some meanwell drivers. so much cheaper than buying any commercial "grow light" once you get to a certain point. i posted this...elsewhere...: these are the same strips, just 2x four foot strips to make eight feet per shelf (these shelves are in the kitchen/dining area) instead of doubling up on 2- or 3-foot strips as in the case of the shelves in the bird room/SO's office (where the strawberries are). you can't see them but there's a bunch of orchids overwintering below the strawberries, lol. incidentally those strawberries are from a clamshell of the greenhouse strawberries i picked up at valumart. i thought one tasted really exceptionally good so i saved the tip of the strawberry to grow the next year. it didn't bloom all summer in the garden, just threw out a bunch of runners, but over the winter it obviously decided it was ready. planning on growing anything interesting this year?

pig chop.

taking the shoes off is definitely a cultural difference between canada and the US. most places in the US it's considered weird to take your shoes off, most places in canada it's considered weird and gross to leave them on. i can't imagine having outside shoes worn inside my house at this point. it's disgusting and frankly i wouldn't allow it. i like the idea of communal slippers and have thought about setting up a rack before; now that i know it's a thing, i'm totally going to do it. like towels and pillowcases, though, it's something i'd toss in the wash after every wearing; i wouldn't expect someone to wear someone else's slippers.

i can't remember if i posted these on this forum yet or not but me this year: i should try and use less electricity also me this year: haha winter you have no power here

that's rough, op. i never wear shoes when i cook. it bit me the other day when some hot butter poured off a sheet pan i pulled from the oven and blistered up my left foot basically instantly - fortunately i whipped the sock off fast enough to keep it from being too bad, haha.

steam is the point of the oven, though? i do not own one yet but i was going to suggest an external steam generator for cleaning as i find it tends to work very well on baked-on grease and food residues.

did you heat the stone up hotter than you might bake the bread at, or was it just normal oven temp? i’m not trying to defend the poor performance of the oven so much as wonder at a workaround.

were i willing to spend unnecessary amounts of dollars, though, i'd probably get the naboo because it seems like a great size for residential use, eu pan sizing notwithstanding https://lainox.it/naboo-at-home/ have you tried it with a preheated thermal mass underneath it to mitigate?

to be honest i only ever go to restaurants to hang out with a friend, i almost never eat out in one just to eat. i'd rather cook at home since the quality is usually better. sometimes we'll go to the pub down the street and have a beer and split an app, but that's about it. of all the things over the last year, restaurants are probably the thing i miss the least; we've only even gotten takeout just the once, i think. i don't begrudge them to anyone else, though.

ah i remember us discussing this at another juncture. perhaps it's worth looking at the concept ab initio. instead of taking what amounts to a pre-made cookie (even if you're the one pre-making it) and modifying, deconstructing, or otherwise processing it to fit the need at hand, what about creating a product that gives the impression of a cookie and can be directly used in something like a bonbon? i use milk crumbs a lot, and while i've never put one in a bonbon, i think it might work. it's basically just mixing together flour, sugar, milk powder, and melted butter, and some salt. then you bake it until golden brown, add melted white chocolate, and some more milk powder, and stir every ten minutes or so until you end up with a bowl of coated, pea-sized cookie crumbs. i think they taste pretty great, to be honest, and they'd already be protected against water. they don't stick to each other and last forever in a bag in the fridge. callebaut also makes crispearls, which i think could serve a similar purpose, but the diy crumbs will taste better.

i had that thought too but while it would be delicious it surely would have a much different texture no?

have you tried knocking a good 25 degrees off of the temperature, or maybe a couple of minutes of bake time?

ah. what sort of time and temperature are you baking them at when they get to be like this?

i don't quite understand. is the problem you're having that the bottom comes out more like a lace cookie? does this mean you get something too crunchy? i can't find the problem (not saying there isn't one, i just do not see it). if that's the case i originally thought that it sounded like there might be too much sugar. the fact that you get it with the same dough but only on a smaller size, though, sounds to me like a heat issue.

wonder if it has to do with the fact that it might be more delicate and too easily broken