Thread: Who bakes bread?

Originally Posted by nessmuck

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Baked a couple loafs tonight....

40 grams of Dark Rye , 160 grams of Einkorn, 600 grams bread flour, 125 grams of starter, 18 grams of salt

Highest marks.

For the morning. Using the term loosely, I offer monkey bread..


A sweet pillsbury creation made mostly from sugar and cinnamon.
Washes down the Bailey’s well though.

I am going to make my first Evah batch of Yorkshire pudding...with the prime rib drippings...wish me luck

Originally Posted by nessmuck

I am going to make my first Evah batch of Yorkshire pudding...with the prime rib drippings...wish me luck

I remember trying what I thought was a novel idea to make one large Yorkshire rather than several small ones. I poured the batter into the roasting pan after removing the meat and leaving the fat at the bottom. The pudding formed perfectly and pushed the hot fat over the lip of the pan onto the floor of the oven. An oven is a great place to contain a fire!

Here's a tip from an Englishman.

No matter how tempted you are to peek in at your Yorkie's as they cook, don't do it.

You know what happens to souffle if you open the oven, well it can happen to Yorkie's too.

Anyone use white whole wheat flour?
I prefer its taste for my 100% whole wheat bread.

Hard white is my go to flour. Don’t think I’ve seen white whole wheat at the bake shop. Will have to keep an eye out.

Yep I've used the "white" Whole Wheat. It gives a milder taste than hard red which some think is on the gamey side though I don't think so.

Cheddah - Jalapeño Sourdough.

Second loaf today...Cheddah- Rosemary Sourdough....very tastey