Thread: Who bakes bread?

Originally Posted by Grazor

Been keen to try make sour dough, the ones we buy are real tasty.

I find it to be so much easier. I may spend the same amount of time in the kitchen, but it is spread out over 8+ hours instead of all crammed in at once and just seems like no work at all. You can get a starter somewhere, but you can make your own in about 2 weeks with just water and flour and a jar.

Yup, and the flavour of slow risen bread is more complex as well I find.
Once established your starter will last forever, if fed. That alone to me is kinda awesome, cause they do get more flavour in time.
Cheers..

Originally Posted by cudarunner

My son's 28'th birthday is coming up but his favorite dessert is chocolate cake with chocolate frosting so I'll be making both from scratch.

Roy, are you going to try a sourdough chocolate cake?

Originally Posted by PaulKidd

Roy, are you going to try a sourdough chocolate cake?

No! It will be my old standard off of the Hersey's Coco can. I add coffee to both the cake and frosting and it's never gotten a single complaint.

Originally Posted by cudarunner

No! It will be my old standard off of the Hersey's Coco can. I add coffee to both the cake and frosting and it's never gotten a single complaint.

My favorite as well! I have one additional suggestion.

It may seem counter-intuitive, but here it is: as soon as the cake comes out of the oven,
pour 1/2 cup of BOILING water over the cake.

You will be amazed at the result. Believe me.

Originally Posted by PaulKidd

My favorite as well! I have one additional suggestion.

It may seem counter-intuitive, but here it is: as soon as the cake comes out of the oven,
pour 1/2 cup of BOILING water over the cake.

You will be amazed at the result. Believe me.

I think we'd better discuss this option via email or phone call.

Originally Posted by PaulKidd

My favorite as well! I have one additional suggestion.

It may seem counter-intuitive, but here it is: as soon as the cake comes out of the oven,
pour 1/2 cup of BOILING water over the cake.

You will be amazed at the result. Believe me.

There needs to be a "like", "unlike" and "????????" option for posts.

Originally Posted by planeden

There needs to be a "like", "unlike" and "????????" option for posts.

Like I said, it seems counter-intuitive. I didn't believe it either, when I first heard it.
It's gotta be BOILING water.

Originally Posted by PaulKidd

Like I said, it seems counter-intuitive. I didn't believe it either, when I first heard it.
It's gotta be BOILING water.

I think that the idea overpowered the fact that 1/2 cup is really not that much water. So, it's not like it is swimming in water. But cake is probably somewhere around 10th on my list of favorite dessert category. So I don't make cake very often. And even then, I usually just open the box and swap out the water for milk.

Originally Posted by planeden

I think that the idea overpowered the fact that 1/2 cup is really not that much water. So, it's not like it is swimming in water. But cake is probably somewhere around 10th on my list of favorite dessert category. So I don't make cake very often. And even then, I usually just open the box and swap out the water for milk.

You're right: too much water and you get a soggy bottom. You could also use kalua.
My wife likes to add a Tbls of sugar to the boiling water, but that's a little too much sweetness
for my taste.

Another hack: I use strong, hot black coffee for the liquid. I just talked to Roy, and he
uses powdered dark roast coffee in the dry ingredients. Either way, coffee adds another
flavor dimension.

Sourdough chocolate cake is my #2 favorite. I use "Yukon Jack's" recipe, but King Arthur has a
similar recipe. Mighty good!