#bakestodon — Public Fediverse posts

#BostonWeekend Sun BREAD feel the pain - #baguettes competition in East #CambridgeMA today til 4 https://eastcambridgeba.com/le-grand-prix-elmendorf #BostonFood #bread #baking #bakestodon?

#BostonWeekend Sun BREAD feel the pain - #baguettes competition in East #CambridgeMA today til 4 https://eastcambridgeba.com/le-grand-prix-elmendorf #BostonFood #bread #baking #bakestodon?

For those curious on the resolution of the above cooker situation: we ended up going with a #Frigidaire Gallery model which was highly-rated on NYTimes #Wirecutter: https://www.nytimes.com/wirecutter/reviews/best-gas-ranges/.

This has avoided many of the problems which plagued the Samsung, but (after three attempts at repair) still won't come up to pre-set temperature under the "Steam Bake" mode. Needless to say this is frustrating, as it's necessary to baby-sit the cooker until it actually hits the desired temperature.

I'm also finding that the steam bake reservoir is insufficient for baking bread at high temps (290C/550F), and fall back on an additional aluminium baking pan with about a quart of water for a typical bake. This largely evaporates during the pre-heat and baking periods.

#Bakestodon #Sourdough #baking #bakingBread

For those curious on the resolution of the above cooker situation: we ended up going with a #Frigidaire Gallery model which was highly-rated on NYTimes #Wirecutter: https://www.nytimes.com/wirecutter/reviews/best-gas-ranges/.

This has avoided many of the problems which plagued the Samsung, but (after three attempts at repair) still won't come up to pre-set temperature under the "Steam Bake" mode. Needless to say this is frustrating, as it's necessary to baby-sit the cooker until it actually hits the desired temperature.

I'm also finding that the steam bake reservoir is insufficient for baking bread at high temps (290C/550F), and fall back on an additional aluminium baking pan with about a quart of water for a typical bake. This largely evaporates during the pre-heat and baking periods.

#Bakestodon #Sourdough #baking #bakingBread

I need a nap.
Got up early, baked a little bread, did a little interview (fuck the police), now I'm sluggish and I need to be lively in 3 hours.

#omnomnom #bakestodon

I need a nap.
Got up early, baked a little bread, did a little interview (fuck the police), now I'm sluggish and I need to be lively in 3 hours.

#omnomnom #bakestodon

Tonight's baguettes for fondue... #bakestodon

Tonight's baguettes for fondue... #bakestodon

Finally, the post @bomkatt said she’d be interested in: Sweet Potato & Chorizo Hand Pies

The project is coming out of a a few months where I explored British style savory pies. They weren’t really my thing. This though was great—a merging of their pastry dough with more American flavors.

#pies #baking #bakestodon

https://yearofpie.com/pies/2019/02/06/sweet-potato-chorizo-handpie/

Latest addition to the rebuild: Pecan Pie using Damon Lee Fowler’s recipe, a go to for 20 years or so. Brown sugar instead of Karo, so it isn’t quite as sweet. And enough pecans to fill the shell. And a healthy dash of bourbon or whiskey.

#pie #piestadon #baking #bakestodon

https://yearofpie.com/pies/2018/12/05/pecan-pie/

Oh, yeah, peanut butter pie. And not that light, airy, overly sweet kind. No, dense and rich, like its namesake.

Adapted from Richard Sax’s great “Classic Home Dessert.”

#pie #baking #piestadon #bakestodon

https://yearofpie.com/pies/2018/11/11/peanut-butter-pie/

Next pie in the queue is sweet potato. This was the first pie I ever ate. There was always on in my granny’s home. And it was one my mom usually baked. Denser than a pumpkin pie, arguably less defined by the spices used.

This is the recipe I bake for family, based on the family recipe, but tweaked to eliminate a few regular problems sweet potato pie can suffer from, mainly stringiness and an unbaked bottom crust.

#pie #baking #bakestodon #piestodon

https://yearofpie.com/pies/2018/11/01/sweet-potato/

Who’d of thought you could have this much fun with a few peaches, whipping cream, and a bag of marshmallows?

Melt marshmallows in a microwave, fold in some whipped cream, then chopped peaches. Pour into a crumb crust and chill till set. ‘MURICA! It was duh-lish-ish, btw. It’s going on the July 4th menu… assuming we aren’t fighting in the streets.

#pie #baking #bakestodon

https://yearofpie.com/pies/2018/08/29/peach-fluff-pie/

From July 18, 2018, mashed and drained wineberries, make up liquid provided by some wine, and into a chiffon-style pie. It was delicious. Perfect for summer.

#baking #pie #EatMorePie #bakestodon

https://yearofpie.com/pies/2018/07/18/wine-and-berry-chiffon/

That time I shoved three pounds of local sour cherries (Montmorency and Balaton) into a pastry crust.

It was a good year for cherries, and they came from a local orchard which has specialized in heirloom and classic varieties, especially for cider apples.

#pie #piestadon #baking #bakestodon

https://yearofpie.com/pies/2018/06/20/sour-cherry/

Had a week without decent produce, read about The Pie King inventing the Chiffon Pie, and decided to play with the idea of an Orange Dreamsicle Chiffon

#pie #piestadon #EatMorePie #baking #bakestodon

https://yearofpie.com/pies/2018/06/16/orange-dreamsicle/

My great-grandma Shorty’s chess pie recipe baked in her pot pie tins. She used to bake a hundred of these for church events and bake sales in Cooloomee, NC.

#baking #bakestodon #pie #piestodon #foodways #food #SouthernFood

https://yearofpie.com/pies/2018/06/06/chess-pie/

Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon

Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon

Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon

Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon

Tell me you’re a #chemist without telling me you’re a chemist
#tare #baking #standmixer #bakestodon

#TIL there is in fact a #Bakestodon hashtag 😺

(relevant to upstream thread)

#TIL there is in fact a #Bakestodon hashtag 😺

(relevant to upstream thread)

So, our less-than-ten-year old defective-from-the-factory Samsung cooker has bitten the dust. I'd like to hear from the bakers and chefs what ovens you've had, whether or not you like them, and SPECIFICALLY WHAT you like or dislike about them.

My own priorities are utility and reliability (the Samsung failed on both accounts). We do a lot of bread baking, as hot as possible (290 -- 315C / 550-600F), other baking anywhere from 120--230C (250--450F), as well as broiling and roasting.

Bread baking likes a steamy oven. The oven need not have a steam feature but should be able to hold steam if added (e.g., a pan on the oven floor). The unit as a whole must handle bread-baking temps without melting or damage (another massive fail of the Samsung).

Other nice-to-haves: convection, and settings for bread proofing and fruit/meat drying.

The range hobs should support a Moka pot, which requires burner grates that support a small-diameter vessel (6--10cm / 3--4 in). Closed-cross designs work, open-cross does not. (This is a curiously common failing of many cookers.)

Griddle and wok rings would be nice, but not necessary.

Gas range preferred (I know), "dual fuel" electric oven works.

Boosts appreciated.

#dearMastomind #ovens #baking #sourdough #recommendations #Bakestodon #BoostsAppreciated

So, our less-than-ten-year old defective-from-the-factory Samsung cooker has bitten the dust. I'd like to hear from the bakers and chefs what ovens you've had, whether or not you like them, and SPECIFICALLY WHAT you like or dislike about them.

My own priorities are utility and reliability (the Samsung failed on both accounts). We do a lot of bread baking, as hot as possible (290 -- 315C / 550-600F), other baking anywhere from 120--230C (250--450F), as well as broiling and roasting.

Bread baking likes a steamy oven. The oven need not have a steam feature but should be able to hold steam if added (e.g., a pan on the oven floor). The unit as a whole must handle bread-baking temps without melting or damage (another massive fail of the Samsung).

Other nice-to-haves: convection, and settings for bread proofing and fruit/meat drying.

The range hobs should support a Moka pot, which requires burner grates that support a small-diameter vessel (6--10cm / 3--4 in). Closed-cross designs work, open-cross does not. (This is a curiously common failing of many cookers.)

Griddle and wok rings would be nice, but not necessary.

Gas range preferred (I know), "dual fuel" electric oven works.

Boosts appreciated.

#dearMastomind #ovens #baking #sourdough #recommendations #Bakestodon #BoostsAppreciated

Okay, I made the muffins. I ate two muffins. I guess I should stop procrastinating.

I'm not sold on this recipe, but they're still good if you put enough butter on them.

#bakestodon #cookstodon

I should probably not eat a big hunk of this right before going to bed, right?

It's about 15 minutes from done, now.

#bakestodon

I should probably not eat a big hunk of this right before going to bed, right?

It's about 15 minutes from done, now.

#bakestodon

Is there anything better than bread fresh out of the oven?

Even at 3:30 in the morning while you wait for laundry to finish.

#bakestodon #cookstodon #MiddleOfTheNighr

Hmm.

The crumb is perfect for a classic sandwich loaf. Soft. Moist. Delicious.

Just one mystery:
Where are the freaking raisins?

I put a over cup of them in there.
Wtf? Are they somehow all at the other end?

#baking #bakestodon

Hmm.

The crumb is perfect for a classic sandwich loaf. Soft. Moist. Delicious.

Just one mystery:
Where are the freaking raisins?

I put a over cup of them in there.
Wtf? Are they somehow all at the other end?

#baking #bakestodon

First loaf out, second loaf in.

Smells so delicious in here.

#baking #bakestodon

First loaf out, second loaf in.

Smells so delicious in here.

#baking #bakestodon

The best part of working from home is baking bread. Today is raisin bread day. I forgot to add the milk powder to the first one, so I'm going to try it as a boule.

The other loaf, a more classic soft sandwich style loaf with the milk powder, it is still proofing (last photo).

My secret to tasty crusty bread is to spray water on the bottom of the oven, with a spray bottle, about halfway through the bake. It is what passes for a sream injection for those of us without thousands of dollars to spend on equipment.

#baking #bakestodon #cookstodon #bread

The best part of working from home is baking bread. Today is raisin bread day. I forgot to add the milk powder to the first one, so I'm going to try it as a boule.

The other loaf, a more classic soft sandwich style loaf with the milk powder, it is still proofing (last photo).

My secret to tasty crusty bread is to spray water on the bottom of the oven, with a spray bottle, about halfway through the bake. It is what passes for a sream injection for those of us without thousands of dollars to spend on equipment.

#baking #bakestodon #cookstodon #bread

Making some Jalapeño Chedder Cornbread. #Baking #thanksgiving #Bakestodon

@lilithsaintcrow I've been doing an overnight preferment of the whole-grain components. Game changer! #bakestodon

@lilithsaintcrow I've been doing an overnight preferment of the whole-grain components. Game changer! #bakestodon

#bakestodon is hopping today.

One can tell that the weather changed.