/ck/ - Food & Cooking

How hard is it to make phyllo? Me and my roomate always cook with minced pork cause it's cheaper and pretty good too and wanted to make some badass dumplings or oriental rolls with it.

Made a spongecake for the first time yesterday, it's a great and simple dessert for when you're feeling like something sweet but don't want to buy anything.

>>4335863

I ... am about to make "donut" dough.

It's been a tradition for a few weeks that I eat donuts and eggs for breakfast on weekend mornings. I am, however, out of donuts.

So ... I have some steel-cut oats, some whole wheat flour, a few eggs, half a pint of cream, some oldish butter, and some brown sugar rocks.

Gonna mix that up with some yeast. Let it rest 'til the morning. And see what happens tomorrow!

My dad tried to make sourdough for a while, the bread always turned out crumbly, not very big and not very sourdoughy. I think the trick could be to use regular yeast as the levener and use the sourdough as the liquid in place of water or whatever to really give it that big sourdough taste.

>>4336012

Sourdough takes a lot of patience to culture. Some colonies have been cultured for centuries now.

>Work part time as a baker at local bakery.
> generally do cakes and donuts (good work while studying)
> perpetually disappointed we don't make proper sour dough.
>so many bloody hot-cross buns (Dam Easter to hell)

>>4335944

Made the dough. It's in the fridge now, the yeast is happily proliferating.

I'm not sure what'll happen of it tomorrow. Pancakes or deep-fried balls.

>>4336510

>deep-fried balls.

i'd avoid the balls. they will remind you of your missing boyfriend.

>>4336549

He's nice balls. 9.5/10 boyfriend he was.

last thing i made. banana bread

I made some layered brownies from scratch for my boyfriend and mother on my birthday the other day.
Neither of them tried any.
They were delicious, but pretty rich and I can't eat them all on my own and I'll probably have to throw them out ;-;

>>4336819

>Neither of them tried any.

why are they so mean to you?

>>4336554
>implying you're a faggot

I made these on thursday. Some sort of no-knead thing. I can't remember exactly the flour combination I used, but I guess it was about 50/50 whole wheat and rye. Very pleased with the results, really.

I'm baking with this white starter I just made. I'm making the dough now so it can autolyse overnight. The starter doesn't smell very pungent though.

>>4337964
This dough is going in the fridge until tomorrow. I'll keep this thread posted.

>>4338148
>Set google satellite on "blurry"
>Close-up shot of dough
>DO YOU SEE THE ATOMS YET ?

>>4338182
Meh, fuck it. I figure if anyone wants lower res then they can fuck with zoom. Why limit the potential of the photograph's quality?

I got peanut butter and honey and eggs and mixed them up then baked it in oven. was ok.

>>4336510

So I just baked the dough. Came out as very soft buns, much less sweet than I was hoping. The texture also wasn't what I was hoping for. I thought the eggs would give it a much less crumby feel.

It was quite edible, I just poured some icing on top and it was fine.

Made a vanilla bundt cake with lemon frosting/icing a few days back for a party which ended up being cancelled, so we had cake for a few days ;)

>>4338780
Download limits, machines with shitty memory (phones), etc.

My gf was gone for a week and is coming back tonight, so I'll be dining on sweet, sweet cundt cake soon.

>>4339576
Ok, sorry, I was an ass.

I made some unsloppy joes.

Pretty much onion, beef, egg, a lot of spices, and some condiments spread out into a biscuit, enveloped, and cooked until done.

>>4337964
>>4338148
Cont.

>>4340890
Final product. Kinda banana shaped.

>>4337964
>just made

I don't know how long "just" means, but it's good to make sure your starter is good and mature and healthy before actually baking it. The minimal rise on your loaves makes me thing your starter was not ready to go. Assuming you did everything else right.

>>4336012
The problem is that your dad did a shitty job, not with sourdough itself.

>>4340903
First of all, you're a dick. Second, I had been feeding that starter for a week, and by just made, I meant I had just cultivated a white starter from my wheat starter which was strong already. Also, it had a good oven spring, aside from the fact that I'm new to this, and it is the second loaf I've ever made from my own starter.

>>4340924
If it's the second loaf you've ever made from your own starter, then why did you have a wheat starter that was strong already?

>>4340933
because I fed it for over a week at room temperature and made my first loaf with that starter

>>4340924

That's a nice microwave.

>>4340968
Thanks brah.

fuck all you haters

>>4340957

A week isn't long enough to let a starter fully mature.

>>4335923
very hard, you have to fold that shit so many times and so perfectly for it to turn out well, just buy some pre-made, since it's more or less just flour and water.

>>4341004
Thanks for that constructive comment. How long is long enough then? Bread tastes good to me.

>>4341043
If it tastes good, then that's all that matters. However, you'll get better leavening out of a starter that has had a few weeks to stabilize and mature fully. You'll also get more consistent flavors, and have a lower risk of contamination by unwanted bacteria and yeast.

The large air bubbles at the top of your loaf tell me that you need to work on preshaping/shaping. Also, the relatively small amount of oven spring you obtained during the bake and the poor bloom on your slash indicate that you need to either give your loaf more time in bulk ferment/proof, or use a higher fraction of sourdough starter in the formulation.

>>4341065
8/10 would laugh again.

>>4341063
Ok, I'll admit I'm being an asshole because I respect your baking a lot FF. I actually tried to use your video tutorial as a template for my baking process. I used a recipe that I found online but halved it because I didn't really have much flour, so I think that may have affected it. On top of this, you're probably right that my starter wasn't strong enough.

I'll keep trying guys.

; __ ;

>>4341084
No worries, bud. Don't feel bad, the bread looks great for your 2nd sourdough loaf. Sourdough baking is a delicate balance, and requires a lot of time and practice. That's a great start. My first sourdough loaves were wholly inedible.

>>4335923
Impossible for you. Impossible for 99% of the people on this planet.

So do any of you ever bake without white or otherwise refined flour?

>>4341462

I don't really like it. I have some now, but I did without for a very long time between.

Love sourdough bread, my started went bad thanks to my dumb ass brother... making a new one this week then will bake a couple of loafs for an event in April, the key is to keep the mother (starter) in the fridge after the 1st week and then feed it equal portions of flour and water (1/2 cup of each or if need more 1 cup of each) once a week and leave it in a warm place for 24 hours.

The one my brother killed was going for almost a year and the bread was awesome. just had to keep it in one of the extra large pickle jars since there was so much.

I'm getting into sourdough baking these days, after having experimented a lot with yeast baking the last months. My starter hasn't been very active at all, but it seems to be improving now.

I made the first loaf a week ago or so. I don't well remember, but I guess I must have used roughly one part whole grain rye and the other part whole wheat flour, both finely milled. It did not rise noticeably during the day or so I gave it. It did, however, achieve a good oven rise, and ultimately wound up as a very tasteful but too dense loaf. The almost malty taste far surpassed my expectations.

I made a second loaf yesterday, without expecting much. I made it simply because I didn't want to toss out any started when I fed it. So I mixed it together with some coarse rye flour and let it rest until today. To nobodys surprise, the dough didn't rise at all. It wound up even denser than the first loaf, and it did not quite reach the same great taste either. But it's well edible. I look forward to my next loaf.

Just a standard white loaf nothing fancy. Never made a loaf in my own kitchen before so not having an industrial mixer and 24Kg bags of flour was a bit strange. It went better than expected

>>4342650
The inside, a bit under kneeded as I got lazy while making it and wanted to get onto the next one. A walnut and Stilton is in the oven now

Bumping because bread.

>>4340924

Hi there again. I am not a dick, I'm being realistic. I do not think your loaf had good oven spring and it is also rather pale, which are possible indications of under-fermentation, which could have been a result of a starter that wasn't mature.

When I criticize your bread I don't intend it to be a personal insult, merely criticism. By all means, keep working on it.

I made homemade cookies for the first time in my life ever the night before last.
I made some that were called 'boyfriend cookies' (feel free to view link) and they were freaking delicious. http://everycollegegirl.com/how-to-make-boyfriend-cookies/

This fermented for only 8 hours. Better crumb structure but definitely lacking flavor (not surprisingly). This rushed bread made me realize I'm probably overfermenting/using too much sourdough with my usual approach.

>>4343116
That crumb is great. Nearly my ideal. Loaf's a little slack, but the wetness that caused that also allows that nice crumb to form. Hard to strike the right balance, at least for me anyway.

how do I make my dough fluffier? I've got a simple recipe i've been experimenting with. I have access to a lot of ingredients. Pretty much anything. currently just making bread like this

>1 tbs instant dry yeast
>3 cups lukewarm water
>1 tbs salt
>in bowl stirred around
>six cups flour
>add in all at once
>stir together until mixed completely
>let sit slightly covered but with airflow approx two hours or until doubled.


flexible recipe is flexible and I find that this bread comes out a bit denser and...less flavorful even when herbs or vegetables/meats/cheeses are added

>>4343116
Maan, that looks superb. I never quite got how people get those rings of flour on their loaves. (Please enlighten me.)

>>4343827
brotform

>>4343116

Looks really nice. I have a problem with my sourdough boules in that they seem to spread out quite a bit after taking them out of their forming bowls. It's probably because I'm running a higher hydration, but I really like the flavor and crumb structure I'm getting.

Still not big enough to make good sandwich bread though :(

I'll probably make a sourdough in the next few days. My starter is okayish, I get a satisfactory amount of rise but it's never as sour as I want it. Course, I don't know if what I want is actually feasible without souring agents since pretty much all I know is store bought, but still. How do I make my culture more sour?

This isn't as good as bread but I just made this peppermint chocolate slice

can someone post a sourdough tutorial or something?

>>4346518
hey, I'd eat it. that crust is holding together nicely, mine always crumble

>>4346518
how did you do the peppermint green? food coloring?

Sourdough whole-rye/whole-wheat mixture + ap

>>4346589
Some rainbow dough... No pics of finished product, sorry

>>4346593
More bread

>>4346593
Are you German

That looks like Ja! brand flower to me

Does anyone here grind their own flour?

I usually do, but I feel like the flavor just isn't as good.

>>4346596
Sourdough gone wild

>>4341093
Oh look, it's Fuck Flour, the guy who can't even make a decent pizza.

LAME.

>>4346603
rye sour

>>4346604
Not ff, sorry. Here's my pizza-dough.

>>4346597
Ja, german. I use the Ja flour for dusting and cake.

>>4346612
>quotes a post but doesn't know how to read a quoted post

wat

>>4346612
It's over risen.

>>4343384
Many people starting to make bread make the same mistakes. You either have to knead it or extend the fermentation. Preferably both.

lol I saw this on reddit.

I baked two loaves of ciabatta and a loaf of brioche today. I think they came out okay.

I'm a bit of a noob to baking, is there any advantage whatsoever to using fresh yeast over dry yeast?

yeah, fuck you all very much, /ck/
I asked for a sourdough recipe like 12 hours ago
great board, helpful people... not
10/10 would rage impotently again

>>4348191
>ask for reply
>wait twelve hours
>rage
>Do not, at any point, think to just Google it
You were ignored because your question was basic, uninteresting to discuss, uninspired and you were unlucky. 321 is all you really need for a basic sourdough, you really should've gotten a recipe when you researched how to make a sourdough anyway, though.

>>4348213
thank you, kind anon
I would never have googled for 321, obviously
also, I did not come here to disrespect people by asking stuff that I could have just googled
I want, and I should have made it clear, sourdough recipes and preparation tips from people who actually have made or are making the stuff

>>4335863
I have not baked enough that it would be worth talking about (except for pizza, but I guess that's not gonna count in this thread).
I want to begin baking bread and maybe simple cakes.