Baking

[graysalchemy]

Nice work C :clap: , think we need a cake topic next year :grin:

Has the gauntlet been layed then V are we going to see the V christmas cake then next year :lol: :lol:

 

[Tim_Crowhurst]

Nice work C :clap: , think we need a cake topic next year :grin:

Or possibly a forum section for non-alcohol-related creative stuff.

That said, I was rather pleased with the Xmas cake I made and will be posting a pic when my aunt emails them to me.

 

[bobsbeer]

Now that's not a bad suggestion. It could be a place to talk baking, bread, cheese and sausages etc. I'll post it in the Mods lounge.

 

[joe1002]

Now that's not a bad suggestion. It could be a place to talk baking, bread, cheese and sausages etc. I'll post it in the Mods lounge.

I thought this is a brewing forum :wha: :lol:

Seriously though this has been suggested before and it was declined on this basis this is a brewing forum and it should stay as that, there are other more specific forums out there. See here:http://www.thehomebrewforum.co.uk/viewtopic.php?f=19&t=35086 :thumb:

 

[bobsbeer]

I agree with you, but these subjects keep coming up. It just makes it a bit tidier in my view. Not that it changes the premise of the forum as a vehicle to discus brewing. But it's not my decision.

 

[adomant]

Just having a go at the Paul Hollywood focaccia bread as the missus has made a few superb breads out the book and I feel obliged to compete.

First effort was a disaster as it did not rise and I ended up with something that the England cricket team could use to bat with.

Turns out she has used the instant yeast and I used dried just chucking it in without reading the instructions.

Now trying again as I won't sleep tonight with the stink of failure on my hands, so it's out with the flask, stir plate and thermometer to make a yeast starter. Doughed up an hour ago and it is rising but very slowly.

If this doesn't work maybe I should just use the instant yeast which the missus has great success with despite having no interest in yeast microbiology.

 

[graysalchemy]

Any bread made with a slow ferment is better than an instant yeast. even using instant yeast you can make what the french call a poolish, a sloppy yeast starter which is fermented for 24 hrs before adding to the final dough. Similar in to a sourdough starter in many ways. :thumb: :thumb:

I got Tartine Bread By Chad Robertson

Excellent sourdough Book. :thumb:

 

[calumscott]

Now that's not a bad suggestion. It could be a place to talk baking, bread, cheese and sausages etc. I'll post it in the Mods lounge.

I thought this is a brewing forum :wha: :lol:

Seriously though this has been suggested before and it was declined on this basis this is a brewing forum and it should stay as that, there are other more specific forums out there. See here:http://www.thehomebrewforum.co.uk/viewtopic.php?f=19&t=35086 :thumb:

The snug is the right place IMO. After all, in the real world that's where you talk about just "stuff". The good threads keep going, the incidentals drop off and it's all good. If anything we could think about doing some splitting and merging of the baking and bread threads into a cakes thread and a bread thread but I wouldn't want to do anything more. It's just "right" where it is...

 

[calumscott]

Great cakes! You've got a real talent there :thumb:

I'm sure you've been told before, but you could charge a fortune for them!

I would have to! There's a week's work in each one. I'm sure it must get quicker with practise but TBH after three of them, I was so knackered. My weeks were get up, go to work, come home, eat, make sugar models, repeat.

Nice work C :clap: , think we need a cake topic next year :grin:

I hope they've inspired others to have a go. Very rewarding I have to say. Hard work and often frustrating (a bit like... :hmm: :lol: ) but definitely rewarding.

Stunning. :clap:

Gee, shucks...

Now you are just showing off C

Maybe just a little...