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Post by octave1 on Feb 14, 2024 20:16:02 GMT -5
Laura_in_FL, it shouldn't be a hard dessert to make. A friend of mine made it once (I myself never tried), and besides being delicious, it was surprisingly light. Let us know how it turned out for you.
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Post by Laura_in_FL on Feb 18, 2024 17:32:46 GMT -5
Hmmm, unfortunately it was pretty mediocre, but I think the recipe has promise, and I intend to try it again. First of all I should have sweetened it more. It was a little bitter even for me. Secondly, I may have overfolded it when I added the whipped egg whites. But the bigger problem is that it was overbaked. The recipe called for a 7" springform pan which I don't have. I used a 9" pan, therefore the cake was thinner. I reduced the baking time, but not enough. The texture came out kind of dry and crumbly, not at all what I wanted. So I will either get a 7" pan or cut the baking time back even more. Having said all of that, the next time I make myself a keto dessert, it will probably be some kind of cheesecake. I know I can get that right.
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Post by pepperhead212 on Mar 6, 2024 23:06:05 GMT -5
I made another batch of the Old Milwaukee Rye today - only left the sponge for 2 days, instead of 3, but it still smells fantastic, as always. One goes in the freezer, the other I start eating in the morning! Two 2 lbs loaves of Old Milwaukee Rye. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 16, 2024 22:37:58 GMT -5
I baked a loaf or rye bread today, that I started yesterday with a sponge made with half barley flour and half rye, soaked about 18 hours. It was made of 2/3 c barley and about 2 c rye, so it was relatively low in whole wheat, which I think ended up only around 1 2/3 c. I added a little wheat gluten, but it fell a little when baking, and the bread will be a little dense, but it will still be delicious, I'm sure. A loaf of rye bread, with some barley flour added to the overnight sponge. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 24, 2024 17:40:30 GMT -5
I baked another loaf of banana bread today, since I had 4 very ripe bananas. I haven't cut it yet, but oh, that aroma! I'm sure I won't be disappointed. 2 lb loaf of banana bread, using 4 ripe bananas. by pepperhead212, on Flickr Here's the recipe I used, with the only changes I made being using half Ww flour, and using a cup of walnuts, instead of 3/4 c, and toasted them lightly - something I almost always do, for nuts when baking. www.kannammacooks.com/american-bakery-style-banana-nut-bread/#tasty-recipes-20112-jump-target
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Post by bestofour on Mar 26, 2024 6:07:42 GMT -5
That definitely is a delicious aroma.
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Post by pepperhead212 on Apr 3, 2024 20:06:38 GMT -5
I baked two loaves of rye bread, starting with a generous cup of mashed potatoes, making a sponge with those, 2½ c water and 2½ c rye flour, about 2 tb caraway seeds, plus 2 tsp instant yeast. A few hours later I added about 1/4 c wheat gluten, 2 oz oil, 3 oz blackstrap molasses, 1 tb salt, and after mixing that in, 3 c WW flour. After letting it sit 15 min, to absorb the moisture, I put the bowl on the mixer, with the dough hook, and added about 1½ c KA unbleached flour, adding just enough to leave it sticky, and almost pulling off the bowl - after 6 minutes I spray some baker's spray into the bowl, to release it, then stopped. I let it rise 3 times for 15 minutes, folding the dough after each time, then rose it about 75 min (60 min was not quite enough). Then divided it into half, and folded the bubbles out, and put the loaves in the 2 lb pans. Rose it 40 min, then started oven on 300° for 5 min, then baked 45 min, until internal temp was 210°. After cooling, one will be frozen. Potato rye bread, almost 2 lb loaves. by pepperhead212, on Flickr
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Post by pepperhead212 on Apr 27, 2024 18:05:11 GMT -5
About 3 days ago I started some rye bread, again, this time, adding a cup of mashed potatoes to 1½ c rye flour, 1 c water, 1 tb caraway, and 1 tb yeast, and let it ferment, this time for the full 3 days. Today I continued with it, and ended up with a slightly larger loaf, in addition to the 2 lb loaf, due to the mashed potatoes. I figured this last "cool" day would be the best day to bake more bread, given the heat that is forecast. 33 and 43 oz loaves of potato rye bread, ready to bake. by pepperhead212, on Flickr Baked potato rye bread, started 3 days earlier. by pepperhead212, on Flickr
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Post by Laura_in_FL on Apr 28, 2024 12:17:03 GMT -5
I don't think I have ever baked larger than a 2lb loaf of bread. Do you ever have a hard time getting the center done before the outside over-browns?
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Post by pepperhead212 on Apr 28, 2024 15:06:42 GMT -5
I don't think I have ever baked larger than a 2lb loaf of bread. Do you ever have a hard time getting the center done before the outside over-browns? I baked that one a few minutes longer, taking the 2 lb loaf out at 45 minutes (baking at 300° convection), and leaving the larger one 3 or 4 minutes longer. Both were at about 210° on the instant read therm.
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