This is about baking good stuff (mainly bread and cookies), and also about where some of the ingredients come from and how they work. Hopefully it will help a beginner to overcome bread baking failures, provide some interesting info and recipes to even a veteran baker, and explore things like how to use that same famous chocolate chip cookie recipe to make cookies that stand out.
This is also a place to share experience about equipment, ingredients, and technique, as well as "experiments". They say that double-acting baking powder will rise when mixed into a batter, and again later in a hot oven. On a whim, I added some to a cup of water. After it stopped foaming, I put it in the microwave. Sure enough, when it got hot, a bunch of bubbles foamed out of it again. Yep, that's double-acting all right.
I haven't entered any contests. However, a hot loaf of bread from the oven does not survive long at my house. At a party, someone once told me that my cookies were well worth the burn on my arm; "Thanks for taking one for the team". My oldest daughter thinks I should have a cooking show. :) I'm tempted to make marshmallows, just to see how that works...
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