Baking - Tips, Questions, Discussions, Recipes.

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So, Bluebell suggested a thread like this might be of interest, so I figured I'd kick it off. I've mentioned in a couple of places that I'm a professionally trained baker and patissier, and I LOVE to talk about baked goods. I have SO MANY recipe books, and haven't made enough things from them all yet. The problem is, I have no-one to feed them to, and I'm trying to lose weight! So not really a good plan to bake like I want to and then eat it all..... lol

So if you need a recipe, have a problem with a recipe, just want to talk about an amazing cake you had, go for it!

Just continuing on the chat from elsewhere....

Bluebell, I lived and worked for three weeks in Iceland and 3 weeks in France as part of my training. BEST experiences I've ever had I think! I discovered so many new products and techniques, tasted so many new foods - it was amazing! I ever got to teach them some new products and gave them some new ideas too. I introduced scones, bakewell tart, and treacle tart to Iceland. And truffles to the little bakery in France I was in as a way to use up their crumb wastage.

But the different flavours of the breads and the cakes was what stood out. I don't know about the rest of the country, but Leeds is definitely missing a good and proper cake shop. I've found a good bread shop, but that's one in the whole of Leeds. And there are no cheese shops either! There's too much convenience and too many supermarkets with the cheap bread and cakes that are full of the cheapest ingredients and substitutes, as well as additives and preservatives.

The difference even between the fast and 'cheat' bread I made at college and the supermarket stuff was night and day. The proper stuff I made, wasn't even comparable.

I did a competition while at college, and I came up with a rhubarb and spelt loaf that was totally unlike anything else you get..... anywhere. Then I made some amazing lemon and coriander rolls, and some cheese and mustard rolls. OMG, those cheese and mustard rolls....... I need to make them again. They were outstanding!

  • Who will?

    Lol

    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    I've  been on a bread course today which was lovely in so many ways! 

    I usely proof (not sure if thats the correct spelling) my bread for hours and kneed it really well etc but today i was surprised that they kneeded kpin the bowl and only proved for about 1hr!  

    I'm definatley doing some baking tomorrow! 

  • Heya,

    Did they put some extra ingredients into the mix like a dough softener or...... drat, brain hurts, can't think what it's called..... It's a chemical anyways. It speeds up the breakdown of the sugars so that you don't need to proof it for as long.

    It will taste good straight from the oven, slathered in butter. But you won't get that deep, rich taste you get from doing it for hours.

    Lass

    Xx

    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    No nothing like that. We put tepid water ans yeast together and let it froth up. Put flour in bowl and added the yeast mix. Some of the bread tasted good! Did a nice brioche which would be really nice with a bit of orange added (or prehaps I'm lacking something in my diet lol)

    I like the kneeding phsse...gives me something to punch lol

  • I have to say, I let my mixer do the kneading for me. Lol. My back wouldn't take kneading it to where it needs to be! Lol

    I do love a fresh brioche. I do mine with chocolate chips, but now you've got me thinking about adding in some mixed peel with the chocolate chips..... nom!

    Though I do mine with a retarded and overnight proof. Gives you more flavour, but absolutely nothing wrong with giving it a quick one if you just need some quick!

    Luckily, I've just stuffed my fave with been and Turkey stroganoff. So no sweet craving as of yet. Lol. Tooooooooo full!

    I look forward to seeing what you make! Very glad you had fun! That's what baking should be I think.

    Lass

    Xx

    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    You - you always cheer  me up!

  • Awwww, I'm glad!

    I'm just a wally who talks rubbish. Lol. Trying to keep a positive mental attitude as I hear it's the 'in thing'. And if that rubs off on others..... awesome!!

    Wink

    You take care of yourself, I'm always around if you want to chat!

    Lass

    Xx

    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.

  • FormerMember
    FormerMember in reply to Lass

    Lass, I doubt I've said y this before but you are incredible! 

  • Lol. Hardly!

    I'm just me.

    Lass

    Xx

    I have no medical training, everything I post is an opinion or educated guess. It is not medical advice.