The bakers' thread

[glasgowcyclist]

I’ve been neglecting posting here, despite baking more than ever.

Thanks to new friends at the refugee centre where I volunteer, I have been getting new ideas for buns and cookies. Lately these have been of Ukrainian origin, like these kolache cookies:





I did make some cherry-filled piroshki but forgot to take photos.
This is what they look like on Gastrosense:

 

[Reynard]

We have something similar to those biskits in Poland, but they tend to be filled with plum butter (powidla)

 

[glasgowcyclist]

We have something similar to those biskits in Poland, but they tend to be filled with plum butter (powidla)

I believe they are popular (under different names) in Russia and Czechia too.

 

[Dave 123]

I picked some wild garlic in the woods the other day…. Wild garlic sourdough!

 

[Tom B]

How did you prep the wild garlic prior to putting it in the bread?

 

[Dave 123]

How did you prep the wild garlic prior to putting it in the bread?

Wash the dog wee off it
stick it in a blender with olive oil, salt and pepper.
Blitz it.

it then went in the fridge for a few days.

This morning I poured some more olive oil on it to moisten it as it had gon a little bit dry.

Ive just had a slice, on its own. Very good!

 

[sevenfourate]

Love me a bit of baking: on a gloomy ‘inside’ day……

Both firsts today: Cheese and Onion scones. And Peach Slices - the recipe for which seemed a little ‘plain’. So whacked in a bit more sugar, a little cinnamon and a dash of lemon juice. Taste lush. So need to note down the extras / cooking time before my pea-brain fails to register later on; and I have no chance of repeating……

 

[Legs]

The boys and I made Chelsea buns on Monday. They were proper lush - really fluffy and light inside, fruity and nicely spiced.

 

[Dave 123]

Wild garlic baguettes

 

[oldwheels]

Made some pancake things earlier with some lemon and lime marmalade in the mix. Turned out well.

 

[Poacher]

It's Friday and it's absinthe o'clock! Not a bona fide absinthe glass, but it's hand blown with a sharp pontil, mid-late 19th century and a reasonable cut-off point demarcation level for a 1 to 5 or thereabouts dilution with ice-cold water.
Treat with respect, even if it doesn't contain the demon wormwood! Sweet dreams, one and all.

Oops! Meant to post in drinks thread! Oh well, here's another pic, quelques minutes plus tard avec de l'eau et de la glace.

Now I pay tribute to the original meaning of louche.

 

[UphillSlowly]

Baking with youngest today.
- Malt loaf (BBC Good food recipe, with Horlicks instead of malt extract)
- cinnamon rolls
- zaatar and cheese savoury rolls
The second two are based on recipes in the "Feed Zone Portables" book

 

[glasgowcyclist]

I made some savoury muffins last night; cheese, chive and sweetcorn. I wasn’t sure about the sweetcorn but it definitely works. Muffins were really light and fluffy, which surprised me. I was expecting something more akin to a scone.

Recipe here: https://www.tamingtwins.com/wprm_print/9922

 

[glasgowcyclist]

In another first for me, I made lemon curd yesterday.

It was for a recipe for thumb-print lemon cookies and this is how mine turned out:

(I pressed mine a little too flat, they should be a bit thicker and smaller diameter.)

The recipe is here: https://pastryandbeyond.com/ginger-thumbprint-cookies-lemon-curd/#recipe

I used half the suggested cinnamon and still think it was too much. Next time (Friday) I’ll leave it out completely and only keep the ginger, although I’ll dial that back a bit.

Other than that, these are very nice. The lemon curd is so easy to make and tastes deliciously sweet and sharp.

 

[figbat]

I haven’t done a pizza dough for a while but seem to have retained the knack. One with cheese & tomato, one with added ham and the other a garlic pizza using the spare dough. All done in a conventional oven at its hottest setting.