Exodus Strength

gonna do a cheesecake tomorrow if i get a spring form pan as part of grocery order. mmmm cheesecake

I don't have anything interesting to add to this thread right now, except that I made a thoroughly uninteresting whole wheat loaf tonight, was letting it cool on the counter, and then an hour later discovered it on the floor with several bites taken out of it by a cat.

Fukkin cat.

Made some bacon sourdough. Great with cheese and blueberry jelly.

With the complete inability to get yeast, and also abandoning dieting, I did a moderate level of baking (just simple whites and crusty baguettes) during the Exodus shutdown. I do not understand why people say yeast goes bad in a freezer. I have bulk yeast from 2012 that's been kicking around various freezers for years, and it bakes just fine. I use maybe, maybe, 10% more yeast.

I think I might do some grilled pizza this weekend. Wife's birthday is Monday, she wanted fish but I'm not confident in us getting a b-day quality fish so thinking grilled pizzas instead with sushi as a makeup later in the week.

5hout wrote: ↑Thu May 21, 2020 1:47 pm With the complete inability to get yeast

This is concerning me. I bought 3 4oz jars of the stuff back in late January when I was Corona-prepping, and I just opened the 3rd jar. I've not seen it anywhere on the shelves at my local grocery store. I might be forced try looking for some online soon.

If you're running out of yeast I might recommend picking up Flour Water Salt Yeast by Ken Forkish. The recipes are a time investment but you end up using only 1-2 grams of instant yest per loaf, or zero if you're making pure levain bread. He also does an excellent job explaining in a succinct way how to work with high hydration dough.

Yeah, FWSY is pretty awesome. I had a library copy, stupidly gave it back years ago instead of "losing" it and buying them a new one. If I get down to like 10 loaves of yeast left I'll probably use some to seed a starter and go with that. My wife does not like any hint of "sour" in bread, so a sad commercial yeast strain is the way to go for her. FWSY and Ruhlman's Charcuterie are probably the two cookbooks I don't own that I really want.

Anyone else do some baking over the long weekend? I started on Friday afternoon...made challah, apple bread again, and brioche.



If anyone else is still struggling to get yeast...I was able to order a pound of SAF Instant Yeast (red) from Amazon for $12 the other day. It is scheduled to arrive between June 1st and June 4th. Maybe worth a shot...it might take a moment but yeast in a month is better than no yeast at all.

GrainsAndGains wrote: ↑Tue May 26, 2020 11:12 am Anyone else do some baking over the long weekend? I started on Friday afternoon...made challah, apple bread again, and brioche.



If anyone else is still struggling to get yeast...I was able to order a pound of SAF Instant Yeast (red) from Amazon for $12 the other day. It is scheduled to arrive between June 1st and June 4th. Maybe worth a shot...it might take a moment but yeast in a month is better than no yeast at all.

I went shopping over the weekend and purchased the only jar of yeast left, 4oz jar of Fleischmann's Instant yeast for bread machines. Can I use that interchangeably in recipes that call for Active Dry?

omaniphil wrote: ↑Tue May 26, 2020 12:58 pm
I went shopping over the weekend and purchased the only jar of yeast left, 4oz jar of Fleischmann's Instant yeast for bread machines. Can I use that interchangeably in recipes that call for Active Dry?

I have, without noticing any difference, but ymmv, especially if you are doing more sensitive baking.

Last few weeks:
Cheesecake(grandmothers recipe, air and fluffy)
Cheesecake buddies recipe(brownie/with coffee water crust, bane marie , peanut butter cheesecake, choclolate ganache coating)
Tirimusu (3, 1 with lady fingers, 2 with homemade lady fingers cause store was out of them)
Strawberry Glace pie
Peanut butter blondie
Heavenly Chocolate pie

Idlehands wrote: ↑Thu Jun 04, 2020 7:21 am Last few weeks:
Cheesecake(grandmothers recipe, air and fluffy)
Cheesecake buddies recipe(brownie/with coffee water crust, bane marie , peanut butter cheesecake, choclolate ganache coating)
Tirimusu (3, 1 with lady fingers, 2 with homemade lady fingers cause store was out of them)
Strawberry Glace pie
Peanut butter blondie
Heavenly Chocolate pie

RIP your waistline, lolz. sounds delicious

I made what were effectively ginger blondies the other day; they were fucking good. Put both powdered and crystalized in them.

rjharris wrote: ↑Thu Jun 04, 2020 7:58 am

Idlehands wrote: ↑Thu Jun 04, 2020 7:21 am Last few weeks:
Cheesecake(grandmothers recipe, air and fluffy)
Cheesecake buddies recipe(brownie/with coffee water crust, bane marie , peanut butter cheesecake, choclolate ganache coating)
Tirimusu (3, 1 with lady fingers, 2 with homemade lady fingers cause store was out of them)
Strawberry Glace pie
Peanut butter blondie
Heavenly Chocolate pie

RIP your waistline, lolz. sounds delicious

I made what were effectively ginger blondies the other day; they were fucking good. Put both powdered and crystalized in them.

Not me man, jacked and tan and getting ripped. I give all the desserts away to friends. RIP their waistline.

omaniphil wrote: ↑Tue May 26, 2020 12:58 pm

GrainsAndGains wrote: ↑Tue May 26, 2020 11:12 am Anyone else do some baking over the long weekend? I started on Friday afternoon...made challah, apple bread again, and brioche.



If anyone else is still struggling to get yeast...I was able to order a pound of SAF Instant Yeast (red) from Amazon for $12 the other day. It is scheduled to arrive between June 1st and June 4th. Maybe worth a shot...it might take a moment but yeast in a month is better than no yeast at all.

I went shopping over the weekend and purchased the only jar of yeast left, 4oz jar of Fleischmann's Instant yeast for bread machines. Can I use that interchangeably in recipes that call for Active Dry?

King Arthur says there's no difference beyond the fact that Instant Yeast might be a bit faster and you have to reduce the amount by 25% for bread machines. I think you'll be fine as long as you're keeping an eye on your dough.

https://www.kingarthurflour.com/learn/resources/yeast

I was going to attempt Kouign Amann this weekend. A friend of mine experimented quite a bit to attempt to make the perfect one, and I was going to read her recipe from her website, but after looking through it, I'm not sure anymore. This looks intense, and I'm not sure I have anywhere near the patience for it.

http://www.alwaysmakingthings.com/homem ... -like-pro/

I’ve only baked pizzas so far (a lot of them). I’m making this no-knead dough as my first loaf of bread: https://www.seriouseats.com/recipes/201 ... ecipe.html

I’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/

Manveer wrote: ↑Thu Jul 02, 2020 11:34 am I’ve only baked pizzas so far (a lot of them). I’m making this no-knead dough as my first loaf of bread: https://www.seriouseats.com/recipes/201 ... ecipe.html

I’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/

I've never made Shokupan but I made Hokkaido milk bread (basically Shokupan but a lot sweeter) a few weeks ago and it was so unbelievably soft.

Manveer wrote: ↑Thu Jul 02, 2020 11:34 am I’ve only baked pizzas so far (a lot of them). I’m making this no-knead dough as my first loaf of bread: https://www.seriouseats.com/recipes/201 ... ecipe.html

I’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/

how did the dough turn out? most people i talk to say skip making the bread adn get a frozen one from store abc/exy

Idlehands wrote: ↑Mon Jul 13, 2020 6:54 am

Manveer wrote: ↑Thu Jul 02, 2020 11:34 am I’ve only baked pizzas so far (a lot of them). I’m making this no-knead dough as my first loaf of bread: https://www.seriouseats.com/recipes/201 ... ecipe.html

I’d also like to make shokupan: http://www.dreamsofdashi.com/shokupan/

how did the dough turn out? most people i talk to say skip making the bread adn get a frozen one from store abc/exy

No knead dough:

Wanted to get into sour dough bread making, does anyone have a good guide? Never fermented/cultured anything before