I baked cinnamon rolls yesterday. The aroma that filled the house? OMG. Looking forward to our collaboration!
Sourdough pizza dough in the rice cooker again for “bread.” Actually love the skin that forms instead of a crust--less resistance than a bagel but more textural contrast than a steamed bao. Still trying to figure out how many cycles is ideal. And how many should be regular or turbo/quick. My assumption is that the turbo feature is a higher temp. So I’ve been doing a few at the start for the closest thing to oven spring. Overcooking seems impossible at present. Not being delicious, also.
I'm gearing up for a big baking week for a bake sale this coming weekend. Some of your book recipes will be featured and a few others I'm comfortable with. Focaccia, Wheat bread, Hearth sourdough loaf, Challah and some dinner rolls. Probably overly ambitious, but what's life without a little stress?
Revisited the chamomile sourdough recipe I had been working on for a while and remembered its utter delight! Not only is it a great way to appreciate some chamomile flavor in a different way, but I have never experienced the scent stronger than when the loaves are in the oven
I have had my Ankarsrum for more than 25 years and still love it. I've had to replace the knobs and the roller, but other than that it is perfect! So well made.
I bought it and the MagicMill grain mill at the same time. We were homeschooling at the time and the kids really enjoyed using both machines.
I would like a paid membership but can't swing it just yet. May I have the blessing of a free one?
I enjoy Wordloaf,
We’ve had the Bosch universal for a couple years now. Took a bit of getting used to after the kitchen aid we’d had forever. I love the larger capacity and the lid so no more flying flour! It’s never budged on the counter for us.
Because of the large capacity it’s not great with little things. But I have a hand mixer for those single egg whites etc so it’s not a big deal to me.
I was given a magic mill mixer a while back and managed to break it (a special talent of mine)..of course I kept it knowing it's value and am looking for someone to repair it... Any thoughts? When I did use it, it was great!
I'm still very happy with my VEVOR mixer: https://www.vevor.com/commercial-mixers-c_10669/vevor-commercial-dough-food-mixer-spiral-dough-mixer-w-7-3qt-bowl-p_010396288289 Under $500 for a tabletop spiral! Much less than an Ankarsrum.
Jimmy Griffin just alerted me to a new consumer offset spiral mixer: https://www.wilfa.com/us/product/kitchen-appliance/kitchen-machine/probaker-kjokkenmaskin/ But it's 3 times the price of the VEVOR.
I had the Bosch for awhile and never really liked it. Mine tended to "walk" a bit with heavy bread doughs and took awhile to knead well. It wasn't as good at some of the non-bread recipes as my kitchenaid was. I gave it to a new aspiring baker and got a Famag for bread and have a good kitchenaid for everything else.
I am still hanging in there with KitchenAid. It is from "olden times" (as in before the low speed warning) and I have never had trouble with it, even with stiff cookie dough. The Anskarum looks pretty nice though and the name is pretty cool, too.
After my 40 year old kitchen aid died (bought in the early 70's) I got the most heavy duty kitchen aid only to overheat and kill 2 more merely but using the same recipe for my honey wheat I'd used since I began making bread I finally settled for another kitchen aid but if I'm not careful it will overheat Ialso bought a Bosch which of course had no issues with bread dough! The only issue I've had is that the metal beaters scrape the bottom of the bowl!! I only noticed when I switched from the plastic bowl to the metal I'm concerned about metal scrapings into the dough
I had an Ankarsrum and loved it. I was able to make 5 two pound loaves in a single batch. It never overheated with the honey oat whole grain dough and the roller and scraper combo worked the dough beautifully. Unfortunately it wasn’t big enough to make 8 loaves in a single batch so I replaced it with a Famag 10S.
I recently bought a Bosch Universal after having a 6 Quart Kitchenaid Pro for 20 years.
I tested it with bread dough and making butter. It does both very well. Actually the butter was even better without having to drape a towel over the bowl.
Also cookies I found it creamed the butter and sugar very well.
Butternut squash soup sourdough bread, an Instagram recipe from Parksandbread by way of Eric Pallant, author of Sourdough Culture, on the history of sourdough. I was a bit skeptical but had leftover soup and went for it. Was very pleased with results -- savory taste, lovely deep golden color.
Been making doughnuts a bunch, did milk bread dough that sat and cold proofed for a week. Dipped them in malted milk glaze after I fried em, fun stuff
I made butternut squash sourdough with some leftover purée from making butternut gnocchi 😄 admittedly i was hoping for a more intense flavour.. . Maybe it would work better with solid chunks rather than purée?