So does AI. It’s especially bad at scaling cakes.
Yes, I followed the recipe exactly for a change, other than portioning into individual servings 
. I thought I overbaked by a minute or two, but there were still jiggly when removed. Still, the inside was creamy, so maybe I didn’t overbake after all..
I love it, and have made it many times. It’s a pure chocolate flavor, no cream or eggs to break it up.
A bit trickier on getting the texture to soft-set like a regular mousse, because it goes fast from not-quite-there to too-stiff-after-chilling. But it’s easy enough to melt and re-whip if it’s too stiff, as I did with my second and third batches last week.
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Brown butter snickerdoodle bars and classic brownies, made GF, from Matt Lewis’ new book, sure thing desserts. The snickerdoodle bars were fine on day 1 but fantastic day 2. If you have the book, I think the baking times are too long and I did five minutes less than the minimum for both recipes.
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Seems like all the recipes so far were successful. Is that right? Would you recommend the book? I’m tempted. Been in my cart a while. Maybe I’ll wait for a used or library copy.
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Yesterday the kiddo and I made ATK’s food-processor pizza dough (@rosyred compound adjective alert) as a sensory reset. After an overnight rest we twisted up some bread knots with fresh, roasted, and granulated-garlic butter. He had his with pizza sauce for dipping. Really good dough – nice gluten formation and soft.
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Yes! I would definitely recommend. I’m really happy with all of the recipes. I was/am a HUGE fan of the Baked cookbooks
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I wish I’d started buy used books from Amazon a long time ago. They’re fine. I usually opt for “very good”
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totally! I got Sky High used as it was (then) out of print - but I see that I paid $40 for it, 10 years ago! Ouch.
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Has anyone made Telera Buns or Rolls?
I recently enjoyed this Torta (Mexican sandwich)
I think I will attempt to make Telera Rolls at home.
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If you make them, please post. Looks like a good recipe.
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Another attempt at filling this 16 inch pan (sharing half the loaf with my daughter’s family). This was a honey wheat, whole wheat freshly milled except I sieved out a fair bit of the bran, then rolled the wet loaf in the extra bran as headed into the final rise.
I didn’t math it right (@ChristinaM) or it just didn’t rise enough, but it was pretty decent overall and tastes fantastic. Crumb was a bit over-proofed as you can see, but not bad. I have used this recipe before in a 9 inch pan and just measured the total volumes of both pans and ratioed the recipe from there. Still, it looks like I could have used at least 10-15% more of the ingredients based on pan fill. But still good - I’ll count it as a win.
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That looks wonderful!
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Thanks! I’ll send you the recipe.
I still had 3 quarters of the khachapuri dough in the fridge.
I made a Focaccia- type thing with 2/3 of the remaining dough I had, letting it sit at room temp for 3 h, then baking at 460⁰F for 15 minutes, until the internal temp was 208⁰F.
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I found another carton of heavy cream in the fridge, expiring soon. Made this caramel cake, which I have made before. I had to boil the caramel for quite a while to get it thick enough to coat the cake. Very popular with the team at work: one of them told me it was her favourite so far..
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Lucky team!!!
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@rstuart - it looks fantastic! I have no memory of making this cake, but apparently I made it twice in December 2014.
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Your bread is always so consistent, it’s impressive!
Thank You!!
A bit of an improvised bread, consisting of bread flour, OO King Arthur, semolina and whey from some ricotta making, a spoonful or so of sourdough discard.
Inclusions were finely chopped fresh rosemary and minced green olives that had been stuffed with preserved lemon and garlic.
A soft , tender dough intended for sandwiches, it made delicious avocado toast this morning.
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