http://www.cheftalk.com/forums/ General discussion forum for all pastry and baking topics. en Fri, 20 Nov 2009 21:35:39 GMT vBulletin 60 http://www.cheftalk.com/forums/images/styles/cheftalk/misc/rss.jpg http://www.cheftalk.com/forums/ http://www.cheftalk.com/forums/pastries-baking-general/57360-switching-ap-bread-flour.html Fri, 20 Nov 2009 13:50:21 GMT For the past two years of breadmaking I've used, for my 6 cup recipe, KA AP flour with 2 C water, plus salt and yeast.

Today I've begun making my std 6 C loaf using KA Unbleached Bread Flour; therefore I've gone from using a flour at 11.7% protein to 12.7%. There water volume has increased from 2 C to 2 1/4 C. Although the dough feels a bit more hydrated, I'm wondering about the rise, crumb's texture and flavor.

Any comments appreciated. BTW the loaf goes into the oven in about 90 minutes! :peace: ]]> Pastries and Baking General kokopuffs http://www.cheftalk.com/forums/pastries-baking-general/57360-switching-ap-bread-flour.html http://www.cheftalk.com/forums/pastries-baking-general/57346-gluten-free-casein-free-dairy-free-egg-free-nut-free-soy-sugar-free-cake.html Thu, 19 Nov 2009 08:39:33 GMT HELP HELP HELP!!!!

I usually don't bake often as it already is, and now I have been asked to make a special cake for a child that is autistic with SEVERE allergies!!! =( As I mentioned in the title, he cannot consume soy, gluten, eggs, casein, nuts, nor sugar.

I seriously have NO CLUE what to do. The only thing I am guessing is to use Splenda in place of sugar. I have never used Splenda for cooking or baking, so I am hoping someone can tell me if it is ok to replace it with sugar on a 1:1 basis.

ANY help at all with alternative ingredients would be GREATLY appreciated!!!

Thanks so so so so so much!!!! ]]> Pastries and Baking General lovetoeat http://www.cheftalk.com/forums/pastries-baking-general/57346-gluten-free-casein-free-dairy-free-egg-free-nut-free-soy-sugar-free-cake.html http://www.cheftalk.com/forums/pastries-baking-general/57342-freezing-dough.html Thu, 19 Nov 2009 06:26:36 GMT What affect does freezing dough have on the end product? What affect does freezing dough have on the end product? ]]> Pastries and Baking General tamdoankc http://www.cheftalk.com/forums/pastries-baking-general/57342-freezing-dough.html http://www.cheftalk.com/forums/pastries-baking-general/57328-philadelphia-style-ice-cream.html Wed, 18 Nov 2009 00:10:39 GMT I was wondering if anyone has a formula for Philadelphia (aka a no egg, non-custard) style ice cream? I have a lot of experience with French Style custard ice cream, but I am looking for something a little lighter and not as rich. That being said what is the taste and mouth feel differences between... I was wondering if anyone has a formula for Philadelphia (aka a no egg, non-custard) style ice cream? I have a lot of experience with French Style custard ice cream, but I am looking for something a little lighter and not as rich. That being said what is the taste and mouth feel differences between French and Philadelphia style? Thanks in advance. ]]> Pastries and Baking General Dave-O http://www.cheftalk.com/forums/pastries-baking-general/57328-philadelphia-style-ice-cream.html http://www.cheftalk.com/forums/pastries-baking-general/57318-molding-chocolate.html Tue, 17 Nov 2009 06:52:35 GMT Does anyone know a good recipe? Does anyone know a good recipe? ]]> Pastries and Baking General orange07 http://www.cheftalk.com/forums/pastries-baking-general/57318-molding-chocolate.html http://www.cheftalk.com/forums/pastries-baking-general/57308-super-rising-bread-yeast.html Tue, 17 Nov 2009 02:13:41 GMT I've been trying to make bread for years and have not had much success.

Recently I thought I would get "scientific" and read a couple of books on the science of cooking. I've learned that yeast is the key to rising, AND the SOLUTION the yeast is prepared in is KEY!

I've tried different things with yeast and noticed a difference in the amount of foam/bubbles formed in the cup I prepare my yeast in.

As it turns out, the more foam/bubbles in the "yeast water cup", the better the bread will rise.

Today I made my best batch of "yeast water" ever! Higher foam/bubbles than ever before!

I'll explain it step by step as each step is quite important...(Instructions below)

I use a 2 cup size glass measuring cup because it is easier to mix in the ingredients.

Then I add a small bit of filtered water from the refrigerator to the cup. This is so the addition of corn syrup will not stick to the bottom of the cup and be easier to stir in. And filtered because it removes the chlorine from the water. My thinking is that the chlorine in city water might kill the yeast? And the water is at a specific temperature, thus I can heat it for a specific time in the microwave and get a specific temperature.

Then I add 1 tablespoon of corn syrup to the cup. This has "fructose" in it and is food for yeast, makes it grow.

Then I fill the cup up the rest of the way with filtered refrigerator water to be 1 1/4 cup of water. (This is the amount of water needed for 3 cups of high protein bread flour which will say 5g protein on the label instead of the 3g protein on "all purpose" flour. Yeast needs protein to grow. High protein flour needs more water.)

Then I mix the water to blend in the corn syrup.

Then heat for 65 seconds in my 1000 watt microwave. This brings that amount of water at my refrigerator temperature up to a little over 125° F. and this is the temperature yeast needs to be to grow. Measure the temperature with a candy thermometer to be sure you get this temperature. "Warm" as it says in cookbooks does not cut it! Make sure it is this exact temperature!

Then I add 1/2 teaspoon soy lecithin. This I got at a health food store as bulk lecithin granules and this helps yeast to grow.

Then I add 1/8 teaspoon citric acid. Yeast likes a slightly acidic solution. I also got this at a health food store in the bulk section.

Then I add 1/8 teaspoon ginger. I read this has some ingredients which yeast likes.

Then I add 2 packets rapid rise yeast. (I read that the drying process kills yeast, so I figure 2 packets is better!)

Then mix it all up well. Wait a few minutes, and there will be about 1/2 inch to 1 inch of foam/bubbles in the top of the cup! And this is what yeast needs to do to make the bread rise - make gas/foam/bubbles.

And my bread raised twice as fast as my previous batch of yeast water which only had 1/4 inch of foam/bubbles.

So I think foam/bubbles in the yeast water concoction is the key...

Yeast Water Recipe
Use “2 cup size” measuring cup.
Add a bit of refrigerator water to cup.
Add 1 tablespoon corn syrup to cup.
Fill cup with refrigerator water to make 1 1/4 cup liquid.
Heat cup in microwave 65 seconds (125°), mix.
Add 1/2 teaspoon soy lecithin.
Add 1/8 teaspoon citric acid.
Add 1/8 teaspoon ginger.
Add 2 packets rapid rise yeast, stir.
Wait a few minutes and should get at least 1/2 inch foam (if not try again!). ]]> Pastries and Baking General bill180 http://www.cheftalk.com/forums/pastries-baking-general/57308-super-rising-bread-yeast.html http://www.cheftalk.com/forums/pastries-baking-general/57301-icing-frosting-cake-recipes-beginner.html Mon, 16 Nov 2009 21:32:58 GMT Hello!
My son is going to be 1 in a few weeks, and I bought a #1 pan cake that I'd like to decorate with chocolate. I've never done this but I'm really excited and determined to do it for him. Does anyone know of a simple recipe for icing or frosting that I could use? (I'm not sure of the difference, that's why I write both. Any recipe with Nutella?? (Obviously, he's not getting any cake, it would be only for older kids and adults).
Also, is it too diFficult to somehow decorate the cake with the birthday party theme? I think I may be asking too much for my level as a cake baker, but just out of curiosity.
Any ideas, recipes, advice and comments are appreciated!!!
Thanks!!! ]]> Pastries and Baking General Rocio http://www.cheftalk.com/forums/pastries-baking-general/57301-icing-frosting-cake-recipes-beginner.html http://www.cheftalk.com/forums/pastries-baking-general/57298-eggnog-marshmallows.html Mon, 16 Nov 2009 20:13:11 GMT I am in the season for Marshmallows. and I was wondering if anybody had any ideas as how to go about making an eggnog flavored marshmallow. in the past i have reduced things like soda and added it to marshmallows and that works. I just dont know if it would work for eggnog because it has a dairy... I am in the season for Marshmallows. and I was wondering if anybody had any ideas as how to go about making an eggnog flavored marshmallow. in the past i have reduced things like soda and added it to marshmallows and that works. I just dont know if it would work for eggnog because it has a dairy bass and could easily be time temp abused. I have not been able to find an eggnog extract or oil. ( i use a lot of oils for marshmallows) if you have any ideas PLEASE let me know! thanks!! ]]> Pastries and Baking General pastrygirl1906 http://www.cheftalk.com/forums/pastries-baking-general/57298-eggnog-marshmallows.html