1st attempt at my vegan refined sugar free, oil free, nasties free, banana bread using @frommybowl recipe. sooo good i promise (taste tested on my non vegan husband) 😌 #veganscanhavefuntoo#amateurbaker
I've finally felt well enough to bake!! Made these for my two friends who haven't been feeling the happiest! And they've got a suprise centre ;) The cake itself cooked faster than I thought so slightly overcooked! Rose REALLY well. The recipe called for self raising flour and a tsp of bicarb and as I was doing I thought "hang on, that's gonna rise way too much for cupcakes" so only put half a teaspoon in and they still rose 😂 the cake also wasn't really chocolatey enough so I don't think I'll use it again for cupcakes. For a big cake maybe but not smaller ones!
The frosting was Jane's patisserie chocolate ABC frosting, my absolute fave!
Also tried out new piping tips! I really need to practice with them 😂 more cupcakes on the way I think 😂 happy baking everyone! .
Lots of experimenting happening today... Couldn't find my regular muffin pan, so I had to make 6 giant muffins instead 😂
And it's my first time using @bobsredmill #paleo flour. Fingers crossed that they came out well!
English muffins. From scratch. Eat your heart out, Thomas!
This was actually really fun and my first time using yeast. I bake but I don’t usually make any bread products.. always been a little intimidated by baking breads. These turned out great. A very tender crumb and almost a biscuit-muffin cross. 10/10 will bake again!
[•breads, chapter review•]
The prevalent theme of the last few months of my baking, is that of learning. I thought myself an adventurous person in the kitchen, but have since come to realize I stayed in my comfort zone. Oh, I tried new recipes, but they were still in the same category of previous bakes—cookies, brownies, simple cakes. Having chosen to bake through flour, I really have learned many new skills, and have opened up my tastebuds. In this chapter, I made half of the recipes by hand (no mixer), and felt elated when my bread turned out. I love the yeasty smell that permeates my apartment. I love the physicality of kneading the dough until it is supple and smooth. I love making the first slice and enjoying it fresh out of the oven. I hated that my apartment got hot, though, (no air) so while I will definitely be making my own loaves from now on—I will start in the fall!
. *I’ve put the photos in order, by table of contents, not when I made them*
. ::breads I loved::
1. Marvellous Multigrain Sourdough
2. Potato Bread
3. Rosemary and Olive Oil Focaccia
4. Buttermilk Biscuits
Potato Bread. This was amazing. Soft and pillowy, aromatic (from fresh rosemary) and earthy, you could not ask for a better loaf of bread. This is my last bake for the bread chapter (🎉🎉🎉), and it was perfect from start to finish. #yellowtuesdayeats#bakingthroughflour
Marvelous Multigrain Sourdough. I’m not a huge bread person, but my favourite bun/bread I could never get enough of as a child was the local bakery’s 7 grain (@ungers.market). It was, and still is, phenomenal. This recipe reminds me of that, and I loved having my sandwich with it as the star. Definitely something I will make again! #yellowtuesdayeats#bakingthroughflour