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6 votes
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Ancient Egyptian tiger nut cake
5 votes -
How to make nut butters and turn them into cookies | Off-Script with Sohla
9 votes -
Thirteen kitchen gadgets Claire Saffitz can't bake without | Dessert Person
9 votes -
February 16th is Fettisdagen (Fat Tuesday) here in Sweden, our name for the Catholic celebration of Shrove Tuesday – bake your own Semla with this easy, traditional recipe
12 votes -
Claire Saffitz makes confetti cake | Dessert Person
9 votes -
How to give brownies a smooth, glossy top
7 votes -
The history of sourdough in Alaska, and why long-time residents are called "sourdoughs"
6 votes -
Glazed lemon cookies
6 votes -
Beat Babish | Stump Sohla (feat. Sean Evans & Carla Lalli Music)
6 votes -
The satisfaction of mathematically efficient Christmas cookies
5 votes -
Claire Saffitz makes oat and pecan brittle cookies | Dessert Person
7 votes -
Claire Saffitz makes soft and crispy focaccia | Dessert Person
7 votes -
How we make our traditional bread roti
14 votes -
Ancient Roman Placenta – Honey Cheesecake
6 votes -
Coffin pies - Death and chocolate
5 votes -
Great medieval bake off
7 votes -
The mesmerizing geometry of Malaysia’s most complex cakes
9 votes -
From AP to 00: A comprehensive guide to common wheat flours found in grocery stores
8 votes -
Bread, how did they make it? Part I: Farmers!
4 votes -
How to keep my cake from getting crumbly
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the...
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.
The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.
I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?
6 votes -
David Atherton's recipe for Swedish crown cake – this ‘kronans kaka’ is made with potato for a gluten-free sweet treat
2 votes -
Inside the flour company supplying America’s sudden baking obsession
4 votes -
An investigation into the best flour for sourdough starters
4 votes -
How to capture wild yeast for bread (and why it works)
5 votes -
Can you over-knead bread dough by hand?
11 votes -
Scone recipe with just three ingredients sends 92-year-old baker Muriel Halsted viral
14 votes -
Who else is baking bread, or beginning a starter?
I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to...
I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to bake/cook with. This is my first time working with starters, and dough in general, so I'm really looking forward to baking my own sourdough bread in the oven, or making a classic sourdough pizza with mozzarella and a marinara sauce (this is first on the list!).
I've been feeding it twice daily for several days now, and am getting close to the doubling-within-a-day metric many use as a baseline for when it's "ready", although I haven't tried the float test quite yet It's got an almost fruity, alcoholic aroma to it—with no funky, displeasing notes.
Here's the first recipe I'm planning, unfortunately our oven barely goes above 500°F, and I don't have any handy sources of thermal mass to properly cook a pizza, so I'm hopeful a cast-iron approach to really crisping the base on the stove first will pay dividends.
Seamus Blackley has also been a bit of an inspiration.
Anyone got any tips? Recipes to share? Surely I'm not the only person on Tildes trying this (for obvious reasons).
21 votes -
No flour, eggs or butter? Twenty-three cake recipes for when you're missing an ingredient
9 votes -
What ever happened to the bread machine?
10 votes -
Bread recipes
I think many of us are discovering or rediscovering a love of baking recently. I thought it would be fun if we shared bread recipes!
9 votes -
Home bakers have created an international yeast shortage. Shelves are empty, but stores say it’s temporary
11 votes -
Icelanders celebrate Bolludagur – the cream-filled buns are generally made of choux pastry and topped with a chocolate or caramel glaze
6 votes -
Finland's centuries-old pre-Easter buns get a modern makeover – as Shrove Tuesday approaches, cafés and bakeries are gearing up to sell more of the popular seasonal dessert
4 votes -
Bread pudding and the comforts of queer baking
7 votes -
Why this Swedish cardamom bun is taking New York City by storm | Line Around The Block
4 votes -
At a Jewish bakery, desperate demand for Hanukkah doughnuts: 15,000 to 18,000 during the eight-day holiday
5 votes -
Chris Morocco makes easy chocolate cake | From the Test Kitchen
3 votes -
The world's biggest gingerbread city is on display in Bergen, adding a dash of sugar and spice to Norway's Christmas celebrations
6 votes -
Scientists figured out a cool way to make better gluten-free bread
10 votes -
1915 Black Pepper Cake recipe
4 votes -
Every year, Paris holds a Grand Prix to crown the city’s best baguette – and in recent years, the winners have been bakers whose ‘origins’ are far from France
6 votes -
Making a mocha mascarpone icebox cake
4 votes -
A conversation with the team that made bread with 4500-year-old yeast from ancient Egyptian pottery
13 votes -
Can you make one million layer puff pastry by hand?
8 votes -
‘Bread is practically sacred’: how the taste of home sustained my refugee parents
6 votes -
Cooking with FOIA: The military’s official brownie recipe
3 votes -
Cooking with FOIA: The US military’s official brownie recipe is 26 pages and largely covers food standards and specifications
11 votes -
How American bread became great again: A MEL Magazine conversation with baking guru Peter Reinhart
4 votes -
My new croissant machine can do things I can't
5 votes