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NewDart's Baked Baking


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#41 NewDart

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Posted 21 May 2021 - 07:26 PM

omg you’re awesome! And I totally understand being lazy so don’t feel pressured but I’m most interested in the rye and sourdough recipes. I’ve been able to get some good white bread loaves and pizza doughs from my simple all-purpose flour recipes but I’m interested/intimidated by all the different kinds of flours and starters. Tbh I don’t think I’ve ever even heard of tangzhong at all and I’m just like uuuuugghhh I love bread lol I need to be able to produce these things myself. Also, I’d totally follow a recipe thread if you made one.

I'll try and get some recipes up in the next couple days for you!!
Honestly you'll love making rye, there's so little gluten that there's no need to knead so it's basically mix, wait, bake!
It's so exciting to meet a fellow bread lover!! I'll also find some videos for you on making a sourdough starter :)

Sent from my sourdough starter
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LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#42 NewDart

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Posted 21 May 2021 - 07:35 PM

Sourdough buckwheat pancakes (vegan)! I make my pancakes by feel and don't actually measure much, so I'll do my best with the recipe!

Ingredients:
1 TB egg replacer mixed w 6 TB water
2 tsp vanilla extract
1-2 cups of oat milk
130-140g sourdough starter
1/3 cup raw sugar
1 TB bicarb soda
1/2 cup buckwheat flour
1 to 1.5 cups white baking flour

Method:
Combine egg replacer, vanilla extract, oat milk, sugar, bicarb soda, and sourdough starter in a mixing bowl.

Gently mix in buckwheat flour. Slowly add the baking flour 1-2 spoons at a time until the batter reaches a thick consistency. Try not to over mix, and you can leave the 'chonks' of flour in the batter unmixed. They will absorb the liquid eventually and keep the batter thick.

Leave batter to rest for at least 15 mins up to an hour at room temp. It can also be stored in the fridge for up to 5 days to be used as desired. A longer rest time will allow the batter to develop more flavour due to the sourdough starter.

Bonus: the batter can be eaten raw bc it's entirely plant based!!0e65568687d4907c5b7963d8fef467f7.jpg

Sent from my sourdough starter

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LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#43 NewDart

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Posted 21 May 2021 - 08:10 PM

omg you’re awesome! And I totally understand being lazy so don’t feel pressured but I’m most interested in the rye and sourdough recipes. I’ve been able to get some good white bread loaves and pizza doughs from my simple all-purpose flour recipes but I’m interested/intimidated by all the different kinds of flours and starters. Tbh I don’t think I’ve ever even heard of tangzhong at all and I’m just like uuuuugghhh I love bread lol I need to be able to produce these things myself. Also, I’d totally follow a recipe thread if you made one.

I tried to send this as a message but idk if it worked haha

This is the video I used to develop my starter, if you have any questions hit me up!!

https://youtu.be/zhd1eeoM2Vg

Sent from my sourdough starter
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LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#44 PillPrincess

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Posted 21 May 2021 - 10:24 PM

I tried to send this as a message but idk if it worked haha
This is the video I used to develop my starter, if you have any questions hit me up!!https://youtu.be/zhd1eeoM2Vg
Sent from my sourdough starter

thank you so much!! I haven’t received a message (yet) so I’m grateful you posted it here, too! Mpa has been even more glitchy than usual.. I haven’t had much luck with PMs, either
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#45 NewDart

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Posted 22 May 2021 - 02:33 AM

thank you so much!! I haven’t received a message (yet) so I’m grateful you posted it here, too! Mpa has been even more glitchy than usual.. I haven’t had much luck with PMs, either

If you have any questions along the way definitely let me know! I've learned sooo much through the process, and you kinda develop a relationship with your starter. It's a bit like a pet or child haha xx

Sent from my sourdough starter
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LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#46 PillPrincess

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Posted 23 May 2021 - 07:51 PM

Just wanted to stop in and thank you again! I made a loaf of banana bread for my husband 2 nights ago and tonight I made a huge batch of white bread dough. Baked half and froze half. Nothing as impressive as your recipes but I’m just so stoked to be baking again!!
Already had multiple people, including my mom, “impressed” I was making homemade bread lol it’s so weird more people don’t because it’s so easy!
So yeah, I may be little too excited about it but THANK YOU!!!
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#47 NewDart

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Posted 23 May 2021 - 09:02 PM

Just wanted to stop in and thank you again! I made a loaf of banana bread for my husband 2 nights ago and tonight I made a huge batch of white bread dough. Baked half and froze half. Nothing as impressive as your recipes but I’m just so stoked to be baking again!!
Already had multiple people, including my mom, “impressed” I was making homemade bread lol it’s so weird more people don’t because it’s so easy!
So yeah, I may be little too excited about it but THANK YOU!!!

THIS IS SO EXCITING!!! I am loving this vibe so much! It's all about experimenting and having a good time, and even when stuff doesn't turn out as well as we'd like, people ARE still in love with it and it's so wholesome
And YESSS even white bread is good when it's home baked! Anything home baked is good in my books bc it's all basic ingredients and no additives due to processing.

Sent from my sourdough starter
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LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#48 magdalenafrackowiak

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Posted 28 May 2021 - 12:08 PM

 

Omg I love this!! You are so talented :wub:


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💖💖💖

 

♡♡♡♡♡♡♡♡♡♡

 

#49 NewDart

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Posted 30 May 2021 - 10:26 PM

Wholemeal, Semolina, and Hemp protein loaf - No Knead Recipe.

- 280g fed sourdough starter
- 230g wholemeal flour
- 180g semolina flour
- 40g hemp protein powder
- 310g water
- 20g salt


Mix fed starter into water in a large mixing bowl until the water is cloudy. Dissolve in the salt.

Separately, combine the wholemeal, semolina, and hemp.

Slowly add the flour mixture to the water and starter mixture, mixing with your hand, wooden spoon, or spatula. Mix until the flour is all hydrated and just combined. Cover the bowl with a damp towel, food cover, or plastic wrap and leave at room temperature for 2 hours.

After 2 hours uncover the bowl, and with damp/wet hands nudge the dough away from the egdes of the bowl.

Perform a stretch-and-fold around all 4 edges of the dough, recover the bowl, and leave for 20 to 30 minutes. Repeat 3 times.

After the 3rd rest, begin to perform coil folds around all 4 edges with 20 minute rest intervals. Perform coil folds 3 to 4 times, or until the dough passes the window pane test.

Dump the dough onto an unfloured, wet surface, preshape, and bench rest for 20 minutes. Then, shape the dough using the drag and pull method. Encourage the dough into a slightly elongated shape.

Lightly grease a loaf pan and dust with semolina flour. Gently place the dough into the loaf pan, and encourage the dough to stretch lengthwise slightly.

Cover the pan with a damp towel, food cover, or plastic wrap. Allow to proof in a warm spot for 3 to 4 hours (or overnight in the fridge).

An hour before baking, preheat the oven to it's maximum temperature (mine goes to 250C). Also place a large dish of water at the bottom of the oven to create steam.

Sprinkle the loaf with sesame seeds if you wish. Score the bread lengthwise just before baking (hot tip, stab the loaf with a wet fork all the way along it's length if you don't have a sharp enough blade. This loaf was made this way).

Avoid the steam of the oven when you open it! Quickly place the loaf tin on a lower rack and close the door. Reduce the temperature to 220C and bake for 20 minutes.

After 20 mins, rotate the loaf pan for even browning and bake for a further 25 minutes, or until the loaf sounds hollow when removed from the pan and tapped on the bottom.

Allow to cool for an hour and a half before slicing to ensure the crumb sets properly. bd6b66c76c94fa0d9455eda9b92418ae.jpg4f590f89f36da0b012bcb48a7aee07cb.jpg94fc729e65803024abbb4da2d0f4a075.jpg

Sent from my sourdough starter

www.onlyfans.com/barebum.cook



LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#50 NewDart

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Posted 02 June 2021 - 12:42 AM

This morning's sourdough sandwich loafc22da6ab922e035b62ed5cb1ca3e62b7.jpg788f6fc6d9d9b79c6407198c7b2376ad.jpg7b6a0b71990c6e08ddccf577a196f1ff.jpg

Sent from my sourdough starter

www.onlyfans.com/barebum.cook



LBMI: 14.7


CBMI: 15.0


GBMI: 13.9


Height: 174 cm


Age 29


Loc: Aus

FOOD PORN: https://www.myproana.../#entry74884603

#51 barfday

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Posted 17 June 2021 - 07:10 PM

HI HI I BAKED MY FIRST NON DESSERT, YEAST BREAD & THOUGHT OF YOU WOULD YOU MIND IF I POST PICTURES OF IT HERE TO SHOW YOU?
(also hope you’re doing alright & sorry for yelling i’m really excited)
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21 | 5'4

SW: 135 | CW: 110 | LW: 103

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barfday on edc!


#52 Mastix

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Posted 18 June 2021 - 11:12 PM

Oh wowie, following! You are so skilled ♡
Definitely motivating me to start baking again

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