Baking

Thinking I was getting a great deal, I bought 1kg of ground (with skin) almonds direct from an almond farmer here in France. Now I'm panicking as I know once I open the vacum packed packet I need ...

by Caitlin McGrath 24 days ago

In time for Groundhog Day and a polar vortex in the Northeast, some species of winter everywhere. What are you preheating your oven for this month?

by LulusMom 4 months ago

Here we are almost 8 months into Covid quarantine, and the majority of us decided it makes the most sense to stick with an online source for our COTM. We voted for David Lebovitz’s blog as our Nove...

by Caitlin McGrath 2 years ago

Welcome to our Baking/Dessert COTM for June, July, and August 2018, SWEET, by Yotam Ottolenghi and Helen Goh. We’ll use this thread for all reports and discussion of recipe in the book. * Please...

I've been baking a lot of sourdough and rye bread, and I bought a ceramic dutch oven and I get much better oven spring with it. But a lot of recipes just want you to bake it on a parchment, with we...

by Caitlin McGrath 5 months ago

Welcome to our Fall Quarter Baking COTM, running through the end of 2020, MIDWEST MADE: BIG, BOLD BAKING FROM THE HEARTLAND by Shauna Sever. We’ll use this thread for all reports and discussion of ...

by Melanie Wong 11 days ago

"Abstract: Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been character...

by Caitlin McGrath 2 months ago

Happy New Year, Chowhound bakers! What’s in your ovens to brighten this wintry month?

I’m a novice baker. Some of my efforts turn out better than others - definitely still learning. When I’m trying sourdough I get confused when recipes differ as to the best time to rise, shape , r...

by ninrn 24 days ago

I’d like to make a red velvet layer cake using beets for color rather than food dye. I believe this was how the original versions of red velvet cake were made. Does anyone have a tried and true re...

by islandmermaid 3 months ago

Good evening, Cookbook of the Month community! It's time to start reflecting on what we would like to cook together in the new year! What will be simmering, baking, and bubbling in our kitchens on ...

by islandmermaid 2 months ago

A warm and cozy greeting to everyone in our Cookbook of the Month community! Let's put on our thinking caps and share ideas for our February selection. For many of us, February means chilly days,...

What recipes did you make for the first time during 2020 that were a hit? Links to the recipe and/or to your earlier CH report on it are encouraged. For myself, I would note that I made many ...

Now after the holidays we may find mincemeat marked way down in price (at my store it went from $9 a jar to $2.25) so this is the time to bake this cake that takes a whole jar. It is elegant; I hav...

I was browsing cookie cutters on Amazon, and stumbled across this video (it's the 6th "photo" in the product description), and now I'm obsessed. What are they are filling the chocolate cutout cooki...

This is only for those with LONG memories, but I thought I would give it a go. There was an excellent bakery on the west side of Yonge Street, near St. Clements, about 6 blocks north of Eglinton, f...

by Caitlin McGrath 3 years ago

Welcome to our Baking Cookbooks of the Months of September, October, and November 2017: Flo Braker Quarter! Please use this thread to report and discuss recipes from the following books: •The S...

Hi everyone, let's talk about making candy, cookies, treats, etc. for yourself, family, friends and neighbors, whatever your cause for celebrating may be! Even in this SD time, I plan to dr...

Hi! I'm Chiara an Italian girl and i'm new here... I would like to know your favourite plumcake's recipe because I love this type of cake but it isn't a typical Italian cake so I would like to disc...

Been making crusts 50/50 crisco/butter. I want to sub out the crisco. Any suggestions that are not lard or coconut oil/butter?