Here at White Shadow Fare, I am trying to make my family food that is less processed and more homemade in general. When I cook or bake for my family they know I care about them. Not only is this helping us stay a little healthier, it is saving us money too!
I just hate the feeling of the dough sticking to my hands. Once it is mixed I use my hands for stretch and folds. Just a personal preference. Both ways work just fine.
Yes you can! I don't like to waste things like this that I don't use frequently, so I just freeze them. It might not be good for drinking this way, but it works in my baking.
they should have made the handle stem longer so it's further away from the machine your bread looks great. i make 100 loaves a week and yours looks fab
This has become my FAVORITE pound cake! It is absolutely delicious!❤ My family agrees. And it’s easy to make. It stays moist and tender longer than any other pound cake I’ve made. I still make other flavors in different recipes but this Buttermilk Pound Cake is the winner! I really appreciate you sharing it! God bless you. ❤
I make my own cake goop/cake lube/ cake release. Equal parts AP flour, shortening, and vegetable oil. Mix it with a mixer until blended and no lumps. Store it in an aid tight container such as a Mason jar. If refrigerated up to 6 months/ none refrigerated 3 months. If it smells rancid, it is time to make a fresh batch 😂. In the paste I used the tin coffee cans and store it in my refrigerator. Ex: 1 cup AP flour, 1 cup of shortening, 1 cup vegetable oil. ( batch for chocolate cakes, I add 1/8 or 1/4 tsp of unsweetened cocoa powder for color). Use a pastry push and spread over the inside of your cake pans or muffin pans.
Skip the vital wheat gluten! It is so highly processed!!! All you have to do is not add too much flour and knead for about twice as long as you think you have to. Your bread will rises even better than it does when adding the VWG. I’ve had many loaves that have risen almost too much! I would also do 100% fresh ground flour as well. Thanks so much for sharing!!!
Re; Jalapeno-Cheddar loaf. I recognize that one must be aware of their audience and their probable lack of skills-plus the need for great detail to reduce failures-but, I think that your method is overly complicated and labor intensive. I’ve done it my way many times with active dry yeast, or sourdough, or, a combination this way: Add all (w/ 25% of White Whole Wheat flour substituted,) except water to a large bowl. Stir. Add q/s water until it is a shaggy dough. Cover 1 hr. Four-fold until resistant. Decant into Pam sprayed, large plastic bag. Chill overnight. Let warm to room temp. Squish baggie multiple times. Let dough slither into loaf pan, Cover. Let rise. Bake as in your recipe-no slashing. A pullman pan makes a great loaf for sandwiches and toasting-or, a small diameter iron pot to encourage height vs, spreading.
I have not tried the brand name version either, but made a similar loaf last week. Store bought bread is not good anymore so this will be my go to. I used my bread machine, but will not on my next try as it needs to rise a bit longer, still, it is good bread. Thank you for the video. Update: I made again, but without the bread machine. It was much better.
Of course, but sometimes the shredded cheese just melts into the dough and doesn't have the same punch of flavor. But it will work with shredded cheese.
oh YAY! Just made a whole wheat loaf using vital wheat gluten and lecithin. The rise and softness was great, but the flavor was 'meh.' Yours with buttermilk etc sounds much better! Gonna try it next. Thank you for just happening to show up on my RU-vid suggestions 🙂
Wonderful! I have started to add buttermilk to most of my baked goods as it really makes things softer and a bit more flavorful. I even freeze buttermilk in 1 cup servings to have for baking.
Thank you for this recipe. I'm going to try it today. I have never seen eh type of mixer you are using. Do you mind sharing which one? Thank you! I just subscribed!
If you make a double and weigh out the dough when you divide it how much should it weigh? Sorry dumb question but I like this recipe and will x4 it and I feel like my portions are huge!
Great recipe. I didn’t thing 75g of starter was enough (dense bread) so, I used 200g. It was great! I will back off to 150-175g next time. I also added a couple tablespoons of cocoa. It was exactly what I was looking/hoping for. Thanks for sharing!
Sounds great! I have been known to add a bit more starter at times too. I really enjoyed this pumpernickel bread, nice to have a different flavor bread
