[aaronatthedoublef]

Really? There is enough demand for marmite that there is a shortage.

[aaronatthedoublef]

Made two loaves of whole wheat as I am still building a new starter. The whole wheat is eaten when there is no sourdough. I think I am overproofing it as I don't get any oven spring and it has a flat top. But it has a good crumb, texture, and taste.

[aaronatthedoublef]

Well, it was not under done and the center was not particularly dense. The toothpick came out clean and I thought if anything it might be over baked. But it wasn't.

Just my day for a bad bake.

But Violet was very happy. She said it was everything she wanted plus 10. And at the end of the day that's what matters. I made a ganache for icing/frosting (not sure what the difference is). But it was reversed from the way I usually make ganache. I melted the chocolate then added it to the milk. This used evaporated milk instead of cream. It also calls for using unsweetened chocolate and adding sugar. I've mixed in some semi sweet chocolate and reduced the sugar. I think it gives it a better mouth feel.

I did not make an ice cream layer but I'll do that another time.

• This reply was modified 4 years, 6 months ago by aaronatthedoublef.

[aaronatthedoublef]

Thanks BA. The pans might have been too full. I have a tendency to do that.

Too many thinks to try. Lots of cake to bake. as you say, the horrors!

[aaronatthedoublef]

Maybe I'll have to spring for an infrared.

Could be over beating. I usually do the final mix after adding the melted chocolate by hand. My mixer does not do a great job stirring up from the bottom. But I mixed it by some with the mixer then up from the bottom by hand.

Just have to try again next week.

[aaronatthedoublef]

Thanks Mike. Definitely old baking soda. I didn't realize baking soda had a shelf life. I almost threw away the box and opened a new one. Once I open the new pack I'll date it and make sure to use it quickly. More cookies and cakes I guess.

No baking powder in the cake and I opened my current can last Sunday. I don't think I over beat it but could be.

Oven temp is weird. It is 345 which I cannot guarantee without a thermometer and mine bit the dust and I haven't replaced it.

Violet thanked me for making the cake and I apologized to Violet for the way it looked. Violet said "I don't care as long as it tastes good."

The layers are freezing and I'll put the ice cream in and frost it tomorrow. I should be able to hide the fallen center.

[aaronatthedoublef]

I made three chocolate cake layers and they all collapsed in the middle. I'm wondering if I over-filled the pans. It will probably still taste good. I never make cakes anymore. Need to practice!

[aaronatthedoublef]

Mike and Len, both your breads are beautiful. I've made braided challahs in pans because I wanted/needed the braid but wanted to be able to slice it for sandwiches too.

[aaronatthedoublef]

I made whole wheat bread yesterday while I am rebuilding my starter.

My wife ate a grilled cheese my son made yesterday on sourdough from Saturday and liked it. Go figure...

I did not get to my cake so I'll have to start it today. It's to be a chocolate cake with chocolate ice cream and a layer of ice cream between the layers of cake. I am not sure how I am going to make this yet but I figure if I freeze the layers and soften the ice cream it should be spreadable. Then refreeze the whole thing and frost it.

[aaronatthedoublef]

Wasn't sorbitol a low calorie sweetener for a while? I think Orbit gum used (still uses?) it.

[aaronatthedoublef]

Skeptic, it takes me half an hour to 45 minutes to make the pancakes. I usually have six going at once (although my griddles is dying). Sheet pancakes might take the same amount of time but would be less effort as I could just pop them in the oven as a opposed to tending the griddle.

[aaronatthedoublef]

BA, I pack the pancakes into freezer bags, one dozen per bag, and put them in the freezer. I have one son who eats pancakes every day until there gone. Most weeks I don't run out until Friday or Saturday. His big brother usually does not eat them for breakfast but sometimes will eat some late at night.

[aaronatthedoublef]

I made three dozen pancakes this morning. Two dozen remain and only two out of five people ate any. I think I am definitely ready for sheet pan pancakes.

[aaronatthedoublef]

Went to Whole Foods yesterday for the first time in three months. They had KAF WWW in plastic bags with twist ties on the top. Must be having some packaging challenges. But they had the flour.

[aaronatthedoublef]

I made sourdough on Friday. I made a two pound loaf which seems to be the right amount for my pans and then five 3 oz rolls. But the rolls came out rounder and I would rather they be flatter like sandwich rolls so the shaping will take more work.

Then I went to feed my starter today and both jars were moldy on top. 🙁 I dumped about 20 ounces of starter out, pulled out a clean jar and am starting from scratch. Not sure why it molded. Maybe I need to start refrigerating it. I put it in a clean jar twice a week. I wonder how fast I can build up a new starter. I started with two ounces of whole wheat flour and two ounces of water.

Looks like I'll be making whole wheat bread for a while until I build up my starter.

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