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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #1301
    Senior Member Array Bamboo's Avatar
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    ^those look good.

    i made rye injera a few days ago, which people thought were weird but good pancakes.

    basically true. good with honey.



    may make sweet potato bread soon.
    Don't know how much it'll bend til it breaks.

  2. #1302

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    Quote Originally Posted by Bamboo View Post
    ^those look good.

    i made rye a few days ago injera, which people thought were weird but good pancakes.

    basically true. good with honey.



    may make sweet potato bread soon.
    Did you use any wheat flour or anything? Still learning all my grains, but I had thought rye doesn't bind together on its own that well.
    Your kisses, sweeter than honey. But guess what, so is my money.

  3. #1303

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    Quote Originally Posted by gromit View Post
    Did you use any wheat flour or anything? Still learning all my grains, but I had thought rye doesn't bind together on its own that well.
    You could probably do 100% rye pancakes. You're right that it doesn't bind well, but there are eggs to help a little and pancakes don't need to rise much. Never actually done it though, but we used to make 100% gluten free bread in a bakery I used to work for.

  4. #1304

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    Quote Originally Posted by wolfy View Post
    You could probably do 100% rye pancakes. You're right that it doesn't bind well, but there are eggs to help a little and pancakes don't need to rise much. Never actually done it though, but we used to make 100% gluten free bread in a bakery I used to work for.
    Ah cool yes. I have done rye "quick" bread that doesn't use yeast, just baking soda (powder?) and extra eggs. Will have to see about those pancakes. I loooove rye flour.
    Your kisses, sweeter than honey. But guess what, so is my money.

  5. #1305
    Moving to the BVI Array highlander's Avatar
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    I warmed up some leftover Portillo's

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  6. #1306

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    Quote Originally Posted by gromit View Post
    Ah cool yes. I have done rye "quick" bread that doesn't use yeast, just baking soda (powder?) and extra eggs. Will have to see about those pancakes. I loooove rye flour.
    A good way to use rye is as a sponge. Mix part of the rye content with part of the yeast and some of the water in percentages made up in your head. The rye and water are the same amount and the total mix is about 10% of the total recipe volume.

    Actually, that is maybe confusing. Give me a rye bread recipe and I'll show you.

  7. #1307
    Senior Member Array Bamboo's Avatar
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    rye, honey, yeast and water. fermented for about 24 hours.

    then some baking soda.

    spread thin on the heated pan - makes a sticky, foamy, moist bread. wasn't right on for injera but was good. the bottom slides right off the pan and is very smooth, almost a thin paper crust, but as it cools turns sticky.

    you don't bake it til dry, i don't know how that'd work. while moist it was quite sticky.


    @gromit
    @wolfy
    Don't know how much it'll bend til it breaks.

  8. #1308
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    I cook some veggie, noodles and some fish today.

  9. #1309
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    Potatoes pan fried with onions and garlic in olive oil, and bratwurst.

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    Ned Flanders's nachos: cucumber slices with macadamia cream cheese, agave nectar, chopped dates, and mint.



    Zucchini marinara pasta: spiralized zucchini with sundried tomato marinara topped with sundried olives and basil from the garden.

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