u/One-Permission1917 — reddlx

Great American Baking Show Cancelled 😞

This news has been pretty quiet, only just found out from a comment on another post yesterday so I figured a dedicated post was in order in case anyone else was clueless like me. I had such high hopes for the series after Andrew Rannells joined as co-host, it felt like they were finally finding their groove. He’s so funny and wholesome. Anyway, sad day for delusional bakers like myself who had dreams of applying one day. Who knows, maybe it will be resurrected one day (like it already has been…twice).

broadcastnow.co.uk

u/One-Permission1917 — 6 days ago

▲ 18 r/bakeoff

Do you have to have a social media presence to be on Bake Off?

Well more specifically…the Great American Baking Show as it’s the one I would actually be eligible to be on. But I don’t have social media and I’ve always wondered if that would eliminate me off the bat. Any former contestants or applicants care to weigh in?

reddit.com

u/One-Permission1917 — 6 days ago

▲ 3 r/Sourdough

I can’t get an ear to save my life

150 grams active sourdough starter
350 grams water
10 grams salt
500 grams bread flour

Mix dough, let sit for 30 mins. Stretch and fold every 30 mins, 4 times total. Bulk ferment till risen 50-75%. Shape, place directly in loaf pan, cover and cold ferment for 24 hours. Bake directly from fridge. 450°, covered for 30 minutes, uncover and bake until done (I use a probe thermometer and pull it out at 205°).

Now, I am pretty new still, this is probably my 10th loaf and it tastes GREAT! No complaints there, but I just see all these beautiful ears 👂 and wonder why the heck I can’t get that. Is it because I don’t use a banneton? I read I didn’t need one (and I guess I don’t since I love this bread) but I’m wondering if the airflow would help. My dough is quite loose, it just spreads out in the loaf pan.

Any ideas?

u/One-Permission1917 — 12 days ago

▲ 4 r/pomhealth

It’s been a week since I ordered and still hasn’t shipped out

Last time I ordered it was quicker than expected, now it’s taking so long. How long should I expect to wait? Should I contact customer service yet?

reddit.com

u/One-Permission1917 — 1 month ago

▲ 42 r/Baking

Is there a name for this style of frosting technique?

I’m talking about the wide, flat, ribbed squiggly lines of buttercream embellishments. I know it uses a Wilton 789 tip, but I would love to know if this style has a name so I could search it. I’m obsessed, and would like to see more more more 😍

u/One-Permission1917 — 1 month ago

▲ 15 r/Breadit

Can I pinch off dough from the bigger ones to make the smaller ones even after the 2nd proof?

I’m making focaccia muffins/rolls and I thought they looked pretty even when I put them in there but now that they’re rising, I can see some inequities and would like to even them up but I don’t want to ruin the rise. I’m new to baking btw, so sorry if this is a dumb question.

u/One-Permission1917 — 2 months ago

▲ 21 r/AskBaking

What kind of dough is this?

It’s so thick! I’ve been searching “cream tart recipe”, “cookie cream tart recipe”, “sable cake” (as I see them called a lot on Pinterest) but they typically have much thinner cookie/pastry layers. I love the look of this one with the nice thick layers but can’t seem to figure out what kind of dough to make for it. Sable? Short crust?

u/One-Permission1917 — 3 months ago