I love lemon cake but I’ve never made lemon yoghurt cake before so I’ve been wanting to try my hand at them.
So please drop your BEST lemon yoghurt cake recipe, I like a nice lemon flavour without an overly sweetness to accompany it. I’ve been contemplating between Ina Garten (Barefoot Contessa), Joy of Baking and RecipeTin eats. Any recommendations?
please drop your BEST lemon yoghurt cake recipe, I like a nice lemon flavour without an overly sweetness to accompany it. I’ve been contemplating between Ina Garten (Barefoot Contessa), Joy of Baking and RecipeTin eats. Any recommendations?
I love lemon cake but I’ve never made lemon poppyseed cake or lemon yoghurt cake before so I’ve been wanting to try my hand at them.
I do however was thinking if I could just add poppyseeds into the lemon yoghurt cake recipe? I’ve heard that it’s an inert ingredient and shouldn’t affect the cake even if it wasn’t in the recipe. Is this true?
Also please drop your BEST lemon yoghurt cake recipe, I like a nice lemon flavour without an overly sweetness to accompany it. I’ve been contemplating between Ina Garten (Barefoot Contessa), Joy of Baking and RecipeTin eats. Any recommendations?
She has not been spayed and she had a some bloody discharge from her vagina. Upon taking to the vet, they suspected pyometra and decided to go ahead with surgery.
Oddly, they couldn’t find a uterus and mentioned that her genitalia looks abit odd and appears to have something that resembles an underdeveloped scrotal sac. She’s a ginger cat if that matters
I have done about 6-7 batches of kombucha so far. The usual days I let it ferment is 6 days then 24-36 hrs for 2F.
This week I was too busy and accidentally let it ferment for 8 days instead. When I opened the jar and used the ladle to swish it around before distributing it into bottles, the kombucha started frothing and bubbling up like it has never done before so far.
I also had added a small amount of starter tea from my scoby hotel for the first time since brewing so I’m not sure which one of these two factors are causing such an “alive” reaction from my 1F.
Should I be cautious about potential glass bombs? I’m fermenting with mango and plum this week and I’m worried the combination of high sugar and super bubbly kombucha might explode
I just did a BBC using the recipe from Around The Dining Table.
The recipe was quite simple and straightforward and don’t use any flour, lime juice or starch.
However I felt like the taste of the cheesecake wasn’t as astounding as the ones I’ve had before. The texture also turned out slightly pudding like rather than that signature BBC creaminess.
I baked for 25 mins, 230 degree Celsius (convection with fan on). When I removed it was jiggly in the centre with edges set. 10 mins after removing, it continued to set more.
Are there any better recipes out there?
Hey!
I know of someone who has a degree in finance from a local university in Malaysia that collaborated with an Aus university.
What are the chances for her to get a job here in Malaysia or even Singapore?
Hello beautiful booch brewers!
I recently got into brewing booch and I live in a tropical country in SEA. I’ve found that my sweet spot is 6 days for 1F and 1.5 days for 2F.
My current setup is 3.3L jar for 1F and I have a small 800ml jar for my Scoby hotel that I’ve added extra sweet tea to once in this one month that I’ve been brewing.
My question is:
Am I supposed to take my starter tea from my scoby hotel or allocate a certain amount of my previous 1F for the next 1F? I’m just concerned if I use the previous 1F leftovers I will essentially be “diluting” my culture with every ferment as opposed to a nice strong starter from the scoby hotel everytime.
How often am I supposed to feed the scoby wi the new tea?
If I do resort to exclusively using the starter tea from my scoby hotel, am I supposed to “refill” it with starter tea every week for the same duration as my 1F? Because if I don’t then I’ll run out of scoby hotel starter right?
Since I live in a tropical climate (30-33 degree Celsius outside but I do keep my brews in a cool dark room), will this cause an overgrowth of yeast and the bacteria may not grow as well? I feel like the room I store my booch does smell like liqueur when I step in by day 2 of 1F. How do I add in bacteria? Is there a specific time frame to start over fresh with a new scoby culture and pellicle?
I’m sorry if I’m overcomplicating this, I’m just concerned of ruining my culture and I’d prefer to ask the pros rather than second guessing myself 😩 TIA!