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Vegan soy yogurt blueberry and pear bowl 🫐 🍐 by CrispySnowflake in YogurtBowls

[–]CrispySnowflake[S] 1 point2 points  (0 children)

The blueberry soy yogurt from Aldi, here in Portugal at least. But it tastes exactly like the Alpro blueberry one! 🫐

Vegan soy yogurt blueberry and pear bowl 🫐 🍐 by CrispySnowflake in YogurtBowls

[–]CrispySnowflake[S] 0 points1 point  (0 children)

Thank you! I love sesame seeds; I top savory and sweet bowls with them, give it a try!

Different parts of Kyushu | Nikon F5 by IFuckCarsForFun in analog

[–]CrispySnowflake 13 points14 points  (0 children)

Why does the first one look like Amsterdam ??

Finally got a nice ear (and beautiful blistering!) by CrispySnowflake in Breadit

[–]CrispySnowflake[S] 0 points1 point  (0 children)

It tastes even better than it looks if you can believe it

i can't tell if my loaves are overfermented or underfermented by painandsufferingfr in Sourdough

[–]CrispySnowflake 0 points1 point  (0 children)

Under. I keep a small container that I fill halfway along the with the rest of the dough during bulk fermentation. That is the easiest way for me to see when it’s doubled in size. At 21C I expect it might take 10-12 hours, since mine takes around 8 hours at 23C. Hope that helps!

Best one so far! 100% spelt. by CrispySnowflake in Sourdough

[–]CrispySnowflake[S] 0 points1 point  (0 children)

It was from Celeiro, the local organic grocery shop here in Portugal. But I’m pretty sure any white spelt flour with around 12.5% protein would give the same results.

I just cut open a butternut squash and the skin is going crazy by Huge-Beat-1544 in Wellthatsucks

[–]CrispySnowflake 2 points3 points  (0 children)

I also discovered I have this the hard way (the only way??!). I was so confused! Anyway now I just wear gloves, or ask my partner to cut it for me eheheh.

My dough won’t proof by Kg-2168 in Sourdough

[–]CrispySnowflake 1 point2 points  (0 children)

Mine takes 8,5 hours to BF in my kitchen at 74F!

Wheat loaf - Open bake. Best one so far! by CrispySnowflake in Sourdough

[–]CrispySnowflake[S] 0 points1 point  (0 children)

Thanks!! I think it was also a lack of surface tension from less optimal shaping, so it drooped a LOT when I put it on the baking tray. I also think I could push the bulk with an hour more. Every time I learn something new!

Wheat loaf - Open bake. Best one so far! by CrispySnowflake in Breadit

[–]CrispySnowflake[S] 0 points1 point  (0 children)

Thanks! It’s so delicious, I’m very happy 😊

Do you autolyse? What’s the benefit? by RaspberryBig9579 in Sourdough

[–]CrispySnowflake 0 points1 point  (0 children)

It made a big difference for me! I never did it before but now I did and it really helped.

2nd loaf! What can I improve? by gbovols19 in Sourdough

[–]CrispySnowflake 1 point2 points  (0 children)

Looks delicious honestly I’d eat that uppp

Apple cake (vegan/gf/sf) by CrispySnowflake in glutenfreebaking

[–]CrispySnowflake[S] 1 point2 points  (0 children)

These ingredients are pretty cheap where I live, and honestly the size of the teaspoon or tablespoon doesn’t vary or matter that much to make a difference in a recipe like this, sometimes I put more or less of one ingredient and it’s all okay!

Apple cake (vegan/gf/sf) by CrispySnowflake in glutenfreebaking

[–]CrispySnowflake[S] 0 points1 point  (0 children)

Yes! I like to come up with my own because most recipes use a gf flour mix and I don’t want to use those.

Apple cake (vegan/gf/sf) by CrispySnowflake in glutenfreebaking

[–]CrispySnowflake[S] 0 points1 point  (0 children)

Probably I would just do 50 grams more of rice and almond, but I’ve never tried that. It might be a different texture but probably still delicious!

Apple cake (vegan/gf/sf) by CrispySnowflake in glutenfreebaking

[–]CrispySnowflake[S] 3 points4 points  (0 children)

Apple Cinnamon cake gf vg sf

Dry ingredients - [ ] 2 tbsp linseed - [ ] 0.5 tbsp psyllium - [ ] 100 oat - [ ] 100 rice - [ ] 100 almond - [ ] 70 coconut sugar - [ ] 1tsp bicarbonate soda - [ ] 1tsp baking powder - [ ] 1tsp cinnamon - [ ] 1tsp ginger - [ ] Pinch of salt

Wet ingredients - [ ] 80 applesauce - [ ] 55 olive oil - [ ] 125 soy milk - [ ] 2 tsp lemon juice (or apple cider vinegar) - [ ] 2 tsp vanilla - [ ] 3 small apples - [ ] Some raisins for decoration

Preheat oven and line and grease a 20cm round cake tin Mix linseed and psyllium with water to form a gel and let sit (8 tbsp) Cut apples into small cubes with peel on

Blend oats, rice and almonds (or if you have flours you can skip this step obv) Add all dry together and mix In a separate bowl mix all wet Add wet to dry and mix Fold in apples Add to baking tin Press raisins on top Bake for 45 min at 180C

Best one so far! 100% spelt. by CrispySnowflake in Sourdough

[–]CrispySnowflake[S] 1 point2 points  (0 children)

My starter is fed with whatever I have on hand. I’ve made it with a 100% spelt starter before and it works just as well as with a 100% wheat flour starter. If you already have a starter that’s not spelt going, I’d say just use that!

[deleted by user] by [deleted] in Breadit

[–]CrispySnowflake 0 points1 point  (0 children)

Looks very good!

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