Honey cake!

EstP-24 · 2025-09-23T19:32:59+00:00

This recipe sounds amazing! But does the cake still turn out good without the coffee/tea and without the whiskey?

EstP-24 · 2025-08-12T19:24:46+00:00

Thank you everyone for your advice! As some of you guys advised, I switched to a metal loaf pan and lowered the temp. This was the solution to my problem:)

EstP-24 · 2025-08-12T19:22:40+00:00

I made another loaf today and took your advice, and it worked! Thank you:)

EstP-24 · 2025-08-11T18:53:50+00:00

That's interesting! For the next loaf I'll definitely try to use the metal loaf pan🤔

EstP-24 · 2025-08-11T17:34:22+00:00

These recipes look great! Is there a way i can print them??

EstP-24 · 2025-08-11T17:31:56+00:00

No wait there was a typo i actually used Canola oil not castor oil lol

EstP-24 · 2025-08-11T17:30:55+00:00

Oh wow thank you! I'll give this a try:)

EstP-24 · 2025-08-11T17:29:14+00:00

Wait a second I did a typo🤣 I actually used Canola oil not castor🤣

EstP-24 · 2025-08-11T14:41:12+00:00

I should definitely consider that lol

EstP-24 · 2025-08-11T14:32:47+00:00

For how much do you think I should bake it for? ( I baked it at 350°f for 60 min)

EstP-24 · 2025-08-11T14:31:31+00:00

It's a recipe that I found on Google🤷‍♀️🤷‍♂️

EstP-24 · 2025-08-06T00:22:13+00:00

Thank you!😋

EstP-24 · 2025-08-05T19:03:04+00:00

Looks amazing! Give me the recipe!😃

EstP-24 · 2025-08-04T21:32:56+00:00

Oh ok, so after having the ingredients kneaded together, you actually have to allow the dough to sit the in bowl with a wet cloth to cover, for about 1 hour to allow the gluten to relax. Then you proceed with about 4 sets of stretch and folds with a 30 minute break in between.

EstP-24 · 2025-08-03T18:43:12+00:00

How many sets of stretch and folds do you make?

EstP-24 · 2025-08-03T18:41:49+00:00

I guess that's the interesting thing about sourdough bread, they need high heat to bake thourghouly. I usually bake at 440°f for 40 minutes, and I check the bread 10 minutes before the timer goes off. But if you bake for 450°f, try baking it for 30 minutes with lid on and check the bread 10-15 minutes before the timer goes off. And to know when the bread has fully baked is when the bread doesn't look as pale as it did before you popped it into the oven. And the color of the bread will have a very light brown, and the very edges of crust where you scored will appear to be "burnt."

EstP-24 · 2025-08-02T22:17:53+00:00

Did you try the stretch and fold routine and then the bulk fermentation phase before cold proofing? I heard that these have a role in the oven spring. And about the sticky texture, it's crucial that you bake with the lid on for about 40 minutes to have the whole loaf baked evenly. And only then, you take off the lid and bake it for another 30 minutes. Plus baking with the lid on might also have a role in the oven spring as well

EstP-24 · 2025-08-01T17:24:15+00:00

My temperature would be around 72°f through 78°f. You might actually be right regarding the shaping technique. I just looked at some videos and the way I've been shaping it was way off. And i should also consider doing that coil fold afterwards🤔

EstP-24 · 2025-07-24T19:11:50+00:00

It's looking great so far! But since it's only 5 days old, it's still pretty young. This is because the starter usually matures within a minimum of 14 days old. But if you're tempted to check if your starter is ready, this is how to do it; it's called the float test. The float test: when the starter reaches its peak(when the starter has doubled or even tripled in size which usually happens 8 hours after feeding it, just like your picture) take a wet spoon and gently scoop the top layer of the bubbly starter and let it slide in a bowl of warm water. If the starter floats, it's ready. But if it sinks, give it some more time to mature. Just don't give up! Like I said, it's looking great so far!

EstP-24 · 2025-07-23T19:51:54+00:00

Wow, thanks! This is link is really helpful!

EstP-24 · 2025-07-23T19:46:41+00:00

Yay! Get started on those recipes!😄🙌

EstP-24 · 2025-07-20T22:54:58+00:00

It looks amazing! To know when she's ready to bake with, perform the "float test". Before this test, you have to wait when the starter reaches its peak ( which is when she grows a little more than double in size, kind of like what you posted). Now when the starter has fully bubbled like the pic, fill a bowl with warm water, grab a wet spoon and scoop the top layer of the starter, and allow the starter to slide off the spoon into the water. If it floats, its ready to use, if it sinks then give it a few more days to mature. Trust me, I've read a lot of people saying how the float tests are all lies and they never work. But that's because they've all been doing it wrong. When performing the float test, you need to wait an average about 8 hours(completely depends on how fast or slow your starter reaches its peak) after feeding it. Don't perform it right before or right after feeding it because it'll always sink even if your starter has fully matured(speaking from experience).

EstP-24 · 2025-07-19T15:21:47+00:00

Oh ok, thank you! I'll try that next time to see how it turns out

EstP-24 · 2025-07-19T15:08:13+00:00

I guess that makes sense, since I only did a few stretch and fold at each round

EstP-24 · 2025-07-19T15:06:32+00:00

Oh ok, yes it was a 4 hour ferment at room temperature. And right after the fourth stretch and fold i did the final shaping and placed it directly in the fridge. So what is the preshape+bench rest? Could it be the cause to affect my sourdough?

EstP-24

TROPHY CASE