Utility Baking

The 1847 sourdough bread is gone. It lasted longer than Dr. Science predicted, but not by much. It wasn’t very sour, so I liked it. The crumb looked okay—maybe a little tight:

1847 Oregon Trail sourdough bread: Crumb view

1847 Oregon Trail sourdough bread: Crumb view


Yesterday I made a loaf of the default whole wheat. Today I tried another loaf of sourdough from a radically different recipe, and the dough was very wet. Cibatta dough isn’t this wet. I did bake it, but I’m not calling it bread. I’m trying another of Jeff Hamelman’s recipes tonight; that’ll have its bulk ferment overnight in the fridge.

Last week I suggested sending in a cake with Dr. Science one day for a treat, and he suggested today because they were having a lunch meeting and it would make a good dessert. I made the King Arthur Flour Kitchen Sink carrot cake, which is turning into my favorite carrot cake recipe, and decorated it with marzipan carrots, just for fun:

Kitchen Sink carrot cake with marzipan carrots

Kitchen Sink carrot cake with marzipan carrots


I followed the directions in The Professional Pastry Chef, and it was pretty easy. For 12 carrots, you weigh out 2½ oz of marzipan and dye ½ oz green and the other 2 oz orange:
Marzipan: Some dyed green and some dyed orange

Marzipan: Some dyed green and some dyed orange


You roll those into ropes and cut the ropes into 12 pieces, then you roll the pieces into balls. Then you roll the balls into cones:
Marzipan morphing into carrots

Marzipan morphing into carrots


You use the back of a knife to make the little indentations in the carrots and use a skewer or similar to poke a hole in the ends of the carrots:
Marzipan carrots ready for assembly

Marzipan carrots ready for assembly


Then you stick the green pieces into the carrots and cut them to resemble the carrot greens. The marzipan is sticky at first, but after awhile it gets a little drier and easier to work with.

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Filed under bread, Cake, sourdough

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