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Adventurous Bakers!


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8 replies to this topic

#1 Jestgar

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Posted 01 May 2012 - 12:33 PM

Well.

So.

I wanted to make sour cream by culturing cream with a bit of yogurt. I must have gotten a bad batch of yogurt because I ended up with a pot of warm, slightly sour cream.

I ran a couple runs of it through my food processor to make butter, but the last bit was the most yogurt-like (although still very very thin) and it wouldn't process into butter. I left it on the counter overnight while I thought about it, and decided to bake something with it. It's somewhere between over-whipped cream and butter.

I sort of followed a recipe for Irish soda bread, but left out the oil and just used my ..... goo. It ended up being a very liquid. Now, I've never made soda bread, but all the recipes say 'press into pan', so I'm thinking this isn't going to come out even remotely bread-like.

Any guesses about what I've made?
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#2 kareng

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Posted 01 May 2012 - 12:36 PM

More of a cake batter? Chicken food? Did you bake it? How did it turn out! This is so exciting!
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#3 Jestgar

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Posted 01 May 2012 - 12:37 PM

Just put it in the oven. How long d'ya suppose I should bake it? an hour?

It was cake-batter like.
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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#4 kareng

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Posted 01 May 2012 - 12:47 PM

I would check it at 20-30 minutes and see from there. Cakes are usually 25 min
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You better cut the pizza in four pieces, because I'm not hungry enough to eat six. ~Yogi Berra

 

smiley-eating-pizza-slice-emoticon.gif

 


#5 Darn210

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Posted 01 May 2012 - 01:02 PM

Any guesses about what I've made?


Well . . . if it was me experimenting like that . . . I think I would end up with a BIG hockey puck . . . perhaps a manhole cover. Me and any kind of bread "experiment" just doesn't work.

Let us know how it turns out.
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#6 Jestgar

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Posted 01 May 2012 - 01:02 PM

Still gummy in the middle. I turned it down and left it in.
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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#7 Takala

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Posted 01 May 2012 - 02:01 PM

What did you use for the gluten free flour replacements ? What kind of pan are you using, ceramic, metal, square, round ?

Bake it until the center is springing back when touched, and a clean table knife inserted comes back out clean, and take it out of the oven before the smoke detectors go off. ;)
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#8 Jestgar

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Posted 01 May 2012 - 02:06 PM

Looks like a bit too much tapioca. The outside is flaky, but the inside is rubbery, like Brazilian cheese rolls. Tastes ok when hot, but I'm not sure how it'll be once it cools.

The goo seems to be more like ricotta cheese after baking, so maybe I'll search down a cheesecake recipe for the rest of it.
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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#9 Mateto

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Posted 01 May 2012 - 04:34 PM

Now try toasting it and tell us how it tastes.

Have you tried it with jam or butter?

Maybe you've invented some sort of new nuclear weapen disguised as bread?? :blink:
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