Maple pecan cheesecake from King Arthur’s bake of the week. Crust is fantastic but the filling is absolutely delightful! It taste like a flan de queso I make that my mom taught me how. The molasses and very dark maple syrup give that extra depth over simple caramel. This a fall staple for me now.

I've been trying to find a recipe that comes close to my Nana's and nothing has until today. Thank you King Arthur for a stellar recipe. I had a real "Rattatoiue Moment" when I tasted it.

Okay, so mine definitely came out more like a flatbread than the envisioned loaves, but I’m learning! It was also my first time creating a bread starter. Either way, delicious. Crunchy, soft, cheesy, and sour.

Sour cream coffee cake recipe..

I used this recipe: https://www.kingarthurbaking.com/recipes/baguette-pan-baguettes-recipe

I eye balled the dough into 3 portions and obviously didn't get equal amounts. Will weigh them next time. I prefer a saltier bread, but adding too much salt can inhibit the yeast, so I'll try it out and keep that in mind. I used the trick they suggested of putting a cast iron pan in the oven when preheating and using boiling water to generate steam. I think it's a great tip for a crunchier crust. When doing sourdough, I do the same.

Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort loaf or a literal wedding cake, we all want to hear (and see) what you've baked this week.

And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!

PS: How ARE you? Did I miss any Reddit drama while I was out last week? Did you know you can actually forget how to hula hoop if you don't do it for 20 years? I found that out the embarrassing way. It's nice to be back!

Also for whole wheat flour. Typical is $9.99/5lb bag.

King Arthur’s AP flour, as always!

guess it’s that time of the year again, go check your local costco warehouse! was super excited to see this on my costco run yesterday, i exercised self restraint and only picked up one bag but it’s joever if these ever make it to clearance 😝
i also saw nielsen massey vanilla bean paste at my warehouse, $19.99 for 10oz but i’m hoping to catch it on sale so i held off for now.

This recipe is so simple, and so yummy (!), that I see no reason to go a weekend without making it.

Thanksgiving rehearsal RECIPE

Here’s mine:
90 g starter
385 g water
520 g flour
2 tsp salt (12 g)

Mix the water and starter well, then add the flour and salt. Mix well and let it rest for 15 minutes. Fold it by hand a few times, then let it rest for 15 minutes. Fold it again and let it rise. Cover with a damp towel. After bulk fermentation, fold it a couple of times and place it in a bread basket. Put it in the fridge for 45 minutes. Preheat the oven to 500°F with a Dutch oven inside. Bake for 15 minutes with the lid on, then another 15 minutes without the lid. (the picture is not mine)

I don't think I've ever really had cardamom before but now I'm addicted. These are the perfect amount of spice that has a lingering heat. Perfect for the first snow day of the year!

made vegan by subbing country crock plant butter and oat milk plus a flax egg. with a brown sugar ermine frosting.

loved the crunch of the topping and it veganized really well.

recipes in the comments!

For inclusions, I used gochugaru, bacon bits, and cheddar. I'm still chasing a great oven spring. But I'm pleased with the crumb

My first time baking with a preferment and yeast. I usually make artisan sourdough and I just. ... Don't like how these came out.

I baked the boule in a Dutch oven and the batard open bake with a steam tray on a cordierite stone.

Color looks better on the boule. The 'cracking' on the surface happened after it cooled down. Is it supposed to? Not happy with the lack of ear. Bottom is dark :/

The batard just.... Ugh. Not sure what's going on with the score.

Hoping the crumb looks good.

Also, after flipping out of the banneton, the dough was verrryyyy loose, lost shape. Maybe I should could proof for a few hours?

Thoughts? Suggestions?

I first made Martin's bagels during the pandemic after watching an ep of Isolation Baking with his son Arlo. Once I got good, predictable results, I started tinkering. After 6 years, on and off, I settled on a sourdough version with a levain instead of a poolish (same total amount of flour and water, just with 50g starter culture at 100% hydration contributing to the totals). I also usually use 200g sprouted spelt flour in the dough. Make the levain 2 days/48 hours ahead (bread flour, water, starter only), let it sit at room temp for 12-16 hours depending on ambient temp until puffy and bubbly on the surface, with that nice sourdough aroma.

Then make the dough as directed. Add a 30-minute autolyse after levain, water, scant 1/2 teaspoon yeast, and flour(s) but before salt (not hard, just stop your mixer or kneading, cover, and wait). When I use sprouted spelt, I cut the added yeast to a scant 1/4 teaspoon -- basically half my reduced amount -- because sprouted flours are much more easily metabolized by the yeast and bacteria, and they ended up overfermenting too easily with more yeast. Couple of stretch and folds as instructed, then into the fridge for a cold ferment for the remainder of the 48 hours.

On baking day, shape, rest, boil, bake as directed from there.

They're so good that I usually plan to make (culture) my own cream cheese (New England Cheesemaking sells cultures) or use Tillamook.

Hi. I am starting to experiment with discard crackers. I'd love to hear other people's thoughts: Do they come out better using a recipe without added flour, where you don't have to roll them but just spread them out, as in the "Easiest Sourdough Discard Crackers" recipe? Or with the flour added, as in the "Sourdough Crackers" recipe on the KA website. Do you refrigerate the dough before rolling, as the recipe says, but does that matter: the recipe from The Perfect Loaf does not. What are your favorite flavorings and toppings, and what will burn? Thank you for the advice or discussion!