Refrigeration

May I freeze the dough?

nice

good

HOME MADE MARSHMALLOWS

Everybody, this is the BEST recipe on net, i tried at least 5 recipes , they all failed , this is the only one that succeeded , the texture is perfect , it sets in minimal time ,...its perfect, thank you KVALIFFOD

paleo nutbread

To quote myself from my article about the bakers percentage: "bread typically has a salt content of 1.5% - 2.5% salt" This recipe has 700 g nuts. And 10 g salt. That is 1.4% salt. Which is actually in the very low end. It cannot be directly compared since a lot of the salt in this recipe sits on the surface of the nuts, and in a normal dough is would be more mixed in with the flour. But it is certainly not "way salty". I just think you have a preference for lower salt in your food than most people. Which is absolutely fine.

Freezing and Baking time and temp

Thank you so much for your information on how to make these pasties. My Grandfather who long since has passed learned the trade of a baker as a young man. He was from Odence Denmark and came to America when he was 18 or 19. He was the head baker at the Hotel Utah till he retired. Many of the family had tried to get recipes from him but I think he was just not wanting to think how to translate them into smaller amounts for home use. Not sure though. We did get some of the recipes but no instructions. Thank you, thank you, thank you for the instructions. We are having a big family reunion and I will be making some of the Pastries. I wanted to freeze them and bake the day of the reunion. My question is: When taking them from the freezer to the oven is the temperature and baking time different than from above instructions? You have 390* for 20 min. would that be different for frozen Pastries?

We miss you, Max!

I will. I am writing new software for the website, so I am actually very busy working on it. It is just not visible for teh rest of the world. Sorry :-S Perhaps I should add a little content once in a while so it is visible that the site is not dead :-) - max

Butter

Typically it is around 20°C. Here in the cold North there are very few days above that, so that is where our radiators typically end up. Yes I wrote radiator. Not air condition ;-) So in your case it should be in as cool as place as possible. Or alternatively you could use yogurt as a starter. It thrives at around 40°C and should work well too. It will have some influence on taste though. Not better or worse. Just a little different. - max

Marzipan

I live in Vancouver, Canada and have been unable to find whole bitter almonds. I have found bitter almond extract and wonder if I can use that in lieu of a bitter almond and if I can what amount should I use for the recipe.

Fantastic web sight

Thanks. I love when my stuff is useful for someone. I like you see poor cooking equipment as a challenge and not an impossibility. - max

Thank you, great post!

Thank you. You could subscribe to the youtube channel, then you would both have a way to find the site, and see when I add new stuff.

Time is no problem here...

Really! Just make the dough in the evening before bedtime and its ready to bake when you wake up! You could preferably make it on weekends and you will have bread for the next working week at hand. easy as can be. I have not tried this specific recipe yet, but have been baking a similar bread for some years now. Its really easy. In the winter time, when I have made the dough in the evening, I just put it outside on my un-heated balcony, I dont even need a fridge! How convenient is that?

sourdough

I am not completely sure I understand your question. Do you want to make a known yeast recipe, but with sourdough instead of yeast?

sauerkraut

Danish salt is iodized too, but I have never had any problems using it.

Cake Cream?

I'm not familiar with this term and when I research it I only find cream cake recipes or ice cream cakes. Is it possible that it goes by a different name in the U.S.A.?

Question

Dark syrup is basically molasses from cane sugar. There might be differences between different brands so your mileage may vary. - max

Stand Mixer

Thanks! It is called an assistent. It is probably called an assistant in english speaking countries. It has had several different manufacturers through the years. - max

Aluminum

I place my pizza on an aluminum cookie sheet lined with foil then lined with parchment. I place the pizza on the parchment and bake as high as my oven will go, 550 degrees (preheat at least 30 minutes. Our pizza came out as good or better than using a pizza stone. When my pizza stone cracked, that was it for me unless I buy Emile. I think the parchment works just as well as it absorbs the moisture from the bottom to make the bottom crisp. Dough matters too. I used a "no knead" pizza dough recipe that I allowed to rise about 18 hours. I think anywhere from 8 to 18 is a good range. I let it rise at night while I sleep and it is ready for supper at 5 p.m. the next day. Next time I want to try a double rise. Stir after 8 hours then let rise once more for a few hours. I think the dough becomes even lighter and crispier. The dough can be allowed to rise in the refrigerator (allow to come to room temperature 2 to 3 hours before baking) or in a warmer area. The dough can then be removed from the bowl and kneaded a couple times, allowed to rest, then rolled out or stretched to the form desired, topped and baked for 20 minutes. Homemade is the greatest, I don't like spending a lot for delivery pizza and I know exactly what my ingredients are. : )

Storage

How do you store the jam? In Canada it's usually 'canned' in sealed jars and processed in a water bath to seal for a long shelf life. What would be you're recommendation?