Post A4SEaaOCJ3ax83gtZA by Linnie@social.quodverum.com
(DIR) More posts by Linnie@social.quodverum.com
(DIR) Post #A4RWw8sorGGYCxTyoi by Linnie@social.quodverum.com
2021-02-19T20:38:08Z
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@StevenDouglas Oh my are you in trouble. THAT CHOCOLATE CAKE IS PHENOMENAL. I made a glaze for the top too. Used coffee not water Husband’s eyes almost popped out of his head- said it was THE best thing I have ever baked. And I’m a pretty darn good baker. The Pyrex dish worked out just fine too. Only question: after taking it out of oven, it really sunk in the middle. I did the knife test, but wondering if middle is underbaked a tad too much. Havent bit into that part yet. Hugs
(DIR) Post #A4RY2LItgvKUQCCVSS by Lolosmom@social.quodverum.com
2021-02-19T20:50:28Z
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@Linnie @StevenDouglas For what it’s worth, I read that when that happens with a cake, it’s bc when you take it out of the oven to cool, the warm air of the cake rises and if it’s met with cooler ( the air condenses) and it’s that condensation that causes the center of the cake to flatten. Although, Steven may have a different reason. I’m sure the cake will taste great!!
(DIR) Post #A4RevYEnu7AQBgzjtY by Linnie@social.quodverum.com
2021-02-19T22:07:41Z
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@Lolosmom Thank you so much for the comment. I’m in Montana, and our house is kept quite cold (65) compared to what most like. I’m in awe of how good it tastes, just doesn’t look all purty
(DIR) Post #A4Rj8izRddTj7HLcbg by StevenDouglas@social.quodverum.com
2021-02-19T22:54:52Z
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@Linnie The tradeoff in a cold house is to bake longer and lose some of the moisture in the cake. Give me the sunken ugly more moist and delicious cake any day. One thing you can try is not to take the cake out right away. Just open the oven door and let it cool (and set) more slowly.
(DIR) Post #A4RllPF7BwwD4cFYJs by Linnie@social.quodverum.com
2021-02-19T23:24:17Z
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@StevenDouglas Huge thank you for the reply. I will take ugly because I LOVE moist and gooey. Will try that trick next time (and that next time will be very soon) about the oven door. I am a cookie perfectionist, I don’t do cakes, so I never knew this about the temp change. Sending hugs because this cake is killer.
(DIR) Post #A4RwBIFOp2CgRrMiu0 by Lolosmom@social.quodverum.com
2021-02-20T01:20:59Z
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@Linnie Hi, the only reason I found out about that is bc I’d bake French bread and at first, it would be nice and crunchy on the top, but as it cooled, it would lose some of its crisp. That’s when I learned why. Not sure this wouldn’t dry cake out, but the article suggested allowing the bread to “cool” in the now turned off oven.. you leave the door slightly ajar. I tried it and sure enough, my bread came out crunchy! Oh if interested, got the EASY bread recipe from “jennycancook” 😆
(DIR) Post #A4Rx1R5bC2M8vge2ym by Linnie@social.quodverum.com
2021-02-20T01:30:25Z
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@Lolosmom Steven replied and said the exact same thing: leave in turned off oven with door open. Huge thanks. Gonna make it again- soon- and try it. Want to make it for my friend’s bday in March. Thanks for the tip on the recipe site. Gonna check out that website. Been wanting to learn how to make bread. Really appreciate your comments. ❤️
(DIR) Post #A4RyLifReCxFC1eCY4 by allen1006@social.quodverum.com
2021-02-20T01:45:17Z
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@Linnie @Lolosmom Quick easy good breadhttps://youtu.be/M4sHj52Qbm8
(DIR) Post #A4S3x4O2MHLP2V8OMS by Lolosmom@social.quodverum.com
2021-02-20T02:48:05Z
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@Linnie Awesome!!Oh you won’t believe itBut it’s Jenny JonesShe used to be that tslk host Years ago.,,
(DIR) Post #A4S60YiYFGAjszWNge by macoman4u1@social.quodverum.com
2021-02-20T03:11:07Z
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@Linnie That’s a very fine compliment. Tasteful.@StevenDouglas
(DIR) Post #A4SEaaOCJ3ax83gtZA by Linnie@social.quodverum.com
2021-02-20T04:47:16Z
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@Lolosmom Just checked out-and bookmarked- her site. Unbelievably talented. Dang. I want to learn how to make sourdough too. Would love to get good at this stuff and make bread as gifts. Thank you again.
(DIR) Post #A4SEcjKa24jBRM1NtQ by Linnie@social.quodverum.com
2021-02-20T04:47:39Z
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@2020_DJT I’m so in. Yay!!!
(DIR) Post #A4VpEzRUl3zaEmg8A4 by Lolosmom@social.quodverum.com
2021-02-21T22:22:07Z
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@Linnie Hi!she s been at it for a long time. I think she uses sourdough bc it's a hearty dough that allows you to use the LAME (that's the razor tool) to make those cuts into the bread. sourdough may take longer to master, so if you want to practice designing, even a wheatbread or less sticky dough will allow you to cut. I bought my Lame from the wiremonkeyshop.comor a store like Michael's may sell them.good luck!
(DIR) Post #A4W90D0m1b653oPPxQ by Linnie@social.quodverum.com
2021-02-22T02:03:31Z
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@Lolosmom Thank you for the info. I’m retired, so I sure have time to practice now. I am going to check out that tool. We have a Michael's and if not, will order from that site. ❤️