"graham" wrote in message news
I decided to have a baking session yesterday. I had discovered that my
sourdough levain had gone really dormant and it took a few feedings to
get it up to strength. I then made a poolish with all the water and half
of the flour with some of the levain and left it overnight. I made the
dough in the morning and while it was proofing, I went to the store to
get the ingredients for some chocolate-pistachio-cranberry muffins. In
the relatively short time I was out, the dough almost tripled in volume
indicating a now healthy levain. I made 3 loaves:

https://postimg.cc/qgxgvMmV

Then I made the muffins following a recipe from the British Bake-Off
competition. I followed the recipe very carefully. $7 worth of
pistachios and about $11 worth of chocolate in the mix and another ~$7
worth in the ganache!! The cupcakes were a bit dry and it took much more
chocolate to get the ganache to a setting consistency.
The results were unimpressive. However, I'm sure my grandson and
granddaughter will soon polish them off.
I shan't make that recipe again.
Graham

==

I made a fruit loaf today. Usually I use just mixed dried fruits. Today
for a change I put some nuts in instead of some of the fruit.

Not nearly so good. The nuts took away the sweetness we are used to

I won't be doing that again.

On 2018-10-25 2:36 PM, Ophelia wrote:
>

> ==
>
> I made a fruit loaf today.Â* Usually I use just mixed dried fruits.
> Today for a change I put some nuts in instead of some of the fruit.
>
> Not nearly so good.Â* The nuts took away the sweetness we are used to
>
> I won't be doing that again.
>
>
Was that a yeast recipe? Adding a bit of honey might have helped.
Graham

"graham" wrote in message news
On 2018-10-25 2:36 PM, Ophelia wrote:
>

> ==
>
> I made a fruit loaf today. Usually I use just mixed dried fruits.
> Today for a change I put some nuts in instead of some of the fruit.
>
> Not nearly so good. The nuts took away the sweetness we are used to
>
> I won't be doing that again.
>
>
Was that a yeast recipe? Adding a bit of honey might have helped.
Graham

==

Yes it was a yeast recipe! Hmmm good idea. I might try thank.

Thanks

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

>
>
>"graham" wrote in message news >
>I decided to have a baking session yesterday. I had discovered that my
>sourdough levain had gone really dormant and it took a few feedings to
>get it up to strength. I then made a poolish with all the water and half
>of the flour with some of the levain and left it overnight. I made the
>dough in the morning and while it was proofing, I went to the store to
>get the ingredients for some chocolate-pistachio-cranberry muffins. In
>the relatively short time I was out, the dough almost tripled in volume
>indicating a now healthy levain. I made 3 loaves:
>
>https://postimg.cc/qgxgvMmV
>
>Then I made the muffins following a recipe from the British Bake-Off
>competition. I followed the recipe very carefully. $7 worth of
>pistachios and about $11 worth of chocolate in the mix and another ~$7
>worth in the ganache!! The cupcakes were a bit dry and it took much more
>chocolate to get the ganache to a setting consistency.
>The results were unimpressive. However, I'm sure my grandson and
>granddaughter will soon polish them off.
>I shan't make that recipe again.
>Graham
>
>==
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.

Next time maybe add chopped pitted dates, they add a nutty flavor and
a lot of sweetness.

wrote in message ...

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

>
>
>"graham" wrote in message news >
>I decided to have a baking session yesterday. I had discovered that my
>sourdough levain had gone really dormant and it took a few feedings to
>get it up to strength. I then made a poolish with all the water and half
>of the flour with some of the levain and left it overnight. I made the
>dough in the morning and while it was proofing, I went to the store to
>get the ingredients for some chocolate-pistachio-cranberry muffins. In
>the relatively short time I was out, the dough almost tripled in volume
>indicating a now healthy levain. I made 3 loaves:
>
>https://postimg.cc/qgxgvMmV
>
>Then I made the muffins following a recipe from the British Bake-Off
>competition. I followed the recipe very carefully. $7 worth of
>pistachios and about $11 worth of chocolate in the mix and another ~$7
>worth in the ganache!! The cupcakes were a bit dry and it took much more
>chocolate to get the ganache to a setting consistency.
>The results were unimpressive. However, I'm sure my grandson and
>granddaughter will soon polish them off.
>I shan't make that recipe again.
>Graham
>
>==
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.

Next time maybe add chopped pitted dates, they add a nutty flavor and
a lot of sweetness.

==

That's an idea. Thanks

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

snip
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.
>
I'm with you on the no nuts in the fruit loaf. It detracts from the
sweetness.

"U.S. Janet B." wrote in message
...

On Thu, 25 Oct 2018 21:36:00 +0100, "Ophelia" >
wrote:

snip
>
>I made a fruit loaf today. Usually I use just mixed dried fruits. Today
>for a change I put some nuts in instead of some of the fruit.
>
>Not nearly so good. The nuts took away the sweetness we are used to
>
>I won't be doing that again.
>
I'm with you on the no nuts in the fruit loaf. It detracts from the
sweetness.

==

Yes it did Never mind, we can eat it toasted with some jam