So you know how we are all thinking this site can disappear at any moment? I just had it up on my laptop screen and I got an error message that something went wrong with the site. As you can tell that was a temporary glitch - maybe on my end - but I know we all feel like that may be happening soon! Yay we are all still together :)
Theresa
Quote by @kakeladi on 2 minutes ago
True that we never know if there will be a site each time we log on but at the bottom of the home page the registration for copyright shows 2004-2020 so I take that to mean it will be around thru this year
Well spotted @kakeladi. Of all the hobbies that I played with over the decades, this one has lasted the longest. Things come and go over time.
Egg bread & potato sourdough bread both sound wonderful.
June, I believe the potato flake sourdough starter is a Southern thing. It is often called Amish Friendship bread starter, because it is so easy to share with others. It is not to be confused with Amish Friendship Bread, which uses an entirely different kind of starter. When it works as it should, it makes the most lift, airy, slightly sweet bread you've ever seen, sort of like Hawaiian bread only more yummy. I've never heard of egg bread! What is it?
You know how we are expecting this site to just up and disappear? Well, the old sites that we once frequented: CakesWeBake and Cake Decorating Corner are still there, just not much happening. I still upload pictures to both sites, just to give me another chance to recover them if I ever have a crash.
Making the pizza today. The sourdough dough is rising right now and will be able to bake later today. We will see how that goes, My first time making pizza crust from scratch.
Well I can’t log into CC on my phone, only my iPad. CC kept bumping me out!! Guess we have to set our countdown clock for News Years Eve day 2020. Technically that’s the last day of this year. If what the site says is true...after midnight, site will be kaput????
Sandra although I love baking bread, not crazy about making/keeping up a dough starter. And egg bread is basically a bread with lots of eggs. Bread is usually yellow in colour, and very rich tasting. My Mom-in-law always had some egg bread on hand, bought fresh made from a German delicatessen.
My Mom made both egg bread and egg rolls all the time. I can still remember taking the egg rolls in my lunch in high school. So good good with salami or summer sausage. I had planned on making egg rolls today, but G & G had to babysit a sick grandchild. Steve has made pizza dough many, many times. We use Italian Tico fine flour to make it. Steve can even throw the pizza up into the air, spin around to make a round. I remember when our kids were little Steve threw the pizza dough in the air and hit the light in the kitchen ceiling!!! Steve worked at a pizza place all through high school. They had a large window where passerby could watch the employees throwing the dough into the air. Steve use to make massive amounts of dough in a huge Hobart mixer. According to Steve, pizza dough is always best made and used the next day. Gluten needs to rest. Much easier to roll and stretch. That’s what Steve did at the pizza place.
I would love to see Steve toss the pizza dough! So cool! I let the dough set at room temperature for 24 hours, then another 40 in the fridge, as recommended in the recipe on King Arthur Flour site. It was good, but it seemed to me that the amount of dough was only half as much as it should have been. It was supposed to make two 10" to 12" pies. I used all of the dough and made one 14" pizza with a VERY thin crust. Next time, I will make it with regular yeast as a comparison.
Whether or not I ever see a video, I love to imagine Steve tossing that dough in the air! Tell him he is my pizza hero! I've never heard of Tico flour, just used KA unbleached all-purpose. Next time I will try it with regular yeast instead of sourdough starter, just to compare.
Sorry Sandra Was a typo, it’s Tipo 00 flour.all purpose is great for a thicker pizza crust. You can read about Tipo 00 here.
https://www.thespruceeats.com/best-flour-for-making-pizza-dough-2708766
Thanks for sharing the link, June. I enjoyed reading how the different types of flour perform for different kinds of pizza.
I will have to try to find it on line. I have seen the KA Italian Style Flour, which the article stated was the American equivalent of the Italian Tipo 00.
All of your conversations about bread have really made me want to try making some - especially the egg bread. Well that will have to be for another day but I decorated my orange-vanilla sugar cookies with fondant today. They will be some sort of family/friend giveaway! I had bought some of those little stamp sets at Target for $3 figuring I will do something with it someday and used an edible marker to ink them and stamp them onto my cookies like the conversation hearts. I stamped one of the cookies with a backwards E - I ate it!
Your cookies look wonderful, theresaf and I want to eat them right now!! Good excuse to sample them, printing a backwards E, lol!
Oh, I've made brioche, June. Didn't know it was called egg bread. I am thinking about making a batch of brioche batter, rolling it out and filling it like a cinnamon roll and coiling it up and baking it in a bundt pan for a King Cake, since Marde Gras is coming up. I've made King Cake several times, but I think this would be a little better.
I just finished another carrot cake for my neighbor's birthday tomorrow and made her husband, who will not eat nuts, 2 dozen chocolate cupcakes filled with the extra cream cheese frosting, topped with chocolate frosting.
Sandra although I make brioche, I actually do make a actual “egg” bread. Much more often than brioche. Brioche is something I would make at Easter. I lost my Mom’s egg bread recipe a long time ago. So I scoured the Internet trying to find one similar. I know my Mom didn’t do the eggs + egg yolks, just all eggs. I found a recipe that I was pretty sure was pretty close to my Mom’s, and it was a winner. And I had never heard of “King” bread until I saw an episode of Cook’s Country where it was explained and they made there own version. Was interesting to see how much King bread was shipped all over the USA for Easter/Marde Gra. Here’s the recipe.....
https://www.thefrugalgirl.com/how-to-make-homemade-egg-bread/
Thank you all for enjoying my cookies!
I was thinking the egg bread was like a challah which I really love
In my family we make an Easter bread with a lot of eggs, It is usually wrapped around a colored egg so the whole thing looks like a basket or a braid. No one really eats the egg anymore so I sometimes make a few that way but I make the dough as cookies (with sprinkles of course). My sister-in-law calls them basket cookies and she also calls it the best recipe ever made. Maybe it's similar to your memory June.
It's sad that this site is going to waste, there are so many beautiful cake posts, advice, love of baking and years of great information from so many people.
If the owners are not able to be reached then why not start a new website?
theresaf I’d forgotten about the little egg baskets!!! My Mom made the large challah filled with eggs, and the smaller basket version too. Brought back memories.
TerraCottle Creating and maintaining a website is mucho expensive. You have to pay for your domain monthly, pay a web designer, pay for ongoing website maintenance (removing spam, keeping out hackers etc.), hire or get volunteer moderators to monitor your site for inappropriate content. Not as simple as it seems.
theresaf I’d forgotten about the little egg baskets!!! My Mom made the large challah filled with eggs, and the smaller basket version too. Brought back memories.
TerraCottle Creating and maintaining a website is mucho expensive. You have to pay for your domain monthly, pay a web designer, pay for ongoing website maintenance (removing spam, keeping out hackers etc.), hire or get volunteer moderators to monitor your site for inappropriate content. Not as simple as it seems.
I'm just wondering what the latest is with the above conversation. I come on CakeCentral now and then and search for answers. I would hate to lose this valuable connection with those who have more experience than me and all fellow-minded bakers!
Hi Anneliese671, Several months ago, the site owner contacted us and explained that she had been critically ill for almost a year and unable to maintain the site. She is back now, but is still recovering. She assured us that the site was safe. It is really sad, though, that not many people are using it any more. Glad to see you, please drop by more often!
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