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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13273421 No.13273421 [Reply] [Original]

Getting the bread ready for the week.
How goes yalls prep for turkey day?

>> No.13273438

>>13273421
Why did you bake bread 3 days in advance?

>> No.13273448

>>13273438
Not him, but I cut my stuffing bread up 3 days in advance. Leave it in a bowl to go stale before it gets used on Thursday

>> No.13273781

>>13273438
Why not?

>> No.13273825

Is bread baking beginner level or higher?

>> No.13273912

>>13273825
Beginner. We did it in grade school.

>> No.13275699

>>13273448
Have you ever tried that recipe that uses white castle burgers as a stuffing ingredient?

>> No.13275709

>>13275699
No, but then again I'm not white trash.

>> No.13275743

What the fuck are all the buttons for?

>> No.13275777
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13275777

>yalls

>> No.13275822

>>13275743
If you look closely there are actually words on the buttons that explain their function.

>> No.13275892

>>13275743
You should try staying current with technology.

>> No.13275953

>>13275822
Some of them shouldn't exist
There shouldn't be a cake or bread button when there's one called bake.

>> No.13275977

>>13273825
It’s medium level. You have to get the temperature of the water just right so that the bread proofs but not so hot that it kills the yeast. Also you have to know how to let the bread rise in a warm place. Other than that it’s a lot of kneeding and then baking which is not too hard.

>> No.13276176

>>13275699
No, that sounds awful

>> No.13276807
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13276807

r8 h8

>> No.13276823

>>13276807
are you jewish?

>> No.13276832

>>13276823
No why?

>> No.13276843

>>13276807
Was that an attempt at focaccia?

>> No.13276847

>>13276807
pathetic crumb

>> No.13276857

>>13273421
By having it in October like a civilized country.

>> No.13276860

>>13276847
Pls help. I’m new to bread making

>>13276843
I’ve been making Adam Chadusea’s pizza bread. I tried putting one in a load pan and this is what happened. I guess it’s focaccia

>> No.13276967

I made the rutabaga mash, the stock for gravy and steamed the cabbage leaves for stuffing between yesterday and today.
Tomorrow, I'll make the stuffing and the collards. Day of, I'll stuff the cabbage leaves with the stuffing, roast the turkey tits, make the gravy, add the stuffing rolls to the oven to heat through, make the cranberry sauce, slice the breast and place it back in the baking dish with the gravy, braise the carrots and reheat the mash and collards. Then eat.

>> No.13277282

>>13273781
It goes stale and gross after 1 day