ARTIST HAWKINS

2y

Okay then, brace yourself. *grin*First of all, I wanted to not put in the butter because we've been eating too much butter ever since I started baking in a serious way. I substituted 4 T of olive oil and 2 oz of kefir cheese (lactic acid coagulated curd made from non-fat milk) for the 4 oz of butter.The sugar I used was sucanat because that is what I like to bake with.I put in only 1/2 t salt because we generally like a little less salt in things.I put in 1 T vanilla because we generally like a little more vanilla in things.I meant to use less baking powder (see below) but forgot because I was thinking it was originally 3/4 t like the salt, so that ended up as the original 1/2 t.The cocoa was not Dutched.I've come to realize that the powdered eggs I have been using don't bind properly. For the 3 eggs I substituted 3 T of egg powder (half as much as normal) plus 3 T of flax seeds, well ground. This now required 6 oz of water, 2 oz for each egg. The cake was not crumbly as my recent egg-containing recipes have been, so perhaps the flax worked as advertised. I need to revisit some other recipes that crumbled on me and try flax there.For the above 6 oz of water I substituted 12 oz of 1:1 ripe sourdough. I disregarded the solids for purposes of adjusting things.I used 5.25 oz whole wheat flour. This is freshly ground hard red winter wheat.I used 6 oz water and 1/4 cup powdered instant non-fat milk for the 6 oz of milk.Because of the acidity of some of my substitution, namely the un-Dutched cocoa, the kefir cheese, and the ripe sourdough, I added 1/2 t baking soda and tried, unsuccessfully, to compensate by adding less baking powder. I suspect the correct amount was zero baking powder under the circumstances, but in any event I failed to reduce the amount at all.After beating everything together in my stand mixer, the batter was a little thicker than I tend to think of as cake batter but it was nice and creamy. I stirred in 1 cup of double chocolate bittersweet chips and poured it into the loaf pan.I cooked it for 60 minutes in my convection microwave oven on 10% microwave power and 325 degrees F. By doing this I hoped to make the chips stay suspended instead of settling. They did, whether because of using microwaves on the cake or not. I tested it with my wire cake tester every so often to get a feel for how it was progressing, and 60 minutes seemed to be about right besides also being the correct conversion of 80 minutes for that microwave setting. I did not take the interior temperature, since the wire came out clean and the cake was behaving normally other than bursting upwards out of the pan. The cake had a lighter brown glossy surface except where it had cracked open down the center along a few branches in a couple of places. The interior of the cracks were crumb-colored and textured, but hard like the glossy part. When I say hard, I don't mean unchewable. It was like a brownie crust. The interior of the cake was fine-textured, like in your photo. Last night we ate some of the cake while it was still warm and the chips were still melted. Today they had re-congealed into chips again. My husband says it is the first thing I have baked where the chips really were chips. He likes it very much.

ARTIST HAWKINS

2y

I'm hollering, oh my f***ing gosh.

TURN OFF THE SPICE

2y

??? schizo artie arc?

ARTIST HAWKINS

2y

Okay then, brace yourself. *grin*First of all, I wanted to not put in the butter because we've been eating too much butter ever since I started baking in a serious way. I substituted 4 T of olive oil and 2 oz of kefir cheese (lactic acid coagulated curd made from non-fat milk) for the 4 oz of butter.The sugar I used was sucanat because that is what I like to bake with.I put in only 1/2 t salt because we generally like a little less salt in things.I put in 1 T vanilla because we generally like a little more vanilla in things.I meant to use less baking powder (see below) but forgot because I was thinking it was originally 3/4 t like the salt, so that ended up as the original 1/2 t.The cocoa was not Dutched.I've come to realize that the powdered eggs I have been using don't bind properly. For the 3 eggs I substituted 3 T of egg powder (half as much as normal) plus 3 T of flax seeds, well ground. This now required 6 oz of water, 2 oz for each egg. The cake was not crumbly as my recent egg-containing recipes have been, so perhaps the flax worked as advertised. I need to revisit some other recipes that crumbled on me and try flax there.For the above 6 oz of water I substituted 12 oz of 1:1 ripe sourdough. I disregarded the solids for purposes of adjusting things.I used 5.25 oz whole wheat flour. This is freshly ground hard red winter wheat.I used 6 oz water and 1/4 cup powdered instant non-fat milk for the 6 oz of milk.Because of the acidity of some of my substitution, namely the un-Dutched cocoa, the kefir cheese, and the ripe sourdough, I added 1/2 t baking soda and tried, unsuccessfully, to compensate by adding less baking powder. I suspect the correct amount was zero baking powder under the circumstances, but in any event I failed to reduce the amount at all.After beating everything together in my stand mixer, the batter was a little thicker than I tend to think of as cake batter but it was nice and creamy. I stirred in 1 cup of double chocolate bittersweet chips and poured it into the loaf pan.I cooked it for 60 minutes in my convection microwave oven on 10% microwave power and 325 degrees F. By doing this I hoped to make the chips stay suspended instead of settling. They did, whether because of using microwaves on the cake or not. I tested it with my wire cake tester every so often to get a feel for how it was progressing, and 60 minutes seemed to be about right besides also being the correct conversion of 80 minutes for that microwave setting. I did not take the interior temperature, since the wire came out clean and the cake was behaving normally other than bursting upwards out of the pan. The cake had a lighter brown glossy surface except where it had cracked open down the center along a few branches in a couple of places. The interior of the cracks were crumb-colored and textured, but hard like the glossy part. When I say hard, I don't mean unchewable. It was like a brownie crust. The interior of the cake was fine-textured, like in your photo. Last night we ate some of the cake while it was still warm and the chips were still melted. Today they had re-congealed into chips again. My husband says it is the first thing I have baked where the chips really were chips. He likes it very much.

Nort

2y

@Kdogone

e t

2y

There are so many songs that I thought were trash till I bumped them in the car. DtmF is one of them

EchiBridgers

2y

Ne mat ju dro?!

https://ktt2.com/best-pokemon-vz-2025-round-1-32582288/8

wey

2y

powerful stuff bro

Mmm Hmm

2y

Juan Gabriel
Disc 1 of El Palacio de Bella's artes

ARTIST HAWKINS

2y

Anyhow, hi, bmass, HNDRXX, Nort.

ARTIST HAWKINS

2y

Anyhow, hi, bmass, HNDRXX, Nort.

THEREALHNDRXXFREE

2y

in

wey

2y

hi artist

THEREALHNDRXXFREE

2y

hello big yapper artist

make a tldr of long paragraph u posted

THEREALHNDRXXFREE

2y

vct americas tomorrow

u peeping?

I havent really played or engaged in valorant content lately but watching competitive imma still do

ARTIST HAWKINS

2y

"Backseat" by Charli xcx is such a powerful track.

How are you today, luv.

wey

2y

it's a good song

she has made great music before brat

ARTIST HAWKINS

2y

"Number 1 Angel" > "Pop 2" low-key.
Imagine if she'd included the OG "Baby Girl" instead of the Uffie-assisted version, though.