Comments on: Apple chunk breakfast loaf

By: An Apple (Cake) a Day | Cheap Beets

An Apple (Cake) a Day | Cheap Beets — Mon, 22 Oct 2012 13:20:37 +0000

[...] had. Jessâ€™ Teddieâ€™s was another good one; we loved the walnut crunch. We each made a set of these apple chunk breakfast loaves from Liz. The second round was brought to my parents for Rosh Hashana for a nice breakfast cake. I think the [...]

By: Liz

Liz — Sun, 23 Sep 2012 12:03:17 +0000

Hey Faye, it actually was kefir. To my understanding, it pretty much acts like buttermilk in baked goods. I should be more clear in the recipe.

By: Liz

Liz — Sun, 23 Sep 2012 12:02:25 +0000

Hi Yael, cardamom is called hel and you can find it at pretty much any spice store. If you’re unsure about a translation, look the word or term up in Wikipedia and then click on the Hebrew language link on the sidebar on the lower left.

By: Yael

Yael — Sun, 02 Sep 2012 17:23:54 +0000

New olah here…what is cardamom called here and where can I find it?

By: Faye

Faye — Sat, 01 Sep 2012 08:56:12 +0000

People use baking soda instead of baking powder with ingredients like buttermilk and yogurt helps prevent cakes from being too acidic.
Here’s a site that explains it: http://baking911.com/learn/ingredients/leaveners-chemical/baking-soda

But since your cake had good taste and texture, as you said, it didn’t matter.

Didn’t quite understand whether you were using yogurt or kefir (which is made with kefir grains).

By: Liz

Liz — Thu, 30 Aug 2012 15:27:41 +0000

My bad, I didn’t state it. I used old-fashioned. I like the texture.

By: Molly

Molly — Thu, 30 Aug 2012 13:14:42 +0000

And I was just thinking about baking something with the yogurt in my fridge. Question about the oats: Old-fashioned or quick-cooking?

By: Liz

Liz — Thu, 30 Aug 2012 11:17:14 +0000

Thanks, Faye. Tell you the truth, I’m not really familiar with baking theory so I’m not aware of the baking soda/buttermilk issue. My buttermilk is actually homemade yogurt (kefir), which has a similar consistency, acidity and taste to buttermilk. This cake rose nicely and had a good texture without any baking soda. So maybe it would’ve added something, but in my experience it wasn’t necessary.

By: Faye

Faye — Thu, 30 Aug 2012 10:16:38 +0000

Enjoyed your article. It’s so nice to have someone like the apple guy to buy produce from.

I found what you wrote about your baking style very interesting and, I think, encouraging to other bakers. The recipe sounds delicious. Great that you included cardamom in the spices. No need for baking soda to balance the buttermilk?