We seem to be racing towards Easter and I haven't even thought about making any Easter treats yet, rather unusual for me since more chocolate and spiced fruit breads are consumed at Easter than any other time of the year, although I would to have to exclude myself from that survey. My chocolate consumption doesn't…
How to create a sourdough starter by capturing wild yeast from the air via fruit, and how to turn part of that starter into a firm sourdough starter for bread recipes that call for it. This sourdough starter will be your new pet because it's alive! #sourdoughstarter #sourdough #bread #firmsourdoughstarter #battersourdough
3 more variations on 36 hour sourdough baguette - they just keep coming
Sending this to Yeastspotting.Click here for my blog index.As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!1)With 10% tapioca flour. This is my recent favorite, extra thin/crispy crust, and very open/delicate crumb, similar with
Straight Method Baguette - a good starter baguette to practice on
Sending this to Yeastspotting.Click here for my blog index. For a lot of bakers, it's an important milestone to learn to make a good baguette. I have been asked many times both at my Chinese blog and TFL what the "trick" is for those big holes in the crumb. The truth is that, there's no trick. It's everything: appropriate flour, S&F rather than intensive kneading, appropriate
Key Lime Meets Lemon Meringue in This Citrusy Cream Pie
This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. It all comes together in a pie that tastes both familiar and distinctive at the same time.