Friends -
I'm traveling from Oregon to Maui at the end of this month and will be staying with friends I want to bake for. They've asked for sourdough, and I've seen some hints here for traveling with starter, but does anyone have advice for keeping it alive on a long plane flight?
If anyone has recommendations for bakers or bakeries to visit in Maui, I'd love those too. :-)
Toneweaver
Only a few days left until easter and I have been the designated bread baker for my family's easter dinner. My mom loves those "Kings Hawaiian Rolls" ( the ones they are selling like crazy at costco right now ) so I was thinking...hey I want to try and bake rolls like that... does anyone have a recipe that is similar to these rolls?
A while ago I posted (somewhere in the forums; I can't find it now) about a recipe for Portuguese white bread that called for shortening. I was wondering about substituting oil or butter.
The cookbook author and I (the copyeditor) ended up using the recipe with shortening, but suggesting in the recipe header that you could substitute oil or softened butter. We also gave a scaled down recipe that made 2 loaves rather than 8, and used a stand mixer and dough hook.
