This recipe is from Mandy Jackson here. It includes starter and yogurt in an overnight sponge. They came out light and tasty. To make my old waffles light, I used to beat egg whites and fold them in. This is less work.
For ever I have resisted getting involved with sourdough, maintaining a starter, waiting hours upon hours for a loaf of bread. I don't view commercial yeast as inferior in any way, and probably more consistently reliable. Besides, I like only sourdough that is mild, so no good reason to get dragged in.
A friend gave me some starter which I've been using for English muffins and bagels, along with a bit of ady. Time to try a 100% sourdough loaf. Pullman the first day, round top the second. They turned out fine. No epiphany, no conversion though.
My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antilope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antilope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.
Prompted by Debra Wink's blog entry about chocolate & egg white (which looks delicious), I'm posting a similar, yet dissimilar, treat that shows the versatility of eggs. This prize-winning recipe was created in 1986 by Barbara Feldman Morse and is called San Francisco Fudge Foggies. Here's an online recipe. I used the microwave instead of double-boiler, salted butter instead of unsalted, and no nuts.
This recipe uses either yeast or starter, has a poolish, and the dough ferments overnight. I've used it many times and it's a good recipe from The Kitchn. Cooked in a ~325° electric frying pan, with lid, for 6 min per side.
Ragtag collection of rings. Lots of you don't bother with rings, but I have a quirk where, if I'm trying to replicate a store item, I want it to look like that item as much as possible. Didn't quite achieve it this time.
I don't make a wide variety of breads, so don't have much to blog about. Thought if someone was looking online for the difference in finished bread colour between black and champagne gold pans, he might stumble across this. That's the grammatical "he", btw. Same dough, same bake, at 350° for 30min. No comparison of shiny, sliver pans because I've given up on them. Waaay too light.
Will's recent bun experiments had me thinkiing of subs. The fillings stick out, or fall out, of my homemade sub sandwiches, or the top sits a mile from the bottom. They are never neat & tidy like Subway's. Maybe how the bun is cut is no secret, but I never paid any attention. I examined what was left of my Subway sandwich tonight and saw a cut of about 1/2" or so at the joined portion of top & bottom. That is, the slice went through the bun and then downward when it reached the far edge. Naturally, I asked AI how to cut a sub bun and was told the "hinge cut".
As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added).
It does, indeed, contain tangzhong. The effect is just as good as in bread dough.
This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl.
1.5 cups milk
10 Tbsps flour
