Sending this to Yeastspotting.
Don't get me wrong, they are all delicious, I just love this 36 hr SD baguette formula and its endless variations. However, some favorites just jump out from time to time.
This is Take II because I actually baked this formula twice this week. The first time I used dark rye instead of white rye flour by mistake. The second time I got the flour right, but I may have done something else wrong. Both bakes are very tasty. Almost addictive to a giant sweet tooth like myself. Even though I baked it for what seemed like forever though, it still came out not quite done. Or, it came out something else I don't recognize. Here is the picture that explains it.
I used to have a problem with my crackers, but then I took an arrow to the knee...
For the last month or so, I've been turning all my extra sourdough starter into crackers. With a couple of exceptions, they've been disappointing: not crisp enough, too crisp and burnt, no flavor, too much salt, etc. etc. That all changed a couple of days ago, mostly by accident. I've since successfuly reproduced the recipe three times, and may have it down now.
I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.
A simple cherry pie with a double (cream cheese) crust I made around Thanksgiving.
Both crust and filling from Rose Levy Beranbaum's Pie & Pastry Bible.
The little white balls you see are tapioca, which thicken the filling.
Sending this toYeastspotting.
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