Long time no read. :)
For the last month I've been busy testing new sourdough formulas, adapting them, testing them---repeatedly. So much so that I was confident enough to launch a taste-testing party. Why? Because I intend to open my own bakery, here in Cambodia, Southeast Asia.
This is a follow up to the flauta blog from yesterday. This shows a little bit more about how they go together.
Fillings can be made of whatever you like, I generally use whatever leftover meat I have on hand be it chicken, pork, beef, or even moose. Next I add a spicy type sauce or chile that I also usually have on hand, but even sriacha sauce will work. The third component is always some kind of shredded cheese.
So I have been a wee bit busy over the last week or so and here is an account of the baking.
Remember to gather ALL the tools required before baking. Mise en Place people!
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I needed to make some plain bread for Stuffing/dressing.
I love Jewish Rye, but haven't quite got the angle on getting people who didn't grow up with it to love it. My latest attempt - replace caraway seeds with charnushka. At least it makes a dramatic presentation. For good measure I also made a durum levain with black instead of white sesame.
Working on the collage thing again, this one deserves a recipe page of it's own, and I will get to it, someday!
I'm still working on the pictures and instructions for a collage I posted earlier.
It had never occurred to me to try and capture the crumb of a flour tortilla! Ever!! So mostly what I have is a picture of the gooey, melted cheese that's on the inside.
And this particular batch is pork and green chile. Next time I make them, I'll do up a much better set of instructions!
Before I go any further I want to talk for a minute about my sourdough starter. This is a very "wet" starter, and I measure by cup rather than by weight. It resembles the flour paste we used to make as kids.
I have been called out!! I posted a collage of some of my recent favorite breads, and was challenged to show my results. So I'm going to try it! I am also including the recipe I used. And if it's not one of my original throw things in bowl efforts, I will post a link.
The recipe included with these dinner rolls, is my most dependable basic white bread recipe. This will make one regular loaf of bread, or a dozen good size rolls. It shapes well too.
Top Row (left to right)
Deep Fried Stuffed Traditional Tortillas, Basic yeast white bread, Sourdough Orange Cranberry Cinnamon Rolls, Olive Parmesan Focaccia
Middle Row (left to right)
Garlic/Spinach Cut/Twist Focaccia, Sopapillas, Cherry Pecano Yeast Bread, Buttery Rosetta Yeast Rolls
Bottom Row (left to right)
Artisan Sourdough Mini Boule, Pepperoni Pizza, Traditional Alaskan (Yukon) Sourdough, and White dinner rolls
When I was a child, our home didn't typically have desserts and junk food around. My father was a health nut (and still is at 72), so any unhealthy food would be frowned upon. Hiding a bowl of chips and eating them quietly became an art form that my brother and I mastered through the years. My mother did however bake banana bread often and it became a 'healthier' dessert for our family. Less sugar and relying on very over ripe bananas to provide the sweetness...using olive oil in lieu of butter/margarine gave it that nice richness without the 'bad' fat.
