Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too! Much better than plain old banana bread and 3 times as fattening too :-)
So, with my Rye starter on hand, just made some Deli Rye bread, its been quite active. I decided to try my hand on this Olive Levain. Why? My son loves olive, and I wanted to use the levain, and there are some olives left in the fridge.The night before, I build up the liquid levain. Looking at my starter, I had a little too much left.
I've made similar bread with cheese and potatoes before, but this time I added some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.
I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.
Oven Baked Pancakes
One of my readers wrote to me about how she wanted a less oily pancake than what came out of the skillet. She tried baking them in the oven and had great results. I finally tried it and am happy to say it's an excellent option! The finished pancakes are much less oily and cook through really well. I can bake a whole tray in a lot less time than it takes to bake the same amount in a skillet or a stove top griddle.
I bought a new book. Yes! another bread book. I wasn't planning to ... and thinking back I'm not completely sure where the inspiration came from, but sometimes inspiration just happens. (or in Nat's version of events ... self indulgence just happens...)
I've been searching for a a nice sesame and poppy seeded hamburger bun that would stand up to our monthly, stacked, piled high burger by not falling apart while still having a soft moist crumb that toasted up well. I took Sylvia's bun recipe for a starting point and converted it to YW from commercial yeast. Then we thought we would make some retarded cinnamon rolls out of the same dough since it seemed like the thing to do and a nice fit.
I know Easter has passed but I needed yet another challenge...
Here I have made the richest Colomba Pasquale of all. One which comes from Italian master baker and Cresci co-author Achille Zoia.
This was even more challenging than the Iginio Massari Panettone I made recently as this has more fat, more sugar and less water!
I only just managed to pull this off! I had some technical problems along the way but it worked out in the end...
No, No, No - My apprentice is not a nut! This is a slightly more simple formula trying to achieve a balance between taste and holes. Taste always wins out over holes and appearance in my book. It has to taste good first before going to other wanted crumb and crust attributes.
