Now, this is a first for me - a golden Christmas pudding - golden almonds, golden fruit and actual edible GOLD!!!
Full review and pictures here
Recent bakes:
11/27/13 - 100% Whole Spelt Pandoro-Like Thing
This is a continuation of the 100% spelt brioche that I made last week or so… I wanted to see what more butter, eggs, and sugar would do using spelt flour...
11/24/13
Rye SD
100g - Water
50g - Organic whole rye flour (Arrowhead MIlls)
48g - Rye SD (100% hydration)
I'm still working on my challenge to provide before and after pictures of all the breads I posted in a collage. This is not the pizza in the collage, but it's the only pizza pic I have that somewhat shows the crumb of my pizza dough. And all my pizzas are the same basic dough, so here's to substitutions!
I am starting to feel the effect of all this tastings - six down, another dozen (at least) to go.
And it seemed like such a good idea - full reviews here
I have been on a higher % rye kick for a while now and decided to bake up a few to stock me up for December. When I say higher %, I know these aren't quite high, but for me, I haven't really tried anything higher then 40% prior to this. Maybe a Danish Rye qualifies as higher than 40%...
You just have to improvise and salvage what you can!
These were really good buttery rolls. They should have been croissants!
I was trying to make croissants, but had a major butter blowout while working my dough. Such a blowout that it was not going to work as croissants at all! So I folded my dough up, cut it into 6 pieces, sort of tucked the corners under to form a ball and then went at each ball with my apple corer.
Some times you just have to do what you can to save what you can!
Continuing on my quest to enhance the collage I posted, this is what I call Cherry Pecano Bread. And I know that I said I would include either recipes, or links to recipes, but this one is a work in progress, so the recipe is not really ready yet. I will though, explain what I did so that you can try it too!
We eat a lot of salad at my house, and I've recently started using these little packets to kind of dress them up when one day it occurred to me that this stuff would be good in bread.
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.
