A few months ago, I was given a one-pound package of einkorn grain. While I've been interested in einkorn and other primitive wheats, the high cost (relative to modern wheats) has put me off. I don't have any compelling health issues that would militate against using modern wheats, so my curiosity hasn't been enough to override the high price point.
I enjoy making Key Lime pies when we’re down here in Florida. I do love chocolate and decided to try an Oreo cookie crust with the lime coconut filling. I’ve not made an Oreo cookie crust before, in the past when I’m home if I want to have a chocolate crust I have a recipe that I have developed for a Pate Sucrée pastry, but without my food processor I do not make it.
Time for another dinner party at our place. So for last night’s main course I decided to make chicken sliders and made a batch of miso sweet potato sourdough milk rolls topped with sesame seeds. I eliminated the salt and just used miso for the salt. I looked at my salt content of my miso again and believe I had previously miscalculated the salt in it. I made the mistake of not accounting for the water that the soybeans are hydrated with during the soak.
Hi!
My ciabatta recipe is 80% hydration.
I knead in stand mixer for 4 minutes the stretch and fold 3 sets. every 30 minutes
then spray Water and bake it with tray of steam.
250 deg C for 3 minutes.
then 200 deg for next twenty minutes by turning it.
may problem is ciabatta has huge air pockets on top and smaller ones at the bottom.
what could be the problem?
We are still enjoying our extended visit here in Fort Lauderdale where we are seeing friends that we don’t otherwise. Since many of them know that I like baking bread, I am getting requests to bring bread to their dinner parties in lieu of bringing the usual bottle of wine. So for this dinner party I decided to bring milk rolls since they alway seem to go over well, but decided to try using my homemade red miso to amp up the flavour of the sweet potato and butter along with the cheddar cheese on top of the rolls.
About a dozen years ago, I developed a version of my San Joaquin Sourdough (SJSD) that was inspired by a type of Italian bread. While SJSD is a lean bread with mixed flours that is cold retarded before dividing, the Italian version was made with AP and Durum flour and was enriched with both sugar and olive oil. It was still cold retarded in bulk.
I have starter for free , I did a church event and have 6 left to give away. If you in my area. I feed my with organic whole and rye..
