It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
hi everyone!
we thought we would publish our masa recipe that folks seems to love more than others. It is a little different and just plain delicious. Once you make your own masa, tortillas and tamales, and they don't have to be this fancy, you just won't want to buy them - even though you will.
Those who know me understand that Panettone is my thing! I have baked this wonderful bread-like cake countless times and I have pretty much dedicated myself to the art that is making Panettone. The technical ability required to produce Panettone is the pinnacle of understanding bread dough. It forces you to understand all aspects, including; controlling sourdough fermentation to achieve the desired acidity and yeast activity.
I wanted to make some YW rolls that had a pretzel twist so we made some pretzel bread crumbs and used them to stick to the outside of some 15% White WW yeast water rolls. We made some rolls using 4 little balls of dough per roll and some knotted rolls. All were; retarded overnight, proofed and baked in ramekins. Also cut the salt in half since the pretzel crumbs were very salty.
Since I started my explorations of German style mixed flour ( rye/wheat ) breads I was using caraway seeds.
I kept with using a small amount of commercial yeast, mainly because the scheduling is very simple that way.
And I stuck to using wholegrain rye flour for the rye part - because I like the taste and texture.
Recently I started experimenting with using sourdough only, and using light rye as well as wholegrain rye.
I was in the mood for nutella so i started googling what i could do with the stuff and i ran accross this
But i am tring to not use the NK bread as much anymore so i used the BBA recepit for Challah. the only thing i didnt do was let the 4 strand loaf proof for 90 minutes. its getting late and i didnt want to wait. i got some decent oven spring(gas oven, no steam). For a rookie who doesnt really follow the "rules" im really happy with the result.
After baking several white, or nearly so, YW and SD breads in French styles, I wanted to go back to my favorite breads to make and eat (and re-stock the freezer) - rye based multi grain SD breads that were at least 50% whole grains with rye sprouts, rye scald (with red rye malt), some Borodinski altus, some caraway, flax and pepitas (pumpkin) seeds.
