Blog posts

Prompted by Debra Wink's blog entry  about chocolate & egg white (which looks delicious), I'm posting a similar, yet dissimilar, treat that shows the versatility of eggs. This prize-winning recipe was created in 1986 by Barbara Feldman Morse and is called San Francisco Fudge Foggies. Here's an online recipe. I used the microwave instead of double-boiler, salted butter instead of unsalted, and no nuts.

This flourless chocolate cake by Alice Medrich (Sinfully Easy Delicious Desserts) is another great use for all those egg whites leftover from baking panettone or colomba de pasqua this time of year. Unlike other flourless chocolate cakes, this one is lots of tiny bits of chocolate and walnuts suspended in a meringue. It's not a looker, but if you appreciate melty, gooey chocolate you'll be happy to look past that. Use a chocolate you really like since that will be the star.

     100 gm walnut pieces (1 cup)

Four pack.

Hi, 

My crumb has a few enormous holes, but is quite dense otherwise. 

I used a sourdough reboot calculator excel file to document my process. 

Another success story . Even more laissez faire than the last ones. I have been gone 6 weeks . I kneaded enough flour into my stored starter to make a very stiff ball. Put it in a glass jar in the fridge and waved bye bye. 

I took it out yesterday and covered with filtered water til it softened. Beat it with a table knife blade til blended. Placed for a few hours in the electric heating pad fermenter beside  the 2 qts of yogurt I was making. Removed it took out 80g and added 80g flour. Mixed and placed back in the high tech fermenter 😊. 

12Apr

Who doesn’t like cheddar cheese and cherries? Make it smoked cheddar and add egg yolks and 80% fresh milled flour, and I’m in heaven.

I used one of my favorite grains from Barton Spring Mills called Butlers Gold which is a hard red winter wheat, and mixed it with some fresh milled spelt. The whole wheat was milled and sifted with a #30 drum sieve and remilled and sifted with a #40. The spelt was only sifted with a #30 and milled twice.

My starter John Dough has been revived from the dried frozen starter I had.  For those who haven’t yet dried some backup starter, I would highly recommend doing so.

crust like it emerged from a caveman's campfire, taste/aroma that makes you feel like you're picking fresh produce, and look at that glowing solar-flare-crumb:

Staring at this boule for too long can give you a sunburn! Better to eat it.

from Sarah Owens' book Sourdough.

I've been wanting to take Cariah Marey on a test for enriched loaf. I mean what's even the point of making sweet starter if not making true sourdough enriched dough at all?

Her current state is 8:4:2:1 fine bran:water:skim milk powder:sugar. This is 75% hydration no-water-added sweet potato milk loaf. Basically my usual potato loaf, but less hydration (which means less potato puree), to 'test the water' (both metaphorically and literally) before going all in.