Oh my . There’s so much going on here I think I channeled Ian! 😊🙏
Not too long ago I made Anko Mooncakes. In making that, I made more Anko paste than I needed thinking that I’ll have a use for it eventually and it freezes well. So as I do when I prepare a batch of mashed purple sweet potatoes, I froze 100 g portions of the anko paste in ziplock bags. I always clean and reuse the ziplock bags as I don’t like single use plastic much.
have been baking a lot trying to keep my mind busy. Most of what I am baking , I should not be indulging in often. However, last night I made two batches of healthy biscuits.
1. Chocolate chip, whole wheat with monk fruit sugar. (For my wife)
2. Same formula substitute almond for chocolate.
300 g white whole wheat
135 g AP flour
1 tsp baking powder
3 LG. Eggs
1 cup Monk fruit sugar
1 cup olive oil
1 cup chocolate chip or almond
Spice profile
Gram marsala
Cinnamon
Hello fellow breadheads,
Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.
Baguettes de Paris par la maison des Falzon.
Having way too much fun making sticks!
We are weekending with the grands. They are 6 & 8 and pros now after several years of pizza experience.
They know exactly how much topping and sauce they each like. They relish their designs and then devour their creations .
Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.
I’ve never made soft pretzels before or any bread where the dough is briefly cooked in a simmering alkaline water bath. I saw this recipe for soft pretzels in Bake from Scratch and I had time this morning to try it out. Pretty fast since it uses commercial yeast.
Hi All,
Thanks for stopping by, I had a "first attempt" at a new baguette recipe.... and it was tasty, but didn't rise as much as I had hoped. So while I was pondering the results, and cleaning up the mess, I absent-mindedly arranged it like this.
I don't know what I was trying to say, but it got eaten pretty quickly when I added some dips to the mix.
Anyway, I just hope you enjoyed the image.
Ham.
I'll start with a qualification that I am not the world's best or most consistent baker. I dove deep into the world of sourdough back in 2019 (yes, I am a pre-COVID OG) and went as far down the rabbit hole as my lifestyle would allow. For example, I brought my starter and baking accoutrements on my honeymoon where I baked a very mid almost-frisbee version of the Tartine country loaf recipe.
(My partner was not pleased, but she still loves me and we have a happy, healthy family now!)
