It's been a while since I've updated here, as I said before, I got in a
slump. Well, I resurrected my sourdough starter, and started baking
again. I'll start my first sourdough in three month tonight (possibly
tomorrow - depending if the sky's are clear).
This
last week we had come company over for dinner. Can't talk about the
main course yet, but I can talk about the rustic bread I made, the
sauteed mushrooms, garlic, and tomato bread dip, and the other dishes.
First up - we have the bread, this was a cold fermented rustic recipe.
Most doughs require room temperature proofing to get the yeast growing.
I really like the texture and flavor of this bread, but I am deeply
saddened that my stone is sitting in 4 pieces in the garage. The tops
browned very nicely, but the bottoms were very weak. you just can't
get good browning with metal pans. I'll have to go get some tiles
tomorrow morning.
Next up was a basic for me. Marshmallows. This time we have passionfruit marshmallows. These were made with concentrated passionfruit juice (since you cannot buy them in richmond). I used two egg whites in this recipe, so they are a little fluffier then the gelatin only recipe that is most common.
This
last week we had come company over for dinner. Can't talk about the
main course yet, but I can talk about the rustic bread I made, the
sauteed mushrooms, garlic, and tomato bread dip, and the other dishes.
First up - we have the bread, this was a cold fermented rustic recipe.
Most doughs require room temperature proofing to get the yeast growing.
I really like the texture and flavor of this bread, but I am deeply
saddened that my stone is sitting in 4 pieces in the garage. The tops
browned very nicely, but the bottoms were very weak. you just can't
get good browning with metal pans. I'll have to go get some tiles
tomorrow morning.
Next up was a basic for me. Marshmallows. This time we have passionfruit marshmallows. These were made with concentrated passionfruit juice (since you cannot buy them in richmond). I used two egg whites in this recipe, so they are a little fluffier then the gelatin only recipe that is most common.
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