By putting the roundest one on top and hiding the wonkier ones underneath! I have a terrible sense of inch and fraction of an inch measurements, so they may be too small in diameter, but that just means you can eat more, right?
I think the fragility of the cookies with the rice flour was exactly what I loved about them. They’d be a disaster mailed to someone though.
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I don’t have trouble slicing ¼ inch cookies, even easier now with my new very sharp Global knife. It’s the shaping into the round form that gives me problems. I now can try a paper towel core but it might be on the small size.
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Those rice flour ones: you could just look at them hard and they’d break!
Try adding the ground pistachios to Nosrat’s recipe, see if you like them that way!
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You may want to try this. I haven’t got round to buying it yet.
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I love Gusta supplies. Lots of hard to get items and the people are really nice.
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So do I. They have split their store. One is the baking studio and the other one has supplies. I believe it is on John Street. Not too far from me but I havent been. And as you said very nice people.
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I’d probably rack up quite a bill on their classes if I lived close to them.
I dont even glance at their classes. Expensive!!!
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A quiche lorraine from Around My French Table/Dorie Greenspan. I have some comté cheese and blue cheese from Christmas so used that instead of gruyère. Tart dough from book but I just zapped ingredients in fp and pressed it in tart pan. Frozen for 1 hr and then blind baked.
Comfort food on a very snowy day here.
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It looks and sounds delicious!
Is this by any chance the crust recipe?
Thanks. Yes it is.
Thank you!
I made a large batch of “Bread Buttons” – half for me and half for Neighbor #2.
These are great for snacking or when your stomach is growling, but you don’t want to eat a whole meal. Just pop a couple with a cup of coffee or tea and life is good!!
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This was gifted to me several years ago by a friend who was working at Williams-Sonoma at the time. It lives in the closet…
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Ive used the sifter 3 times since i bought it and it works for me
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@Stef_bakes
With all the beautiful bakes you do, I’m sure you will do more as a result of the sifter. So nice to be able to weigh the flour as well!
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What about using an empty can (soup, beans) for shaping the cylinder?
Thanks. I seem to prefer weighing on my regular scale(#s appear bigger) and then pouring into the sifter
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I always defrost the log a little bit and role it again. I’ve cut some plastic strips in different increments and put it on top of the roll and cut(hope that is clear). Also a quick way is to take that strip and roll it along the log, pressing a marking.
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More banana-yogurt loaves/cakes, and then finally a successful sourdough boule! I dropped the no-knead recipe and went with one from Farmhouse on Boone blog, as well as got a healthy new starter. Happy 
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