What’s in your oven?
We make a loaf of sourdough bread about once a week at our house.
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Now I want one!
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The really good news is that my starter is back down to 300g, so I don’t need to get it its own apartment. (My friend Mindy took some.)
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Oh man, those look so good.
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Some stress baking this afternoon, if you know what I mean. Miso Walnut Double Thick Chocolate Cookie.A mixture of miso, mirin and sugar is boiled and walnut are coated and cooked for a few minutes. This really is a nice thick cookie inspired by Levain Bakery in NYC. Loads of chocolate with a salty taste from the miso. I made mine 60 grams instead of 90 and they stilla good size. Got 15 cookies. Baked at 350f convection for 17 minutes. My guys said they were the best.
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Pretty sure I will be joining you shortly. Those look great btw .
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Stressbaking this weekend:
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Something for mom’s church social hour Sunday … coffee cake OR something using up some of my ridiculous freezer stash of berries from last summer?
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Prep for making fasnachts on Tuesday
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Not baking but adjacent: pistachio ice cream
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Those look wonderful. Would you happen to have or direct me to a recipe for them?
Maybe this is it?
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Thank you so much Laura!
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Yes This is the recipe. Thanks for finding it.
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@Stef_bakes - they look fantastic! I’m enjoying her book. What kind of butter did you use?
I want three!
Just ordinary canadian sweet butter
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A panful of good old-fashioned bran muffins made with buttermilk and a mix of bran/bran cereal. Recipe from this nice book (actual 1950s recipes, book reprinted 1998)
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Greek yogurt and olive oil flatbreads from Milk Street Bakes. This was easily mixed by hand and the dough also included some semolina flour. Cooked stovetop in a cast iron pan for 3-4 minutes. The dough was very soft and sticky, even with generous flouring of the surface. Still easy to work with and I didn’t mind that pulling the parchment off made my wonky circles even weirder. These were to be brushed with a tiny amount of za’atar, sumac, oregano and lots of
olive oil. I keep some plain and slathered some others more generously. These were delicious when warm and well see how the leftovers are tomorrow. I did reduce the yeast from a tablespoon to a teaspoon as that seemed like a lot for 385 grams of flour.
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Extreme Bundt closeup??
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