lovely breads. sourdough, levain or yeast?
Sourdough.
I always forget to snap pics, but I made these lemon browniesfor a friend at work who loves anything lemon. She squirreled them away so people didn’t eat them! Another coworker took another one after trying the first bite, and said I had converted her to liking lemon.
I’ve also made two loaves of my mom’s Irish soda bread. T’is the season!
I will try to be better about photos…I still have the itch to bake!
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I’m interested in these lemon blondies - do you know how well they kept (best day of, or they keep for a day or two)? Also, did you make the glaze? Are they stackable, or would that mess up the glaze?
Oooh I think my lemon-loving nephew would love these!
I was going to make cocoa brownies for a friend’s family this week, but maybe I will test run these instead.
Any adjustments? Thank you!
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This similar lemon “brownies” recipe made the rounds lasr on a subforum of a website I read.
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I can report back tomorrow on how they kept overnight! I made the glaze and I think if you made it on the thinner side it would potentially be okay to stack. It pooled a bit in the center so it didn’t fully set there. But again, a lighter hand with a thinner glaze could be okay.
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No adjustments! These are just as easy as brownies - go for it!
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Oh that looks fab! I do like the cookbook, will try a few more recipes. I got it from the library.
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With this year’s summer harvest in mind, I’m cleaning out the freezer of last year’s bounty. Here in a crumble, sour-cherries and rhubarb from our garden. Based on the master recipe in Rustic Fruit Desserts, I used pecans as nuts.
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Daughter 3 convinced daughter 1 to test whether gluten is a source for her inflammation and frequent GI distress.
She’s only been doing it about 10 days and besides saying she feeling considerably better (and more regular), I can see that she’s lost several inches in lower abdominal bloat that I had (privately; I don’t talk weight with my kids unless they are asking direct questions) assumed was just retained post-partum weight.
I made her some GF bread because she’s been missing her usual eggs-on-avocado-toast breakfasts.
Edit - I told her I’d pick up a “GF Dedicated” toaster at the HS Thrift store tomorrow.
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I am going for it!
I also had the notion to turn them into “orangle creamsicle bars”, so I may try half a batch of each. Or maybe a full batch of the lemon ones and half of some orange version I make up.
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that is a lovely GF loaf. I never made anything that nice with GF.
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So much about this post makes me happy! Fingers crossed this solves D1’s problems.
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I agree - @CCE’s loaf is gorgeous. I’ve no idea what CCE used for flour, but have you tried KAF’s GF flours? I am not GF, but at one point thought I might need to be. I was floored by the ciabatta I was able to bake with their GF pizza dough. Note this is not wheat free, if there is a wheat allergy, but it is certified GF.
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I did try a bag or 2, but nothing ever turned out like I wanted. Probably have to spend more time with it. I’m good with wheat and sourdough.
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This looks so amazing. I desperately wish mom liked sour cherry desserts as much as I do!
I did such a better job of freezing cherries, berries and berry puree last year, and 90% of it is still in the freezer. MUST GET GOING.
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Lol. I have a mountain of cherries, berries, and purees to work through in the next few months. I’ll share notes! 
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Pls do.
I think I got through all the blueberries (sob) but I have a LOT of really, really beautiful raspberries and black raspberries.
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I have several bags of rhubarb at the bottom of the freezer. I actually transported them during the move 
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