Hot cross buns recipe
Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.
The Easiest Way to Make Your Own Yeast - Homestead Survival Site
Arguably the easiest way to make your own yeast is to grow a sourdough starter. All you have to do is capture wild yeast using flour and water.
Salted Caramel Apple Sourdough Challah
How to create a sourdough starter by capturing wild yeast from the air via fruit, and how to turn part of that starter into a firm sourdough starter for bread recipes that call for it. This sourdough starter will be your new pet because it's alive! #sourdoughstarter #sourdough #bread #firmsourdoughstarter #battersourdough
How to Make Sourdough Focaccia - Flour On My Face
How to Make Sourdough Focaccia: Step by Step instructions showing you how to make a sourdough focaccia using your active sourdough starter. With a video showing you how to properly knead the dough for this sourdough focaccia recipe.
3 more variations on 36 hour sourdough baguette - they just keep coming
Sending this to Yeastspotting.Click here for my blog index.As long as we are still eating this baguette at least once per week, I am gonna keep the variations coming. At this point I am just using whatever I have on hand, and I often get happily surprised!1)With 10% tapioca flour. This is my recent favorite, extra thin/crispy crust, and very open/delicate crumb, similar with the effect of rice flour in breads.AP Flour, 375g ice water, 315g tapioca flour, 50g salt, 10gwhite starter (100%)…
Straight Method Baguette - a good starter baguette to practice on
Sending this to Yeastspotting.Click here for my blog index. For a lot of bakers, it's an important milestone to learn to make a good baguette. I have been asked many times both at my Chinese blog and TFL what the "trick" is for those big holes in the crumb. The truth is that, there's no trick. It's everything: appropriate flour, S&F rather than intensive kneading, appropriate fermentation, precise shaping, clean scoring, good steam and high temperature baking. I have yet to make a baguette…
Key Lime Meets Lemon Meringue in This Citrusy Cream Pie
This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. It all comes together in a pie that tastes both familiar and distinctive at the same time.