I love cheese wedges, but they are very expensive and can contain allergens such as garlic and onions.
Is there a general approach to making soft, spreadable cheese wedges from purchased cheese? Examples might include Gruyere, Parmesan, Romano, Creamy Blue Cheese, etc.
Would the approach be to make a very, very thick Mornay sauce or some other approach?
Hi all, I've tried at least 35 different recipes, often times repeatedly, to get a good consistency in my pizza crust with no luck. Although I've managed to make some tasty ones, the crust never achieves the level of "chewiness" I'm looking for. I've tried various flours to have a high gluten content, I've even tried adding vital wheat gluten to the mix. I've tried kneading the dough 2-3 times longer than recommended, and using both slow and fast rise methods, none of which seem to help. Any ideas on what's up with my dough?
Hello, my name is Gaye and I have been making sourdough bread successfully for many years now. However, I am still keen to learn more about the science. A couple of questions please. In your video you say the following:
"Once your starter can pass the "float test" 12 hours after feeding, it is strong enough to bake with. At this point, you can either bake your first loaf of sourdough bread or retard in your refrigerator, remembering to feed your new starter at least once a week."
Has anyone ever tried having a 3 year old help them out in the kitchen. We usually just have our daughter, who is 3, do simple tasks such as putting cut vegetables in a bowl or adding ingredients together. She pulls up a chair to stand on to be right in front of the action anyway. She has conquered making a peanut butter sandwich by herself. She has her own apron and hat to put on and has a lot of fun along the way. Has anyone else shared the joy of cooking with a youngster.
The translated recipe for this sweet braided bread (see photo below) calls for:
250g flour 00
250g flour Manitoba
From what I find online, I think that I might use those amounts of AP flour and bread flour, but perhaps simply using one or the other for the full 500g would be more appropriate.
Any suggestions?
Been pulling a lot of bread out of the oven the last few weeks, just though I would share a few pics for anyone interested.
All of the formulas are related to Jacobs 70% hydration loaf. Some adjustments to starter for flavor differences and different flours.
Pre-holiday loaves
Your video on the 70% hydration sourdough boule has been invaluable to me. It has been about a year from when I first made my own sourdough starter and baked my first loaf of delicious sourdough! This is all coming from a guy who never really made bread before :)
After watching dozens of videos, I found yours to be the most thorough and straight-forward. I literally must have watched it +50 times to nail down your techniques.
I'm experimenting a lot more nowadays and love your podcasts! Below are some loaves I've made throughout the year:
It's been a while since I've posted.
First off, here's a photo of a couple of baguettes or maybe they're of a size to be called batards..,that I turned out today. (Do a View Image to see the whole pic.) I'm pleased with the appearance, aroma, and all that. Haven't yet actually tasted one, but they're from a batch of dough that I used for a couple of smaller baguettes on Christmas so I'm expecting good flavor and toothiness. (They've cooled off enough to cut into and I had a taste. It was as nice as I'd hoped.)
I roasted two racks of lamb for Christmas dinner and had selected a modest sauce recipe from somewhere on the web. The lamb was perfect, but the sauce was not worth serving. I provide the recipe below. I used a large Calphalon skillet for the lamb searing (lamb lightly seasoned with salt and pepper first), so wine reaction with cookware should not have been a problem, but the wine reduction never rounded out, remaining thin-tasting and acidic. I used a good Cabernet. After reducing with my own chicken stock, for which I vouch, it was somewhat better but still uninteresting at best.