All things considered yummy
let's stay in touch
Custom Meal Delivery
Travel & Celebrations
My first sourdough!! Lots of first lessons learned. She’s not perfect, but I love her. I wasn’t able to cut the slits on the top very well because our knives weren’t sharp enough (couldn’t find the exacto knife.) It rose alright, and while it didn’t get super puffy, it did puff up more on the sides that had better slits cut into it. 🍞 I also didn’t have rice flour, so some of the flour dusted on the towel in the second fermentation stuck into the loaf. Aaaand I think because it didn’t fully, roundly rise (even though my starter was really active and floated), it was a bit gummy and undercooked inside. I ended up cooking it quite a bit longer than the recipe called for after first cutting into it (3rd photo) which improved the texture. Can’t wait to keep experimenting when our flour from @mainegrains arrives! I’ve been following @wordloaf (thank you @misstwig), @bakerhands, using the @tartinebaker book, and texting @esaylor questions way too many times! Anyone have advice on these things?⚡️🤍
salty salty water, corned beef later this week ❣️
homemade pita, sour cream & onion, indian carrot salad (gajjara komsabari), urfa chili, fridge dive. all recipes from @nytcooking, thrown together 🧡
Boston Globe Magazine’s weekly recipe column:
Blog at WordPress.com.
Send to Email Address
Your Email Address
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
bloggers like this: