Healthy Cooking Recipes, Articles and Cooking Products
Cedarmountain here on TFL got me interested in making miso after he replied to my blog post about my red miso furikake sourdough. One major ingredient needed to make miso paste from scratch so I learned from him was koji rice. From Tartine Book No. 3 “Koji is the traditional Japanese food culture of rice inoculated […]
Made some yeast water using fresh grapes. Really easy to make, just crushed the grapes coarsely and let ferment for 3 to 4 days in room temperature until the foam on top reduced activity. Once it is done it will look like rose wine, you may even taste if you like. Next step is to […]
This was a flavorful 40% rye bread made with left-over cooked polenta which had some cheese of course added to it. The fresh milled rye flour added tons of flavor and the polenta as always made this a wonderfully moist and tasty bread. I added some potato flour but if you don’t have it just […]
This simple peach cobbler is a summertime favorite. It’s a great way to celebrate peaches at their peak sweetness! There are a couple of peach cobbler recipes that I make regularly, but I’m adding one more to my repertoire. My usual recipe is this Skillet Peach Cobbler with Biscuit Crust. It’s a little involved and […]
A fun experiment that satisfied my yearning for a bagel or two. I riffed on a stiff dough recipe, introducing plenty of whole-wheat and rye flour for dark malt and honey flavors. These turned out with a slightly bread crumb, but I think they are a good starting point for future bakes. Delicious with fresh […]
What a great day for baking, today was a Lemon Fruit Bread. I upped the lemon juice content to be half lemon juice half water and included the grated peel as the Myer lemons have such a lovely skin. i also used 2 free range eggs from my daughters place in Serpentine where the 3 […]
With cold weather settling in I’m spending more time baking. I decided to make some whole wheat bread inspired by Tartine’s version. It has about 60% whole wheat, 10% whole spelt and 30% all purpose unbleached flours. It has about 83% hydration and I added 5% wheat germ. 10% levain was used and I overnight-ed […]
I made this before using Eric’s instructions here: https://breadtopia.com/couronne-bread-ring/ Today I used a recipe and method according to Eric Kayser. I think it’s this book (The Larousse Book of Bread ). The method is somewhat different but the result nonetheless appealing. Tom Source link
Hey Danny, Perhaps I’m figuring things incorrectly – it was about 14 hours total from the time I mixed the dough (around 6:30-ish pm) until the next morning, around 8:30 am, when I scraped the dough out of the bowl for pre-shaping. That includes the one hour of letting everything sit, and the two hours […]
A staple of traditional Italian delis, it’s surprisingly hard to find a quality recipe for Italian Prosciutto Bread online, also known as Lard Bread. This is a bread loaded to the brim with thick, cubed prosciutto, adding in Parmesan and lots of black pepper for extra flavor, and brushed with prosciutto fat for tenderness and […]