There is only one thing better than Gingered, Tres Apple Almond, Vanilla Granola Crisp with Bourbon Dried Fruit.
And that is Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon
Dried Fruit and home made Vanilla Ice Cream covered in Chocolate Sauce.
I took 60 g of rye berries and soaked them for 5 hours in water. Then, taking a metal sheet tray, I moistened a paper towel and placed it on the tray and spread the berries over the paper towel. I then took two paper towels, moistened them, placed them over the berries, covered the sheet pan with plastic wrap and covered the whole shebang with a kitchen towel..
My daughter has a sorority sister in from CA staying with us this weekend and I wanted to make something she and my daughter probably have never been fortunate to taste before. This weeks ITJB bake is Babka so I thought I would give it a try - with a few twists and not just twisting the dough - which I also did. This babka leans Polish but besides being leavened with minneola / apple yeast water, in place of a coiled loaf - I used a Bundt pan. In place of cake crumbs, I used a almond, vanilla, granola streusel.
My daughter gave me her old Nikon and I figured out how to use it today. It has a photo setting called 'Food' that lets you take do some kind of macro. It also has a close up setting too. 12 MP, wide angle and image stabilization with a decent auto focus. Very cool.
For St Paddy's day I decided to not do a croissant bread or one shaped into an Irish Harp but one that was sort of shaped into a soccer ball (the national sport of Ireland by far) with alternating green and a white-ish patches. Plus it had to have a bottle of Guinness as well along with 10% WW and Rye for a well rounded flavor. I won't have crumb shots till tomorrow but the crust turned out a deep brown with cracks, just like the last DO SD bread managed to exhibit. The spring was about 3" or about 75%. It started 1" blow the rim of the DO when it went in
Sticking strictly to the Jewish bialy recipe by using onions, I strayed slightly from the rest of the traditional recipe and mixed it up into a Mexican / Japanese fusion sort of breakfast bread pizza thing that anyone would think is completely natural, if a little strange and weird, for the most part. OK it is real strange and weird!
Baked off the 20 hour retarded boule that was identical in every way to the non retarded one baked yesterday. The crust on this bread is even better than the non retarded one. But the crumb is more airy on the non retarded one. The taste is better on the retarded boule but the texture is better on the non retarded one. I have to call this a draw. Both have their strong points and both are very good SD breads. It was a nice experiment to complete and not what was expected. I though that the retarded loaf would win hands down but this
I wanted to create a rustic rye, whole wheat, SD bread that was based on David Snyder's technique for Pugliesi Capriccioso where it is baked upside down and no slashing is involved - since my slashing is primitive to say the least. I also wanted to incorporate some rye, whole wheat and berries of each as as a boiled soaker to improve the taste, sour and texture of the SD bread while keeping the crumb open, soft and specked with brown bits. The crust I wanted crunchy right out of the oven and turning to chewy as it cools and ages over 24 hours. Well this it
Isand66 will love my 3 backpacking alcohol stoves that I made from beer cans. They weigh virtually nothing and will each boil 2 cups of water in 6 minutes. Then there is this weeks benetton find for 50 cents this time. Next would e a very nice lunch with YW chai seed orange turmeric bread. Today's new batch if aranchello. Part of this weeks batch of marmalade, strawberry ginger apple jam and caramelized minneola marmalade. Two mini BBQ / smokers made from tin cans and tea tins. A nice vegetarian lunch of failed hamburger buns made originally a
