The Roadside Pie King's blog

No pie dough savory pie! Blasphemy, I say! 

https://goodcookingfortheheartandsoul.blogspot.com/2017/09/nannys-cauliflower-pie.html

https://goodcookingfortheheartandsoul.blogspot.com/2017/09/roasted-delicata-squash-pie.html

https://goodcookingfortheheartandsoul.blogspot.com/

100% whole wheat Irish soda bread

Hello, friends,

My interpretation, is a hybrid of the white flour soda bread I make and Ms. Masons formula. The following are some of the extras I added.

Very Berry Pie

By, Will Falzon

Ingredients

1. 2 pie crust 9” (My recipe to follow)

2. 32 oz. Frozen mixed berries

3. 1 Pink Lady apple, grated and squeezed dry

4. ½ Cup Brown sugar (Not Packed)

5. 1 Tsp. Lemon juice

6. ¼ Cup Balsamic Glaze

7. ½ tsp. Salt

8. 1/3 Cup Tapioca Flour

    

Instructions.

Preheat oven to 350F. 15Min. Before the pie is ready for the oven

Today, Labor day Monday 09-04-17, I am baking a N.Y. deli rye, using Rose, Levy, Beranbaum's formula. Tomorrow, I will convert her formula, to incorporate the Tang Zung method. The Tang Zung method formula is below. https://goodcookingfortheheartandsoul.blogspot.com/2017/09/rose-levy-beranbaums-nyc-deli-jewish.html

Beranbaum's N.Y. deli rye, Tang Zung method

Total Flour 563 Grams -  100%

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/100-whiole-grain-rye-tang-zhong-method.html

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/yesterday-my-bride-was-going-to-be-out.html -  Follow this link for the full pictorial guide. 

I was looking for a nice pie recipe and came across this old post. 

http://www.thefreshloaf.com/node/19545/apple-pie-dream-pie-crust-realized

Total Flour – 100% - 560G

Total Liquid - 64% - 360G

Mother:

100% Hydration Whole Wheat starter.  480G

(Flour Red W.W. – 240G, /Water 240G)

Finale Dough:

Flour White W.W.  – 320G

Whole Milk – 120G

Butter – 60G

Honey – 40G

1 egg – 54 G

Salt – 8 G

Procedure: