| ISBN-13: | 9780857831088 |
|---|---|
| ISBN-10: | 0857831089 |
This is our first bread came from Jayeon Bread book page 68. We wanted to try something simple first with natural yeast starter. We think we over proof the bread. But it was a good experience.
After we got Jayeon Bread book, we started my first natural yeast starter. We used 'sultana' instead of 'raisin' in 'raisin liquid starter' recipe. Photo 1 showed the state of the liquid on second day. Photo 2 and 3 showed on the last day of the liquid starter. We began it on 19 May 2014 and ended on 26 May 2014. Then we continued with refreshed starter step 1 with 75g strong white flour and 25g spelt flour on first round. Photo 4 is the beginning of the state. Photo 5 is the end of the state. On second round, we used 90g strong white flour and 10g spelt flour. Photo 6 is the beginning of the state and photo 7 is the end of the state. On last round, we just used 100% amount of strong white flour as stated in the book. Now we got my final refreshed starter in our fridge.
Recipe: The Baked Chocolate Brownie from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
Meaning "pick me up" in Italian, this version of the classic dessert tiramisu recipe by chef Vanessa Martin, is sure to do just that. Laced with coffee and liqueur, it's ideal for entertaining, as it can be prepared well in advance. This recipe can easily be doubled to feed a crowd.
Do you like cheesecake?
As I was up late baking my son's birthday cake the other night - the chocolate chocolate chip cake with chocolate chocolate chip frosting - I realized that the ONLY time I seem to make cakes is when I'm in a rush.
Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream or crème Chantilly.
A genoise is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine. It is a whole-egg cake, unlike some other sponge cakes for which yolks and eggwhites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.