Have you seen BraveTart’s Homemade Cheez-It’s recipe also on Serious Eats? She uses heavy cream instead of butter & they are the bomb!!! My workmates at Barrio Bread used to beg for them. I’ve made them several times & also have incorporated my sourdough discard into the recipe. I now use the pasta attachment on my KA mixer to roll out the dough (#4 seems to make the dough thin enough) instead of hand rolling it all out. Got better results using the pasta attachment as the bake up more evenly. They are a full afternoon of work but the results are well worth it & way better than store bought (and don’t contain all the additives & ingredients I cannot pronounce). I miss BraveTart!!!
Someone asked about her in a comment on a recent IG post from Kenji Lopez-Alt. He said she was doing well. I’ve learned a lot from her through her book & articles on Serious Eats. Hoping one day she will return to public life and share more with all of us.
I look forward to your recipe Andrew. I’ve been adding the discard along with the heavy cream & added more flour & cheese to get the right dough consistency. Great way to use up old flour too .... and will sneak in some whole grain flour too. The house smells incredible too after baking all those crackers 😋.
Miriam - as with all of my SD discard recipes, the goal is to use as much as possible and to have as much of the flour and water in the recipe come from the starter, so it serves a purpose. I do add flour, but only enough to get the proper dough consistency. Mine currently use a mix of rye and AP, but it should work with other flours too!
Andrew, the cat posters are amazing, thanks for passing along. I think I literally cleaned the guy out of the mini prints for the time being 🤦🏻♀️ sorry to anyone else who wanted one of everything 😅. My good friend loves the aesthetic and cheery expressions of Soviet era propaganda (and by extension, DPRK), and also a certified cat lady, so this was the perfect early holiday gift! She was weeping with laughter at the brotherhood of biscuitmakers!! 😂
🫣There’s plenty of large prints and tshirts left! I dunno, he was selling postcard size prints in packs of four and you could then specify which four you wanted out of the roughly 26 different designs available. But for some reason there was only “9 in stock”, so I bought a bunch and the number in stock went down, which doesn’t make sense for a mix and match setup. It must be some glitch in how the item is set up. I mentioned it to the artist in the notes so hopefully he can reset it soon. I’m sure any sudden hot demand is partly a “Wordloaf bump” 😬
Piloncillo!
Thought of you, of course! (I knew you already saw the post, though. We need to get to Long Beach!)
Dying to! I know a Gusto concha would heal me lol.
I'm excited for the sourdough cracker recipe!
they are really good! I usually end up eating half of a batch within hours after they cool
Can you please develop other sourdough cracker variants like nori/furikake, seeds or many others. This is a promising genre I feel. Thanks
okay!
The cat poster!
Have you seen BraveTart’s Homemade Cheez-It’s recipe also on Serious Eats? She uses heavy cream instead of butter & they are the bomb!!! My workmates at Barrio Bread used to beg for them. I’ve made them several times & also have incorporated my sourdough discard into the recipe. I now use the pasta attachment on my KA mixer to roll out the dough (#4 seems to make the dough thin enough) instead of hand rolling it all out. Got better results using the pasta attachment as the bake up more evenly. They are a full afternoon of work but the results are well worth it & way better than store bought (and don’t contain all the additives & ingredients I cannot pronounce). I miss BraveTart!!!
Oooh I just made some crackers (the King Arthur sourdough discard ones) and using the pasta roller is a brilliant idea!!
I also miss Bravetart, where did she go?
Someone asked about her in a comment on a recent IG post from Kenji Lopez-Alt. He said she was doing well. I’ve learned a lot from her through her book & articles on Serious Eats. Hoping one day she will return to public life and share more with all of us.
I love Stella, her recipes are aces. I can't use HC here, because in this recipe all of the water comes from the sourdough discard.
I look forward to your recipe Andrew. I’ve been adding the discard along with the heavy cream & added more flour & cheese to get the right dough consistency. Great way to use up old flour too .... and will sneak in some whole grain flour too. The house smells incredible too after baking all those crackers 😋.
Miriam - as with all of my SD discard recipes, the goal is to use as much as possible and to have as much of the flour and water in the recipe come from the starter, so it serves a purpose. I do add flour, but only enough to get the proper dough consistency. Mine currently use a mix of rye and AP, but it should work with other flours too!
Andrew, the cat posters are amazing, thanks for passing along. I think I literally cleaned the guy out of the mini prints for the time being 🤦🏻♀️ sorry to anyone else who wanted one of everything 😅. My good friend loves the aesthetic and cheery expressions of Soviet era propaganda (and by extension, DPRK), and also a certified cat lady, so this was the perfect early holiday gift! She was weeping with laughter at the brotherhood of biscuitmakers!! 😂
haha, Liang! Good for the poster maker, not for others who might want one!
🫣There’s plenty of large prints and tshirts left! I dunno, he was selling postcard size prints in packs of four and you could then specify which four you wanted out of the roughly 26 different designs available. But for some reason there was only “9 in stock”, so I bought a bunch and the number in stock went down, which doesn’t make sense for a mix and match setup. It must be some glitch in how the item is set up. I mentioned it to the artist in the notes so hopefully he can reset it soon. I’m sure any sudden hot demand is partly a “Wordloaf bump” 😬
It’s restocked now 😂😂😂