bread wise I'm making my second loaf of beetroot kvass sourdough. I made the kvass as a bit of experiment as I like fermenting things but not really all that keen on the taste... However, the liquid made for a really nice liquid substitute for baking bread, as I found out last week in my first loaf-- it gave great texture and the flavour has mellowed enough in the baking that it's not noticeable...
Last time I added the fermented beets to the dough, this time with black olives(!) I'll see how it turns out :)
I made three kinds of yeasted dough from Olia Hercules --from Summer Kitchens & Kaukasis and Irina Georgescu's Tava. I lost track of which dough was which so I don't know what I loved the most but they're all pretty tasty wrappings for savory rolls. I filled them with cabbage, pork & greens, and beet greens & gorgonzola.
Made Sourdough Discard Granola 2.0 with the addition of 1/4 c date syrup in place of the dried fruit. So good! Not too sweet and so adaptable with what is on hand. Yogurt and granola have become my regular at lunch, even better with homemade yogurt.
Recently bought a loaf of Japanese milk bread from an artisan bakery. Husband says mine (Team Breaducation test recipe) is better. How is that for a review?
Beautiful cake! You all make any event sweeter and most exotic
bread wise I'm making my second loaf of beetroot kvass sourdough. I made the kvass as a bit of experiment as I like fermenting things but not really all that keen on the taste... However, the liquid made for a really nice liquid substitute for baking bread, as I found out last week in my first loaf-- it gave great texture and the flavour has mellowed enough in the baking that it's not noticeable...
Last time I added the fermented beets to the dough, this time with black olives(!) I'll see how it turns out :)
I made three kinds of yeasted dough from Olia Hercules --from Summer Kitchens & Kaukasis and Irina Georgescu's Tava. I lost track of which dough was which so I don't know what I loved the most but they're all pretty tasty wrappings for savory rolls. I filled them with cabbage, pork & greens, and beet greens & gorgonzola.
I made ATK yeast focaccia, your recipe. It’s a solid recipe.
Made Sourdough Discard Granola 2.0 with the addition of 1/4 c date syrup in place of the dried fruit. So good! Not too sweet and so adaptable with what is on hand. Yogurt and granola have become my regular at lunch, even better with homemade yogurt.
Recently bought a loaf of Japanese milk bread from an artisan bakery. Husband says mine (Team Breaducation test recipe) is better. How is that for a review?
that's an excellent review!