Made some 100% whole wheat challah using locally milled Red Fife flour. Recipe still needs some tweaking but I'm very pleased for a first attempt. Sadly substack doesn't allow attaching pics to comments, so https://www.instagram.com/p/C0b1yCbgDkV/
Beautiful challah! I'm working on a recipe for almás pite, or Hungarian apple squares (that are a cross between a cake and a pie) for my next cookbook. Really delicious. Sarah Copeland, if you read this comment, wondering if you have a recipe you love for it?
Andrew, I make challah alot since my family has it every week for the Sabbath. I would be happy to share with you what I think has made it really wonderful in an email. If you’re interested, let me know. I have it down to what I think is a foolproof method.
Sourdough bread this morning. Thumbprint cookies yesterday; spinach quiche with gruyere the day before. Extended family made a big batch of lefse about a week ago and will do so again before Christmas. Baking season!
A big batch of sourdough discard granola and my go to olive sourdough made with leftover whey from yoghurt making (sticking with the necessities for now, and leaving holiday baking to later😂)
That challah looks lovely! I enjoyed making that recipe back when you sent it out for testing — I should make it again but braided!
This weekend I made a veganized sweet potato tea cake (riffing off the recipe from Tartine) for my Quaker meeting's monthly potluck, tested the Breaducation brioche recipe, plus baked a loaf of high-extraction sourdough for general soup accompaniment and snacking purposes.
AJ, this weekend I returned to your delicious dark deli rye, which I find to be foolproof. The hearty taste and aromas are especially welcome this time of year. As the holidays approach, I am wondering if you have come across a manageable recipe for stollen, My husband is of German descent and our usual source for stollen retired. And a question for Wendy -- I also make yogurt and would love to find out how to use whey in bread baking. Thanks all!
that challah looks heavenly, andrew. can't wait to try the recipe out.
Made some 100% whole wheat challah using locally milled Red Fife flour. Recipe still needs some tweaking but I'm very pleased for a first attempt. Sadly substack doesn't allow attaching pics to comments, so https://www.instagram.com/p/C0b1yCbgDkV/
Beautiful challah! I'm working on a recipe for almás pite, or Hungarian apple squares (that are a cross between a cake and a pie) for my next cookbook. Really delicious. Sarah Copeland, if you read this comment, wondering if you have a recipe you love for it?
Andrew, I make challah alot since my family has it every week for the Sabbath. I would be happy to share with you what I think has made it really wonderful in an email. If you’re interested, let me know. I have it down to what I think is a foolproof method.
Anna - Sure thing, happy to check it out! I will say I've been making a version of this one for years, and am very happy with it!
Sourdough bread this morning. Thumbprint cookies yesterday; spinach quiche with gruyere the day before. Extended family made a big batch of lefse about a week ago and will do so again before Christmas. Baking season!
A big batch of sourdough discard granola and my go to olive sourdough made with leftover whey from yoghurt making (sticking with the necessities for now, and leaving holiday baking to later😂)
That challah looks lovely! I enjoyed making that recipe back when you sent it out for testing — I should make it again but braided!
This weekend I made a veganized sweet potato tea cake (riffing off the recipe from Tartine) for my Quaker meeting's monthly potluck, tested the Breaducation brioche recipe, plus baked a loaf of high-extraction sourdough for general soup accompaniment and snacking purposes.
AJ, this weekend I returned to your delicious dark deli rye, which I find to be foolproof. The hearty taste and aromas are especially welcome this time of year. As the holidays approach, I am wondering if you have come across a manageable recipe for stollen, My husband is of German descent and our usual source for stollen retired. And a question for Wendy -- I also make yogurt and would love to find out how to use whey in bread baking. Thanks all!
so glad to hear that, Janet!