Monday Mix 4/17/23
Marathon Monday Mix
Happy Mondays, everyone. Just a quickie today, so I can get back to my 37 projects. Over the weekend I baked a ton of croissanty things in preparation for my workshop later this week. This is the most complex online class I’ve taught, because it has so many moving parts and because I’ve chosen to present it in real time rather than compressed as I usually do. It’s going to “meet” a total of 8 times over three days; for those who cannot attend any of the sessions, there will be videos to watch at a later date. It’s gonna be a lot of work, but fun too, especially because we already have 75 people signed up. Hope you’ll consider joining!
I’m also trying to wrap up recipes for my upcoming mahlab workshop for Curio Spice this week, and over the weekend I made a batch of mahlab ice cream, which was VERY GOOD. I’ll share the recipe here after the class ends.
I also made some loaf breads for book testing, like every day around here lately.
What did all of you get up to? Share your bakes in the chat thread below!
See you in a few days, when Breadcrumb Month continues.
—Andrew
Andrew, I have a question about your croissant class, which I'm a bit on the fence about. Would you encourage people to just watch the live sessions or will it be possible to work along with you? Any idea on the timing of the eight classes over the three (consecutive?) days?
And for bread, I'm just about to stick a loaf of sourdough discard English muffin bread in the oven!
I baked Japanese sweet potatoes.
Question about natural sourdough bread- baking: the inside of the bread is done, yet damp; the outside of the loaf is crusty, golden brown; baked for about 50 minutes at 400 convection-starting the oven at 500. What to do?