My all-time favorite dessert EVER is chocolate babka. I mean, it's just everything I love in a dessert - sugar, bread, butter, chocolate, more sugar, pretty swirls. Sheer perfection, to quote Mary Berry. The recipe that my sister uses - the treasured marvel that creates my own personal edible heaven - is from The Holiday Kosher … Continue reading Adventures in Baking No. 62: Chocolate Babka!
I confess: this is my second sourdough adventure. I have made this recipe - from Flour Water Salt Yeast by Ken Forkish, with some modifications by my great-aunt - once before, when I first got it. However, this version turned out better than my last, proving that practice makes perfect! Basically, this is a white-flour boule with … Continue reading Adventures in Baking No. 60: Sourdough Bread!
A few weeks ago, I made my first loaf of sourdough using a family member's starter (whom I've named Avalon and who, unfortunately, has replaced Sybel). The method I used was from her recommended cookbook, Flour Water Salt Yeast by Ken Forkish - basically I made a boule that I proved for longer than normal (at … Continue reading Casual Bread-Baking
After the Yeast Incident of 2018 (which I'll explain later), Sybel smelled acidic and citrus-y but still hadn't increased in volume to 3 cups, so today I fed her again! I'll keep feeding her until she increases to 3 cups in volume, at which point I'll make the "mother starter" that stays in my fridge. … Continue reading Sybel’s Growth, Day 5: A Sourdough Story
I have taken the first step towards savory baking - I made a homemade pizza! (And it was really good. I recommend all of you go forth and bake a pizza now.) I got my dough recipe out of Baking with Julia. The crust was really easy to make; I just combined oil, water, yeast, and flour … Continue reading Adventures in Baking No. 52: Pizza!
The reason why sourdough starters are compared to pets is because a sourdough starter has to be "fed". Basically, half of the starter is discarded and new flour and water is added to the mix, allowing the starter to grow better. So today, I fed Sybel for the first time! I scooped out half a … Continue reading Sybel’s First Feeding: A Sourdough Story
Pumpernickel is another type of bread that my grandfather loves, so I decided to make these loaves for him! First, a quick summary: pumpernickel is basically a darker version of rye bread. I think it's also more sour (?) in general, as well. (I'm not a pumpernickel fan, so I don't really know much.) For … Continue reading Baking Chronicle No. 51: Pumpernickel