Wheat Wrote WHAT?!Whatever Is On My Mind – Links for things I use: InMySmall Kitchen to EnjoyTheMaking |
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Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties
King Arthur Baking is one of my personal fav websites. This blog by Martin Phillips Is just one of many “Nerd” articles that fascinate me.
https://www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments
There is something very soothing to working with different bread doughs, and at the same time satisfying when one sees a potential for a new “twist” on the use of a favorite food.
This “Wool Roll” technique has a number of ideas “churning around in my brain.
A technique I plan to try this weekend using my basic sourdough sandwich bread recipe
and plan to use a small my new favorite small Pain de mie pan or perhaps
So Much Food: New York Style Bagel Recipe
I had another recipe, but this one looked better when I found it about 2 years ago. I placed the link and so here it is where I can find it again.
After real NY Style bagel – anything else is just donut shaped bread.
Of course the missing “ingredient” is the Water in NYC and Yonkers, but that can’t be helped.
For the Sourdough fiends among us: You can use your Sourdough sponge as a starting point – You will need to add a good yeast and the rise will take longer, but oh my goodness, you will think you died and went to the lower East Side for breakfast.
But oh my goodness, you will think you died and went to the lower East Side for breakfast.
AND a big thank you to @jennygoycochea Her recipes are often “worth giving a try”
