Archive for February 2016
what to do with semolina">what to do with semolina
I've had it on my list for a long time but cannot remember why I wanted it. I wanted to make something! Well, now I have about 2 cups so any suggestions? Reading More May Cause Envy...
Read moreWhat side should I use? Or should I scrap my whole idea and start over?">What side should I use? Or should I scrap my whole idea and start over?
My boyfriend and I both love to cook, and we're both pretty good at it, at least that's what we've been told. We also like to playfully compete with each other over cooking. See, we live about 40 minutes away from each other and only get to see each other...
Read moreWhy didn't my biscuits cook right? What happened?!">Why didn't my biscuits cook right? What happened?!
I don't bake breads/cakes very often, hardly ever. And when I do it's typically just "baking" a box item. For everything I love to do from scratch baking is just not one of them! One of the few things I actually "bake" is store bought biscuits, the kind from the...
Read moreCooking from Fika The art of the Swedish Coffee Break">Cooking from Fika The art of the Swedish Coffee Break
The Spring Baking 2016 runner-up book had enough interest that a few of us plan to cook from in in March. Here's a place for us to comment on/ review the recipes we bake. Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other...
Read moreApple pie filling: to prebake or not">Apple pie filling: to prebake or not
The reason that many cooks precook their apples for Apple pie is not to make sure the apples are cooked. (To my knowledge, that has never been an issue really.) The biggest problem is that the raw fruit and the crust cook at different rates; the apples cook down and...
Read moreRoasted garlic as pizza topping?">Roasted garlic as pizza topping?
Hey guys. I'm trying to doctor up a take and bake pizza from the grocery store and was curious to know if roasted garlic could be used as a topping the same way you'd use any other meat/veggie. Any recipe I've ever seen using roasted garlic calls for mashing it...
Read moreSpring 2016 Baking Cookbook of the Month Announced!">Spring 2016 Baking Cookbook of the Month Announced!
On the heels of a voting scandal, our quarterly baking/dessert COTM is... TARTINE, by Elisabeth M. Prueitt and Chad Robertson http://www.amazon.com/Tartine-Elisabeth-M-Prueitt/dp/0811851508/ref=sr_1_2?ie=UTF8&qid=1456327506&sr=8-2&keywords=tartine Take a look at the recipe index on EYB (you need not be a member to view it): http://www.eatyourbooks.com/library/8510/tartine-sweet-and-savory-pastries Use this thread for general talk, questions about the book, recipes, or to vent...
Read moreVegan/Vegetarians: What to eat when feeling under the weather???">Vegan/Vegetarians: What to eat when feeling under the weather???
Thanks for commenting. :) Your asiago invalidated the recipe as a vegan dish, but just in case non-vegans want to try the recipe, just know that cheese (and dairy in general) is an especially poor choice when already sick. Reading More May Cause Envy...
Read moreCan you make sourdough with various non-bread-intended cultures?">Can you make sourdough with various non-bread-intended cultures?
What would happen if you added yogurt whey or kombucha or kefir starter to flour to make a sourdough starter? Would you get edible bread eventually? I wondered because I am starting a little dough starter but saw some dry yogurt starter in my cabinet and thought- woudn't that be easier...
Read moreHelp! My Artisan Bread in Five Minutes a Day won't rise!">Help! My Artisan Bread in Five Minutes a Day won't rise!
Oooh... Putting a reply here to save this interesting information. Wow. Thanks for explaining this (I say years later).. It shall help new bread makers to come, like me Reading More May Cause Envy...
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