Kindness is everything.
My answer:
My answer:
It’s King Arthur’s Almond Berry Cake. Rescaled for 9” pan; subbed in pistachio flour for some of almond (to use up pistachios); used cherries; added mini chocolate chips.
It’s King Arthur’s Almond Berry Cake. Rescaled for 9” pan; subbed in pistachio flour for some of almond (to use up pistachios); used cherries; added mini chocolate chips.
This is what happens when u think you can fit a little more discard in the jar on Saturday, because you're going to use it Sunday. Didn't use it after all but split into 2 jars because otherwise it will take over the fridge. Good news tho: starter has been revived from very slow to speedy.
This is what happens when u think you can fit a little more discard in the jar on Saturday, because you're going to use it Sunday. Didn't use it after all but split into 2 jars because otherwise it will take over the fridge. Good news tho: starter has been revived from very slow to speedy.
Test batch; trying to make the small enough so we can have more than one, but big enough to fit charcuterie into the holes. The taste is fabulous (will sub in some whole wheat next time), but the holes aren't quite big enough.
Test batch; trying to make the small enough so we can have more than one, but big enough to fit charcuterie into the holes. The taste is fabulous (will sub in some whole wheat next time), but the holes aren't quite big enough.
This is (yet another attempt at!) Birdseed Bread from KAF's Big Book of Bread. I did something you're not supposed to do--change two things in one iteration. I lowered oven temp by 25 degrees F & reduced hydration by about 75 grams. Supposed to be batard, but will be sliced, so bread pan.
This is (yet another attempt at!) Birdseed Bread from KAF's Big Book of Bread. I did something you're not supposed to do--change two things in one iteration. I lowered oven temp by 25 degrees F & reduced hydration by about 75 grams. Supposed to be batard, but will be sliced, so bread pan.