I have been humbled to have been asked by a foodie magazine in my homeland to contribute in their publications but alas, with my oven as my witness, I cannot at this time. Experiments call and I see in a distance stretched out beyond the excitement of significant differences, funny GTT and ITT curves and RNA extraction... a time when my science and my love of food will meet and marry.
For now, reperforming a nostalgic recipe will do. I made double chocolate pecan biscotti last night for two reasons. First, I hope that it will gain me some forgiveness for a mishap with someone close and secondly, I haven't made biscotti for soooo long. It's one of those recipes that I'm a bit intimidated by. A number of times I made this, it always came out tasting very chemical-ee which I believe comes from the baking soda. So this time, armed with a bag of self raising flour that has twice the fibre of normal flour (and it's not wholemeal), I proceeded.
I tested two at breakf... I mean, brunch, with coffee and I think it's okay. I love the chocolate surprises that comes in every bite (I had chopped the chocolate to very fine pieces) and the texture of baked pecans. The crunch and aroma of baked pecan is something else that surpasses peanut, hazelnut and walnut. Overall, I personally thing that this is a pass.
The starter started to emit a strong smell. I can't say it's yeasty or alcoholic but it's something. I discarded half of it last night and fed it more plain flour and water. According to the direction, it will be ready to be used to make bread in 2-5 days.
Yup... it's alive alright. Overnight the starter had overgrown its container.
It is decided, I am stepping up to the challenge of making sourdough. Armed with my amateur expertise and experience in baking bread from scratch and instant yeast package, this midnight baker is making her own starter from plain flour, honey, water and drumrolls please... no instant yeast in sight.
I made this colorful bruscetta from a bread I made over 2 days. That's right, two days. I made oregano bread from the dough that I fermented for at least 24 hours because I believe that time along with quality ingredients make the best bread. The shape of the bread wasn't the best as it turned out, but like many things in life you just summon all your might and all your will to make the best out of imperfect things and situations.
I have been humbled to have been asked by a foodie magazine in my homeland to contribute in their publications but alas, with my oven as my witness, I cannot at this time. Experiments call and I see in a distance stretched out beyond the excitement of significant differences, funny GTT and ITT curves and RNA extraction... a time when my science and my love of food will meet and marry.
For now, reperforming a nostalgic recipe will do. I made double chocolate pecan biscotti last night for two reasons. First, I hope that it will gain me some forgiveness for a mishap with someone close and secondly, I haven't made biscotti for soooo long. It's one of those recipes that I'm a bit intimidated by. A number of times I made this, it always came out tasting very chemical-ee which I believe comes from the baking soda. So this time, armed with a bag of self raising flour that has twice the fibre of normal flour (and it's not wholemeal), I proceeded.
