These pretzel rolls would make fun sliders, but I just ate them out of hand. Put them on the side of any meal, dip them in mustard, or feed them to squirrels and take cute photos. They are truly versatile and worth the effort.
This round of New World Sourdough explored a bread I am very excited about: birote. A product of Napoleonic imperialism, birote infuses the French baguette with Latin American flavor.
They aren't pretty enough to brag about, but not ugly enough to make fun of. Why even put them on the internet, then?
New World Sourdough is a 2020 cookbook by Bryan Ford. I will not be reproducing Ford’s recipes in my blog. Read his blog, buy his book, support his work. The New World Sourdough whole-grain pita bread recipe is as easy as it looks. The recipe is a standard flour, water, salt, yeast combo. The only … Continue reading New World Sourdough: Whole-Grain Pita Bread + Ligurian Focaccia and Discard Pretzels
The dough was too dry to effectively shape into balls. As noted above, this recipe adds a lot of dry ingredients to the regular pan de coco recipe without corresponding increases in fat or other liquids. I doubt that using butter instead of coconut oil would have helped. In addition to creating a drier dough, the shaped loaves grew very little while proofing--a problem I've never had with pan de coco.
This weekend wiped me out. I learned, I laughed, I flew, I failed.
To the untrained eye, English muffins are mystical. How are they cooked? Why are they so flat? Where do the nooks and crannies come from? Making them myself unmasked the magic but opened my eyes to the joy that is cooking English muffins.
Our friend Artisan Bryan is from New Orleans, and I’d like to think he’d be proud that he converted this muffuletta-hater into a muffuletta-believer.
I have seen dozens of bread bakers post their bagels online, and I have never been interested in making them myself. I would not have made them if not for this book. Now, knowing they are so simple, delicious, and crowd-pleasing, I will absolutely make bagels again.
For this week’s bake I wanted something to share that could be either part of a meal or a solo snack. Bonus points if it could last a few days and was vegan. The sea salt and olive oil tin loaf fit the bill.