Forum Topics

Any thoughts on uses for over reduced balsamic vinegar? It was put on the back burner during service and forgotten about. Almost a taffy like consistency at this point. 

Hello, all. The other day I prepared a butterscotch pudding and topped it with unsweetened whip cream. By themselves both were...all right, but when eaten together I noticed a fatty residue on the roof of my mouth much like when an ice cream custard breaks during freezing. I've included the pudding recipe below as a reference. The only points where I deviated were the cassonade (which I didn't have on hand so used a mixture of medium brown sugar and molasses) and the vanilla extract (where I live the preserved vanilla pods in glass tubes are much easier to come by).

Is there a "best shape" for every bread dough recipe?
For instance, if I wanted to do a batard with the 70% boule recipe, are there adjustments to make?
How about using the baguette dough (as in the video) for a batard or boule?  Adjustments?

Hello baking friends. I thought I would share with you a few things about my grand attempt today to be adventurous and well, brave. I have a favorite recipe for traditional white/wheat bread that also uses eggs, oil, sugar, grated carrot, and raisons. And of course two packages of powdered dry yeast. I wanted to swap out the dry yeast for some of my now very abundant sourdough poolish. So here's what happened.....