Tag: Bread

Hooch There It Is

When seeking to build your own “wild yeast” starter, called Levain and used to make sourdough breads, you have to regularly feed this new organism living in your kitchen. After a few days in the refrigerator, especially if you don’t feed it with more flour and water, you may develop a grayish/brownish […]

Goldilocks Muffins

When developing and testing a new recipe, if you have enough of the ingredients, it’s a good idea to test multiple variations. In the case of the English Muffins, Chef Husband set up 4 different variations of the silicone flex pan preparation. One mold was left completely dry, one sprayed with just […]

We Have Lift Off

The time arrived for my bubbly Levain to make its debut appearance. We went to work, following, exactly, the Thomas Keller Bouchon Bakery recipe for English Muffins. Chef Husband worked to build a “Steam Generator” for the bottom of the oven (a pan full of rocks and chain that you […]

Tiny Bubbles

Our quest for English Muffins is still on the horizon. After 5 days building the “Liquid Levain” wild yeast culture, the timing wasn’t there to proceed, so into the fridge it went for a slumber. Yesterday I pulled it back out, brought it to room temp and gave it another […]

Sunday Reading – Cooks Illustrated Magazine

As my bread went through it’s second rise, I thumbed through the rest of the old 20th anniversary edition of Cooks Illustrated Magazine (November 2012), which I had found the recipe for the bread in. It’s interesting to read through all the trial and error that occurs in a test […]

Dux in a Row

Looking ahead to tomorrow, since today was already booked with a family engagement, we have a set of plump pork chops in the fridge, waiting for their calling in life. Considering the ingredients we have on hand (mushrooms, green onions, cream), Chef Husband’s plan is to teach me how to […]

Boiling Bagels

Interestingly, I dove into a first stab at bagel making. I narrowed down my internet research to 3 recipes and ultimately chose the one that looked to take the least amount of time (i.e. hours vs days). I yeasted, floured, kneaded, etc etc, leading up to shaping and boiling and […]

Sunday Reading – Bagels

While I wait for the starter to ferment for making English Muffins (tonight I fed my “liquid levain” more four and water), I was curious about another breakfast bread, bagels. As I didn’t see anything in Bouchon Bakery, I started a little Google search to find what made a bagel […]