I had a new thought in my ongoing bread experiments. It actually suggests that I’ve been a bit stupid. But here’s the thing. Recipes for soudough bread nearly universally suggest that you cook the bread at a high temperature for the effect on the crust, and rise, and all kinds of bready things. But! I [...]
Gone out. Busy. Back soon. Busy. Also… Try a cup or two of the ancient grain, spelt, in your regular sourdough recipe. I don’t do all the Bake at 450º after heating the stove and Dutch oven for an hour ahead of time because I’m not organized enough, but once I remembered to add salt, [...]
I got some einkorn flour from my subscription flour service and tried to make short bread. It tastes okay but is extremely hard. More like hardtack than a tender cookie... I was going to try a pie crust because everyone says that these ancient grains make lovely pie crust but... let's be honest. Pie crust [...]
Purely domestic… Spelt bread ... Ipecac ... Pink Crisco ... Empty toothpick containers ... Vestment patterns ... I started cleaning some cabinets, partly as a way to procrastinate, as my writing moves forward inch by inch. I figure out ONE plot point, write it up, fix all the side bits it impacted, and then … [...]
It's cold outside. I made some ordinary chocolate chip cookies at Christmas time as a gift for someone. I hadn’t made them for quite a while and they were good. Very good. I had forgotten how good homemade chocolate chip cookies really are. And since I gave these all away I didn’t get much more [...]
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