And so, it begins....
My Winter Baking, that is!
It kicked off with my first batch of Cinnamon Rolls. I got a little too heavy on the Lemon Oil, so they came out as Lemon Cinnamon Rolls..tasty none the less! They were pretty good, so by batch 3 or 4, I should have it back down to a science.
I pulled out my white sourdough starter and started feeding it.(to quote Bourdain in Kitchen Confidental.."Feed the bitch!") It will be usable starting next week, so that is when my sour loaves start. I think I will get some Rosemary and Thyme from work and make a herbed loaf.
I will be pulling out the Apple starter in the next few days so I can start making Normandy Style Pain Au Pomme(northern French style Apple Bread) soon.
There is also a batch of Bagles in the fridge that will be finished off in a few hours. It is my first foray into making New York style "Water Bagles"(named so because right before you bake them, you boil them for a minute or two in water) and hopefully they come out good! I am going to take one or two to work tommorow to see if Chef likes them(he is from NY City...he hates the bagles around here)
It kicked off with my first batch of Cinnamon Rolls. I got a little too heavy on the Lemon Oil, so they came out as Lemon Cinnamon Rolls..tasty none the less! They were pretty good, so by batch 3 or 4, I should have it back down to a science.
I pulled out my white sourdough starter and started feeding it.(to quote Bourdain in Kitchen Confidental.."Feed the bitch!") It will be usable starting next week, so that is when my sour loaves start. I think I will get some Rosemary and Thyme from work and make a herbed loaf.
I will be pulling out the Apple starter in the next few days so I can start making Normandy Style Pain Au Pomme(northern French style Apple Bread) soon.
There is also a batch of Bagles in the fridge that will be finished off in a few hours. It is my first foray into making New York style "Water Bagles"(named so because right before you bake them, you boil them for a minute or two in water) and hopefully they come out good! I am going to take one or two to work tommorow to see if Chef likes them(he is from NY City...he hates the bagles around here)