Wednesday, September 05, 2012
I made OLGA bread today. Just like Olga's. I googled the recipe and almost all were identical. I let the dough rest over night in the frig (actually it was about 20 hours). It still was really stretchy and when the recipe said "roll out", it was more like a pizza dough so using my hands to finish it by stretching and twirling in the air helped to get it a little bigger and thinner. Now that I've dipped my fingers into this recipe, I will look at the book "Artisan Pizza and Flatbread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois to see what they suggest. This should make an awesome sandwich this afternoon.
Sunday, June 24, 2012
My friend and baker extraordinaire, Melissa, came over on Friday to give me ANOTHER pie baking lesson. I think I can safely say I conquered my fear of pie crust phobia. The pie crust recipe was from Cooks Illustrated (the no-fail one with vodka) and we used Melissa's delicious home canned peaches, some fresh blueberries and some frozen raspberries. Things I would do different next time: - a little less juice or a little more thickening and remember to take the pie out of the oven RIGHT WHEN THE TIMER GOES OFF. It got just a wee bit brown. Also, I need to buy some of that big crystal baking sugar for the top. We used raw sugar crystals but it just wasn't right. On the upside - it was delicious!! No doubt about that. Thanks, Melissa. You have won a special place in this baker's heart.
Friday, May 25, 2012
Wednesday, April 11, 2012
She was my best pal. Goodbye, my love. xoxo