For the very first time, I have made what I consider a perfect sourdough, in texture/crumb and taste. Visually, a bit unruly, but I was thrilled. Have made a batch since, and it was not as good. I think I know what I did wrong, and will test it again and post my findings.
Otherwise known as Challah. My 9 year-old daughter asked that we bake it last night, and the store-bought dough was not what she envisioned. At all. So…homemade it was, and Julia came to the rescue with a delicious recipe.
Oh, how I love perusing vintage 50’s-70’s cookbooks. I pick them up involuntarily at yard sales and thrift shops. They are irresistible, beautiful, ridiculous, and for me, they also hold a bit of nostalgia.
In this feature from the 11/1/15 New York Times Magazine, “In Search of Lost Foods,” artists Maurizio Cattelan and Pierpaolo Ferrari capture the essence of Betty Crocker’s classic recipe cards, conveying an overt sense of absurdity in their imagery.
As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.