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20170716_125020 (2)

Peter Reinhart’s Challah recipe from The Bread Baker’s Apprentice

I put Reinhart’s recipe in metric and made very minor adjustments to technique (basically the yeast prep).

Challah is so delicious and addictive. At my kids’ preschool, I learned to tear challah rather than cut it, and that it is acceptable for a kid to answer, “Both!” to the question, “Butter or cream cheese?”

I prefer butter, but plain and squished in your hand while driving is pretty awesome too.

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Sourdough Cinnamon Buns - I switched the yeast for 100g sourdough starter in Peter Reinhart's recipe from #BreadBakersApprentice I barely got any browning despite long bake times - not sure why this sometimes happens in my enriched sourdoughs. Also, I need to chill the dough after rolling and before cutting because the layers smeared together. All that negative analysis aside, I ate one and it was freakin' delicious with cream cheese frosting. Second pic shows the hot mess and my story has more pics. #sourdoughcinnamonrolls #sourdough #creamcheesefrosting #cinnamon #canela #peterreinhart
Salted Chocolate Rye Cookies - I've made these before - from the #TartineNo3 cookbook - but this is the first time I used freshmilled rye flour. So flavorful. Making 50 of these cookies was a way to unwind after a stressful day and some of the cookies will go to an ultimate tournament this weekend #ultimatefrisbee #twobirdsonestone I started at 9 pm and used all the chocolate in the house to 1.5x the recipe. Note to self: Buy more chocolate. Next time I might add cacao nibs #saltedchocolateryecookies #mockmill @wolfgangsmockmill #centeno #rye #wholegrains
Majority vote that raisins smell like caramel when baking. (How do you like my use of photo layout app? Trying to fit the long story image into post size 😁 please educate me if there is a better way!) #raisinbread
Textures and patterns #crumbshot #sourdough
I repeated the formula of my cherry yeast water bread from a couple posts ago but used sourdough starter instead. I tried to also repeat the conditions - dough feel and look when stopping the bulk, shaping technique etc., but I think I introduced more water this time during the stretch and folding and also with the sourdough starter. The dough was noticeably looser when shaping. It came out with a slightly smaller ear. The color is also not as deep brown despite the same cook time/temp as the yeast water because the cherry water is brown. And even when I use a lighter apple yeast water, I think there's more sugar in the dough making for more pronounced maillard effect. Compared with my usual MO, these two breads involved me stopping the bulk a little bit earlier and doing the final proof 15-17 hr fridge no RT. #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #breadnerd
One of the most rewarding aspects of Instagram is seeing something delicious on someone's feed, saving the post for "someday," and then actually making it. This creation was on @haticelikes feed a while back (with different filling), and today when I had an extra 220g pizza dough, the time was right! The first 📷 credit goes to @bendmems #sourdough #wholegrains #ekşimaya #masamadre #surdeg #lievitomadre #homemilled

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