Wednesday, May 1, 2013
With so many delicious entries, we have 10 winners and 22 recipes! I will list the recipes later, but here are the names of the winners:
Kyle & Erika Smith
Sue Ann Burton
Here is where I need your help! There was one recipe submitted ( an amazing pretzel recipe) that I could not find the email for when it came time to judge last night. If this is your recipe, please contact me, because I want to use it!!
Thank you again to everyone who submitted, and I will post more on the recipes you can look forward to in the upcoming cookbook soon!
Friday, April 26, 2013
In this first video, I will use the starter in a recipe, show you how I mix my dough in the mixer and what it looks like when the dough is ready. I will feed my starter and set the dough for the long rise.
(For some reason I could not get the first video to embed, so here is the link, just click on it or copy and paste it into your browser.)
In this second video, I go back and show you how your dough should look when it has completed the long rise and is ready for shaping. I will also show how your dough should look when it is ready to go into the oven. I hope you enjoy these videos and that they are helpful to you in your natural yeast journey!
Thursday, April 25, 2013
Monday, April 22, 2013
Monday, April 15, 2013
Simple Decorated Roll Cake - KUTV.com
Friday, April 12, 2013
There are a wide variety of cookbooks for Japanese decorated roll cakes, many of which are very complicated. I have found that complex recipes are necessary for complex design, but for simple patterns, shortcuts can be taken. Design templates can be hand-drawn, printed from the internet, or a piece of decorative scrapbook paper can be used. As you can see in the photos below, I used the po-boy method of marking graph paper in the pattern I wanted since my printer is broken. To avoid your cake cracking when rolled, be sure to roll it while still warm. Have fun! Ingredients 4 eggs 2/3 cup sugar 2 T water 1 cup sifted all-purpose or cake flour 1 tsp baking powder Extra flour for thickening decorative batter You will also need: Parchment paper Thin kitchen towel (optional) Cookie sheet with 1 inch sides Hand mixer Design template (printed or drawn) Food coloring Zip loc bags or cake decorating bags and tips Line baking pan with parchment paper. Place template underneath parchment paper at one end of cookie sheet (as you roll your cake up, only about 8 inches of cake will show on top). Place prepared baking sheet in freezer. In a small bowl sift together flour and baking powder.
|In a larger bowl beat the eggs together with a hand-mixer for 2 minutes.|
|Slowly add the sugar. Add water and mix to combine.|
|Slowly add the flour/baking powder mixture and mix only until batter is creamy . Do not over-mix.|
|Remove a portion of the batter (2-3 tablespoons is usually enough for a simple design) and add food coloring to desired color intensity. Add 1 tsp flour for every 2 T of batter and stir to thicken.|
|Pour colored batter into bag(s). Remove pan from freezer and pipe colored batter onto parchment, following template.|
Preheat oven to 375 degrees.
|Remove cake from oven and run a butter knife along the edges to loosen any attached sides.|
|Immediately turn cake out of pan onto parchment paper or flattened towel so the design is facing up. Gently remove parchment from top of cake.|
|Carefully flip cake over onto fresh parchment so design faces down|
Spread filling evenly across cake and add any additional fruits or sweets.
|Gently roll cake starting from the end without the design and working your way toward the design end.|
Friday, April 5, 2013
Writing a book is a lot like having a baby: nothing can prepare you for how hard it is, but once you’re far enough past the sleepless nights you start to think “I could do that again…”
Well, I had both a new baby and a new book at about the same time. Can you guess which I’m feeling ready to take on again? That’s right. The bun in the oven is whole wheat, and naturally yeasted. Book 2 is in the works!
I am so excited for this book. I have learned so much from helping all of you on your natural yeast journeys, and I can’t wait to share what I’ve learned. New tips, new research, new recipes.
So here’s where the recipe contest comes in. I have been so impressed (amazed, really) at the bold creativity you all have demonstrated in your recipe adventures with natural yeast. The world needs to see what you’ve been up to! I want to show them how amazing you all are and how we are taking back bread. No more stores, no more excuses, just determined, everyday folks making extraordinary bread.
For the next month I will be taking submissions for recipes to be included in the cookbook. Each recipe will be professionally photographed, and include a baker-bio (yours!), short story of how the recipe came to be, and your photograph (optional).
- Recipes can be simple or complex, and contain any type of flour (white included). I want recipes for every level of baking experience and taste preference. (I would especially love recipes of specific country origin- I am considering doing an international bread chapter)
- Recipes should contain no commercial yeast, but may contain baking soda or baking powder.
- Each submission should have full recipe, and if possible a picture (phone camera pics are great)
- Short baker-bio. (what is your profession, interesting fact about you and/or your family, how baking fits in your life)
- short description of how this recipe came to be. (ex: Grandma’s famous muffins, your favorite cookie recipe, etc.)
- Submissions that are not accepted for the cookbook will be featured on the blog.
All recipes must be submitted by April 28.
Contest winner Photo Shoot will be held May 9, approx 10:00 am.in Sandy.
Contest winners outside of Utah will have their recipe prepared by me and photographed.
Guys I am so excited! I have already contacted some of you that have sent recipes to me and we have some fantastic stuff lined up. Well, what are you waiting for? Get baking! Off you go!