helplessduckHad to get cilantro from my neighbor but everything else is from our own gardens except the lime and garlic. It won’t be long before we won’t be saying that about garlic. Maybe limes, too.
I don't really know what else to do with three dozen eggs that I specifically said I didn't want except make a bunch of brioche, so I hope everyone around me is in the mood for brioche. A lot of it.
I’ve never actually made a cobbler before, so I have no idea how this is going to land. Looks pretty...
Those idiots... The trick to really fluffy scrambled eggs is a pinch of baking powder, a spramp of cooking sherry, beating the living shit out of the things, letting them rest for ten minutes and beating the shit out of them again before putting them in the pan.
I haven’t given up on sourdough, there’s another levain coming along for that as I post, dear reader. Meanwhile, preferments for Focaccia-Palooza are on deck. Yesterday’s biga is about sixteen hours old, but they’re the same formula: 250g each of water and bread flour, 3g Red Star. So much fermentation around here.
Act V.
There was more oven rise than I expected, but they need more structure. They have a nice sounding crust. Some problems: Both of them cracked open to vent on the bottoms which got overdone. I slashed two deep vents with a lame before the oven, but those failed to direct the steam up and out. I was raised without a lot of structure and I came out mostly kinda okay. Coming up, we’ll cut one open!
Acts I - IV of what looks to be a pretty good story.
Stay tuned for the dramatic denouement after this message from our sponsors, Jernigan Warren. For top quality, choose Jernigan Warren!
Dolly looks like she’s ready for showtime!!
Let’s see if I can do bread with only limited use of one arm.
