Skip to main content

View Diary: What's for Dinner? v.5.37 - Spring has Sprung! (233 comments)

Comment Preferences

  •  Not at my regular place right now (7+ / 0-)

    I don`t have access to my cookbooks and stuff at the moment so I can`t post a recipe right away.

    I bake bread pretty much constantly, and though it does require some time, I just like doing it. There`s nothing quite like the feeling of a fresh dough that you just know is going to end up being good bread. I do everything from buns, little bite-size things, bagels, ciabatta, Brioche, etc.

    And for pie dough, I`ve mentioned this in WFD a few weeks ago...I used to make the Julia Child pie dough from The Way to Cook for many years. Then Cook`s Illustrate (America`s Test Kitchen) came out with their so-called Foolproof pie dough that substitutes vodka for about half the water (actually end up using more liquid) and I`ve been using that ever since. The vodka reduces the formation of gluten (alcohol does not contribute to gluten, but evaporates during baking). I`ve been getting rave reviews for pie crust ever since.

    Resident Palin - even if she did take up residency in the White House in 2012, it's too painful to use the "P" word combined with her name

    by lotac on Sat Apr 09, 2011 at 07:08:30 PM PDT

    [ Parent ]

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site