About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.
Anyone made a homemade Jello-O/Gelee using fresh fruit juice, gelatin, etc.? Would love to turn some of this summer produce (peaches, watermelon), into an improved 50's style layered jello mold, but wanted to know about ratio's of gelatin to liquid and any pitfalls I should avoid...
Planning some room temperature finger food to serve w/ romesco sauce. Spanish tortilla bites? Spread on flat bread? Ideas?
I got a ton of this great locally milled whole grain flour and I'd love to hear your favorite way to bake with whole-wheat....breads, pastries, cookies, what are you whipping up?
I want to make some sort of savory baked empanada, turnover, calzone-esque dish that I can make mini, individual versions of and serve at room temperature. Recipes? Ideas?
Does anyone have a nice summer vegetable terrine recipe that could be served at a picnic?
I'm looking for an Indian side dish that is good or best at room temperature and doesn't have potatoes? Whatcha got?
Any good online kid-friendly recipe sources?
Going to a party with this theme, got inspiration for me?
I'm having people over for a build-a-sandwich night, where everyone brings one or more fillings, I'll provide a ton of bread options and we'll get to work constructing our sandwiches....I'm curious what you consider a must in your ultimate sandwich?
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