I came upon this topic last week on smitten kitchen and it's urked me ever since. It was regarding dunking cookies/biscotti into a liquid.
I've come to notice that alot of people, like myself cannot deal with the crumbs that are left behind in the milk/coffe and find it just plain gross.
My food OCD is
dunking cookies into milk. Can't deal with a soggy cookie and crumbs.
digestice cookies in tea. They disintegrate, it's just plain gross.
a plate that is served on one side hot pasta and the other salad. Can't deal with the 2 temperatures. Salad must come in a seperate dish!
Lets hear about your food OCD, cause I know I'm not the only one out there.
So in my never ending quest for baking recipes, a co-worker of mine lend me "The Lily Allen New American Cookbook" published 1944. Very impressed with the selection of cake/dessert recipes, personally I hate cake mix and refuse to use it, so am always looking for alternatives as I bake at least 1 cake a week.
So as I'm flipping through the pages , absorbing all of these wonderful recipes, I notice some of them are calling for yeast cakes. What the hell is that? Have you ever encountered something in an old cookbook that just makes you think what is it?
So, I'm cruising my regular foodie blogs and come across the sourdough bread recipe on thekitchn.com
So, I'm thinking to myself I can do this. But I have a fear of yeast and killing it, and instead of warm, soft, chewy, sourdough-y goodness I will get a lump.
Are my fears justified? Please share horror/success stories or words or advice for my FIRST sourdough bread.
stickychewygooeyjen hasn't favorited a post yet.