BUÑUELOS: A DELICIOUS* TRADITION THAT’S TOO HARD TO MAKE AND TAKES TOO LONG! *no. DELICIOSO.
I started making sourdough bread in February (2021). After watching Joshua Weissman’s sourdough video, I made the starter in January, then started making the bread in February. At the time I didn’t know that it was an advanced (high hydration) recipe. So without ever working with sourdough before, I was slapping and folding sticky dough,
Normally I mix up a concoction of almond, coconut, tapioca, and/or arrowroot/cassava flours for gluten-free baking but it’s kind of annoying, and almond flour is sooo 2019. I tried only cassava flour for this small-batch test of 6 smallish muffins. Pretty good result. Feels a little dryer than I’d prefer, and could be a little
My 3rd time making bagels. After slightly tweaking some salt/sugar/yeast ratios, I think I’ve got a cinnamon raisin bagel I’m content with. I started with Joshua Weissman’s plain bagel recipe, then adapted techniques, tips, and recipes I’ve read along with a bunch of Youtube bagel videos. Pictured here is the latest pile of bagels,
bts of cinnamon roll creation
Baking real tiny chocolate chip cookies with a set of tiny baking tools.