Fougasse

by Liz // June 11, 2014 // 3 Comments

Fougasse

I know what you’re thinking, “what the heck is that?”. Am I right? Fougasse is a flat, leaf-shaped bread from Provence . It has a crispy, olive oil-flavored exterior and a soft interior. I know that my Fougasse doesn’t quite look like a leaf, but it sure is tasty, so the joke is on you.

I don’t know what that means.

This recipe is made with a biga (a pre ferment), so it has a greater depth of flavor than regular straight dough. A biga is not unlike a sponge or a poolish. The only difference is that a biga is usually a firmer pre ferment with only about 50% hydration. The three ingredients of a biga is as follows: a little bit of yeast, flour and water. Never salt. Never. Don’t even think about putting salt in. Continue reading →

Strawberry Rhubarb Lattice Crumble Pie

by Liz // June 6, 2014 // 2 Comments

It was my birthday yesterday. I love my birthday, and I love having an early June birthday. Everything is wonderful this time of year. It’s the beginning of warmer weather and bunny rabbit sightings, of farmers markets and summer dresses, of furiously licking ice cream cones before they drip down your wrist and faint smells of barbeques in the air, of happier strangers and longer days – to name a few. It’s also the beginning of mosquito bites, but they don’t belong on the “what makes me happy list”.

So, for my birthday dessert, I wanted everything that encompasses the essence of summer in a perfect, buttery pie. I chose Strawberry Rhubarb. I have been inspired, as of late, by Gerry at Foodness Gracious with all of his yummy rhubarb recipes. Since I have never tasted rhubarb before I thought I should give it ago. I am so happy I did! This is such a delicious pie. Really. You have got to try it. Continue reading →

Sourdough Starter- Day 3 and 4

by Liz // June 2, 2014 // No Comments

Mr. Sourdough Starter

Hey, now we’re talkin’! This is turning into a bubbly brew, and the sour smell that slaps my nose when I open the lid is awful. That’s good! I continue to feed every 24 hours. The process is always the same:

Mix together 10 oz. of starter, 8 0z. white bread flour, and 10 fl. oz. distilled water.

From Day 4 on I will start to feed Mr. Sourdough Starter every 12 hours. Here’s the sad part… I have to feed him every 12 hours now for another whole WEEK before I can bake a sourdough loaf. The best things come to those who wait, I guess.

I am having a hard time finding the right container. We’ll try this one today.

A Disasterous Chocolate Brioche Bread Pudding

by Liz // June 1, 2014 // 6 Comments

Chocolate Brioche Bread Pudding

I was recently cleaning out my freezer and found a loaf of Chocolate Brioche I made for my first ever blog post. Ah, memories. I decided to make something fabulous with it, so I put on my apron and got busy baking a chocolate-y chocolate brioche bread pudding. Easy peasy lemon squeezy. I looked up a couple of recipes and then decided I would create my own recipe. I wanted it to have a sugar-crunch top, and a smooth, soft, luscious chocolate interior. I thought I would serve it with a lightly sweetened whipped cream. Hey, maybe I would add a few strawberries as a garnish. I would name it Penelope, because it would be pretty and Penelope is a pretty name. Well, I failed. The flavor was a little off, and the texture was a little rubbery. I named her Bertha instead. Continue reading →

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