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How to Bake a Perfect Life QUOTES

How to Bake a Perfect Life QUOTES

1 " EASY SOURDOUGH STARTER Technically, the best sourdough starters are made without commercial yeast, but it’s easier to understand the properties of a sponge if you make an easy one to begin with. This one is simple and reliable. 2 cups potato water (water in which potatoes have been boiled until soft), lukewarm ½ cup rye flour ½ cup whole-wheat flour 1 cup unbleached white flour 2 tsp dry yeast In a 2-quart jar, mix the water, flours, and yeast until smooth. Cover loosely with cheesecloth and let stand in a warm spot, stirring every 24 hours, until bubbly and agreeably sour, usually 4–10 days. Taste it every day to know how it is progressing. When it is ready, store loosely covered in the fridge, refreshing it once a week by throwing away half the starter and adding 1 cup water, 1 cup white flour. Can be used in bread recipes, biscuits, pancakes, even corn bread. "

― Barbara O'Neal , How to Bake a Perfect Life

2 " This is a recipe my aunt Poppy’s best friend, Nancy, loves like crazy. She makes it the long way, which I do like, but it’s also fun to make the fast version sometimes, too. 2 sheets frozen puff pastry, thawed 1 large egg, beaten with 1 tsp water 12 oz. bittersweet chocolate (chips work fine) sugar for dusting Prepare a baking sheet by lining it with parchment or oiling it lightly. Cut each sheet of pastry into 12 squares and brush each with egg glaze. Then sprinkle ½ oz. of chocolate (a few chips) on each square and roll up tightly around the chocolate. Place on the baking sheet, seam down. Cover with plastic and refrigerate for 4 hours or overnight. Refrigerate remaining egg glaze. Remove pastries from fridge; preheat oven to 400 degrees. Brush the tops of the pastries with remaining egg glaze, and then dust lightly with sugar and bake for about 15 minutes. Better to cool them at least a bit, or the butter taste is a little overwhelming. "

― Barbara O'Neal , How to Bake a Perfect Life