kitchen_kink: (cat-tini)
So yesterday, I decided to make ice cream from this recipe by David Lebowitz. (He doesn't tend to fail me.) I chose, however, to sweeten my ice cream with honey rather than sugar.

Well, did you know that honey is acidic? To borrow a page from [livejournal.com profile] sparkymonster, WHO KNEW

Turns out if you heat up good milk and good raw honey in a pan together, you will get MELTED HONEY AND CURDLED MILK.

I let the gross-looking mess sit there with the vanilla in it and steep anyway, because dude, 3/4 cup of local raw honey is expensive and I wanted to see if I could salvage it.

Turns out I was in luck. I did the custard Very Carefully and it actually sort of reconstituted, and when I strained it into the cream, most of the tiny solid bits stayed behind. I churned it this morning, and whoa, it's amazingly tasty. So, not a total fail. Still, I think next time I'll try this recipe, which was developed with honey in mind. (Pro tip: apparently you add the honey at the end. WHO KNEW)
kitchen_kink: (breadmonster)
One of the things that was remarkable about moving into our new place was making a new sourdough starter. We began with flour that had come from our three disparate houses, and that thing bubbled into an absolute sourdough monster in no time at all. Between that, the awesome oven we have, and still more trial and error, I've gotten pretty damn good at making beautiful, tasty white sourdough bread.

A whole grain bread, though, has eluded me for some time. I tried an all-rye recipe a few times, but the loaves were always, if not brick-like, at least somewhat too dense. 100% whole wheat loaves proved equally difficult, even with super-long overnight retards and proofing times, even with added fat. The bread would be dense, grainy, with very little spring if any, and would fall apart when you sliced it or handled it too much.

Finally this weekend I tried this recipe, being careful to watch especially the second video and learn how to properly handle rye flour. I changed a few things - I used white whole wheat flour in place of bread flour, omitted the seeds and the zest, and substituted maple syrup for molasses. I just wanted a tasty whole grain loaf without all the fancy stuff.

Not having a stone cloche baker, I decided to experiment with a technique I picked up from glancing over [livejournal.com profile] meristem's gorgeous Tartine book: baking in a closed cast iron Dutch oven.

The results:












This bread is thick-crusted, with a delicious spongy crumb and a balanced flavor. I am so psyched to make it part of my regular repertoire.

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dietrich

April 2013

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