Ingredients Levain- 40 grams starter 40 grams wholewheat 40 grams bread flour Dough- 750 grams bread flour 110 grams whole wheat flour 50 grams rye flour Seasoning- 1 cup chopped olives (green and black) 2 tsp Herbs de Provence 1 zest of lemon Make the bread Building the levain– mix the ingredients together, and let rest for 4 hours. Dough- mix the dough ingredients together about three hours into the levain rest. Let rest for one hour to let the flour and water mix together. Mix the flour and levain– after the dough had a chance to rest for anRead More
Author: aaron
2 Cups All purpose flour 1 Cup Semolina flour 1 12 oz. Can of your favorite IPA 1 Tbs Sugar 1 Tbs Salt 1 packet of yeast Step 1 – Proof the yeast – Mix the yeast, sugar, and beer, make sure the beer is at room temperature, and wait for the yeast to bubble. When the yeast bubbles you know it activated. Step 2 – Mix the ingredients – Put the flour, semolina, and salt into your mixer with a dough hook. Let the dry ingredients mix for a minute, then add the activated yeast mixture. I left myRead More
Fresh ginger is fantastic and needed for any Asian meal. But how much do we really need? I used to find myself throwing it away because it spoiled. Pro-tip, store in a zip-lock bag and freeze it. When you need it, pull it out and use a zester to grate it, so you can add it to your dish. You’ll always have it fresh!
This is my go to recipe for most pastas I make. It makes about 4 large portions, and you can adjust it as you need. The fresher the ingredients the better it tastes. 4 cups all purpose flour 1 cup semolina flour 4 farm fresh eggs water as needed I found this Youtube video that demonstrates how to make pasta from scratch.
Smoking pastrami blah blah blah
Sours vides are excellent because x,y,z
Here is where I add my favorite pasta maker. Mercado 150 Atlas-
