Hey there readers! My fun tangent this week is just to tell you that I went to visit Manhattan on a field trip this weekend…
The recipe we made today is something of a mouthful, both to pronounce and to eat: pitta ‘mpigliata, a traditional pastry from the Calabrian region…
This week we made pitta ‘mpigliata, a rose-shaped Italian cinnamon roll usually stuffed with cinnamon, honey, walnuts, and raisins. Professor Viale told us that pitta…
3/4 of all-purpose flour and 1/4 bread flour mix inside the bowl. Then , add 3/4 teaspoons of salt and 1/2 of a tablespoon of…
For our second lab my partner and I made Ciabatta bread which is a risen white bread. Thankfully there were no errors made and the…
(Listen, I tried with the title.) As promised, I am back to report on my adventures in kitchen chemistry. Last time we made grissini. Today,…
The first step in making traditional Ciabatta bread is to form the Biga or sponge. In order to do this we combined 1/2 of all-purpose…
By 24h, we putted 1/4 teaspoon instant yeast1, 1/2 tablespoons milk (room temperature).1/3 cup room-temp water 1/2 tablespoon olive oil. 1 cup all-purpose flour and 1 teaspoon salt into the bowl. we had two…
Before I get into anything specifically related to grissini, I just want to share this picture: I went to the dining hall today to see…
Blog by Rachel Weisenthal, Pictures by Lauren Fitz Our first actual baking experience of the semester was Grissini! It went pretty well, I’d say. Lauren…