curls

Kerry, that link isn't working... it is linking to this topic.

@KennethT that sounds like a good approach! If that doesn't get you the result you are looking for, you might want to see what happens if you use White Lily flour; its protein content is reported to be 9%. At least then you'll have a better idea what a soft wheat & low protein flour will produce. Good luck with your experiments and I hope you get the result you are looking for soon.

It definitely sounds like you have too much gluten development. So kneading less and letting the dough rest will help. What flour are you using? Something with a lower protein content could also help. Also, thank you for the videos, such skill!

Sure, my base was Smitten Kitchen’s Israeli salad recipe. I used tomatoes, cucumbers, red onion, parsley, lemon juice, olive oil, sumac powder, salt, white pepper, feta, and chickpeas.

That would be wonderful!

I'd be interested in the moon and galaxy decorating techniques. The fractal is a great one but I already know how to do that, still a great technique to learn. With three days we can make some time consuming, multi component, or layered items. I'm interested in some of the fancy candy bars I have seen popping up on instagram and in Greweling's 2nd edition. Would be fun to experiment with flavor combinations. Sorry, I don't have an airbrush.

Or just have three days of the standard workshop.

I’m using Traeger wood pellets in the smoking tube, using their maple and cherry blend. The cheese doesn’t taste good right after it has been smoked. The resting period changes the flavor of the smoked cheese. Perhaps there is a scientific reference that explains the process. Some recipes say the smoked cheese is ready after 3 days. It all depends on how much smoke you use, how long you smoke the cheese, and your taste. I’ll probably sample the cheese next week to see how this batch is coming along.

Speak for yourself. I like seeing what Kerry does and what toys she is playing with.

What is your preferred method for breaking in a new melanger? I see suggestions for running it with oil and running it with sugar.

It was rather tasty and very easy to make. I think it needed a bit more jam. My coworkers loved it.

Goodness, not often that I get to follow my own post with a gap of several months! I know people have been using their kamado cookers but have been posting in other threads. It was time to smoke another batch of cheese. Today I have mozzarella, monterey jack, cheddar, and gouda cheese cold smoking on the kamado Joe. Planning to smoke them for 1 1/2 hours.

Israeli salad with the addition of chickpeas and feta. Please excuse the mess, photo taken of the salad right after mixing. This went to work for an office party / potluck.

All of you have posted great version of this cake and I could not resist. Baked the jam swirled cake from "Snacking Cakes" by Yossy Arefi. I used some of my homemade peach jam for this recipe.

For any that are interested, we have an index to access information about our previous workshops...

To add to the topic, a video about fried chicken from Pecking House in Brooklyn. https://youtu.be/TzrMkN1kru0

I'll still attend.

Valentine's Day selection: raspberry dark chocolate milk chocolate ganache passion fruit jelly & passion fruit ganache

Thrilled that we are having a workshop this year!!! I'll be there.

I’ve been enjoying this series of videos from Bon Appétit where they film the behind the scenes prep and cooking at various restaurants. Has anyone else seen these? https://youtube.com/playlist?list=PLKtIunYVkv_Qzb47KYxPxtmaOB5T1M8HH

Looks beautiful! Happy Birthday to your aunt. Which almond cake recipe do you use?

Albert Uster has candied / glace fruits. Have you given them a try? I also use Agrimontana and Amifruit. I just check which suppliers carry those two brands. I like the quality of all three -- order is usually based on availability and cost.

Kim, I had seen your posts about the bakery a few times. Didn’t know if you had seen the video.

Sorry to hear that you aren’t happy with how your breads have been turning out. Any ideas why? Want to share more information and let us attempt to troubleshoot? The pancakes/crepes you made with your sourdough discard sound quite yummy.

Anyone try Sub Rosa Bakery? This video of the bakery is making me consider a road trip. https://youtu.be/ZdzXMs8EKj8 @Kim Shook