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I am having MAD cravings for the original recipies from TaskyKake. I remember growing up with tastykake when it was wrapped in wax paper.
Has anyone managed to duplicate the butterscotch krimpets? Does anyone have a recipe for them?
If you have one I would appreciate it.
Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
I have made the following recipes and would make them again:
- King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
- King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written. https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
What are you doing with your sourdough discard?
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
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