Page 64 - Rye News Today

What recipe did you use? enaid I have Delias cook book and have made Delias hot cross buns many times. However, although they were very nice, I have since found Dan Lepards recipe, available elsewhere on this site,  which I think is far superior. Give it a try and compare, but dont make too many.  Hot cross buns are great but are very fattening.  A good thing Easter only comes around once a year! busy lizzy Hi , I  would   also like to know what recipe you used. erdosh I love making...

I have always been in love with the look of Challah and decided to try it for myself using a recipe from Baking and Pastry. I ran into some trouble when it came to rolling the dough pieces into logs—it was very, very firm. I would do a dog bone shape with a log and try to extend but it was somewhat resisting and then started to tear as I got longer (it was still pretty thick

A granite school sign, fence and a tree near the Rye Elementary School entrance were all hit by a vehicle, according to the Rye Police Department.

I heard a hilarious comment today!One of my friends was picking up three loaves as well as some sourdough starter. He mentioned it was for a friend who had been given some starter and a loaf from someone else. For some reason, the starter didn’t work for her and she wasn’t very happy with the loaf she got because it was “full of holes”! ��I had to explain that a lot of us would

This method is sooo annoying. I would be happy to volunteer to make some changes to the authentication method. There are so many different options ... and its not like this site needs banking safety ... lol. The material here is such a great resource and community and it would be satisfying to help bring the site into the 21st century. Cheers,Jos ps. Keep user logged in :).

  Mix in a stand mixer on slow for 4 minutes then another 4 minutes on fastest (maybe 5-6 until it is very smooth) When laminating roll it out to a rectangular slab about 1.2 cm thick and put it in the freezer for about 5 minutes to harden it up.  Meanwhile place the butter slab on the counter to slightly warm it up for 5 minutes. By this point the butter and dough should be nearly indistinguishable in malleability and lamination should be easy.  Making croissants in a 84F kitchen is challen...

MTloaf Tartine again I wanted to try the updated Tartine bread again from Jennifer Lathams IG post with the double fed levin and the delayed addition of the salt. The last time was a big improvement in my sourdough bread efforts so I wanted to confirm some things and get a better feel for it. This bread is 10% WW and the rest is Wheat Montana AP. I started with a 75% fermentolyse of 30 minutes. The bassinage is done in stages as the dough tightens up with the squishes and folds and more water i...

Harbor Point Organics now open in Stamford FacebookTwitterEmail Harbor Point Organics, in Stamford’s Harbor Point development, opened March 10 with a wide variety of organic grocery options, a specialty juice and smoothie bar, grab-and-go prepared foods, rotisserie chicken, organic coffee, baked goods, artisan cheeses, cut flowers and vegan and grain-free options.Courtesy of Harbor Point Organics With the March 10 opening of Harbor Point Organics, Stamford’s Harbor Point development now has...

Look at that. im following the river arno 50 miles south of florence to a small village where ive been invited to a wheat threshing festival. do i know what threshing the wheat is? you kidding? i grew up threshing wheat. ♪ now if memory serve, threshing is where the grains of wheat are shaken loose so they can be ground down to make flour. thats the steam engine? >> yeah, yeah. >> renato, a local teacher organizes this event.

Ingredients here in the city market is one thing. the only way to truly understand t tuscans poor food is to get out of the city and go into the beautiful countryside. >> is it amazing when you look around? >> you really dont see a contemporary building for miles. >> look at that. >> i am following the river, 50 miles south of florence to a sm small village where i have been invited to a wheat fresh festival, to ponte burano. the grain of wheat are shaken loose so they can be ground down. a loca...