Finally decided to try making some crackers out of my sourdough discard and they were a big hit! Recipe follows Ingredients: -1 cup (227g) sourdough starter, unfed/discard -1 cup (113g) Flour [I used 70g BF, 40g WW] -1/2 teaspoon flaky sea salt -4 tablespoons (57g) unsalted butter, room temperature -2 tablespoons dried herbs, of your choice, optional -3 tablespoons grated Parmesan -Oil for brushing -Coarse salt for sprinkling on top 1. Mix together all ingredients by hand (or with a spoon/spatul
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DRY INGREDIENTS 4 cups cake flour 2 teaspoons yeast 1/2 cup sugar Pinch of salt WET INGREDIENTS 1 cup warm milk 2 eggs 1 tspn vanilla essence 4 tablespoons melted butter/margarine Use cream of choice | Aggie's Bakeshop and Deli the Rebirth
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SAMOOSA RECIPE 5 Cups flour 1 1/2 tap water more or less (we need not very soft dough) 1 1/2 teaspoons salt 1 tablespoon vinegar (optional) in a bowl add all the ingredients and knead all the dough until smooth rest it for 10 to 15 minutes. make small discs, roll and apply oil and flour, put them on top of each other. roll into one big disc, then place on a greased pan and bake at low temperature for about 12-15 minutes. separate the discs and cut into triangles. add any filling of choice, fry a
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You asked for it so here it is. Part two of my Ultimate Flour Championship where we compare All Purpose Flour to Baker's Flour. Final verdict: The differences aren't that vast. If you're a bread snob then definitely go for the Lotus Baker's Flour to bake your Homemade bread. But if you're on a budget and want a flour that can do breads, muffins and other baked delights then the Ibis All Purpose Flour is a dependable choice. 10/10 will recommend. (Video @18:04 *Lotus Baker's Flour) #bread #baking
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