Baking
Life & Culture April 19 writes about Baking and the the Sweetness of the sourdough life. The recipe dives straight into SourDough Buckwheat – Oat Pancakes, from Cultures for health.
Life and culture continues with … “Getting back to a baking ritual pays off in flavor and adventure”.
need the link to great baking videos’
Take & Bake pies w Chef Lauren is what comes to mind when i think about getting back to ritual baking with flavor. an all butter crust is not as flaky as butter and leaf lard crust .. however it goes back to flavor and and adventure.
Pie with all butter crust
the flavor with all butter cant be beat.
Ingredients
- 2 1/2 cups all purpose flour unbleached.(use the dip and sweep method)
- 1/2 teaspoon salt
- 14 Tablespoons unsalted butter cut into tablespoon size pieces
- 1/2 cup ice water (# +15 grams more as needed)
- flour for rolling
Instructions
- place all the ingredients (but the water) into a large bowl
- hand mix
- press the mix to see if it holds. Keep the crust mix lumpy, not smooth. if it doesnt hold, add a bit more water
- divide the dough to make 2 rounds
- cover with plastic wrap and chill
- chill about one hour.
rolling
- take the rounds of dough out of the fridge and set at room temp.
- when the dough is soft to the touch, place on a floured cutting board.
- flour the top of the dough
- roll from the conter to the edges. the dough should be about one inch larger than your pan.