Nanaimo Bars. Because Fahim is who he is, he’s calling them NaNoWriMo Bars. But we’ll just ignore him, shall we? 🙂 Nanaimo Bars. Ah, that brings back memories. 🙂 Nanaimo Bars have been a part of my life for a good long time. Since I belong to a family of adamant chocaholics, Nanaimo Bars have …
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Chocolate Larabars
This is another larabar recipe from Chocolate and Zucchini, this time from her blog post and not from the comments section. I hadn’t heard of larabars until I read about them on Chocolate and Zucchini, but they sounded good, so I gave them a try. Homemade Chocolate Lärabars Ingredients 300 grams (10 1/2 ounces) dates …
Lemon Coconut Larabars
Fahim’s already started calling these Laramie Bars, and once he starts something, he’s not inclined to let it go. He changes the names for everything, so I really should be used to this by now… :p Larabars. I came across a post over on Chocolate and Zucchini about them a couple of weeks ago and …
Eggs in Sri Lanka
It’s just not the same as it was in Canada, let me tell you. 🙂 There’s a shop at the end of our road, about 50 meters away. It’s a small shop, about 6’x6′. When Fahim buys eggs for me from there (he goes because they don’t speak English and would not understand me, or …
The Wild Yeast Version of Peter Reinhart’s Poolish Ciabatta
Ciabatta is the next bread in line for the Bread Baker’s Apprentice Challenge, and I’d been looking forward to making Peter Reinhart’s version from the Bread Baker’s Apprentice for a while. I’d made a couple of others but wasn’t impressed with the results, so wanted to see how this version would turn out. Plus I’d …
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Grocery shopping in Sri Lanka
Since probably most of you who are reading this have never been to Sri Lanka, I thought I’d tell y’all a bit about what it’s like here. Fahim and I do most of our grocery shopping at Arpico, a department store with a grocery section and fixed prices. Why is fixed prices important? Because I’m …
Sourdough Challah
This is the next bread in line for the Bread Baker’s Apprentice Challenge. I haven’t had challah before, nor have I ever seen it. I knew that it was a Jewish traditional bread and a favourite of some Jewish friends, and I knew it was usually braided. And that’s the extent of my knowledge about …
Sourdough Casatiello
This week’s bread for the Bread Baker’s Apprentice Challenge is Peter Reinhart’s Casatiello. Which I consistently and unashamedly misspelled and mispronounced. It’s the Italian answer to brioche, but with meat and cheese inside. Or, at least, mostly inside… I halved the recipe and converted it to grams. I replaced the yeast with sourdough starter and …
More sourdough starter is a good thing, right?
It’ll make the bread dough rise faster, right? Right? Uh, no. Not necessarily. Uhn uhn. This all started with my wild yeast (aka sourdough or natural leaven) cinnamon buns. They took forever to rise. Forever being, oh, say, 8-10 hours at 30-35C for a first rise and another 12-14 hours for a second rise. …
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Peter Reinhart’s Poor Man’s Brioche, Sourdough Version
This is the next bread in line for the Bread Baker’s Apprentice Challenge. I was looking forward to making brioche since so many people were huge fans, but since I hadn’t had brioche before, I wasn’t entirely sure what to expect. I cut the recipe in half, converted to grams, then replaced the yeast with …
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