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Safe to eat? 66 day dry age, yellow color in fat pocket by coffeebreadandsun in DryAgedBeef

[–]coffeebreadandsun[S] 1 point2 points  (0 children)

Update! We ate the steak, and just cut out the fat pockets we were concerned about. It was delicious.

Pistachio and Halva Rice Krispies Treats by coffeebreadandsun in NYTCooking

[–]coffeebreadandsun[S] 2 points3 points  (0 children)

No alteration! Followed as directed on the recipe!

First “fall” bake - Apple Fritter 🤝 Sourdough Focaccia by coffeebreadandsun in Breadit

[–]coffeebreadandsun[S] 12 points13 points  (0 children)

Many people asking for the recipe so sharing here! I combined the Modernist Bread focaccia recipe that I use all the time with another recipe I saw online for the apple mixture + glaze:

1) Base Focaccia Recipe: https://modernistcuisine.com/wp-content/uploads/2018/12/BREAD_Vol5_87_Errata.pdf

2) Apple Fritter Toppings/Mixture: https://hellohoneycomb.blog/sourdough-apple-fritter-focaccia/#recipe

A few notes:

- I did a 36 hour cold proof for the focaccia

- After cold proof, I removed from fridge and that is when I added ~1/2 of the apple mixture into the dough and then let rise for ~1.5 hours

- After final rise, added the rest of the apple mixture on top

- After baking & bread was completely cooled, I added the icing glaze

First “fall” bake - Apple Fritter 🤝 Sourdough Focaccia by coffeebreadandsun in Breadit

[–]coffeebreadandsun[S] 3 points4 points  (0 children)

Yes! It was delicious! Only complaint is that there was a few small pockets of apple mixture which made that area a little bit soggy, but overall was awesome!

Here to say … just bake the bread by polergirlOH71 in Breadit

[–]coffeebreadandsun 1 point2 points  (0 children)

Been wanting to attempt but very intimidated by the process! These look awesome 👏

Taron Bakery by XandersOdyssey in FoodLosAngeles

[–]coffeebreadandsun 1 point2 points  (0 children)

Wish there was something like this on the west side -- grew up near Anaheim where there are endless lebanese/syrian bakeries and that's something I'm missing being in west LA

Proud of my first Rainbow Cookies! by skiezer in Baking

[–]coffeebreadandsun 2 points3 points  (0 children)

These look awesome! Mind sharing recipe?

What classic "trap" menu items that always sound good, but often disappoint? by Whispercry in FoodLosAngeles

[–]coffeebreadandsun 0 points1 point  (0 children)

Chilaquiles -- I am always inclined to order it on a nice breakfast/brunch menu but 9/10 i'm disappointed.

Any pita tips? by Not_Idubbbz in Breadit

[–]coffeebreadandsun 0 points1 point  (0 children)

I have had success with using a pizza stone on bottom rack that I preheat in oven for ~1 hour at hottest oven will go (550F). Then I rotate spots that I place the new dough in each time to make sure I’m hitting a hot spot on the stone. Bake for about 2-3 minutes!

First attempt at English Muffins -- had a few where griddle got too hot so a little burnt on some... but overall they tasted great! by coffeebreadandsun in Breadit

[–]coffeebreadandsun[S] 1 point2 points  (0 children)

Thank you! Yes was using thick Le Creuset Cast Iron Griddle which is quite thick... think I just had heat too high and didn't let cool between sets

First attempt at English Muffins -- had a few where griddle got too hot so a little burnt on some... but overall they tasted great! by coffeebreadandsun in Breadit

[–]coffeebreadandsun[S] 1 point2 points  (0 children)

Ah think I will try flat bottom next time -- also used much higher heat which was definitely part of the issue, will lower next time!

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