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๐ New Sourdough Crackers (and what I want for Father's Day)
Published 4 days agoย โขย 3 min read
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New Sourdough Crackers (and what I want for Father's Day)
Hey there, baker!
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Easy...
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That's what I've been in the mood for this week, as we transition from kids-in-school to kids-at-home (and all the challenges that come with it).
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Thankfully, to help keep these kiddos snack cravings at bay, we've got a new recipe for sourdough seeded discard crackers up at the site.
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Easy they are. Delicious, too. Plus, they're fun to make with the kidsโlet them get their hands in some dough, roll it out with a rolling pin, and cut into whatever shape they want.
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Also, a few Father's Day treats I'm looking to make here I just know you will love, too.
Have any questions about the trip? Reply and let me know, I'd love to see you there!
๐๐ผ Come Talk Bread
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As often in life, plans change, so do my baking plans. What can I do with my overnight levain when I'm unable to bake on the appointed day? Could I carry it over to the next day? Should I start over and discard the prepared levain? What would you suggest?
When making a levain, I prefer to use it within the timeframe allotted for its ripening (or close to it). I prefer not to use the fridge to "save" or slow down the process because it can adversely affect the bacteria and yeast we're trying to cultivate with the small offshoot of the build (the levain itself). Instead, I'd make a new one for the best results.
โ7 New York City Slices in 5 Hours (Substack). I was recently in New York City and met up with my good bud Matt Rodbard who graciously took me on a tour of some of the best slice shops in the city. We had a seriously long list, but I'm happy to say not only did we survive, but we had some of the most surprising pizza I've had in a long while. โ
โWSU Bread Lab Buckwheat Fest (IG). The Washington State University Bread Lab is hosting a buckwheat fest where you can learn about this grain's current role and future possibilities in the region. But also, tour the fields where it's grown and discuss ways to use it in cooking (and baking, I hope!).
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Until next week, happy baking!
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Maurizio Leo
P.S. Looking for a great Father's Day gift? My cookbook fits the bill (and it'll still arrive in time if you order soon!).
Thank you for subscribing ๐ฉถ. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113. โUnsubscribe ยท Preferencesโ
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Maurizio Leo
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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