WelcomeHi, I'm a soup-making enthusiast!I make Italian soups mostly Zuppa Toscana, chicken noodle soup, and I made a custom soup that I call Mexican pepper steak!
Wow. I love soups and broth of any kind.
I'm really looking forward to your recipes
Any Home Bakers Here?
- Thread starter N F C
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Wow. I love soups and broth of any kind.
I'm really looking forward to your recipes
Please leave some recipes. What are the Asian dumplings like I've never heard of Asian dumplings before
Sourdough in most any yeast recipe....works for me.I didn't see the measurements ir ingredients for the dough maybe I'm too tired too see
I would really like to make this it looks delicious. I read active yeast is best would sourdough be any good I wonder?
Aria
I'm going to have to find out how too make this Aria ,doesn't it look yummy
The Escoffier cookbook should be coming today. I’m gonna try out a recipe and see if this book is any good.
I didn't see the measurements ir ingredients for the dough maybe I'm too tired too see
I would really like to make this it looks delicious. I read active yeast is best would sourdough be any good I wonder?
Brioche Dough
2 1/4 cups (295g) Bob’s Red Mill Organic Unbleached White All Purpose Flour
1/4 cup (50g) granulated sugar
1 1/2 tsp active dry yeast
Zest of 1 lemon
2 large eggs, room temp
1/4 cup (60ml) whole milk, room temp
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
5 tbsp unsalted butter, room temp and sliced into tablespoons
How are you going to decide which one to try? Starting with a particular type of dish maybe?
I haven’t figured that out yet. I’m still working on it.
X2!
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