The Pandemic Kitchen
All this baking has me concluding I’m eating too many carbs. I have to cut down. I go downstairs to the kitchen intent on making a plain couple of eggs, like I did when I first got here. Well you know what they say: “The road to hell is paved with good intentions.”
And eggs I made
There is another batch of sour dough rising at the baking station. What carbs are in store for today?
Sitting on top of a New York Times recipe (above) is this little plug of ….. I don’t know what. But it was screaming at me! Really loud! so I ate it. 3 days worth of carbs in 6 bites. It was delicious. It was called a scone. I really dislike scones. It was not a scone. It was carmely, sweet and had a texture like halvah. Cinnamon wafted from the small amount left. OMG. delicious. When I told this to Izzy (who made it) she said: “Anytime a recipe is full of butter and sugar it has to be good.” Good rules to live by.
Did I tell you that this house went through 6 pounds of butter in a week? That’s with 4 people.
This is the dough 3 hours later. I guess it’s proofed! My god, it’s alive!
Pretzel Bread and a round sour dough loaf.
Ready to be baked.
Pretzel Bread. Sodium Bicarb brushed over the top gives it the pretzel taste and texture.
The pretzel bread is cut up and will be used for bratwurst buns.