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sareaLast night, I took my Ischia.b starter and turned it into a liquid culture. And then I made avocado soup.
I did two proofs last night in the proofing box, then did the final proof at room temperature for 8 hours (while I slept). This is what I woke up to in the morning. Was soooo thrilled. Look at that wonderful yeasty, bubbly goodness!! <3 I then turned it into a sponge culture and it's currently sitting in my fridge waiting for me to make bread this weekend. It smells awesome. I've never made any dough that smelled as good as this before.
Cold Avocado Soup. This was Mark Bitten's recipe this week at the NYT. It looked so easy and delicious that I had to try it (plus I love avocadoes). It was indeed super easy, but in general I'm not a huge fan of cold soups. This was pretty good though, especially with the shrimp. The shrimp makes such a huge flavor/texture difference.
I did two proofs last night in the proofing box, then did the final proof at room temperature for 8 hours (while I slept). This is what I woke up to in the morning. Was soooo thrilled. Look at that wonderful yeasty, bubbly goodness!! <3 I then turned it into a sponge culture and it's currently sitting in my fridge waiting for me to make bread this weekend. It smells awesome. I've never made any dough that smelled as good as this before.
Cold Avocado Soup. This was Mark Bitten's recipe this week at the NYT. It looked so easy and delicious that I had to try it (plus I love avocadoes). It was indeed super easy, but in general I'm not a huge fan of cold soups. This was pretty good though, especially with the shrimp. The shrimp makes such a huge flavor/texture difference.
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Date: 2008-07-18 08:07 pm (UTC)That soup looks so yummy and professional!!
And yay!! Culture is upon you!!!