The spelt I used is a coarse grind and gave my dough a speckled look. The first version adjusts my base recipe from 450 g all purpose flour and 50 g bread flour (recipe coming at the end, I promise!) to a mixture of 300 g spelt flour and 200 g whole wheat pastry flour, both from Bob’s Red Mill. all purpose, bread, whole wheat, white whole wheat, self rising and even the sprouted wheat) at the grocery store, their specialty flours have to be ordered from the company which obviously requires some planning ahead. While I’m a big fan of King Arthur Flour’s range of products and can buy the standards (i.e. That’s neither good nor bad, just a simple observation.įor this project I used Bob’s Red Mill, a line of wonderful flours readily available at local markets around here. not being a beet fan, I’m not sure I’ll go for that one, but you might like it - you never know!Įven though they’re called rye buns and contain dark rye flour, these buns have only the teensiest hint of rye flavor. It’s a fried burger made with ground beef, egg, onion, pickled beetroot and a bit of its juice, capers, seasonings (salt and pepper) and optional chopped chives. Now what in the world is that I ask? Biff is the Swedish word for beef and, as it turns out, there’s a Swedish specialty named after one Henrik Lindström, a prominent industrialist back in the 1800s. Here’s an interesting bit of trivia: in Aurell’s book she mentions these buns are especially good for Biff Lindström. Years ago I used to think peeling and coring apples was such a chore, but it’s amazing how one can get into a rhythm and actually make a bit of sport out of it, racing against the clock to see how fast you might finish. ![]() Here goes! This go-around I used a combo of Granny Smith and Jonagolds. They were deelish! The Genius Desserts/Rose LB approach is a bit different - macerating but not cooking the fruit, then reducing down the drained off liquid to a lovely caramel. In my fall 2018 post on a couple of apple/pear/berry tarts, I followed Tartine’s method of cooking the apples in butter and sugar first then draining off the liquid and cooking that down. ![]() GD’s is essentially a review of RLB’s recipe for fruit pies, creating a filling with concentrated flavor by cooking down the juices. They are chock full to overflowing with cool stuff.Īs I approached this apple project I reviewed apple pie recipes (again!) from “Tartine”, “Art of the Pie”, “The Baking Bible” as well as “Genuis Desserts”. They give me much pleasure and inspiration to boot! Some of my faves are FOOD 52’s “Genius Desserts” and anything by Rose Levy Beranbaum. If you’re a regular reader of this blog, you’ve most likely realized by now that I LOVE reading baking and pastry books, comparing recipes and techniques and continuing to gain knowledge about this craft.
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