Tonight I took first place in a cookie baking competition with these cookies and I've had requests for this recipe in the past. I was mostly winging it with this batch but these are the ingredients I used. I think I can still make it better but that's for a later update. After all, the judges said that the second place winner would have tied for first if not for my cookie's originality. Need to widen that gap a bit. Haha!
Cream together.
1 cup of butter
1.5 cups of white sugar
.5 cup of packed brown sugar
1 cup of smooth peanut butter
1 tablespoon of vanilla extract
Mix together
2.75 cups of all purposed flour
1 teaspoon baking powder
1.5 teaspoon baking soda
Combine both parts and roll into one inch diameter balls. Carefully press them into flat disks on a cookie sheet. Place a small ball of marshmallow fluff on top of the disk, cover with another disk of dough and seal the edges carefully.
Bake at 350 until just starting to visibly brown on the bottom.
This makes for a nice, mellow peanut butter cookie with a chewy, sweet, almost taffy like center. Next time I am going to try this recipe with an egg added to the dough for a little extra chewy goodness. There is always room for improvement.
If you make these please let me know how they come out and how you think they might be improved.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Monday, September 19, 2011
Tuesday, April 12, 2011
A Sourdough I am Happy With
I have baked many loaves of bread that you will never see. I've eaten them all to remind myself of what not to do the next time. They are not horrible but they aren't perfect. I strive for excellence in all regards and I'm happy to say that I have finally nailed down my technique for a sourdough that I'm pleased with. Why settle for anything less than something you can be proud of?
The way I made this sourdough is not one I could find anyone else utilizing. Because I like my sourdough to actually taste sour this bread was a three day process for me. I started with about 2 cups of my cultured wild starter in a large bowl and I added enough water and flour to double it. This sat and fermented for around 6 hours at which point I added enough flour to make the mixture into a runny dough. Very sticky and far too loose to work with. I used a butter knife to mix the dough and encourage gluten formation. I did this every few hours until my day was over and then the dough sat over night. In the morning I added a little more flour and continued the process. I did this until I had a dough that was the consistency I wanted. Tacky and somewhat wet dough that would stick to my hands if left to do so but could be worked if I moved quickly. This dough went into my cast iron Dutch oven to rise for a full 24 hours.
To bake this bread I started with the oven cold and placed the Dutch oven inside with the cover on. I used low heat (around 275F) for a long time and checked it every 20 minutes or so until the bread pulled itself from the walls of the Dutch oven. Taking the lid off I baked the bread until it started to turn golden brown and then turned the loaf out onto the rack of the oven and shut the heat off. I let the bread and oven cool until they were just warm and then I enjoyed my delicious and flavorful homemade sourdough.
It doesn't look half bad either.
Monday, March 7, 2011
How Did I Manage That?: A Sourdough Update.
As some of you will remember I cultured a sourdough starter some time ago. Since then, I have been keeping it active and baking with it on a regular basis to the tune of once a week. I have been producing some wonderful bread and my starter is surprisingly strong and robust.
It's just not very sour.
As anyone who has brewed beer can tell you, a large part of the brewing battle is sanitation. It does not take much for a beer to become home to the acid producing bacteria and turn into something you did not want and many won't drink. The antiseptic properties of hops help to keep these beasties at bay but in low hopped brews it is much more likely that they will take hold if your sanitation is not complete. In brews made without the use of hops it's almost impossible to stop them from taking roost unless another edible antiseptic is used.
With all of that in mind, how did I leave a starter medium exposed to the air for weeks and wind up with little or no acid producing beasties? I now have a very large culture of a strong, fairly cleanly fermenting and robust wild yeast. I have done lots of research and the most common answer I have found is that I am not giving the microbes enough time to work. Many assume the sourness of sourdough comes from the starter and do not let the beasties work on the freshly added flour for long enough. The last 4 batches I have made have had full 24 hour long proof/rise times. Before that I was working on 12 hours and some the earliest batches were 10 hours. The guides I have seen suggest a max of 20 hours. I'm pretty sure I've been giving the little guys enough time.
All in all I don't think I can be too displeased. I have a fairly constant supply of tasty bread, everyone who has tasted it has been quite happy and I always enjoy feeding others good food. I may try to make another starter once the weather warms up a bit and see if that helps me wrangle different beasties. I also may intentionally inoculate this starter with active cultures from other sources. Either way I will update with any news.
I'm also hoping to start a food and cooking group here in Salem before I head of to California. I'll have some more updates once that gets off the ground.
It's just not very sour.
As anyone who has brewed beer can tell you, a large part of the brewing battle is sanitation. It does not take much for a beer to become home to the acid producing bacteria and turn into something you did not want and many won't drink. The antiseptic properties of hops help to keep these beasties at bay but in low hopped brews it is much more likely that they will take hold if your sanitation is not complete. In brews made without the use of hops it's almost impossible to stop them from taking roost unless another edible antiseptic is used.
With all of that in mind, how did I leave a starter medium exposed to the air for weeks and wind up with little or no acid producing beasties? I now have a very large culture of a strong, fairly cleanly fermenting and robust wild yeast. I have done lots of research and the most common answer I have found is that I am not giving the microbes enough time to work. Many assume the sourness of sourdough comes from the starter and do not let the beasties work on the freshly added flour for long enough. The last 4 batches I have made have had full 24 hour long proof/rise times. Before that I was working on 12 hours and some the earliest batches were 10 hours. The guides I have seen suggest a max of 20 hours. I'm pretty sure I've been giving the little guys enough time.
All in all I don't think I can be too displeased. I have a fairly constant supply of tasty bread, everyone who has tasted it has been quite happy and I always enjoy feeding others good food. I may try to make another starter once the weather warms up a bit and see if that helps me wrangle different beasties. I also may intentionally inoculate this starter with active cultures from other sources. Either way I will update with any news.
I'm also hoping to start a food and cooking group here in Salem before I head of to California. I'll have some more updates once that gets off the ground.
Thursday, February 3, 2011
American Wheat Beer Update and Saison Yeast Apfel Wine
It's been a while since I have updated because my computer decided to shuffle off its mortal coil in the form of a defective GPU. I am in the process of getting my computer replaced and in the mean time I am borrowing a laptop from the girlfriend. I am trying not to take it away from her too often as she has uses for it that are actually important. But really, what's more important than beer and food?
As you know, I brewed an American wheat beer just about two weeks ago. It has been slowly fermenting in my pantry closet, which stays in the low 50s this time of year, and it was ready to bottle on the 1st of the month. This was a fairly simple process that I will go over in more detail at a later date. Hopefully with some decent quality pictures. The beer was a very light golden color with a nice flavor of wheat and malt in the small sample that I tasted. I am not commenting on the flavor too much because carbonation can really highlight certain notes and can change how you experience the brew. I am going with natural re-fermentation in the bottle for carbonation as I always do when I bottle and I have to wait at least another week before I get to try this one in it's final form.
The second part of this post is in regards to an apfel wine I brewed before I even started this blog. A little background on this one. I have been in love with saison style beers for a long time. Sometimes known as "farmhouse ales" these are beers that are common to the areas in Belgium and France that border each other. I got interested in these when I started exploring my culinary heritage. France makes some wonderful beers but it is not one of the more well known or well respected beer producing countries. Saisons are distinctly French and Belgian so it made sense to try my hand at brewing one. It was great. I loved the character that the saison strain of yeast gave the brew so I cultured it and have been using it since. Most recently I used it in a mead and an apfel wine.
I am sipping on the last bottle of the apfel wine right now and I am really enjoying it. Very light golden color. Similar to a very light apple juice. The nose is fruity and smells distinctly of apple and spice. There is a little bit of a yeasty smell but it's light and subtle. The carbonation adds an effervescence and gives this drink a very light body. While it may be very bubbly there is no head to speak of. A layer of white foam formed when first poured but it vanished before the last drops had even left the bottle. This is all pretty standard for a cider or and apfel wine. It's just fermented fruit juice.
The flavor is dry and mildly tannic but it does not dry the mouth out. Sour but balanced with a distinct spice note that is likely from the yeast. Saison yeasts are known and prized for lending this kind of spice flavor to the brews fermented with them. It's part of why I am such a fan.
As you know, I brewed an American wheat beer just about two weeks ago. It has been slowly fermenting in my pantry closet, which stays in the low 50s this time of year, and it was ready to bottle on the 1st of the month. This was a fairly simple process that I will go over in more detail at a later date. Hopefully with some decent quality pictures. The beer was a very light golden color with a nice flavor of wheat and malt in the small sample that I tasted. I am not commenting on the flavor too much because carbonation can really highlight certain notes and can change how you experience the brew. I am going with natural re-fermentation in the bottle for carbonation as I always do when I bottle and I have to wait at least another week before I get to try this one in it's final form.
The second part of this post is in regards to an apfel wine I brewed before I even started this blog. A little background on this one. I have been in love with saison style beers for a long time. Sometimes known as "farmhouse ales" these are beers that are common to the areas in Belgium and France that border each other. I got interested in these when I started exploring my culinary heritage. France makes some wonderful beers but it is not one of the more well known or well respected beer producing countries. Saisons are distinctly French and Belgian so it made sense to try my hand at brewing one. It was great. I loved the character that the saison strain of yeast gave the brew so I cultured it and have been using it since. Most recently I used it in a mead and an apfel wine.
I am sipping on the last bottle of the apfel wine right now and I am really enjoying it. Very light golden color. Similar to a very light apple juice. The nose is fruity and smells distinctly of apple and spice. There is a little bit of a yeasty smell but it's light and subtle. The carbonation adds an effervescence and gives this drink a very light body. While it may be very bubbly there is no head to speak of. A layer of white foam formed when first poured but it vanished before the last drops had even left the bottle. This is all pretty standard for a cider or and apfel wine. It's just fermented fruit juice.
The flavor is dry and mildly tannic but it does not dry the mouth out. Sour but balanced with a distinct spice note that is likely from the yeast. Saison yeasts are known and prized for lending this kind of spice flavor to the brews fermented with them. It's part of why I am such a fan.
Saturday, January 15, 2011
Sourdough Is Go
For the last few days I have been following the general procedure for starting a sourdough starter. Essentially, culturing yeast and other microbes from the air on a growth medium of water and whole wheat flower. It sounds very scientific but it's really just leaving out a slurry of water and flour while hoping you catch the right beasties. Luck is a big factor and if you are unlucky the smell will let you know. There has been no activity to report on until this morning.
Today the starter smells nice and yeasty with a mildly fruit character similar to a cider. This is just the first sign that we have active fermentation and it seems like a good culture. Cooking a sourdough of any kind is still a few days off at the least but this is a great development. Working with sourdough is a long process and one that requires a lot of patience but once it's finished the rewards are well worth the wait. I know one friend that got frustrated after the first couple days and scrapped her starter. Any time fermentation is a factor in something you are making it is going to take a long time. This is doubly true when fermenting with wild yeast as they are slow to start and very slow to finish.
I find it a bit odd that I am this excited about yeast and bacteria. This is how supervillains start.
Today the starter smells nice and yeasty with a mildly fruit character similar to a cider. This is just the first sign that we have active fermentation and it seems like a good culture. Cooking a sourdough of any kind is still a few days off at the least but this is a great development. Working with sourdough is a long process and one that requires a lot of patience but once it's finished the rewards are well worth the wait. I know one friend that got frustrated after the first couple days and scrapped her starter. Any time fermentation is a factor in something you are making it is going to take a long time. This is doubly true when fermenting with wild yeast as they are slow to start and very slow to finish.
I find it a bit odd that I am this excited about yeast and bacteria. This is how supervillains start.
Wednesday, January 12, 2011
Sourdough Starter
Many times in the past I have made food with only local ingredients to enjoy the flavors of New England. Local cider, home grown vegetables and locally hunted deer meat make for a meal that can't be replicated perfectly anywhere else. This can be taken a step further with naturally fermented foods. Of course we could talk about making local hard cider but I'll save that for another time. I want to talk about a food that many forget is actually fermented at all.
Sourdough bread. All leavened bread is fermented at least a little so that the yeast produces carbon dioxide and makes the bread rise. This will always lend a little flavor to the final product. Sourdough takes this a step further and relies on wild yeast and bacteria to give it the distinct flavor we are looking for.
Yeast and other microbes are all around us and they are like the fingerprint of your area. Not only are the strains of wild yeast unique but they change with the seasons. Some beasties are happier in the summer weather and they will lend distinctly different flavors when compare to their cousins that are more active in the winter. The flavors that come from wild yeast and bacteria are wildly variable. A few times in the past I have brewed with wild yeast but I have never tried baking with it. This will be my first attempt.
Sitting on my counter right now is a shallow and wide container with 3 tablespoons of whole wheat flour mixed with 2 tablespoons of water and the juice of a tangerine. The initial acid helps to promote the growth of the bugs we want and stave off those that we don't. The sour part of sourdough comes from acid producing microbes similar to those found in lambic style beers and yogurt. I am hoping to get a strong culture of wild yeast and company bubbling along soon
I will be feeding this culture for about a week and I will keep you updated on its progress. There is not much to report that is exciting at the moment but that will change when I am baking a brewing up a storm in the last stretch of winter. If only my new ingredients and brew pot were not delayed by the weather.
Sourdough bread. All leavened bread is fermented at least a little so that the yeast produces carbon dioxide and makes the bread rise. This will always lend a little flavor to the final product. Sourdough takes this a step further and relies on wild yeast and bacteria to give it the distinct flavor we are looking for.
Yeast and other microbes are all around us and they are like the fingerprint of your area. Not only are the strains of wild yeast unique but they change with the seasons. Some beasties are happier in the summer weather and they will lend distinctly different flavors when compare to their cousins that are more active in the winter. The flavors that come from wild yeast and bacteria are wildly variable. A few times in the past I have brewed with wild yeast but I have never tried baking with it. This will be my first attempt.
Sitting on my counter right now is a shallow and wide container with 3 tablespoons of whole wheat flour mixed with 2 tablespoons of water and the juice of a tangerine. The initial acid helps to promote the growth of the bugs we want and stave off those that we don't. The sour part of sourdough comes from acid producing microbes similar to those found in lambic style beers and yogurt. I am hoping to get a strong culture of wild yeast and company bubbling along soon
I will be feeding this culture for about a week and I will keep you updated on its progress. There is not much to report that is exciting at the moment but that will change when I am baking a brewing up a storm in the last stretch of winter. If only my new ingredients and brew pot were not delayed by the weather.
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