Sentences with phrase «all yeasty»

One obvious tell that you are visiting a startup working on this form of cellular agriculture is the yeasty smell that hits you as you walk into one of their labs.

Brewery Ommegang Glimmerglass — Yeasty and spicy, this saison / farmhouse ale is a wonderful choice for those who want something light.

I dig deeply, remembering the cadence of the priest's voice, practicing to match the tone just right as I throw muddy socks and stained tee shirts into the washer, as I dump a basket of warm clothes on the bed, as I butter bagels hot and yeasty from the toaster oven.My kids glance warily at me over their books, leery of the chanting.

When freed from this obligation, religion accumulates a yeasty power in the dough of culture, and the light it offers consciences is purer.

In the early, yeasty days of the New Testament church — long before the flirtation with power which was consummated in a concordat with Constantine — the Christian community was drawn from the lowest ranks of society.

On the first day, this strudel seems quite light and yeasty but as it matures, it becomes a delightfully dense and moist pastry roll that lasts for a week or so, well - wrapped.

I soaked my cashews overnight and forgot about them — for 2 nights — on the counter The 3rd day I open the container and there is foam on top of the water and they have a funny yeasty smell.

-- Come to think of it, my mom and I love a lot of the same foods... (i.e, chocolate, donuts, anything - yeasty, ect.)

It lasts a week in my fridge before its too sour / yeasty a smell for my tastes.

You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones.

These «Buttermilk» Cinnamon Rolls by Sheri Silver are delicious with all the yeasty, cinnamon - y, icing goodness you'd rightfully expect.

I made a half recipe (stupidly, they're already gone) and am floored - so light, such good salty, yeasty, slightly sweet flavor - YUM.

This bread is a great density, but WOW it's yeasty!

I made them at home, the weekend before we started this descent into the sweet, rich, yeasty madness known as the Viennoiserie unit.

It should smell fruity, yeasty, slightly sour and there should be no doubt that it is alive and healthy.

I want to try this again with the yeasty dough.

I would say that if you make them a day ahead and place in the fridge after proving stage, they will continue proving (although at a slower rate) and they MAY overproof — resulting in yeasty and sticky dough.

Thanks for reporting back on your waffle recipe findings The Joy of Cooking recipe is standard in our house but now I just have to try Marion's recipe (gave Cook's Illustrated yeasted waffle a try but it was no match to JoC's) What do you think of adding vanilla to Marion's recipe — would it conflict with the yeasty flavor?

I just tried a vegan version of the yeasty ones (with soy milk, margarine, and applesauce instead of eggs) and they came out amazingly!

Oh the smell of rising and baking yeasty bread!

I used instant / rapid rise yeast, put the ingredients in at room temp, made them at midnight, halved the recipe, didn't have whole milk so I used part water and part half and half — and they turned out beautifully — loved the crunchy outside, light interior, and wonderful yeasty flavor!

At first glance, the squares very much reminded me of our German Mandel - Butterkuchen (a spongy or yeasty cake topped with caramelized sliced almonds) which is sometimes filled with vanilla cream («Bienenstich»).

Lovely crunchy crust with a yeasty taste, yumm....

light, fluffy yeasty cinnamon rolls.

I know if I make these as - is I'm going to be missing that yeasty smell and flavor that for me is such a critical part of good cinnamon rolls.

They made the best individual loaves of piping hot «fresh bread» — a little sweet, a little yeasty, and 100 % delicious.

If it's starting to have that familiar yeasty smell, foam up and swell, it's good and you can add it to your recipe; if it's stagnating and not getting foamy or rising, throw it out.

I used to bake a lot and the smell is comfort to my family:) I can't wait to have that yeasty, wheaty smell filling my house again!

My favorite bread memory is when I was a kid, my mom made this fantastic whole wheat bread that made the house smell all yeasty, like beer!

The breads I miss most are dinner rolls that are fresh out of the oven, all yeasty and toasty warm that melt in your mouth.

I do pf course miss tearing off a fluffy, yeasty dinner roll and the lovely flavor.

I subbed some whole wheat flour of AP flour, but otherwise followed the recipe to a T. Every little pita round turned out perfectly: each poofed up in the oven and then when deflated and cool, each was soft and yeasty, slightly chewy — essentially exactly what I wanted out of the bread.

My favorite bread memories are 1: the giant yeasty dinner rolls at our hometown Chinese restaurant, and 2: the marvelous smell as my mom and I are pulling the paddle out of a fresh bread machine loaf of bread.

It needs to be proofed before using and should have a pleasant yeasty smell and be foamy.

My husband loves those yeasty rolls you get from the Chinese restaurant.

The Kefir milk does taste like Buttermilk — there is a definite sour, somewhat yeasty taste to it.

Once it's ready (and you know it's ready as it's dry to the feel on the outside and when you pull it in half, the middle has a yeasty smell like freshly baked bread).

I like the idea of the toastie offered in this recipe, though I missed the yeasty beer taste that complements the cheddar cheese so well.

You are correct that 1.5 tablespoons is more than 1.5 packets (I will fix this now; 1 packet = 2 1/4 to 2 1/2 teaspoons) however, I still only use 1 1/2 packets so if you're finding it too yeasty, that's the reason.

The lower yeast count then gives it less of that yeasty carbonated flavor and a more acidic flavor.

This helps get more bubbles in your dough and aids in giving it that developed yeasty flavor in less the time.

And there is something for all of us: soft, yeasty cinnamon rolls drizzled with almond icing, cardamom scented breakfast buns, Swedish pancakes with lingonberries and ginger - spiced pepperkakor cookies — to name but a few.

Soft, moist potato rolls, packed with buttery, yeasty flavor.

These were easy to make, but mine have a very strong yeasty taste, so I was wondering whether 2 sachets is too much?

All you need are flour and water for the yeasty magic to happen.

It's probably quite similar except for the yeasty part.

The opening aromas of this Cava are yeasty from aging on its lees, lightly smoky, with hints of brioche, followed by touches of honey, fruit and flower petals.

This Cava features good intensity on the nose, with fruity and floral notes that are integrated with yeasty aromas developed during the period of aging in the bottle.

Mixed with the delightfully sweet and sour wild yeasty wheaty sourdough (try saying that five times fast!

What a great idea to add extra fibre to these tasty yeasty morsels!