Now, assuming your starter is nice and active, you're going to create a leaven (or levain) by mixing together 1 Tablespoon of active starter, 1/3
cup room temperature water and 1/2 cup flour.
1 / 2 -
cup room temperature water, 2-1/2 Tbsp flour.
1/2 teaspoon dry active yeast 1-1/2 teaspoon salt 1-1/2
cups room temperature water
about 6 elderflower heads 1 lemon — juice and zest 1 lemon — thinly sliced 1/2 cup honey or more to taste 1 tablespoon apple cider vinegar 6
cups room temperature water
If making citrus water, simply add peels (or a whole cut up piece of citrus of your choice) to 8
cups room temperature water.
Not exact matches
dry active yeast — I used Red Star PLATINUM (3.5 grams) 1 3/4
cups water (370 grams),
room temperature water grapeseed oil
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs,
room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
1/2
cup hot
water 2 tsp vanilla extract, divided 2 2/3
cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1
cup unsalted butter, at
room temperature 4 large eggs 1
cup milk
The slower, simpler way is to soak the cashews in a
cup and half of
room temperature water overnight.
2 3/4 — 3 1/2
cups bread flour or all - purpose flour 1/4
cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3
cup warm
water 1 egg, at
room temperature Cornmeal 1/4
cup of butter, melted
Dough 3/4
cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm
water, enough to make a soft, smooth dough 2
cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4
cup (4 tablespoons or 57 grams) unsalted butter, at
room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4
cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4
cup (46 grams) potato flour or instant mashed potato flakes
For the pie: 1/2
cup firm silken tofu, at
room temperature 3/4
cup sugar 1.5 oz bittersweet chocolate, melted and cooled 1 tsp vanilla 2T cocoa powder 1T Ener - G 1/4
cup warm
water
1 1/2
cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4
cup plus 1 tbsp warm
water 1/2
cup (1 stick) unsalted butter, cut into small pieces and at
room temperature
3/4
cup dried cranberries 1 1/2
cups boiling
water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to
room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at
room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet chocolate chips 1/2
cup chopped walnuts
Fluffy ginger and date cake from Donna Hay magazine 2
cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3
cups (420g) pitted dates, chopped 1
cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter,
room temperature, chopped 1 1/2
cups (262g) brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2
cup (120 ml) whole milk,
room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
1 1/2
cups water,
room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1
cup rice flour 1
cup potato starch (not flour) 1/2
cup sorghum flour 1/2
cup teff flour 1/2
cup tapioca starch / flour 1/2
cup low - fat powdered milk, whey or dairy - free milk powder 1/4
cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3
cups (420g) cake flour * 2
cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1
cup (2 sticks / 226g) unsalted butter,
room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4
cups (300 ml) buttermilk 5 egg whites 1/3
cup (80 ml)
water Vanilla cream cheese frosting: 2 vanilla beans 5
cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese,
room temperature 1
cup (226g / 2 sticks) unsalted butter,
room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
3 1/2 sticks (400 grams) butter, softened to
room temperature 2 1/2
cups (500 grams) brown sugar 3/4
cup (200 grams) demerera suga 1 egg 1/4
cup (50 ml)
water 8
cups (1 kg) flour 2 1/2 teaspoons (10 grams) baking powder 2 1/2 teaspoons (10 grams) speculoos spices (recipe below)
1/2
cup unsweetened cocoa powder 2/3
cup hot
water 8 tablespoons butter,
room temperature 1
cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lavender, crushed (use a mortar and pestle or spice grinder) 1 1/2
cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
2
cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks; 227 g) unsalted butter,
room temperature 1 1/2
cups (297 g) granulated sugar 1/4
cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons
water 6 ounces (170 g) bittersweet chocolate, chopped into bite - size pieces averaging 1/2 inch
ingredients BANANA - RUM BEIGNET 2
cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2
cup water (
room temperature) pinch salt 1/2
cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3
cup dark rum vegetable or canola oil (for frying) confectioners» sugar (for dusting)
Add to a medium mixing bowl with 2
cups water, stir well and allow to soak for 3 hours at
room temperature.
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2
cups cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (
room temperature) 2 large egg yolks (
room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot
water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
1/3
cup non-hydrogenated margarine, at
room temperature 1
cup packed brown sugar 1
cup sweet unsulphured molasses 3/4
cup water, divided 6
cups all - purpose flour 2 teaspoons baking soda 3/4 teaspoon kosher salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon cloves 1/2 teaspoon allspice
2/3
cup raisins, optional 1
cup water 2
cups old - fashioned oats (certified gluten - free, if needed) 2/3
cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs,
room temperature 2 teaspoons pure vanilla extract 1/3
cup pure maple syrup 1/4
cup (1/2 stick) unsalted butter, melted 1 1/2
cups milk of choice 1 1/2
cups grated carrots
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1
cup (200g) superfine sugar 1/4
cup (60 ml)
water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4
cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1
cup (140g) all purpose flour 1/3
cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2
cup (120 ml) whole milk,
room temperature Butter a 23 cm (9in) round cake pan.
Beat 1 egg, add oil and add enough
water at
room temperature to make one
cup and proceed with the recipe.
Soak navy beans in 8
cups of
water for at least 6 hours at
room temperature.
Lemon glazed madeleines 3 large eggs, at
room temperature 2/3
cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4
cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to
room temperature, plus additional melted butter for preparing the molds Glaze: 1
cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon
water Brush the indentations of a madeleine mold with melted butter.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml)
water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter,
room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese,
room temperature 6 tablespoons (84g) unsalted butter,
room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small saucepan over medium heat until sugar dissolves.
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1
cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4
cups boiling
water 2 3/4
cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1
cup sugar 1
cup (packed) dark brown sugar 1 1/3
cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs,
room temperature 2 teaspoon vanilla extract
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced
water Filling: 1 tablespoon unsalted butter,
room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
Rose Macarons: 120 grams or about 3/4
cup packed powdered Whole Earth Sugar * 60 grams or scant 3/4
cups Super Fine Almond Flour 70 gram Egg Whites, at
room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3 Tablespoons granulated Whole Earth Sugar 1 teaspoon Cornstarch 1 teaspoon Freeze Dried Raspberries (about 5 - 6 raspberries) 1/8 teaspoon Rose
Water 1/4 teaspoon Beet Juice
Ingredients 1/2
cup warm
water (about 110 °) 1/4 tsp granulated sugar 2 1/4 tsp (1 envelope) instant yeast 1 1/4
cups water, at
room temperature 2 Tbsp extra-virgin olive oil 4
cups (22 oz.)
Non-stick cooking spray 1-1/2
cups whole wheat flour 1/4
cup cocoa powder 1/2
cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2
cup organic coconut oil at
room temperature 1/4
cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4
cup water 2 large eggs 1/3
cup semisweet chocolate chips, finely chopped
Dough: 1 1/4 -1 3/4
cups all purpose flour 1
cup bread flour * 3 tablespoons granulated sugar 1 teaspoon Kosher or sea salt 1 packet instant yeast * (2 1/4 teaspoons) 1/2
cup water 1/4
cup milk (I use whole milk) 2 1/2 tablespoons unsalted butter 1 large egg,
room temperature
Feed this reserved starter with 1
cup of flour and 1/2
cup water, and let it rest at
room temperature for several hours, to get going, before refrigerating it.
2 sticks (8 ounces) salted butter, at
room temperature 4 ounces cream cheese, at
room temperature 1/2
cup sour cream 5 tablespoon sugar 1 3/4
cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1
cup pecans (about 4 ounces), coarsely chopped 1/3
cup dried currants (soaked in
water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2
cup plus 2 tablespoons apricot preserves, strained
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4
cup (50g) warm
water, between 105 - 108 ˚F 2
cups (280g) white whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4
cup (52g) cane sugar 1/4
cup (45g) refined coconut oil, melted 1/2
cup (110g) unsweetened almondmilk,
room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2
cup pearl sugar
For pearl sugar pretzel waffles: Once the dough has sat at
room temperature for an hour, prepare a baking soda bath by bringing 6
cups of
water to a boil, in a medium - sized pot.
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4
cups plain flour 1 1/2
cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2
cup warm
water 1/2
cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs,
room temperature 1/4
cup sugar Directions would be the same as mine but start off with 3 1/2
cups of flour and add the eggs with the cream.
Ingredients: Filling 3/4
cup fresh blueberries 1 1/2
cups granulated sugar 1/2
cup water 1 tablespoon fresh lemon juice Pinch of salt Crust 1 stick unsalted butter, at
room temperature 1 1/4
cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon
1/2
cup crisco at
room temperature 1/2
cup dark brown sugar 1/4
cup light molasses 1 tablespoon cinnamon1 tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2
cups all - purpose flour2 tablespoons
water
3
cups plus a scant 1/4
cup unbleached all - purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2 tablespoons olive oil 1 1/4
cups water, at
room temperature
Or you can develop with flavor by adding a
cup each of warm
water and bread flour, letting it stand, uncovered, at
room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks.
for the filling: 455 grams (16 ounces) cream cheese, at
room temperature 150 grams (3/4
cup) sugar 20 grams (5 teaspoons) lemon juice, from 1 very juicy lemon 1/4 teaspoon salt 300 grams (1 1/4
cups) heavy cream 7 grams (1 packet, 2 1/4 teaspoons) gelatin 15 grams (1 tablespoon)
water 120 grams (1/2
cup) pumpkin puree 1/8 teaspoon ground cloves 3/4 teaspoon ground ginger 1 teaspoon cinnamon
2
cups waters (hot
water makes it easier to blend, however, you can use
room temperature water if you don't want your milk heated)
2 Large Eggs at
room temperature 3/4
cup Coconut or Almond Milk, at
room temperature 1/3
cup Coconut Oil 3/4
cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4
cups White Wheat Flour Optional: 1 Tablespoon Flaxseed
Azuki Red Bean Buttercream: 8 oz sugar 2 oz
water 1/2
cup egg whites 12 oz unsalted butter,
room temperature, cut into tablespoons Sweetened red bean paste, to taste