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Puff that Parm!
French Toast
Sourdough Semolina Challah
Norwich Sourdough
Ah, Parmesan… one of my favorite cheeses. It’s always available when I need something to tang up my pasta or soup. The issue: the rind. What do you do with the leftover crust? You could always dump it in some stock, but that’s about it. Until today! You see, my interest was perked by an innocent twittering by Lemonpi of the awesome blog.lemonpi.net:
This...
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So, you made two loaves of Challah and now you’re wondering what you’re going to do with it all, right? Well, you’ve come to the right place! Let’s make us some breakfast! You can’t tell me that this doesn’t look delish, right?
What else would you do with all that bread you made?
That’s right, I can tell you’re droolin’,...
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Ah, Challah… is there another bread that is so sweet and rich and yelow? I don’t think so, which is exactly why I thought I’d attempt to bake a loaf. Now, I don’t do anything the easy way (as most of you have realized), so instead of merely breaking out the ol’ baker’s yeast I went with a sourdough starter. I know what you’re...
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Ah, nothing tastes quite like a nice hunk of sourdough, does it? There’s just something about that bread, from the hard outer crust to the chewy tangy inside… pure heaven! They say the best stuff comes from San Francisco, but unfortunately I’m pretty far away from good ol’ California, so I’m going to have to make due myself. Luckily I have...
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