i have some that fermented funny, seems like potentially either a good idea (lots of enzyme activity to break down soil) or bad idea (salt being detrimental)....what do you think?...
answers to all your baking powder questions. cookies cookie science: how baking soda works the mysteries of baking soda explained. baking cookie science: why cream butter and sugar?...
about half of the global population... read more about flavorful, non-alcoholic beverage options on the rise to meet market demand sweet in the news flavor trends for food and beverage leading flavor themes for include a growing focus on nostalgic sweet flavors, sour and fermented flavors, and fruit....
which is a simple combination of ground chocolate chip cookies and butter. for more tips, or a delicious slice of pie check out butter & scotch.com by tina rupp in 'first prize pies' sign up for the honest cooking newsletter tags: baking , butterscotch , how to , pie previous article how to make fermented...
now, and when i have them on hand i also like to add thinly sliced scallions and sugar snaps and a handful of fresh cilantro leaves. this salad pairs incredibly well with cavit's pinot grigio , which is light and refreshing with a hint of fruity flavors and only a tad bit of sweetness. it's cold-fermented...
not. it can make some damn fine chocolate. you (or in this case, i) just have to search out a good source of forastero. the one i presently have i choose from a number of options. it was the best of those options. it has a good hearty chocolate flavor, a very low mold and breakage count, was well fermented...
cocoa and coffee are actually radically different. cocoa is about % oil. it has to be fermented. it does not extract in water very well (which is why you have to use double compared to coffee). all that makes me feel it is a rather unfair question. now, the unfairness of the question aside, or maybe...