https://www.food.com/recipe/old-fashioned-evaporated-milk-caramels-227030
Old Fashioned Evaporated Milk Caramels Recipe – Food.com
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Seriously the best lemon bars on the planet!
Strawberry Daqueri (classic)
- 1 lime, juiced
- 2 medium strawberries, sliced
- 1 oz simple syrup
- 3 oz silver rum (or preference)
- 1 strawberry for garnish
- Sugar
Split a whole ripe strawberry leaving the crown intact, and wet the rim of a rocks glass. Rim the glass with turbinado sugar.
Muddle 2 medium strawberries with the juice of 1 lime in a cocktail shaker. Add simple syrup, rum and ice. Shake and pour into the glass. Garnish with the strawberry.
Strawberry Shortcake With Sour Cream Biscuits Recipe – Food.com
Sourdough Pita
This recipe is about 76% hydration dough, and does not use extra yeast.
Makes 8 flatbreads.
Ingredients
- 330g all-purpose flour
- 12g sugar
- 12g salt
- 12g olive oil
- 230g water
- 165g sourdough starter
Directions
Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.
Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.
Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.
Preheat a baking steel or pizza stone in the center of an oven to 475°F.
Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)
Bake pitas until lightly browned and puffy, approximately 6 minutes each.
Sourdough sandwich bread
Similar to store bought white bread. This bread is 54% hydration, and uses no extra yeast.
Makes one 9×5 loaf.
Levain
- 100g all-purpose flour
- 100g lukewarm water
- 35g active sourdough starter
Main dough
- 400g all-purpose flour
- 25g malted milk powder
- 12g sugar
- 9g fine sea salt
- 60g (about ½ stick) softened, unsalted butter
- 170g water
- 235g levain
Prepare levain at least 5 to 8 hours in advance.
Add ingredients to the bowl of a stand mixer. Using a paddle attachment, combine the ingredients until a rough dough has formed. Cover and rest at room temperature 30 to 90 minutes.
Using a dough hook attachment, knead the dough on medium-low speed until the dough is smooth, elastic and slightly tacky. Cover and allow to ferment at room temperature 10-12 hours, or refrigerated up to 3 days.
Prepare a 9×5 loaf pan, lightly oiling then lining with parchment.
Turn out dough onto a lightly floured surface and release any large gas pockets. Gently flatten then roll the dough into a log, tucking the ends under. Cover and rest 15 minutes. Shape the dough, tensioning the surface by sliding it against the bench. Transfer to the loaf pan. Cover and allow 1-2 hours for a second rise, until the dough is about an inch above the rim of the pan.
Bake uncovered 45-55 minutes at 375°F, until golden brown. Allow to cool at least 10 minutes before slicing.