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 Macarons Recipe INGREDIENTS Yields: 12-18 each (quater-size assembled) 200 g - Sugar, Powdered - 100% 114 g - Almond Flour, blanched - 57% 114 g - Egg whites - 57% 100 g - Granulated sugar - 50% Pinch - Cream of tartar - 0% 2 g - Vanilla, optional - 1% as needed - Food coloring - 0% 531 g   ---  265%  DIRECTIONS 1. Preheat your oven to 325 F. 2. Pulse the powdered sugar and the almond flour in a food processor until it is uniformly fine in texture. 3. Sift the mixture 3 times to further refine the almond flour. 4. Whip the egg whites with the cream of tartar until it appears foamy in texture (before soft peak stage). 5. Slowly add in the sugar a little at a time, whipping on medium high speed until soft peaks form. The meringue should still be soft and shiny. 6. Continue to whip on medium speed until the meringue is at a firm peak. 7. Transfer to a medium sized bowl. 8. Fold in the almond flour and powdered sugar in three additions. 9. Add the vanilla and the f...

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  Cocoa Glaze Ingredients: Cocoa Glaze Metric/US 6.3 oz Confectioners sugar 0.7 oz Cacao Barry Cacao powder - Plein Arôme 22-24% - powder - 1kg bag 0.1 oz salt 0.1 oz Nielsen Massey Vanilla Extract 2.6 oz whole milk   Preparation: Cocoa Glaze Combine wet ingredients in the bottom of a medium size bowl Sift sugar and cocoa powder over and mix to combine Blend with a hand blender to remove any lumps Dip donuts into glaze and allow excess to drip off over a wire rack Decorate with Mona Lisa Dark Curl Shavings

 Donuts Vanilla Bean Old Fashioned Donuts   Cocoa Glaze

  Vanilla Bean Old Fashioned Donuts Ingredients: Vanilla Bean Old Fashioned Donuts Metric US 1.8 oz  Egg yolk 1.8 oz  Whole egg 0.5 oz  Nielsen Massey Vanilla Bean Paste 1.4 oz  DOP Isigny Butter 7.9 oz  sugar 12.5 oz  sour cream 0.4 oz  salt 0.6 oz  baking powder 0.1 oz  baking soda 1.2 lb  AP flour (1) Preparation: Vanilla Bean Old Fashioned Donuts Soften the butter with the paddle Add sugar and mix to combine - do not cream Slowly incorporate yolks, eggs, and vanilla. Mix until homogeneous Add sour cream all at once and mix to combine Add sifted dry ingredients and mix just until no dry spots remain. Finish mixing by hand if necessary Wrap tightly in plastic and refrigerate minimum 8 hours but preferably overnight Roll dough to 12mm and portion using the desired rings of your choosing. Heat neutral oil to 350 F/176C Fry rings 90 seconds per side, then remove to a wire rack to cool completely Saucepan Sheet Tray Paddle attachment*...

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  The Tale of Sourdough Magic: A Journey Through Flavor Once upon a time in a cozy kitchen nestled in the heart of a bustling city, a baker embarked on a culinary adventure unlike any other. Armed with flour, water, and a touch of sourdough magic, she set out to create a loaf of bread that would capture the hearts and taste buds of all who dared to indulge. As she mixed the flour and water together, a transformation began to take place. The once humble ingredients came alive, buzzing with the energy of wild yeast and bacteria eager to work their magic. With each passing hour, the dough fermented and bubbled, developing a tangy aroma that filled the air with anticipation. Days turned into weeks as the baker patiently tended to her creation, feeding it with love and care as it grew stronger and more vibrant with each passing day. And finally, after much anticipation, the moment of truth arrived. With a steady hand and a heart full of hope, the baker gently placed the dough into the o...

 Easy and Quick Sourdough Recipe I rewrote and rewrote this recipe till I got it the way I wanted it.  You have to consider the climate that you in to determine how much water or bread to add to your recipe, but as a base amount I will add amount of flour as shown above the add the water in until I get my desired texture.    The Tale of Sourdough Magic Title: Quick & Easy Artisan Sourdough Bread Recipe Introduction: Welcome to our kitchen, where we're about to embark on a delightful journey into the world of sourdough bread-making! Today, we're whipping up a quick and easy artisan sourdough bread that boasts all the flavor and texture of traditional sourdough but with a fraction of the time and effort. With just four simple ingredients and a little bit of patience, you'll be enjoying freshly baked sourdough bread in no time. Ingredients: 500g bread flour (plus extra for dusting) 350g water 200g unfed sourdough starter (100% hydration) 10g salt Instructions: Prep...

 Sourdough Starter 100% Hydration Easy 100% Hydration Sourdough Starter Recipe: Ready to dive into the world of sourdough baking? You'll need a rock-solid sourdough starter to kick things off. This 100% hydration sourdough starter recipe is your ticket to tangy, flavorful bread that'll have everyone begging for more. Let's get started! Ingredients: 100g all-purpose flour 100g water (at room temperature) Instructions: Day 1: Creating the Starter Mix Flour and Water: In a clean glass jar or container, combine 100g of all-purpose flour with 100g of room temperature water. Stir until well combined, ensuring there are no dry spots of flour remaining. Initial Feeding: Cover the jar loosely with a clean kitchen towel or plastic wrap. Let the mixture sit at room temperature (ideally between 70-75°F or 21-24°C) for 24 hours. During this time, wild yeast from the environment will begin to colonize the flour-water mixture.   Day 2: First Feeding Check for Bubbles: After 24 hours, c...