We’ve heard you, Listeners, and know you’re counting on us to keep the baking conversation going strong, even in uncertain times. So that’s what we intend to do.
We’ve got a new resource on our website: Quarantine Baking. We intend for this to be your one-stop-shop for answers to all of the questions we are getting, from how to make your own sourdough starter to eggless and flourless recipes.
Listeners, what topics do you want to see on the Quarantine Baking page?
Andrea starts off the show admitting that she misspoke when reporting that the Double Ginger Spelt Cookies from Episode 167 were her first experiment with spelt. She actually used spelt to make Digestive Biscuits at the Cascade Grains Conference, which she discussed back in Episode 64. Stefin wants to thank Etekcity for sending her a new bowl for her kitchen scale, free of charge! Hurray for manufacturers who stand behind their products.
Recipe Review: Buckwheat Thumbprints with Cherry Preserves
This delicious recipe for modernized Russian teacakes comes from Alice Medrich via Food52 and is adapted from her 2014 book, Flavor Flours. Andrea is thrilled that this recipe is gluten-free. (Buckwheat and rice flour are naturally gluten-free, check to make sure your oat flour is gluten-free.) Stefin noticed it is an eggless cookie dough and is looking forward to some raw cookie batter consumption. Andrea made both the filled cookies and the more “traditional” Russian teacake style. Andrea used pecans, while Stefin used walnuts. Remember this is not a quick recipe, requiring overnight dough refrigeration. Andrea and her family both loved these cookies, while Stefin was the biggest fan in her household (possibly because she’s the only walnut-lover in her family.) The buckwheat added a nutty sophistication and a new dimension to a traditional cookie. Plus: They’re gorgeous!
Bonus Blue Ribbon for March
Andrea awarded her Blue Ribbon to the Emmer Soda Bread from Episode 169 while Stefin awarded hers to the Double Ginger Spelt Cookies from Episode 167. Thanks to Bluebird Grain Farms for providing Andrea’s emmer flour. Stefin’s fallen in love with spelt flour and thinks it’s most likely to remain her new favorite flour. Thanks again to Listener Monica for suggesting a month of flour exploration!
Previously on Preheated …
Three Years Ago: Episode 21: Rise and Shine Breakfast Bakes
Two Years Ago: Episode 70: Hello Sunshine!
One Year Ago: Episode 118: Literary Bakes
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