Busy, Busy, Busy

Busy in the kitchen, that is. I’ve been told before that I need to relax on the weekends. I do. Honestly. My happy place is my kitchen. And I can tell you that hot summers are not conducive to cooking and baking. Now that the weather has cooled, I have my happy place back and this weekend has been no exception.

Yesterday, I started a batch of sourdough bread, the kind that uses no added yeast…. REAL sourdough bread. Right now, it’s in its final rise. It’s been a process, let me tell you. It’s taken about three weeks to get my starter to the point where I could use it to bake the bread. Once I had the first stage of the dough mixed last night, I finished the dough this morning and it’s been slowly rising all day today. At the moment, the dough is rising in the bannettons I purchased and primed yesterday.


Bannettons – bread proofing baskets made of willow cane

From the first time I saw these, I’ve wanted one or two (or maybe three or four) of them. They’re made of willow cane and they’re meant for proofing the bread dough. Once the dough is ready for baking, its tipped out of the basket and onto the parchment and into the oven.


Right now, though, there’s a Dutch Apple Pie in the oven and another one is waiting in the fridge. I hadn’t intended on baking two apple pies but, once I had the apples I thought I’d need peeled, there were three left over. I asked John what he thought I should do and his answer made sense….. make two pies!….. so I peeled the remaining apples, and instead of one two crust pie, made two Dutch Apple Pies. Problem solved.


I’ve used three kinds of apples for the pies – Gala, Fuji, and Honey Crisp. And just because I could, I decided to try a little experiment. All of the trimmings – peels, cores, seeds, and stems – were put into a jar with some sugar water. Hopefully, it will all become apple cider vinegar in a couple of months. Why not, right? It seems to be a fairly simple fermentation process and I’m into fermentation experimentation. The only thing I’ll be out if it doesn’t work is about 1/4 cup of sugar and time.


And then there are the peanut butter cookies. I made those yesterday. About a year ago, or so, I bought a recipe magazine (when did they get so expensive, anyway???) from America’s Test Kitchen. In it was a recipe for Peanut Butter Cookies that sounded amazing. You know what? They’re pretty darned good. Crisp, flaky, peanutty and yummy. I still had a little bit of Skippy crunchy peanut butter left, just enough to make a batch of cookies, and I figured I’d best use it up before it went rancid.

Does commercial peanut butter go rancid??

Anyway, I know John loves peanut butter cookies (or any cookies for that matter) and he was thrilled when the cookies started coming out of the oven. Our only point of disagreement regarding cookies is that he likes them “well done” (aka burnt) while I like them on the blonde side so I made sure some of them were “well done”, just for him.

I love my husband.

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