Kudos to Anthem! What a way to mark a passage, an indelible taste memory, I bet nutmeg will bring that party right back to her for life, food preserves experiences. So, I just got a haul of gorgeous flours from your buddies at Central Milling. If you have thoughts on how best to use Khorasan or Einkorn (or Kamut, which I also have kicking around) for these or other things? (loads of spelt too, my fave)
Thanks so much, Laurie. YES, nutmeg will be the scent of celebration. : )))
Khorosan is a beautiful yellow color -- I've put it in baguettes to heighten the hue and add the nuance that comes with whole grains. Around 10%, maybe 15? Einkorn is very soft, suitable for things like sourdough-leavened pan breads (think vollkorn, not fluffy). It has incredible flavor -- you might look around for some recipes that use it in pastry things, too. It's that good. Thanks so much for the note!
These look and sound wonderful, particularly the mix of flours and spices in the dough. I don’t fry a lot either, but as we say in Italy, “ogni tanto ci vuole,” or every once in awhile you gotta do it. Congratulations on your daughter’s graduation.
My Italian isn't *great* but I can get around. Years of work as an opera singer including some chunks in Italy set the hook of love for the language, food, and culture. I love this phrase and thank you for adding it, here. And thanks also for the good wishes! Great to hear from you, Domenica.
Martin, today should be the day for me to make this recipe with 3 Grandkids. Made my preferment with Spelt last night. Assembled all the things and refrigerated the measured milk and yeast for mixing when company comes. I’ve been thinking of doing it as donuts are one of the few things I really not tried. More than any of that, thank you for sharing this beautiful piece. Your writing is beautiful and you are one of my favorite authors.
Aww, thanks for picking up my flour tips request Martin! I need to lose my fear of open baking (ie prepare for flops) so I can get into baguettes & high hydration ciabatta, pan de cristal (tomato season!!). And I'm excited to play with that einkorn. Luckily it's still chilly enough here to fire up the oven, which I know sounds crazy to the rest of the country/world.
Kudos to Anthem! What a way to mark a passage, an indelible taste memory, I bet nutmeg will bring that party right back to her for life, food preserves experiences. So, I just got a haul of gorgeous flours from your buddies at Central Milling. If you have thoughts on how best to use Khorasan or Einkorn (or Kamut, which I also have kicking around) for these or other things? (loads of spelt too, my fave)
Thanks so much, Laurie. YES, nutmeg will be the scent of celebration. : )))
Khorosan is a beautiful yellow color -- I've put it in baguettes to heighten the hue and add the nuance that comes with whole grains. Around 10%, maybe 15? Einkorn is very soft, suitable for things like sourdough-leavened pan breads (think vollkorn, not fluffy). It has incredible flavor -- you might look around for some recipes that use it in pastry things, too. It's that good. Thanks so much for the note!
M
These look and sound wonderful, particularly the mix of flours and spices in the dough. I don’t fry a lot either, but as we say in Italy, “ogni tanto ci vuole,” or every once in awhile you gotta do it. Congratulations on your daughter’s graduation.
My Italian isn't *great* but I can get around. Years of work as an opera singer including some chunks in Italy set the hook of love for the language, food, and culture. I love this phrase and thank you for adding it, here. And thanks also for the good wishes! Great to hear from you, Domenica.
Martin
Now there’s a way to experience Italy!
We did the final steps yesterday evening and we marveled at the yummy, aromatic donuts! Thank you! A fun adventure!
Martin, today should be the day for me to make this recipe with 3 Grandkids. Made my preferment with Spelt last night. Assembled all the things and refrigerated the measured milk and yeast for mixing when company comes. I’ve been thinking of doing it as donuts are one of the few things I really not tried. More than any of that, thank you for sharing this beautiful piece. Your writing is beautiful and you are one of my favorite authors.
Aww, thanks for picking up my flour tips request Martin! I need to lose my fear of open baking (ie prepare for flops) so I can get into baguettes & high hydration ciabatta, pan de cristal (tomato season!!). And I'm excited to play with that einkorn. Luckily it's still chilly enough here to fire up the oven, which I know sounds crazy to the rest of the country/world.