All things baking

If you have ever made biscotti, you know there are many steps. Then add in “the science”. It took me 6 times with 6 different versions to get to the point where I no longer mulled in my head at night all the different version I hadn’t tried, like using shortening instead of butter, brown sugar instead of regular…..I made 2 versions with only vegetable oil, 2 with only butter, 1 with half butter and half vegetable oil and the original sea level version which came out as hard

What a GREAT FOCACCIA MEETING we had yesterday! We all did something a little different and all learned something new! What we LEARNED: 1. Cold Ferment creates a chewier, more flavorful bread 2. Cold Ferment requires less yeast than room temp proofing as it ferments for a longer period of time 3. A FLAKY SALT is best on top of the focaccia because a fine sallt will dissolve quickly and make the surface too salty where a flaky salt will sit on top, create more of a "burst" of