More ideas from Sarah
This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together. Make sure you have a vigorous white and wheat starter @ 100% hydration. You will need 5 oz of each one…

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together. Make sure you have a vigorous white and wheat starter @ 100% hydration. You will need 5 oz of each one…

Pete Cassidy

Red velvet cupcake recipe by Hummingbird Bakery - Red Online *MY NOTES - Subbed buttermilk for natural yoghurt & white vinegar for white wine vinegar, same quantities*

 FRENCH MARTINI 2ounces vodka, 2 ounces pineapple juice, 1 ounce Chambord, lime twist Shake with ice, served in frozen martini glass. Twist of lime over top. Ooh la la!

Chambord is my favorite! FRENCH MARTINI vodka, 2 ounces pineapple juice, 1 ounce Chambord, lime twist Shake with ice, served in frozen martini glass. Twist of lime over top.