Whip sugar and egg until pale and creamy. Sift flour, salt, and baking powder into the egg mixture and stir into a batter. Fold in cream, milk and 4 oz melted butter. Combine sugar and cinnamon powder and set aside. Heat up the doughnut pan and brush with melted butter. Pour in doughnut batter to […]
On a table, mix the flour and salt with your hands and form it into a volcano shaped heap. Mix the water, beer and yeast. Mix the water mixture slowly into the flour mixture, pour slowly and work the water into the flour with your hands before adding more. Continue kneading slowly until you have […]
Rye bread sourdough: Start a sour rye dough by mixing all the ingredients. Leave the dough at rest on the kitchen table for 24 hours. The first time you use it for baking it will be good enough. But if handled right the sourdough will get better and better with age. For best results use […]
The coating of flour on these loaves reflects some of the oven heat, facilitating the baking of them through and through without scorching the crust. Delicious baguettes can also be made with this recipe.
When baking with sourdough you need to remember that the bread is alive. Before you get to know the sourdough you have no way of knowing how long it needs to rise – you have to wait and see, and get to know it. If it takes too long, you can gradually add a little yeast. Then you won't have a sourdough-risen bread, but you will get that good taste. Use a baking stone or pizza stone if you have one.
Scones ware leavened by a chemical reaction between an alkaline and an acidic compound. When we visited the island of Helgøya, where limestone is predominant, we made our baking powder with the limestone. It is probably more convenient for most to use store-bought baking powder.