So we continue with February and I think I’m going to mix it up with a couple of options to try new techniques as well. I had several emails from the group members that they wanted to try baking more with yeast, or making pasta from scratch, or even their own cheese… I figure why not make the second part of February a technique month?
Here we go…
Week 3, Post Feb 20 – Let’s make it fresh, as in Pasta! And then pair it with your favorite sauce.
Sauce options are plenty, but these sounds too good to pass up:
Week 4, Post Feb 27 – From scratch, why not? I’m craving Croissants, how about you?
How to make them homemade – from theKitchn
JoCooks has a really good post about them, plus a pretty good recipe too
Need more tips? Press for time? The Fresh Loaf Forum has a good post from a reader about making them with minimum effort.
So there you have it, the choices for the end of February, both options are a bit time consuming, but like all of us cook know, anything made from scratch is a gazillion time better than store bought. And in some cases we learn that what we thought was going to be a huge time effort turns out to be not such a big deal after all.
Ready for the second half?
Ready, Set, COOK!