Today we tackled biscotti, an Italian cookie that is baked twice. The class collectively followed two nearly identical recipes; the only difference was whether we used olive oil, as in southern Italy, or butter, as in the north, as the fat. For our biscotti, we …

Integrative Assignment I – Ciabatta Ciabatta baked in class, showing the large holes and airy texture   Assumption Up until this course I didn’t know what made different kinds of bread different. I could recognize differences in texture and taste, but I didn’t know what properties …

This week’s project was ciabatta! We began by making the biga, or sponge. We combined flour, rapid rise yeast, and water in a bowl and stirred it until it formed a uniform mass. We then covered the bowl let it stand overnight, allowing the yeast to ferment and …

Simply Balanced Apricot Fruit Strips I chose these Simply Balanced fruit strips because I bought a mixed pack of them a while ago and was surprised to see that all of them are mostly made of apple, regardless of their flavor. Though I feel that I …