The fibrous covering of fruits or seeds, or the act of removing this fibrous coating.
In breadbaking, the technique in which an initial batter made with yeast, a small amount of liquid, and some flour is mixed and left to ferment. After the sponge has risen, the rest of the ingredients are added and the dough is mixed according to the recipe. Doughs made using the sponge method tend to
Just one bite. That was all it took. It was kinda like a brownie. Sorta like a truffle. And a whole lot like love. Milena RobertsonThomas Haas, a Vancouver, B.C., pastry chef, created Chocolate Sparkles in 2001. Today, he’s selling 3,000 of the sweet gems a week. “It was popular right off,” says Haas, a fourth-generation … Continue reading →
Follow Us on Twitter!