andrew's Profile

From: Vancouver Island, BC Canada

Joined: February 1st, 2009

About me: Welcome to Cookbooker! I've been cooking for years, and right now I'm especially interested in baking - artisan bread, pizza and various treats.

Favorite cookbook: Ad Hoc at Home

Favorite recipe: Chocolate Chip Cookies


Latest review:

January 6th, 2013

Blueberry Muffins from Bouchon Bakery

These were okay muffins, but nothing special. I'd been led by the instructions to believe they would be something out of the ordinary - they have molasses, honey, lots of butter, and rest in in the fridge... read more >

recipe reviews (176)
book reviews (12)
useful review votes (204)

andrew's Reviews

Search Reviews:

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

HomeBaking : The Artful Mix of Flour and Tradition Around the World

By Jeffrey Alford, Naomi Duguid
Random House of Canada, Limited - 2003

17th October 2009

Montreal Bagels : page 232

These are almost there... they're so close that I can just about see they could be a substitute for getting 'real' bagels from an actual bagel restaurant. Of course if I lived in a town with real bagels, I wouldn't be trying so hard to do them at home. But that's another story...

Some notes: they're not chewy enough. I used bread flour (they recommend all-purpose), but still not chewy like the real thing. Secondly, they're a bit small. As written, they're tiny things - half the size of what I'm used to, so I doubled it.

The real secret here is using a baking stone - it browns them very nicely and they look just like authentic wood-oven bagels. I tried them out on a friend from Montreal, and she was impressed. Not that they were as good as Montreal bagels, but that I'd come close at home.

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7th February 2009 (edited: 7th February 2009)

Russian Apple Pancakes : page 276

This is the first yeasted pancake recipe I've tried, and it's truly delicious. I make it with a blend of whole wheat and white flour (3.5 oz each) and I usually prepare three apples, as two, unless they're quite large, don't provide quite enough apple for the bottom.

One issue, though: the timing of the recipe is complicated, and detracts just a little from it. If you want these for breakfast they requires a primary fermentation of 30 min to 2 hrs, then 6 to 8 hours or overnight in the fridge plus 2 hours out of the fridge (whew!).

So, it's difficult to get the timing right, unless you're having a brunch at 10 or 11am. I actually got up at 5am once to take the batter out of the fridge. What I've found is that if you can do a longer pre-fridge fermentation, before you add the salt (as salt slows yeast growth), then you need less on the other end.

My most recent breakfast timing: 90 minutes to 2 hrs first fermentation. Add salt egg and butter, then refrigerate overnight. Take out for 30 minutes to 1 hr (batter should be frothy and have risen) before cooking.

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