friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
Pizza DoughFrom: Bourke Street Bakery (reviewed 16th October 2013)In the beginning I was suspicious. It just seemed like too much liquid, and too much salt. I added half the salt, then tasted the dough halfway through and decided that yes, the whole amount of salt would actually be a good idea. I also disregarded the advice for the kitchen machine, as the dough threatened to clog my hand-held device very quickly, and I let it rise the way I always do, covered with a clean, wet tea towel, in the oven at about 40°C. Regarding the liquid: it turned out as a fairly sticky dough, but that wasn't a problem for rolling out. And best of all: if you bake it long enough, you'll be rewarded with a very very nice, thin and crispy pizza. | |
Sourdough BreadFrom: Bourke Street Bakery (reviewed 4th March 2012)I'm not really sure what to make of it. I had my doubts during several of the preparation stages - never mind how long I (or the bread baking machine) kneaded the dough, it always tore instead of being elastic; it was very difficult to achieve the right temperature and humidity during the last rising stage, and as I had to do that in the oven, there was just no way I could have placed the bread in the preheated oven immedeately afterwards. But in the end, while it looked more like a Turkish flatbread than anything else, it was very delicious and the texture was surprisingly good. It has risen, even though more sideways than upwards (and I can identify with that *sigh*). DB thought the bread tasted too sour; I didn't really notice. | |
Sourdough StarterFrom: Bourke Street Bakery (reviewed 4th March 2012)Worked perfectly, though I did regret having to throw away so much starter every couple of days. Yet, it worked, and it didn't spoil when I forgot feeding it once in a while. Worked better than the starter I tried last year (based on this book's website). |
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