Come spend the week with me as discover the beaty in mundane winter homemaking.

Tartine Bread Book https://amzn.to/49mH59A
Brioche Sourdough
Bread Flour (I used all purpose) 1,000 g
salt 25 g
Sugar 120 g
Active dry yeast 10 g
large eggs 500 g
whole milk 240 g
Leaven (sourdough starter fed and bubbly) 300 g
Poolish 400 g (200g all purpose flour, 200g water, 3 g active dry yeast)
Unsalted butter 450 g
Mix all but the butter until dough forms and then add soft butter and mix until combine. Rest 30 minutes. Ferment 2 to 3 hours. Give 3 to 4 stretch and folds with the first 2 hours of fermentation. Form dough and rise until doubled and bake at 350F. To store, flash freeze for an hour or 2 then put on fridge until ready to use. Pull out of fridge to bring to room temp. Shape, rise, and bake. Makes yummy doughnuts, rolls, Danishes, bread, anything!

Blueberry Danishes
Brioche dough
Cream cheese filling: 6 oz cream cheese, 2 TBL sugar, 1 tsp vanilla, warm up for 30 seconds in Microwave and mix.
Blueberry filling: 2 cups blueberries, 1/4 cup sugar, squeeze of half lemon, 1 to 2 TBL corn starch, 2 TBL water. Boil until thick.
Make a indentation in round proofed rolls. Fill with cream cheese and blueberry filling. Bake at 350F for 18 minutes.

Music: Epidemic Sound

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• Cooking from Scratch on the Farm

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