eat me.
petrossian – 57th @ 7th ave
January 27th, 2012 | g.snapped
plate of dreams
From middle around to right: canele, almond croissant, chocolate roll, apple turnover, chocolate chip cookie
tell me: how does my name taste?
January 26th, 2012 | g.snapped
I’m going to repurpose this blog slightly, although I’d like to keep the old bits as is (fossil record!). I am now enrolled, part time, in a nine month pastry program. This has been a long time in the works; 25 years.
Maybe there will be something to say.
For now you get only the aesthetic of my orientation/caramel swirled thoughts.
A Very Pumpkin Challah
September 28th, 2011 | g.snapped
don't you wish your girlfriend were challah like me
The funny thing about baking in other people’s houses (which I do with shocking regularity because I hate myself) is I find myself compensating for how I might smuggle leftovers ingredients home.
I Made You. I Ate You.
September 20th, 2011 | g.snapped
chocolate cupcake, classic creamcheese frosting, BACON
hummingbird - classic from martha stewart
baked - lemon three layer cake with curd (and america)
I really missed telling you about baking, Internet! I really missed loving baking so inappropriately and so wildly and with such unbelievable excess as a channel for stress and life and thoughts and words and everything in between.
I just wanted to take pictures and show you what there was. I wanted you so badly and you broke my heart into a thousand, tiny and no longer ambitious little pieces! A million little crumbs. But hearts heal and crumbs can be Roomba’ed away and I feel better about you, and happier, and I want to think about you more. I want to show you my unnecessarily, comically gigantic kitchen that is ironically much more difficult to bake in than my little cubicle and all it can do!
Some of these things that were made in Internet Silence can be recaptured. Some of them hurt in a weird way to look at again; but I think that’s ok. I really tried to say something with them and like fucking always with me it didn’t come out right — but I’m ok with having tried nonetheless.
Double Chocolate Cake With Sourdough Starter (marry me)
May 25th, 2011 | g.snapped
cassanova is head over heels for my chocolate cake
Reinhardt’s Poolish Baguette
May 23rd, 2011 | g.snapped
The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.
relax piggybank, it's turkey
Sourdough Dump
May 19th, 2011 | g.snapped
the loaf in question
- adorable innanet meme “bunny cookie”
the author in a spelt induced state of "bunny cookie"
Country Sourdough
May 18th, 2011 | g.snapped
Most important note about Saturday’s Hot Bread Kitchen / Women Bake Bread Charity Event? Yeah I asked Amy Scherber a question about her starter’s hydration percentage while the other n00bs were totally confused re: levain v. poolish (ppffffft, breadpwned). And yeah she answered it, and I actually used that knowledge immediately afterwards. BASICALLY I WAS TOUCHED BY A BREAD CELEBRITY, Y’ALL.
Anyway, there were a lot of other great parts. I made a few bread friends, I ate some amazing food, I was able to give to a really great charity, I took a field trip up to Spanish Harlem and tried to find a few candy corsages at a florist (failed mission, btw) etc. etc. But to be honest, my favorite part was how little I learned. While there were some great lessons on shaping which will come with infinate practice, the most exciting moments were hearing words I’d only read pronounced outloud (“autolyse”!) and seeing professionals do the same things that I was always afraid of (working with hyper hydrated doughs, stretching and folding, etc).
Amy was generous enough to hand out samples of her starters for everyone and although I have love and loyalty for Dr. Hip Hop and everything he has done for this organization (MyStomatch Incorporated)…well, this new guy is far more ambitious. This starter has dreams. This starter gets things done in fewer than 7 hours with no complaints. This starter really went to town in the country style recipe and I finally feel like I “get” sourdough bread after all this time.
Jelisssssssssssss?
country sourdough crumb shotz
gone daddy gone (this bread is gone)
Coconut Babka (oy vey)
May 18th, 2011 | g.snapped
give my regrets to weight watchers
Food blogging, as I’m learning, is really fucking different than just cooking or baking. It’s not simply that I’m not good at taking pictures — which is true (food styling? No good. Having the right lighting on any given day without shadows? Impossible). You need to have some sort of uncanny ability to know which moments in the process are worth writing about, showing and sharing and should be captured. Not just simply illustratively (ie, here’s how to make this difficult step happen) but also what is going to make someone lose their breath and start salivating and get really excited. You can’t just fucking make it and be done with it already. I’m still not great at this, but I’m working on getting better. Hang in there buddies!
After the somewhat disasterous experiment with the challahhhhh, I stumbled over a few Babka recipes before I came to this magnificent Coconut Babka from another poster on Fresh Loaf, Sue, who has a blog full of really intense and brilliant looking bread.