English Muffin Time lapse
FARMER GROUND FLOUR (BREAD & EINKORN)-ORGANIC SUGAR-BAKING POWDER (SANS ALUMINUM)-SALT-COCONUT OIL-TAHINI-WATER-YEAST
Overnight proof of flour/water/yeast. Add remaining flour/dry ingredients, liquids, and yeast. After kneading and an hour proof, the dough mass is ready for portioning and rolling. A short proof later, and the supple rolls are ready for the griddle. Aroma of toasted wheat, hues of gold, flip and repeat. Finish in oven.
Muffin magic, Crumb style.
Marshmallow Fluff
LOCAL MAPLE-ORGANIC SUGAR-LOCAL EGGS (WHITES)-WATER
Heat maple, sugar, and water to 240F. Whip egg whites to soft peak. Pour hot syrup in on low. Whip on high until glossy, stiff peaks form. Viola, you have Swiss Meringue AKA Fluff!
Indoor S’mores
PULLED ESPRESSO-STEAMED MILK-CHOCOLATE SYRUP (CRUMBMADE)-TOASTED SWISS MERINGUE-GRAHAM CRACKER BITS
Progress through conception
Edible Creations
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