Baking with Julia
September 3, 2013- Blueberry Muffins, page 208 and/or Sweet Berry Fougasse, page 194.
September 17, 2013- Espresso Profiteroles, page 411.
Love these choices
I’ve just found the video for the Sweet Berry Fougasse
(question: why is it called fougasse if it hasn’t the shape of a fougasse?)
Thanks for the link. Watched it last night. Probably called by the same name because it uses the same dough.
that works out well. I was planning on making blueberry muffins for friday morning. I’ll just use this recipe instead of my standard
I made the blueberry muffins today. In my opinion 1 teaspoon of salt is much too much (probably also because baking soda and cream of tartar do also have a salty taste). Next time I’ll bake them, I’ll reduce to 1/4 max 1/2 teaspoon.
Would be interesting to know if you had the same “feeling”.
Having read your comment, I used 1 tsp of salt and tasted the batter. It was salty. But I did not think it was over salty when baked. The muffin tasted fine to me.
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