|Nick Malgieri's Perfect Pastry|
|by Nick Malgieri|
Successful pastries combine textures and tastes. Here the author teaches the how and why of every basic technique in pastry-making.
Results 1 - 10 of 30 for sourdough cake
Result Page: 1
Cream the oil ... blend in the sourdough sponge and then ... 2 hours. The cake should shrink from ... 10 minutes. Turn cake out on waxed paper until cold.
Night before: Beat hard with wooden spoon until smooth. In the morning divide this in half and set aside 1/2 for another day. To the rest, add: (fold ...
Mix sourdough starter, flour, water ... 9 inch layer cake pans and bake ... into small pieces and stir into the fudge. When frosting is smooth, frost cake.
To sourdough, mix in ... baking powder at the very last. Flour is needed only if sourdough used is thin. Bake in 9-inch tins, 30 minutes at 350 degrees.
Mix oil and ... Add to the sourdough mixture. Blend well. ... degrees for 45 minutes or until done. Cool. Beat all ingredients well. Spread on cooled cake.
Mix starter, water, flour, and non-fat dry milk and let ferment 2-3 hours in a warm place until bubbly and there is a clean sour milk odor. Cream ...
Mix 1/2 cup starter, 1 cup water, 1/2 cup non-fat dry milk and 1 1/2 cups flour. Let stand 2 to 3 hours in warm place until bubbly and has sour milk ...
Mix and let ... melted chocolate and sourdough mixture. Mix until ... minutes for layer cakes, longer for ... and substituting spices, nuts, and raisins.
Combine starter, water, ... melted chocolate with sourdough mixture. Mix for ... 2 well-greased round cake pans. Bake at ... Spread on sides and top of cake.
Mix starter, milk ... Combine creamed mixture, melted chocolate and sourdough mixture, mix at low speed. Bake at 350 degrees for 25 minutes or until done.
Result Page: 1
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