Hi everyone, I’m Jessica from My Recipe Project. I’m very excited to be your host this month and am even more delighted to be sharing my favourite bit of baking with you: sourdough bread!
What’s that, you say? Sourdough is made without adding any yeast or leavening, so we’ll be fermenting our own sourdough ‘starters’. The natural yeasts in the flour do the work of making a lovely loaf of bread – we just facilitate that process. Sourdough is basically bread as your great-, great- grandmother knew it, before the days of Chorleywood (i.e. factory-made, steamed, sliced, additive-filled) bread and packaged yeast. It takes time, but not too much active work – so don’t panic!
Hi guys, I am Sara from Belly Rumbles, a little food blog from Sydney Australia. What an honour it is to be this month’s host of the Daring Cooks’ Challenge!
Sydney is a very multicultural city, and we are blessed with an amazing choice of cuisines and access to a wide range of ingredients and fresh produce. In our household we eat a lot of Asian cuisine. Yes Asian is a very wide term, and I generally cook Japanese, Chinese, Thai and Malaysian or my experimental versions based on one those.
My name is Catherine Enfield and I’ve been writing Munchie Musings for four years and a Daring Baker for about that long.
My background is that my mother was Filipina and my father is British. My mother came from the upper class in Manila and had servants. This meant that she really didn’t learn a lot of the Filipino recipes except for the basics: pancit, adobo, and lumpia. I’ve often wished she had shared more of her cultural cooking with me, but she simply wasn’t able to. Sadly this means that I often go into a Filipino restaurant, guess, and order the wrong thing. I am trying to learn more recipes and dishes on my own.
Hi, I’m Sarah from Simply Cooked. I’ve been a daring cook and baker since 2009. I was living in the UK when I joined The Daring Kitchen, but since then I have moved to Hong Kong. Here in Hong Kong, tea is an important part of everyday life. It’s the standard drink at restaurants and usually comes free as soon as you sit down. There are dozens of varieties, each chosen for its health and taste properties. This month I want to challenge the Daring Cooks to cook with tea.
Hello! My name is Jenni, and I am The Gingered Whisk. I am so excited to be your host this month, and I really hope that you enjoy the challenge that I have prepared for you guys!
I was first introduced to Povitica from a friend of mine. We happened to be at the Farmer’s Market and when we passed a particular booth selling specialty breads, and she just went ecstatic. She and her family have been buying these loaves of bread every holiday season, and she was very excited to see them in the middle of the summer. I didn’t know what the excitement was about, but the loaves of bread were beautiful, and when sliced, had delicate circular designs on each slice.
Hi! I am Shelley from C Mom Cook, and I am super excited to bring you this month’s challenge. I have been a member of the Daring Kitchen for almost two years now, and have learned so much from the experience. I am also glad to be able to have my twin sister and fellow Daring Cook, Ruth, from The Crafts of Mommyhood, to help me out. Despite being twins, we have very different personalities and cooking styles, not to mention different food preferences and dietary restrictions, so my hope is that we are presenting a challenge that will work for the majority of cooks, and that will be enjoyed by all!
Hi! I’m Sarah of . . . . . well nowhere online really. I’m a Canadian non-blogger, currently living and baking in Warsaw, Poland. I initially wanted to share some of the (wonderful, delicious, incredible) baked goods from my new home with you, but unfortunately some of the major ingredients would not be available worldwide. So instead I decided to challenge us all to make the quintessential French pastry, croissants!
There are actually two kinds of croissants – Parisian and Viennese. My recipe came from Julia Child’s cookbook, so I assumed that they were the Parisian version. However…
G’Day – (a stereotypical Australian greeting I don’t think I have personally ever used but I am Australian nonetheless) – my name Is Peta, I care about food, passionately, obsessively nearly hysterically at times (and don’t get me started about margarine). I am pleased to bring you our latest challenge.
A long time ago in a far away (from most of you) place I jumped into Adult Education. I had always wanted to be a chef but this was not to be. I had worked for many years as a cook. Not the same thing at all. A chef is professionally trained. A cook hasn’t been formally trained . When the opportunity came to apply I did and was accepted for a six month full time Commercial Cookery Certificate.
Hi everyone! Welcome to the Daring Bakers version of Candyland! This month me, Lisa of Parsley, Sage, Desserts and Line Drives, and Mandy of What the Fruitcake?! will be showing you two methods for tempering chocolate and providing you with a plethora of recipes for various candies. Mandy will be showing you how to temper chocolate using the marble slab method, and Lisa will be showing you how to temper chocolate using the seeding method. You will not be required to temper chocolate for any of the recipes, but it’s a really great skill to learn and have on hand when it comes to candy making and chocolate dipped anything.
Hello! I’m Mary, from Mary Mary Culinary. I love Indian food, so I’m challenging you to make a South Indian yeasted bread called appam and a dish to go along with it. Appam is made simply from rice, yeast and coconut milk. The well-fermented batter is cooked, one bread at a time, on the stovetop. Appam come out like a cross between a crepe and a crumpet, with a thin, lacy, crisp edge and a thicker spongy middle. They are often served for breakfast with a stew in Kerala, but I like them for dinner too. They are the perfect thing for soaking up delicious curries. They are also naturally vegan and gluten-free.