These Hungarian scone-like snacks are very easy to make. They are light and airy, and usually are made of flour, yeast, eggs, butter, cheese and cream, although there are many variations and even sweet versions. Regarding the size, it ranges from bite-size to 10-in or more. In some Hungarian folk tales, mom gives a knapsack full of pogásca to the elder son when he leaves home. I’ve read that in high school graduation ceremonies in Hungary, the students are given a picture of their classmates and a bag full of pogásca.
Después de los excesos de la entrada anterior, os dejo una cortita y simple, casi una frivolidad. Se trata de amenizar nuestros panes con “harina” de orujo de uva, que proporciona un color muy vistoso y un extra de aroma. Sigue leyendo
This is the story of ‘Aragón 03’, a Spanish variety of wheat that almost disappeared had it not been for a small family that kept growing it year after year. Almost forgotten, it has been rediscovered and even chosen by one of the most influential North American chefs to breed it due to its great flavor. Above all, it makes amazing whole wheat breads. Sigue leyendo
We all know the benefits of a long fermentation in our breads: more flavor, more aroma, more health. However, one has to take extra care to avoid over-fermentation and too much sourness, especially when using a sourdough starter and fermentations of up to 48 hours. Fermentation at cold temperatures will aid us to get wonderful breads with a juicy crumb and a flavorful crust. Sigue leyendo
In South Spain, where I live, rye is an exotic grain, and rye breads are almost nowhere to be seen. And when they are, they usually resemble bricks rather than loafs. So heavy you can use them as a throwing gun. But we all know that whole rye breads can be light, delicious and full of flavor. Recently, I have discovered that the substitution of some rye grains (cracked or whole) for part of the flour adds an extra dimension of flavor to rye breads. There are many different recipes that include rye grains in the formula. Germany and the Scandinavian countries are experts in this kind of breads. I am particularly enthusiastic about a Danish one, the Rugbrød. It has a perfect balance between flour, cracked grains and seeds. Sigue leyendo