Hello all, here we are in good old March, the month in which Spring arrives...we hope. It's come in like a bit of a bellwether here, sunny but cold -- and more snow Monday, it seems.
I'm finishing off the sour rye pain de seigle that I started last weekend (work circumstances and an emergency tooth extraction conspired against me finishing it before this, I refrigerated the sponge until such time as).
Also made the dough for a variation of the Chinese almond coolies in "The Brass Sisters' Heirloom Baking" -- an excellent book by the way -- the recipe uses LARD and the cookies have an amazing texture when done to the recipe, just like the almond cookies of Chinese restaurants of yore. I added a cup of raw hazelnuts to the flour mix, plus 1/2 tsp baking soda for more lift/crackle, and needed an extra egg for the dough to be pliable. We shall see how they turn out.
What are you getting up to in your neck of the woods?