Culinary Adventures with Camilla

I'm part of an online Secret Sourdough Society in which we share recipes, ask questions about the sourdough process, and just generally inspire each other. Someone posted a photo of her sourdough cinnamon rolls and her process. Others linked up the recipes they have used. I almost ran into the kitchen to bake my own. I used Chelsea's proportions for the dough, then just sort of improvised the rest since I've made lots of cinnamon rolls in my life. The biggest changes: I added other spices to the mix and skipped the cream cheese frosting, drizzling the entire pan with a Meyer lemon glaze instead. And, truth be told, I rarely eat the sweets that I bake. I just don't have a sweet tooth. So, I don't know how these tasted, but six were devoured in less than 10 minutes of hitting the table and they rationed the others for the following day's breakfasts and snacks. I'd say that it was a hit. Adjust the spices for what you have in your cabinet or use all cinn...

I chuckled when I read an op-ed piece in which someone railed against people learning how to bake sourdough bread during this coronavirus pandemic. To summarize, her conclusion was: It's SO wasteful. Start with something easier. Hmmm...maybe she thinks that people who bake sourdough actually discard the "discard." I've been on this sourdough journey for just over a week. I've baked almost a dozen loaves of bread, given one starter to a friend, and made - now two - other baked goods using the sourdough starter instead of yeast. I don't discard anything. So, what part is wasteful? I'm confused. How to Shape a Pretzel And before we get started on the recipe, I'm going to share how I shape a pretzel. My boys laughed and laughed at me while I tried to figure this out because I am definitely spatially challenged. Maybe this will help someone else! Also, forgive my lack of artistic talent. 1: Roll out a rope, approximately 15" long.  ...