Sublime
An inspiration engine for ideas
INA GARTEN
Ina Garten shares personal anecdotes and favorite recipes, including coq au vin, brownies, and coconut cupcakes, reflecting her culinary journey and experiences in catering and entertaining.
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Cassatelle, Sicilian ricotta-stuffed pastries made with olive oil. For recipe, see pp. 104–5.
Fabrizia Lanza • Olive
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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Consider using a smaller mixing bowl, about 8 inches (20 cm) wide, or rising the dough in a tall, clear container with measuring marks. This way you’ll know exactly how much the dough has grown.
Emilie Raffa • Artisan Sourdough Made Simple
Today you will begin refreshing your starter, which involves removing most of the starter and “feeding” the remaining portion with rye flour and water. Discard all but 50g of the rye starter. To that 50g, add 100g rye flour and 90g water. Cover and let rest at room temp (68° to 72°F) for 24 hours.
Tara Jensen • Flour Power
