It’s time for Easter baking! We headed to my sister’s for the celebration. I was responsible for rolls and a dessert. First on tap were some Soft and fluffy sourdough dinner rolls. These called for 1 cup of active starter and 3.5 cups ( 420g) fresh milled flour.
Next, on tap was the dessert. Fresh Strawberry cake with strawberry buttercream frosting seemed fitting and I was super excited to make it. The recipe called for 14 oz of AP flour. This is equal to 397g. So, I used 397g of fresh milled flour. There were some steps involved in this cake-making a strawberry reduction, making a buttercream frosting. But, in the end, it turned out beautifully. I made the strawberry reduction on Friday, and finished making the cake on Saturday. This way, the reduction could cool before using it, as the instructions stated.
I had seen the rice krispy cookies going around on social media. I wanted to give them a try.
