dragonlady7 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
dragonlady7) wrote2019-12-23 03:07 am
dragonlady7) wrote2019-12-23 03:07 am
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missbuster replied to your post “baking”
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missbuster replied to your post “baking”
is piragi = perogi?
Nope, not remotely– a Latvian standby, aka speķrauši which I can’t pronounce like at all (that k with a comma under it is like a high “chi” sort of noise? idk man), which means “fat meat pies”, which I love as a literal translation. They are made of dough wrapped around a filling, but they are leavened, and are baked with an eggwash. They’re rolls, really.
I didn’t post a photo of them finished, did I? Oh no I forgot to!
[image description: foreground is the baguettes, middle is the caraway seed rolls, background is a horde of piragi in serried ranks.]
maimysantiago99 reblogged your post and added:
You can FREEZE YEAST?!?!!
Yeah, dry you can– it’s just a good way to keep it more stable. My sister’s been doing it for years, you get the giant Bob’s Red Mill or other bulk package of it, and you keep most of it in the freezer. I’ve still been keeping a little jar in the fridge but honestly I don’t even think that’s necessary, I think you can just use it straight out of the freezer. It’s dry and inert anyway, why not be dry and inert in a colder, more stable environment with fewer temperature fluctuations?
I Googled it and no less a source than the kitchn backs me up, tho they recommend sealing it in a jar. idk why, the plastic bag rolled up good and tight seems to have even less air in it than a jar would? but why not. i’ll put it in a jar at some point.
missbuster replied to your post “baking”
is piragi = perogi?
Nope, not remotely– a Latvian standby, aka speķrauši which I can’t pronounce like at all (that k with a comma under it is like a high “chi” sort of noise? idk man), which means “fat meat pies”, which I love as a literal translation. They are made of dough wrapped around a filling, but they are leavened, and are baked with an eggwash. They’re rolls, really.
I didn’t post a photo of them finished, did I? Oh no I forgot to!
[image description: foreground is the baguettes, middle is the caraway seed rolls, background is a horde of piragi in serried ranks.]
maimysantiago99 reblogged your post and added:
You can FREEZE YEAST?!?!!
Yeah, dry you can– it’s just a good way to keep it more stable. My sister’s been doing it for years, you get the giant Bob’s Red Mill or other bulk package of it, and you keep most of it in the freezer. I’ve still been keeping a little jar in the fridge but honestly I don’t even think that’s necessary, I think you can just use it straight out of the freezer. It’s dry and inert anyway, why not be dry and inert in a colder, more stable environment with fewer temperature fluctuations?
I Googled it and no less a source than the kitchn backs me up, tho they recommend sealing it in a jar. idk why, the plastic bag rolled up good and tight seems to have even less air in it than a jar would? but why not. i’ll put it in a jar at some point.