#easy sourdough muffins

[northbirdblog]

Banana Chocolate Chip Muffins (Sourdough Discard)

[punkbakerchristine]

been getting some questions what with January 20th looming and an era that I know we’re going to collectively use to our advantage lest we languish in our own misery—seriously, I have faith in us. We have been through it before, we can pull through again. So I’m gonna go out of my way to answer them as best as I can.

about flour:

For the most part, I use basic all-purpose flour. Unbleached—it’s okay to use bleached once in a while (like if they’re out of stock or something), but unbleached is the way to go because it has all its protein, minerals, and most of its gluten. In other words, it’s healthier.

sometimes, for my breads, I use bread flour, which is stronger and contains more gluten (i.e., you get more of a rise during the proving process). In some places, like in Britain or Canada, they put good minerals into their bread flour which help with the rise as well, like sometimes in British recipes, they’ll call for “strong bread flour” or “strong white flour”—they’re cold climates so they’ve learned to adapt with it.

cake flour is basically a.p.f. mixed with cornstarch so it’s very light and airy. It’s particularly good in cupcakes and any kind of pastry.

apparently there’s also pastry flour? I’ve never actually seen it before but I’m guessing it’s best for all your Danish pastry needs and anything that requires a “book turn”.

self-rising flour is basically a.p.f. with baking powder and a little salt. 1 cup of a.p.f. ( - 1 3/4 teaspoons) + 1 1/2 teaspoons of baking powder + 1/4 salt = 1 cup of self-rising flour.

for a while, I had whole wheat flour in the cupboard and I used that in a soda bread, a rye bread, cookies, and I think carrot cake? I also used it in my first sourdough starter. Not nearly as refined so it’s significantly healthier and heartier. It is a bit more expensive, though (no clue why, either), so use sparingly if and when you can.

rye flour is good for all your rye breads and rye bread needs. Very grassy and when used in bread, it’s heavier so it needs more time to proof.

semolina flour is used in continental breads like baguettes and ciabatta, English muffins, and also in pizza crust. If you can’t find semolina, corn meal works in identical fashion (i use corn meal all the time for my pizzas and English muffins).

almond flour is not flour but ground almonds—I once saw someone in my bread making group on Facebook try to make a sourdough starter with almond flour and they were baffled as to why nothing was happening (probably because you’re using ground nuts!). I see it used in macarons and dacquoise, anything light and delicate.

there’s all manner of “alternative” flours like that out there: almond, cashew, oat, arrowroot, but they’re all used more often in sweet baked goods like cakes or cookies, because they don’t really produce gluten, or they do but not in the fashion you want, though. You’d have hell of a time trying to make a loaf of bread using oat flour.

However: you have what are known as “ancient” grains: spelt, sorghum, millet, einkorn, emmer, amaranth, teff, farro, barley, and khorasan. I have yet to use spelt flour, but these grains have been with us for millennia, and in my humble, more or less informed opinion, they’re the best if you’re gluten free or know someone who is. Einkorn and amaranth in particular are easy on your digestive tract.

and because I’m not rich, I use store brand stuff. Works just as fine, if not better (hey, my chocolate babka won 1st place using store brand a.p.f. and chocolate chips!) If I was, though: go with Gold Medal. It’s the one I remember most from my mom’s baking heyday as well as my grandparents’ cupboard.

happy bread making! take care of yourself and each other!

[emmy-dekarios-bg3]

Heart of the Weave - chapter 35

Gale and I step into the building of the Inn after a fresh stroll through Waterdeep, which smells of freshly baked sourdough bread and blueberry muffins. Quite the pleasure to the senses, I must say. It reminds me of innocent days where my mother would bake me a delicious homemade breakfast twice a week before going to the temple to pray to Sȇlune. As we enter the Inn, I notice a couple high elves and a dwarf playing some morning tunes on the lute and flutes to set the mood for those morning people. Rolan is sitting down at a table alone with his cup of coffee. Rolan’s face lights up as he notices us approach him.

“Ah! My friends, come sit!” Gale and I accompany him at the table and immediately a waitress hands us our menus. “It’s good to see you both. And how nice it is to get away for a little while.”

“How has it been at the tower?” Gale asks with a welcoming tone. “Are you practicing becoming a master wizard? I wouldn’t doubt it if you’re there already.”

“Ah, you’re too kind. Unfortunately, I’m not where I want to be just yet. I’m only improving every day. I’m having to partake in my studies more frequently, as well as teaching Cal and Lia the wonders of magic. Just in case anything happens to me. Enough about my life story.” He studies our baby, smiling but looking rather perplexed. “Say, you’ve had your baby for a while now, right? Or am I going mad as a hatter?” Crap! We never told him our situation and that Jenevelle won’t ever age.

“Whew, it’s a very long story, but here it goes,” I mentioned, mentally preparing myself for his reaction. I go into detail with him about what happened with Jenevelle and how the devils needed her soul to destroy Raphael. How we were promised immortality and that the outcome would have been torture if we didn’t do what we did. As I explain, he looks rather astonished and I can’t exactly tell if he’s judging me.

“Oh Gods, I’m… I’m so sorry. That could not have been an easy predicament to be in. I’m glad it all worked out in the end, at least.” Abruptly, as Gale begins speaking to Rolan, the sounds around me become muffled and my vision fades to darkness, but like a cloud of smoke. This has happened to me before, ages ago…right after I had Jenevelle. Images of Gortash, Orin, and even Ketheric appear right in front of my very eyes, and it’s as if they’re actually here. Holy shit.

“Hello Emmy.” Gortash’s voice still sounds the same, though I can tell hatred is being spat right at me. I swallow the fear and horror as his haunting voice speaks to me. Tell me I’m fucking dreaming and this isn’t happening. I guess if mind flayers can change forms and hags can curse people, anything is possible.

“Well, are you going to say anything, or just sit there silently, mentally squirming at our words as we claw our way into your soul? You’re wasting every second that could be used to slaughter every breathing piece of flesh left standing,” Orin teases, flashing her bloody teeth as she smiles.

“Quiet, Orin. Emmy, dear, we’ve been watching you. My, you are quite the impressive specimen, killing not only all three of us, but the netherbrain itself. You even destroyed countless assassins of Bhaal. I’m impressed. It’s a shame you didn’t put that talent to use and dominate the brain like I instructed before. So inconsiderate and stupid.”

I try to speak, but I’m interrupted by Ketheric’s haunting voice.

“If you make a single sound, your husband, your friend, and everyone else in this building will hear you. Choose wisely,” he growls, smirking at me. I clench my fists, feeling rage flush through me as I fight off the urge to speak.

“Now, as I was saying,” Gortash retorts, cracking his knuckles. “Imagine all of the lives you could have saved by dominating the brain. You could have controlled all the Bhaal cultists –”

“No, no, no, no, NO! You tyrant, are you listening to yourself?!”

“Unlike you, Orin, I crave control. Power. Not the deaths and flesh of millions of people. Not the screams of the innocent begging for mercy.” This is absolute chaos. Why do they feel the need to harass me, even after their deaths? How is this even happening? They must have been the unsettling presence I felt last night; what else could it be? So many questions are rummaging through my head, gnawing at my brain like animals.

“You will pay for what you did. On the contrary…we are able to summon another elder brain,” Gortash adds. How I want to respond to his pathetic words, how I want to pin him against a wall and kill him again.

“If our gods are willing to provide the means of this happening,” Ketheric chimes in, his eyes practically staring Gortash down as a means of dominance, which is a foolish idea. They must not realize I’m immortal. If they do, they’re really good at pretending to be completely unaware. What I do know is that they know something I don’t; at least Gortash does. His disturbing and ominous smirk is hinting that he’s hiding some sort of secret from me.

“Oh, poor little baby, too afraid to speak. To cry. To do our bidding or ask questions.” Orin laughs as she speaks, licking her bloody fingers as she gazes hauntingly into my soul with her pale eyes. Gortash closes his eyes.

“We’ll speak again soon.” Those words alone were the most disturbing out of everything he said; what does he mean by that? I know damn well Gortash is keeping something from me, and it’s making me uncomfortable on every level.

My vision is back to normal and I can hear every sound around me now; was time somehow frozen? It appears Gale and Rolan are completely unaware of my temporary absence from reality. The waitress comes back again to take our order, just shortly after I zone back in, but I’m too stunned to speak.

“What would you like to eat, my love?” Gale asks with a kind smile on his face. I order the strawberry cream pancakes, which honestly sounds beyond incredible right now. I look down at Jenevelle, who is lying comfortably in my baby-wearing wrap. She reaches up at me, gazing at me with her sweet, angelic brown eyes as if she’s saying, ‘It will be okay mommy.’

I hate that I saw those three again. I hate that Gortash tried to guilt trip me for not dominating the brain. Why can’t they just stay dead like everyone else who passes away? I want to tell Gale about this, but will he believe me? It all sounds ridiculous when I think it through.

As we finish our breakfast, I hear the door open and, surprise, here comes Karlach and Wyll, who we seem to bump into a lot considering Waterdeep is a relatively large city.

“Rolan? Emmy? GALE?!”

“Karlach, why are you the most surprised to see me?” Gale questions with bewilderment. I stand up and bolt toward them. Karlach greets me with open arms, ready to embrace me with one of her famous hugs, but all I can think about is how anxious I am.

“Karlach! Listen, I need to talk to you. Could you and Wyll drop by later?”

“Sure thing, Em! Wait, what did you do?” I playfully roll my eyes and sit back down at the table. I let everyone chat to catch up, but Gale notices I’m not acting myself; he’s good at that. Damn it.

What pisses me off is that I had so many questions I needed to ask, but I couldn’t and those dead chosen bastards knew it. I’m not going to be playing their preposterous games. I need to let it go, maybe I’m overthinking the entire situation.

[jegaphone]

My dear friend @thievinghippo requested my methods for baking bread, and I will so happily oblige! I jumped on the sourdough wagon in 2020, and honestly it's WAY harder to work with than just regular yeasted dough. If you've struggled with sourdough, try a non-sourdough recipe before getting discouraged. That being said, I love my sourdough starter for a ton of stuff outside of loaves. (Loaves too, but only when I'm in the mood for a big project.)

I do recommend using a stand mixer. You can knead by hand, people have done it for thousands of years, but I personally hate getting sticky dough on my hands, and it's soooo much easier in a mixer. A good one is a bit pricey, but I've had my KitchenAid for over 20 years and it's still as good as new.

In a large bowl mix together 1 tbsp active dry yeast, 1 tbsp sugar, 1 tbsp salt, and 2 cups barely-warm water. Let this stand until the yeast is dissolved, just a few minutes.

Gradually add 5 to 6 cups of all purpose flour a half cup at a time to the liquid, while mixing thoroughly. Stop adding flour when the dough is still pliable but becomes less sticky. This is the hardest part I think, it takes some trial and error. Worst case scenario the dough will be a little wet and harder to work with, or a little tough and dense. Still edible! All flours have different hydration levels, and I think yeasted dough in general is a little haunted, so it varies a bit every time.

Knead (using a dough hook if you have a stand mixer) for 5 minutes. Let it rest for a few minutes, then knead again for 5 more minutes. Form the dough into a ball, put it back in the bowl, and cover it with a slightly damp towel and keep it warm (I put mine in the oven with the light on) until it doubles in bulk, about 1 to 2 hours.

Punch down the dough and briefly knead out any air bubbles. Cut the dough in half and shape it into two oblong loaves on a lightly oiled cookie sheet. Alternately, I've also made this in loaf pans (also oiled). It comes out with less of a crust and can be a little dense, but it makes the shape more of a sure thing if you're worried about that. Either way, let the loaves rest and rise for 45 minutes.

Place an oven-safe pan on the bottom of the oven, and fill it a couple inches deep with water. Preheat the oven to 500 degrees. Lightly slash the tops of the loaves a few times diagonally, and put them in the oven for 10 minutes. Lower the temperature to 400 and bake for another 10 minutes.

BOOM! You now have delicious fresh bread. But... sometimes I want something bready with a meal and don't want to plan 4 hours ahead. Good news! This is a great time to pull out the sourdough starter, and you won't even need a mixer. Super easy to do fully by hand, and you'll have bread for two or three folks within 15 minutes. This recipe is straight from the King Arthur website, with a couple small adjustments.

Mix 1 cup unfed sourdough starter, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.

Heat a pan or griddle to about 300 degrees F, or medium low on your average stovetop. If you have a set of rings like you'd use to make English muffins, you can grease them up and use them, but you can also just do these freeform.

If you use rings, place a small pat of butter (like 1/2 tablespoon) in each. Otherwise, just dot the butter spaced out on your pan/griddle. When it's melted, spoon out a few tablespoons of batter into each ring/spot.

When the tops begin bubbling, usually just a few minutes, remove the rings (if using) and flip. Cook for a couple minutes more.

Astonishingly tasty crumpets. Every time I make these it feels like magic. Chomp right into them or split them to admire the nooks and crannies. Never want for carbs again!

[cafeportico]

Start Your Day Right at Cafe Portico: The Best Breakfast Near Wynyard

If you’re looking for a perfect breakfast near Wynyard or need to grab your favorite cup of coffee on the go, Cafe Portico is your answer. Located in the heart of Sydney's business district, Cafe Portico has earned a reputation for serving fresh, delicious meals and high-quality coffee that keeps locals and visitors coming back for more.

Why Choose Cafe Portico?

Life in Sydney’s bustling CBD can get busy, and starting the day with a wholesome breakfast is essential. Cafe Portico is the ideal coffee shop in Wynyard, whether you’re a professional heading to work, a tourist exploring the area, or just someone craving a relaxed meal.

Here’s what makes Cafe Portico stand out:

Premium Coffee Selection: We brew fresh, aromatic coffee sourced from the finest beans. Whether you love a classic espresso, smooth cappuccino, or iced latte, we ensure every cup meets your expectations.

Wholesome Breakfast Options: From fluffy scrambled eggs on toast to buttery croissants, sandwiches, and granola bowls, we have something for every taste.

Friendly Ambience: Enjoy our cozy atmosphere that makes it easy to relax, socialize, or take a quiet moment with your coffee.

Breakfast Near Wynyard That Stands Out

Start your day with energy by choosing our hearty breakfast options. Whether you prefer something light or filling, Cafe Portico has meals designed to satisfy your appetite. Popular choices include:

Avocado Toast – Perfectly seasoned smashed avocado on freshly toasted sourdough.

Breakfast Croissant – A buttery croissant filled with ham, cheese, and a hint of mustard.

Classic Eggs & Bacon – Crispy bacon served with eggs cooked just the way you like.

Healthy Granola Bowl – A mix of crunchy granola, yogurt, and fresh fruit.

Pair any of these with our freshly brewed coffee, and you’re set for the day!

The Perfect Coffee Shop in Wynyard for On-the-Go Professionals

We understand that time can be limited for those rushing to meetings or catching public transport. At Cafe Portico, you can rely on quick service and takeaway options. Grab a hot cappuccino, an iced coffee, or one of our freshly baked muffins to go and tackle your day like a pro.

Our friendly baristas are always ready to prepare your coffee exactly the way you love it. Whether you’re a flat white fan or looking for a strong espresso, you won’t be disappointed.

More Than Just Breakfast: A Place to Unwind

Cafe Portico isn’t just for mornings. It’s a space where you can stop by any time for coffee breaks, quick bites, or casual meet-ups with friends or coworkers. Relax with a book, chat with your companions, or simply enjoy watching Sydney life go by.

Why Customers Love Cafe Portico

Here’s what our happy customers say about us:

The best spot for coffee near Wynyard! Fresh food, great vibes, and top-notch service.

I love coming here for a quick, delicious breakfast before work. Their avocado toast is amazing!

A great coffee shop in the CBD. The staff are friendly, and the coffee is always excellent.

Visit Cafe Portico Today!

Next time you’re looking for a coffee shop in Wynyard or need a quick and tasty breakfast near Wynyard, make sure to stop by Cafe Portico. We’re conveniently located near Wynyard Station, making it easy for you to pop in and grab the perfect start to your day.

[crumbsandcraving]

Review of White's Bakery & Café – A Slice of Tradition and Excellence

If you're in the Mansfield area, you’re in for a treat. This family-run institution, founded by David White in 1987, has earned a reputation for its wide array of delicious baked goods and for the deep care and passion that goes into every item it creates.

From the moment you step inside, you know you're in a place that takes its baking seriously. The shelves are lined with an impressive selection of freshly made breads, pastries, cookies, cakes, and savory items that cater to every craving. But it's not just about variety—it's about quality, and White's has perfected it.

Breads & Pastries

White’s is known for its bread, and it’s easy to see why. Whether picking up a classic French baguette, a hearty sourdough, or one of their signature sandwich loaves, each bread is baked perfectly. The crust is always golden and crisp, and the crumb is soft yet chewy—a true mark of skilled craftsmanship. One standout is their cinnamon swirl bread, which has a perfect balance of sweetness and spice and is a must-try for anyone who loves a comforting, satisfying slice. The pastries are equally impressive—their croissants—buttery, flaky, and melt-in-your-mouth—rival those found in the best French bakeries. The muffins and cookies are crowd favorites if you're in the mood for something sweet. The chocolate chip cookies, with their soft, gooey center and just the right amount of crunch around the edges, are particularly indulgent.

Custom Cakes & Specialty Items

White’s Bakery is also well-known for its cakes. If you're planning a special occasion, their custom cakes are a no-brainer. Whether it’s a birthday, wedding, or just because, David and his team know how to craft cakes that look as good as they taste. The cake layers are always light and moist, and their frosting is smooth and not too sweet—just the way it should be. You can tell that each cake is made with the same care and attention to detail that has made White’s a local favorite for decades.

 

Savory Dishes

In addition to their incredible baked goods, White's Bakery & Café has built a loyal following with its savory offerings. The calzones, sandwiches, and pasta are perfect for a quick lunch or a satisfying dinner-to-go. Their tarts, filled with fresh ingredients, provide the perfect balance of flavors, and the sandwiches—stuffed with a variety of meats, cheeses, and veggies—are consistently fresh and well-made. And let’s not forget about their dinners-to-go, which make for a delicious and convenient meal for busy families.

The Experience

Walking into White’s is like stepping into a place where time slows down just a bit. The friendly staff, many of whom have been with the bakery for over 25 years, make you feel like part of the family. You’re not just buying a loaf of bread or a slice of cake; you’re experiencing the decades of hard work, love, and dedication that have gone into making Whites a beloved part of the community.

David White’s passion for baking is evident in every corner of this bakery. After over 40 years in the business, he’s still at the helm, working seven days a week, with his sons by his side. That commitment to quality and service is what truly sets White’s apart.

Final Thoughts

If you haven’t yet had the pleasure of visiting White’s Bakery & Café, make it a priority. Whether you’re stopping in for a loaf of bread, a box of cookies, or a custom cake for a special occasion, you won’t be disappointed. White’s is a bakery that feels like home, offering treats that taste like they’ve been made with love—and that’s something you can’t put a price on. Highly recommended.

[northbirdblog]

Sourdough English Muffins

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] An essential baking and bread making tool with a unique circulation design allows the ingredients to blend thoroughly. No longer bothered by dough scoops and clogged wire mixers. Whether it's a quick bread with a thin batter, or a hard yeast dough bread, pasta, pizza and pastry, the dough can make them blend perfectly in an instant. Mix pancakes, waffles, raisin bread, rye bread, yogurt bread, Irish Soda Bread, muffin batter, banana bread, buttermilk biscuits, homemade egg noodles, and even stir them into fruit pie stuffing. Strong handles make it easy to handle large quantities of heavier dough, and can achieve a more ergonomic grip with less effort when mixing. Made of stainless steel handle, this simple and practical design is also easy to clean. Just remove greasy residue in hot water or wash hands with warm water or soapy water after use. 𝐒𝐔𝐏𝐄𝐑𝐈𝐎𝐑 𝐐𝐔𝐀𝐋𝐈𝐓𝐘: Always keep your whisk ready! With our dough whisk made of high-quality 430 stainless steel, you can mix your dough at any time. The long handle provides leverage that is perfect for mixing and folding and makes melting your ingredients easier. 𝐏𝐑𝐎𝐅𝐄𝐒𝐒𝐈𝐎𝐍𝐀𝐋 𝐁𝐀𝐊𝐈𝐍𝐆 𝐓𝐎𝐎𝐋𝐒:Lightweight, efficient and high quality Dutch broom is just perfect for mixing bread dough, cookie dough, pizza dough, pastries, sourdough bread, quick bread, ciabatta bread, corn bread, pancakes, French bread, biscuits and dessert 𝐄𝐀𝐒𝐘 𝐓𝐎 𝐂𝐋𝐄𝐀𝐍:clean up in seconds! Simply swing your whisk in warm soapy water, rinse and dry. 𝐋𝐎𝐍𝐆 𝐇𝐀𝐍𝐃𝐋𝐄 𝐃𝐄𝐒𝐈𝐆𝐍:With our Dutch Bread Dough Whisk, you can mix dough at any time as long as the whisk is in your hand. 3 times faster than conventional plastic spatulas and wooden spoons. 𝐆𝐑𝐄𝐀𝐓 𝐆𝐈𝐅𝐓:Perfect for holidays, weddings, birthdays, Christmas and any anniversary as a gift. Prevent hands from getting stuck with flour or anything else. Basically, it is an alternative to everything you have in your drawer and what did not work perfectly with bread dough, dough and mixtures. [ad_2]

[georgestreetcafeaustralia]

Best Cafe in George Street VIC: George Street Cafe for Your Perfect Coffee Break

When searching for the Best Cafe in George Street VIC, George Street Cafe stands out as the ultimate destination. Nestled in the heart of George Street, this cafe offers an exceptional blend of expertly brewed coffee, delicious food, and an inviting atmosphere. Whether you’re a local or just passing through, it’s the perfect spot to relax, recharge, and indulge.

What Makes George Street Cafe the Best?

George Street Cafe is a local gem that combines quality, comfort, and community spirit. Here’s what sets it apart:

Exceptional Coffee: Serving premium coffee blends, every cup is crafted with passion and precision.

Delicious Menu Options: From breakfast classics to hearty lunches and sweet treats, the menu caters to all tastes.

Warm and Friendly Service: The staff go above and beyond to ensure every visit feels special.

Cozy Ambiance: The welcoming interiors and relaxing vibe make it a favorite spot for many.

Commitment to Quality: Using fresh, locally sourced ingredients ensures every dish is packed with flavor.

Explore the Menu

George Street Cafe offers a diverse menu to suit all cravings, whether you’re stopping by for breakfast, brunch, or lunch.

Breakfast Favorites

Avocado Smash: Topped with crumbled feta, cherry tomatoes, and a drizzle of olive oil, served on sourdough.

Classic Pancakes: Fluffy pancakes with maple syrup, seasonal fruits, and whipped cream.

Eggs Your Way: Poached, scrambled, or fried eggs with a side of toast.

Lunch Highlights

Gourmet Burgers: Juicy patties with fresh toppings and a side of crispy fries.

Fresh Salads: A variety of salads made with seasonal ingredients, perfect for a light yet satisfying meal.

Hearty Soups: Warm and comforting soups served with crusty bread.

Sweet Treats and Beverages

Desserts: Indulge in cakes, muffins, or their famous brownies.

Signature Coffees: From creamy lattes to robust espressos, there’s something for every coffee lover.

Fresh Juices: Refreshing juices and smoothies made to order.

A Hub for Every Occasion

George Street Cafe isn’t just about great food and coffee; it’s a versatile space perfect for various occasions.

Business Meetings: Quiet corners and excellent coffee make it a great spot for informal meetings.

Catch-Ups with Friends: Share a meal or coffee with friends in a relaxed setting.

Family Outings: The family-friendly environment and kids’ menu options make it ideal for dining with little ones.

Solo Escapes: Bring a book, laptop, or just your thoughts, and enjoy some alone time with your favorite brew.

A Community Favorite

Locals in George Street VIC adore this cafe, and it’s easy to see why. George Street Cafe embodies the essence of community with its welcoming environment and genuine care for customers. The cafe regularly introduces seasonal specials, ensuring there’s always something new to try.

Sustainability at Heart

George Street Cafe takes its responsibility to the environment seriously, incorporating sustainable practices such as:

Eco-Friendly Packaging: All takeaway items are served in biodegradable or recyclable materials.

Locally Sourced Produce: Ingredients are sourced from local suppliers, supporting the regional economy.

Waste Reduction: Measures are in place to minimize food waste and promote efficient use of resources.

Customer Favorites

Patrons of George Street Cafe rave about their delightful experiences. Some popular picks include:

Flat White Coffee: A smooth and creamy favorite for coffee enthusiasts.

Breakfast Wrap: A grab-and-go option packed with eggs, bacon, and fresh greens.

Chocolate Brownies: Rich, fudgy brownies that are a treat for dessert lovers.

Tips for Your Visit

If you’re planning to visit George Street Cafe, here are some tips for the best experience:

Come Early: Morning hours are popular, so arriving early can secure you the best seats.

Check Specials: Seasonal dishes and drinks often feature on the menu, so don’t miss out.

Pair Your Coffee: Ask the staff for pairing suggestions to enhance your coffee experience.

Conclusion: Discover the Best Cafe in George Street VIC

For those seeking the best cafe in George Street VIC, George Street Cafe is the place to be. With its exceptional menu, inviting ambiance, and commitment to quality, it’s a must-visit spot for coffee and food lovers alike.

Head over to George Street Cafe today and experience why it’s beloved by locals and visitors. Whether you’re looking for a quick coffee, a leisurely brunch, or a place to unwind, this cafe promises to exceed your expectations.

[emmy-dekarios-bg3]

Heart of the Weave - A Baldurs Gate fanfiction - part 3

Chapter 3 - The Chosen Three…Again?

Gale and I step into the building of the Inn after a fresh stroll through Waterdeep, which smells of freshly baked sourdough bread and blueberry muffins. Quite the pleasure to the senses, I must say. It reminds me of innocent days where my mother would bake me a delicious homemade breakfast twice a week before going to the temple to pray to Sȇlune. As we enter the Inn, I notice a couple high elves and a dwarf playing some morning tunes on the lute and flutes to set the mood for those morning people. Rolan is sitting down at a table alone with his cup of coffee. Rolan’s face lights up as he notices us approach him.

“Ah! My friends, come sit!” Gale and I accompany him at the table and immediately a waitress hands us our menus. “It’s good to see you both. And how nice it is to get away for a little while.”

“How has it been at the tower?” Gale asks with a welcoming tone. “Are you practicing becoming a master wizard? I wouldn’t doubt it if you’re there already.”

“Ah, you’re too kind. Unfortunately, I’m not where I want to be just yet. I’m only improving every day. I’m having to partake in my studies more frequently, as well as teaching Cal and Lia the wonders of magic. Just in case anything happens to me. Enough about my life story.” He studies our baby, smiling but looking rather perplexed. “Say, you’ve had your baby for a while now, right? Or am I going mad as a hatter?” Crap! We never told him our situation and that Jenevelle won’t ever age.

“Whew, it’s a very long story, but here it goes,” I mention, mentally preparing myself for his reaction. I go into detail with him about what happened with Jenevelle and how the devils needed her soul to destroy Raphael. How we were promised immortality and that the outcome would have been torture if we didn’t do what we did. As I explain, he looks rather astonished and I can’t exactly tell if he’s judging me.

“Oh Gods, I’m… I’m so sorry. That could not have been an easy predicament to be in. I’m glad it all worked out in the end, at least.” Abruptly, as Gale begins speaking to Rolan, the sounds around me become muffled and my vision fades to darkness, but like a cloud of smoke. This has happened to me before, ages ago…right after I had Jenevelle. Images of Gortash, Orin, and even Ketheric appear right in front of my very eyes, and it’s as if they’re actually here. Holy shit.

“Hello Emmy.” Gortash’s voice still sounds the same, though I can tell hatred is being spat right at me. I swallow the fear and horror as his haunting voice speaks to me. Tell me I’m fucking dreaming and this isn’t happening. I guess if mind flayers can change forms and hags can curse people, anything is possible.

“Well, are you going to say anything, or just sit there silently, mentally squirming at our words as we claw our way into your soul? You’re wasting every second that could be used to slaughter every breathing piece of flesh left standing,” Orin teases, flashing her bloody teeth as she smiles.

“Quiet, Orin. Emmy, dear, we’ve been watching you. My, you are quite the impressive specimen, killing not only all three of us, but the netherbrain itself. You even destroyed countless assassins of Bhaal. I’m impressed. It’s a shame you didn’t put that talent to use and dominate the brain like I instructed before. So inconsiderate and stupid.” I try to speak, but I’m interrupted by Ketheric.

“If you make a single sound, your husband, your friend, and everyone else in this building will hear you. Choose wisely,” he growls, smirking at me. I clench my fists, feeling rage flush through me as I fight off the urge to speak.

“Now, as I was saying,” Gortash retorts, cracking his knuckles. “Imagine all of the lives you could have saved by dominating the brain. You could have controlled all the Bhaal cultists –”

“No, no, no, no, NO! You tyrant, are you listening to yourself?!”

“Unlike you, Orin, I crave control. Power. Not the deaths and flesh of millions of people. Not the screams of the innocent begging for mercy.” This is absolute chaos – no pun intended. Why do they feel the need to harass me, even after their deaths? How is this even happening? They must have been the unsettling presence I felt last night; what else could it be? So many questions are rummaging through my head, gnawing at my brain like animals.

“You will pay for what you did. On the contrary…we are able to create another elder brain,” Gortash adds. How I want to respond to his pathetic words, how I want to pin him against a wall and kill him again.

“If our gods are willing to provide the means of this happening,” Ketheric chimes in, his eyes practically staring Gortash down as a means of dominance, which is a foolish idea. They must not realize I’m immortal. If they do, they’re really good at pretending to be completely unaware. What I do know is that they know something I don’t; at least Gortash does. His disturbing and ominous smirk is hinting that he’s hiding some sort of secret from me.

“Oh, poor little baby, too afraid to speak. To cry. To do our bidding or ask questions.” Orin laughs as she speaks, licking her bloody fingers as she gazes hauntingly into my soul with her pale eyes. Gortash closes his eyes.

“We’ll speak again soon.” Those words alone were the most disturbing out of everything he said; what does he mean by that? I know damn well Gortash is keeping something from me, and it’s making me uncomfortable on every level.

My vision is back to normal and I can hear every sound around me now; was time somehow frozen? It appears Gale and Rolan are completely unaware of my temporary absence from reality. The waitress comes back again to take our order, just shortly after I zone back in, but I’m too stunned to speak.

“What would you like to eat, my love?” Gale asks with a kind smile on his face. I order the strawberry cream pancakes, which honestly sounds beyond incredible right now. I look down at Jenevelle, who is lying comfortably in my baby-wearing wrap. She reaches up at me, gazing at me with her sweet, angelic brown eyes as if she’s saying, “It will be okay mommy.”

I hate that I saw those three again. I hate that Gortash tried to guilt trip me for not dominating the brain. Why can’t they just stay dead like everyone else who passes away? I want to tell Gale about this, but will he believe me? It all sounds ridiculous when I think it through.

As we finish our breakfast, I hear the door open and, surprise, here comes Karlach and Wyll, who we seem to bump into a lot considering Waterdeep is a relatively large city.

“Rolan? Emmy? GALE?!”

“Karlach, why are you the most surprised to see me?” Gale questions with bewilderment. I stand up and bolt toward them. Karlach greets me with open arms, ready to embrace me with one of her famous hugs, but all I can think about is how anxious I am.

“Karlach! Listen, I need to talk to you. Could you and Wyll drop by later?”

“Sure thing, Em! Wait, what did you do?” I playfully roll my eyes and sit back down at the table. I let everyone chat to catch up, but Gale notices I’m not acting myself; he’s good at that. Damn it.

What pisses me off is that I had so many questions I needed to ask, but I couldn’t and those dead chosen bastards knew it. I’m not going to be playing their preposterous games. I need to let it go, maybe I’m overthinking the entire situation.

[becomingkatie]

I spent the holiday in the kitchen baking all day. I made english muffins to use up sourdough discard, and I made Kenny grill brats so I could have an excuse to try making hot dog buns. Not pictured, I also prepped a high hydration boule to bake either tomorrow or Sunday.

Long-winded baking summary below the cut.

English muffins were up first. The discard, flour, and milk were mixed together the night before. Even though it was discard, sitting for that long woke it back up so there was a nice dough in the morning. Then added salt, honey, and baking soda, rested the dough, then cut into rounds and rested again before cooking. I made some mistakes here - namely, not putting enough cornmeal down to keep the dough from sticking to the counters, so when I went to pick up the rounds to cook them they became deformed and I had a rough time. Also, having the skillet too hot at first. They came out a bit tough. I don't buy english muffins regularly so I couldn't tell you how they compare to store-bought, but I'm medium-happy with them. Before bed I scrambled some eggs with cheese and baked them to cut into squares and pre-make breakfast sandwiches to freeze and reheat later.

After the english muffins were done, I had about two hours until my starter was nearing its peak and it was time to make the two recipes using active starter - hot dog buns and a plain ol' loaf of bread. The bread calls for an autolyse, mixing just the flour and water first and letting it sit a while to start the gluten formation before you add in the starter, so the gluten is already formed when the yeast in the starter begins to consume the sugars and produce the gases that will be contained by the gluten and raise the bread. (I think that's how it works?) So I mixed up my flour and water, set my timer, and then raced to get the hot dog bun dough ready before I had to do more stuff with my regular bread dough.

The buns came out feeling a little dense. Also ugly, but that part's less important. The recipe uses both active starter and commercial yeast, but my yeast was really old and may not have been A+, and I may have baked them a little long. Anyway, just like with the english muffins, medium-happy.

The regular bread was making me so happy all day long. During its bulk fermentation stage every time I came by and stretched and folded it to promote gluten development it was just the best texture and so beautiful. But then I went to pre-shape and shape it and it was... a wet pile of mush that did not want to be a ball at all. I basically slopped it into the banneton and now it's in the fridge for a 2-3 day cold proof. My goal there is to get a nice sour flavor. The longer proof is supposed to help with that. But I'm anxious I under-did the bulk ferment trying to keep it on the shorter side since I'm doing a long cold proof. I don't know. Sourdough is one of those things that can be so easy and simple, or you can get really precious about it and try to make everything perfect, and it's still just a tasty loaf of bread. I really want to be able to bake sourdough with a higher water content to get a thinner crust and increase its shelf life, but it's definitely harder to do this higher hydration loaf than my typical "go-to, just need to get a loaf of bread on the table" loaf.

I have a journal where I take notes during my bread baking. I note the ingredients, process, timing of everything. Kitchen temperature. Impressions throughout (how the dough was feeling in my hands at the different stages, how much rise in both proofs, etc.) and then results at the end, and what variables I might want to tweak for the next bake. I can't have a hobby without also turning it into a lab report, I guess! We'll see how this one turns out over the weekend. In the meantime, it's time for me to go eat one of those breakfast sandwiches.

[fox-bright]

Our species has spent thousands of years trying to get AWAY from subsistence farming!

I genuinely feel that anyone who gets starry-eyed over the notion of producing all their own food has 1) Never so much as tried to produce all they needed in a year of one item in their hobby garden, and 2) Never, ever, been truly hungry.

It being March, I have in my little indoor grow closet somewhat over a thousand seedlings now, all told--some small percentage of the pollinator-attracting companion plants like borage, marigold, and viola that I'll tuck in with my vegetables to increase my yield and to host parasitic wasps that will help keep the hornworms off my tomatoes. I have about a hundred tomato seedlings coming up, and thirty or forty peppers; each of those plants will need a minimum of a square foot, but more likely two feet in a row, to itself in order to prevent disease pressures from being too high. I'm finally getting my herb bed set up properly this year, so I have several hundred baby herblings going as well.

In two weeks I'll be starting more of other things; my zucchini and my heirloom pumpkins come to mind. And then when the last frost is over, I'll be putting seeds directly in the ground for more zucchini, for five different kinds of bean, for nasturtiums and borage and zinnia.

In addition, I start plants for various acquaintances--a good friend up-mountain who had to have brain surgery at Christmas, a schoolteacher whose district cut everyone's paychecks by a thousand dollars a month this year--for whom a vegetable patch eases the squeeze, during the warmer months.

What do I do with what I grow? Well.

I make, from scratch, my own egg noodles (linguine, fettuccini, wide and short for stew, and this year I'm learning ravioli and other filled noodles), my own alkali noodles (ramen, yī miàn and so on for East Asian dishes), my own bread (I keep two different sourdough starters), my own tortillas (both flour and corn). I make my own vinegar from the scraps of fruit or vegetables, and I use that in my cooking and dressings. I grow, process, and pressure-can all of the tomatoes for all the tomato sauce, dried tomatoes, etc, that this household eats in a year; a lot of that also goes into home-canned stews and chili and soups, of which, along with broths, I process many scores of jars a year for my household of two. I grow , dehydrate and grind all my own peppers for powder and chili oil and enchilada sauces. I grow all my own, blueberries, sour cherries, most of my own green beans (East Asian and otherwise), the summer squashes in the warm months, the cucumbers that I make into pickles to eat the rest of the year, all of the winter squashes (pumpkins, butternut, kabocha) that will be kept in the basement for months, or roasted, mashed and frozen for baking over the winter.

I make jellies, jams, and preserves from the fruit, and I freeze some to use as nearly-fresh all year (hence my ability to have blueberry muffins from scratch whenever I feel like an easy Sunday breakfast). I dehydrate and store hot peppers of twenty varieties, cherry tomatoes, various fruits.

I've started growing my own mushrooms, too.

All of this takes a TREMENDOUS AMOUNT OF TIME. And of mental effort--how many trays of seedlings do you think it would take you, before you start forgetting what is what? Or do you really think you'd take the time to label every single well in twenty 72-well seedling trays, and then label the next trays two weeks later when you start up-potting things to 48 well trays, and again when you put them in five-inch pots?

And then, of course, the two weeks of backbreaking work getting everything into the ground. This year I'm also doing about two thousand flowers, largely plants to support our native pollinators.

And guess what--it doesn't matter how hard I work, sometimes my entire crop of tomatoes fails. Early blight, bad bug pressure, or most likely the climate instability gives everything blossom-end rot and I sit in the kitchen cussing, slicing the bad ends off of tomatoes that I can't pressure-can and may only bag up and throw into the freezer for slow processing throughout the year. Of course, having all those tomatoes in the freezer means I don't have room for the stuff that SHOULD be in there.

And sometimes the squashes all fail--like last year, when I got one single pumpkin and no kabocha, zucchini, butternuts, because of all the smoke coming down from Canada. Their blossoms wilted and died, their pollen ruined by the cloying miasma. Even in a year with good air, a single cucumber beetle might carry a virus that knocks out all your squashes in a couple of days.

Sometimes the rain doesn't come. Sometimes the rain comes too much. Sometimes both in a season, and you're left standing in the muck staring at the withered stalks of what should have been your food and is now a rotting mess.

This shit is really, really difficult. And to be clear, I am NOT TRYING, not even making the attempt, to produce all the food this household eats. It would be impossible. I don't have the room for the wheat for all the flour I use up in my bread and my tortillas! I don't have the room for the corn! I don't have the CLIMATE for the rice, which we buy in 50-lb bags.

All my work, all my thousands of hours, and if I had to produce everything we were eating, we would starve.

HALT!✋😐

did you remember to express gratitude for not having to subsistence farm today?

[hockeymusicmore]

https://kitchenmeetsgirl.com/pina-colada-poke-cake/?fbclid=IwZXh0bgNhZW0CMTEAAR11RLnUpS6vNv5q8L48O-vDQ_wNkbVtNfJoypQG9EheHyOQVoV-4kYMc6g_aem_ARb0ZteH0jiwrL6XmctlG94t4ezYpsZcQj6h4gGi1QjwmA8ZlC1EKdmnSlPr1jvRqINqZmgUbpr1RbLr7sqQLZ19