Tag: baking
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Kermaviili | Cultured Sour Cream
Kermaviili is a cultured cream product sitting quietly at the center of Finnish home cooking without getting nearly enough credit for it. Nobody has ever been nervous about kermaviili. It’s the approachable member of the viili family.
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Piimä | Cultured Buttermilk
Piimä is a fermented milk drink — tangy, pourable, and thinner than yogurt. If you’ve had buttermilk in the US, you’ve had its distant American cousin. They’re not wrong, exactly. But they’re not entirely right, either.
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The Stealth Bread Project: Case Files 1.8 & 1.9
In which the jar of shame gets a redemption arc, the Nutella Protocol is deployed, and we learn that some grains need backup.
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The Stealth Bread Project: Case Files 1.6 & 1.7
In which I finally fix the one obvious thing, then prove the method works with a second grain. Husband selects stealth bread voluntarily. Unprompted
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The Stealth Bread Project: Case File 1.5
In which I ignore my own advice about hydration, recreate a familiar disaster, and the bread screams ‘I’M WET’ while I theorize about gluten.
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The Stealth Bread Project: Mission Brief & Case File 1.0
In which I declare war on visible nutrition, do some math about bread prices, and introduce the concept of witness protection for grains.
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Pannukakku with an Accent
My husband taught me to call it pannukakku. This was back in California, fifteen-odd years ago, when he was still “the boy” and I was still learning which of his food preferences were actually Finnish and which were just him. (The man will put ketchup on things that should not have ketchup. That’s not cultural.…
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Key Lime Pie* (*May Contain Trace Amounts of Actual Lime)
A creative twist on key lime pie blends limited lime juice with lemon, citric acid, and lime syrup, resulting in a festive dessert that surprisingly complements traditional Finnish Christmas fare, earning positive reception from diners.
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The Great Hawaiian Bread Disaster (A Comedy of Errors in Four Loaves)
The author’s attempts to make Hawaiian bread illustrate the importance of proper liquid measurement. After three failed attempts, they discovered a crucial error in liquid quantity, leading to a successful, fluffy loaf using Finnish ingredients.