Welcome to the monthly Open Thread. As the name suggests, this thread is open for all subscribers and one can ask/talk about anything here. I plan on doing this on the 1st Monday of every month.
Have starter troubles? Got bread questions? Interesting trivia to share with fellow readers?A reading suggestion or an interesting cooking/baking tip. Share it in the comments of this thread.
Being the first open thread, I’m sharing a few prompts below:
Where are you from? Tell us something about you!
Where are you on your baking journey? Are you a noob or a seasoned baker?
Did you set any food goals for this year? It isn’t too late in case you missed the January train.
What’s cooking/baking in your kitchen these days?Got a link to your IG post for us to get inspired? Feel free to share in the comments.
The idea of open threads is to share, inspire, and get inspired. Get on board this learning journey together. Or simply say hi!
Looking forward to getting to know you!
-Ekta
Additional note:
RE: my last recipe issue on Janta Ruti (an Indian flatbread from Odisha), I am sharing some suggestions to spice up the Rotis. These inputs were given by my brother-in-law who shared his valuable insights with me. Thank you, Cipun!
One can add a variety of spices to the Janta Ruti dough. One of the more unique spice combinations is of ground cinnamon with red chilli powder or even one where you grate a bit of nutmeg. You can also put a bit of leftover pudina chutney to give it a different zing. He says he likes it absolutely plain with a little pinch of black salt and a generous smearing of ghee (ofcourse!). YUMM!
I'm still a total newbie to bread baking (haven't even tried sourdough yet!). So far I've just been sticking to a trusty recipe from NYT cooking (https://cooking.nytimes.com/recipes/11376-no-knead-bread) and am enjoying the results. Looking forward to experimenting more in the coming weeks and months. Thanks for all the bread & ferments inspo!
Hi Heather, I definitely needed some no-knead, easy bread inspo this week.
Thanks for the link & your support.
If you do decide to join the Sourdough frenzy and need a starter, just hit me up. As a paid subscriber (in Canada), I'll ship some dried starter directly to you!
It fills my heart with joy to see an Odia recipe being portrayed so beautifully to a global platform. How crazy it is that something we have grown up with could hold so much wonder within and had so many parallels to breads in other cuisines. I have always loved experimenting with food, and learnt about food watching my parents experiment with equal amounts of prejudice about traditional recipes ('the way great grandma used to make in the village') - to that end, I hope that people try these combinations and find as much joy in these non-spicy curry combinations as I always have.
I'm still a total newbie to bread baking (haven't even tried sourdough yet!). So far I've just been sticking to a trusty recipe from NYT cooking (https://cooking.nytimes.com/recipes/11376-no-knead-bread) and am enjoying the results. Looking forward to experimenting more in the coming weeks and months. Thanks for all the bread & ferments inspo!
Hi Heather, I definitely needed some no-knead, easy bread inspo this week.
Thanks for the link & your support.
If you do decide to join the Sourdough frenzy and need a starter, just hit me up. As a paid subscriber (in Canada), I'll ship some dried starter directly to you!
It fills my heart with joy to see an Odia recipe being portrayed so beautifully to a global platform. How crazy it is that something we have grown up with could hold so much wonder within and had so many parallels to breads in other cuisines. I have always loved experimenting with food, and learnt about food watching my parents experiment with equal amounts of prejudice about traditional recipes ('the way great grandma used to make in the village') - to that end, I hope that people try these combinations and find as much joy in these non-spicy curry combinations as I always have.
Beautifully said, Cipun! To find & understand these parallels in food (not just bread) is mind-blowing.