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Currently trapped under a sleeping baby (it’s ok, I love it) and scrolling through old food photos. Time truly does fly by and it’s so easy to forget to stop and reflect on the journey that’s brought you to where you are today. Thankful for this moment to look back and be grateful. This Strawberries & Cream Brioche is from ages ago, but can be found on the blog (now-forager.com). They’re tender brioche buns slathered with almond-orange cream and topped with vanilla bean flecked strawberries. I think it’s time to make them again soon.
Good morning! First bake back from an 8-day leaven hiatus, and I’m trying something new: 30% sprouted whole wheat fougasse with honey and olive oil, with cheddar, mozzarella, Parmesan, and scallions finely chopped and piled into the crevices. Doesn’t matter that there’s no dough backing the cheese and scallions; the concoction will melt into the interior sides of the loaves, and the overall structure will be sound.