What Have You Cooked Recently?

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I'm trying again with brioche bread. This time with one less egg from 4 and 1/3 cup of almond milk instead of only 1/4. Will share updates as I go.
 

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Chicken and mushroom pie, made with chicken thighs rather than breast (which is boring) and yummy forest mushrooms. First real pie I've made in about a decade, now I think about it. Nice to get back to my roots.

Time for a mounddweller-tier picture of my efforts.

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I overdid the black mustard seed, so it has a bit of a bitter undertone, but my wife (who also has a bit of a bitter undertone) thought it was fine. Served up with garden peas and wine.
 
Milkmaid Man said:
The dough didn't rise at all from what I could tell while in the fridge. Tastes good at least.
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What yeast are you using? What proportions? Dry or starter?

Dough will take a while to rise if you leave it in low temperatures, or it will deflate if you let it rise for too long
 
souschef said:
What yeast are you using? What proportions? Dry or starter?

Dough will take a while to rise if you leave it in low temperatures, or it will deflate if you let it rise for too long
Click to expand...
Fleischmann active dry yeast. The bread actually ended up rising while outside the fridge so I guess what I saw before for it to rise while in the fridge was due to having too much egg in the mix. It'll only rise while outside the fridge now though.
 
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