Tuesday, February 9, 2010

Steamed Brioche Buns...Part 1

My sourdough starter is finally past the 10 day period. It has been like babysitting a child that constantly craves the attention (of being stirred) and screams to be fed (milk, yeast, and bread flour once every 3 days). Well I guess the comparison of a starter dough and a nurturing a child is irrelvant but you get the idea. The point is i'm excited about food and ready to do 300 amuse bouche's. Let's go!

Fermentation @ 90 degrees F for 3 hours as I Blog...Finished Product Following
"Bun's for thought"
Smoked Salmon, Creme Fraiche, Dill, Lemon Air
Char Siu Duck Confit, Cilantro Gel, Sesame Espuma
Bacon Jam, Quail Egg, "Dehydried" Tomato, Aerated Hollandaise

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