Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.
After I put what I believed to be white chocolate chips into my cookies, I looked at the label and noticed that it just says "white chips". Checked the ingredients and ... no cocoa butter. These are palm oil and milk solids with vanilla and sugar.
It's on me for not reading carefully, but in my defense, the word "chocolate" is right there ... just in the Ghirardelli logo. 😡
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
who knew so many of you love rhubarb so much. now i really need to get my hands on a piece of rhubarb strawberry crisp and/or pie. am being totally FOMO'ed by y'all, LMAO
Genuinely I believe that most people (including me a few years ago) think they can’t bake or make bread because there are so many awful recipes on the internet.
Use a good book, or a great resource like King Arthur’s Recipes, AND a scale, and things get so much easier