Korean donut spot that just opened, masquerading as an American chain, merch and all. Their Donuts are made w mochi, so so good. They also have flavored oat milk on draft that I have yet to try. As I left there this morning I heard myself saying ālove youā on the way out.. that kind of thing
I think this may be a suitable place to insert my focaccia recipe, seeing as I do get asked about it often*.Ā Sourdough focaccia is so easy and great. I do 20% active levain, 75-80% hydration, 2% salt, which amounts to 200g levain, 750g water, 20g salt and 1000 g flour. I literally use AP flour, nothing fancy, but consider this my announcement that I would happily accept some cool fancy fricked up local flour if anyone wants to provide that to me. Anyway I stretch that stuff, I dimple it up, and boom, gorge focach.Ā Disclaimer: one would be wise to wash ones hands when oscillating between oil painting and hand-kneading bread, but following my own advice is not my strong suit.Ā *well, I offer it up verbally at the slightest mention of any carbohydrate, but letās just say everyoneās always asking me, so this can feel as though Iām giving back to the bread community.
I donāt know why this isnāt a more popular beverage, but a cold brew alcoholic splash into a nice glass of tonic will swiftly usurp the place in your mouthās heart thatās been hitherto reserved for espresso martinis and/or Diet Coke.
