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Meet the Baker Who's Making Millions With His $2 Sourdough Loaf

Unknown bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-regulated chamber. She resides in an enormous enclosure weighing around four tons when stationary.
 vat
 And is given a rigorous regimen of flour and water every four hours.


 He joyfully points out that she is approximately 45 years old and goes by the name 'Sidney'.


 Of course, he is referring to his 'mother' dough – the sourdough starter that serves as the lifeblood of his 119-year-old family bakery in Leicestershire.


 Or should that be grandfather dough as Sidney is named after Jason's late Grandpa, the man from whom he learned his craft, and it is something to behold.


 Volcano-like, it's an oozing, sticky mass of beige-coloured bubbles that seem to be trying to escape the cavernous container holding it all in.


 Every day, Jason and his team put aside 'enough to fill four family cars' – which they then combine with dough to kick-start fermentation for the next batch of bread. 'It's like a real-life Tamagotchi,' says Jason, 53, with a grin. 'Remember them? You have to feed it and really look after it, give it some love.


 'If you don't, it won't make the right bacteria, which would be a disaster for the bread.'


 You may not have heard of Jason, or indeed his mother dough, but you'll certainly know his bread: one million loaves of it are sold in supermarkets up and down the country every week.

<img data-document-id="cms/api/amp/image/AA1CkihZ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkihZ.jpg"/>

 Within a few short years, Jason's Sourdough has become the fourth-biggest brand in the nation, after Warburtons, Hovis and Kingsmill.


 But this is no lowly loaf. Such is the hysteria, it's become something of a bread-lovers' obsession – and a status symbol in middle class pantries.


 On TikTok, videos abound of empty supermarket shelves, as fans bemoan the bread – which comes in seven varieties – regularly selling out. Some admit to bulk-buying it when they find it in stock and freezing it, so they never run short.


 So what makes Jason's Sourdough so special?


 At £2 a pop, it's a far cry from the artisan breads sold at independent bakeries, with their hole-studded fluffy centres and golden crusts, which retail for between £4 and – if you want a 2kg sourdough from Gail's bakery in London – £13 apiece.


 Nor could it ever be classified as 'sourfaux'; the name given to budget sourdough breads commonly found in supermarkets, which use artificial yeast, preservatives and sugar to extend shelf life. Rather, Jason is making proper sourdough for the masses: using three basic ingredients to achieve the same tangy flavour but on a much bigger, more accessible scale.


 'My objective was to get a small percentage of the British public moved from everyday bread, full of chemicals and additives, over to proper sourdough,' he says.


 'I wanted to create sourdough for every day; not just for the odd occasion, an evening meal or a weekend treat.'


 As Britain's sourdough boom – part of the turning tide against ultra-processed foodstuffs and a return to wholesome, nutritious ingredients – continues apace, it's no surprise to see this speciality bread outselling sandwich loaves.


 Sourdough differs from other breads because it uses wild yeast and bacteria – found in the starter – rather than added yeast to make it rise, through a slow, natural process of fermentation.


 There are no added ingredients – just flour, water and salt – meaning it's linked with better heart health and blood sugar management, and the live bacteria is said to make it easier to digest.


 The UK sourdough market is expected to reach £230million by 2030, with spending rising 10 per cent year-on-year.


 The key to marketing it to the masses, however, as Jason discovered, was making slight adjustments to the product. His first challenge was reducing the size of the holes – a result of bubbles of gas during fermentation – found in sourdough bread.

<img data-document-id="cms/api/amp/image/AA1CkkTl" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkkTl.jpg"/>

 'If you're making toast in the morning and you're spreading butter on it, the last thing you want is for it to drip through on to your trousers or your dress,' he says. 'We tried to minimise those holes by making the bread closer-textured. Some butter might still drip through, but it's not going to ruin your outfit.'


 He was also determined his sourdough would be sold sliced – music to the ears of anyone who's ever wrestled a bread knife through a stubborn, unbreachable crust. The crust itself was another focus. With supermarkets requiring a five-day shelf life, Jason's bread has to spend slightly less time in the oven than classic sourdough – making it less likely to dry out, but at the expense of that distinctive outer crunch.


 Jason isn't bothered by the tender crust; he mentions this as do many of his fellow enthusiasts who prefer toasting their sourdough. According to him, toasting brings new life to the components involved.


 Seeing how big the brand has become, five years after he launched it two weeks before the Covid-19 lockdown, is, he says, 'very surreal'.


 Currently, he has 770 employees, including 650 bakers, working at his two - and shortly to be three - multimillion-pound bakeries located in the East Midlands region. His business boasts an annual revenue surpassing £67 million.


 However, the Geary family’s ambitions were not initially as lofty. The initial bakery came into existence in 1906 through the efforts of Jason’s great-grandfather, Charles, who established it at their residence in Ratby, a small community close to Leicester. Following him, Jason’s grandfather, Sidney, managed the business before passing the torch to his own son, also named Charles. Raised in the same abode, Jason recalls that baking had been ‘part of the DNA’ within their lineage.


 "I would return home from school daily, leave my backpack behind, put on my white clothes, and head over to assist at the bakery." To him, the delight of his trade lies in this transformation. "It has an element of magic and mystery," he confesses.


 'Take a collection of components, blend them together, and after many hours, you'll have created something remarkable. That sense of awe still thrills me nowadays.'


 In 2005, he assumed the role of Master Baker and, aiming for growth, relocated the family enterprise to a new location in the neighboring area of Barrow upon Soar in 2009.


 By 2013, Geary's was making loaves for Aldi and had grown to employ 83 people. In 2017, they invested £15million in a second site in Leicester.


 And then, the following year, inspiration struck. 'I felt there was a gap in the market,' he says.


 'Sourdough was getting big, but not everyone has the time – or the money – to go to a bakery to get their loaf. I wanted to make it properly, the traditional way, but deliver it at scale.'


 The brand quickly grew beyond Jason's 'Straight-Up Sourdough' to rolls, protein-packed bread and the popular 'Ciabattin', a mash-up of ciabatta and sourdough designed to fit in a toaster.


 Today, on an industrial estate near Leicester, the bakery is busy.


 The process starts with Sidney, which Jason acquired from another baker 15 years ago, when it was already 30 years old.


 'The temperature and humidity, and how we ferment the final dough, is one of the secrets of the business,' he says. 'Everybody does it in slightly different ways.'

<img data-document-id="cms/api/amp/image/AA1Ck73I" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Ck73I.jpg"/>

 The procedure concludes once the bread loaves have cooled down, been cut into slices, inspected using automated cameras, and then sent off for packaging.


 It's a remarkably smooth operation, and it’s slated for replication at a new £35 million bakery facility in Leicester, where production will double starting next month.


 Regarding the person in charge, they enjoy taking the train to London and walking around pastry shops, gathering inspiration.


 I'm not only consuming our bread; I purchase various types of sourdough," he explains. "I enjoy talking with fellow bakers, observing their techniques, and understanding their methods.


 No matter what unfolds for this family enterprise, it appears destined—much like Jason's supermarket sourdough—to continually grow and prosper.

Read more

Meet the Baker Who's Making Millions With His $2 Sourdough Loaf

Unknown bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-regulated chamber. She resides in an enormous enclosure weighing around four tons when stationary. vat And is given a rigorous regimen of f…

Meet the Indian Baker Who's Making Millions With His $2 Sourdough Loaf

Unknown bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-controlled chamber. She resides in an enormous enclosure weighing around four tons when fully contained.
 vat
 And is given a rigorous regimen of flour and water every four hours.


 Jason happily mentions that she is approximately 45 years old and goes by the name 'Sidney'.


 Of course, he is referring to his 'mother' dough – the sourdough starter that lies at the core of his 119-year-old family bakery in Leicestershire.


 Perhaps it should be called "grandfather dough" since Sidney was named after Jason’s deceased grandpa, the person who taught him his trade, and it truly is something remarkable.


 It resembles a volcano, oozing out a thick, adhesive mixture of pale bubbles that appear to be struggling to break free from the spacious vessel confining them.


 Each day, Jason and his crew set aside an amount equivalent to filling four family-sized vehicles—this mixture is later combined with flour to initiate fermentation for the upcoming loaf production. "This process reminds me of a real-life Tamagotchi," remarks Jason, who is 53 years old, smiling broadly. "Do you remember those? It needs regular feeding and care, lots of attention and affection."


 'If not done correctly, it will fail to cultivate the proper bacteria, leading to a catastrophe for the bread.'


 You might not be familiar with Jason or even his mom Dough, but their bread is well-known: each week, one million loaves of it are sold across various supermarkets throughout the nation.

<img data-document-id="cms/api/amp/image/AA1Ck4CQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Ck4CQ.jpg"/>

 In just a few brief years, Jason's Sourdough has surged to become the fourth-largest brand nationally, following behind Warburtons, Hovis, and Kingsmill.


 However, this isn’t an ordinary loaf. The excitement around it has turned into an obsession for bread enthusiasts, becoming a mark of prestige in middle-class households.


 On TikTok, numerous videos showcase barren supermarket aisles due to people lamenting the scarcity of bread, available in seven different types, which frequently sells out. Many confess to purchasing large quantities whenever it’s in stock and storing them in freezers to ensure they always have some on hand.


 What sets Jason's Sourdough apart from others?


 For £2 each, these loaves are quite different compared to the handcrafted breads found at local bakeries. Those special breads come with soft, airy centers and crisp golden crusts, selling anywhere from £4 up to as much as £13 for a 2kg sourdough loaf from Gail’s bakery in London.


 It can never be labeled as 'sourfaux,'—the term used for affordable supermarket sourdough loaves that employ synthetic yeast, preservatives, and sugar to enhance their longevity. Instead, Jason aims to produce genuine sourdough for everyone: utilizing just three fundamental components to capture the desired tartness while scaling up production significantly to make it widely available.


 His aim was to shift a small segment of the British population away from conventional bread filled with chemicals and preservatives towards authentic sourdough, he explains.


 I aimed to make sourdough part of my daily routine rather than reserving it for occasional use, such as dinner or a weekend indulgence.


 As the popularity of sourdough in Britain keeps growing—part of the broader shift away from highly processed foods towards more natural and healthy options—it’s not surprising to observe that specialty breads are now outperforming sandwich loaves.


 Sourdough stands apart from other types of bread as it utilizes wild yeast and bacteria present in the starter instead of adding yeast for leavening. This process relies on a gradual, natural fermentation method to achieve rising.


 It contains only three basic components: flour, water, and salt — which is associated with improved cardiovascular health and better regulation of blood sugar levels. Additionally, the presence of probiotics is believed to enhance digestion.


 The British sourdough market is projected to hit £230 million by 2030, with annual spending increasing by 10 percent each year.


 The secret to reaching a wider audience, as Jason learned, lay in tweaking the product slightly. His primary task was decreasing the size of the holes—caused by gas bubbles during fermentation—that appeared in his sourdough loaves.

<img data-document-id="cms/api/amp/image/AA1CkihG" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkihG.jpg"/>

 If you’re preparing toast early in the day and applying butter, the last thing you’d want is for it to seep through onto your pants or skirt," he explains. "To reduce these issues, we aimed at crafting bread with a tighter crumb structure. While some butter may still make its way through, it won’t spoil your attire.


 He was equally set on having his sourdough sold pre-sliced — a delight for those who have struggled with stiff, impenetrable loaves using a bread knife. Additionally, he paid close attention to the crust’s texture. Given supermarkets demand a five-day freshness period, Jason’s loaf needs to bake for a shorter duration compared to traditional sourdough, reducing the risk of drying out but sacrificing some of that characteristic crispy exterior.


 Jason isn’t concerned about the softer crust; he mentions that, similar to numerous fans, he likes to toast his sourdough, claiming this process ‘refreshes the components’.


 Seeing how big the brand has become, five years after he launched it two weeks before the Covid-19 lockdown, is, he says, 'very surreal'.


 Currently, he has 770 employees, including 650 bakers, working at his two - and shortly to be three - multimillion-pound bakeries located in the East Midlands. The business boasts an annual revenue surpassing £67 million.


 However, the Geary family’s ambitions were not initially as extensive. In 1906, Jason's great-grandfather, Charles, established their initial bakery from their residence in Ratby, a small community close to Leicester. After him, Jason's grandfather, Sidney, managed the business before passing it down to his own father, also named Charles. Raised in the very same house, Jason mentions that baking had been ‘a part of the family heritage’.


 'I would return home from school daily, leave my bag behind, put on my white clothes, and head over to assist in the bakery.' To him, the delight of his trade lies in the transformation process. He confesses, 'It has an enchanting and enigmatic quality to it.'


 'Take a group of ingredients, combine them, and after many hours, you'll have created something amazing. This thrill remains for me even now.'


 In 2005, he assumed the role of Master Baker and, aiming for growth, relocated the family enterprise to a new location in the neighboring area of Barrow upon Soar in 2009.


 By 2013, Geary’s was supplying bread to Aldi and had expanded to include 83 employees. In 2017, they committed £15 million towards establishing a new location in Leicester.


 The next year, inspiration hit him. "I believed there was an unmet demand in the market," he explains.


 Sourdough was becoming popular, yet not everybody has the time—or the funds—to visit a bakery for their bread. I aimed to prepare it authentically, using traditional methods, but also distribute it widely.


 The brand rapidly expanded from Jason's 'Straight-Up Sourdough' to include rolls, high-protein bread, and the beloved 'Ciabattin,' which blends elements of ciabatta and sourdough for a perfect fit in a toaster.


 Today, at an industrial area close to Leicester, the bakery remains bustling.


 The procedure begins with Sidney, whom Jason obtained from another baker 15 years back, at an age of 30 years.


 The climate conditions like temperature and humidity, along with our method for fermenting the final dough, form part of the trade secret," he explains. "Each person has their own distinct approach.

<img data-document-id="cms/api/amp/image/AA1CkdF6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1CkdF6.jpg"/>

 The procedure concludes once the bread loaves have been cooled, cut into slices, inspected using automated cameras, and then sent for packaging.


 It's an exceptionally smooth operation, and it’s slated to be duplicated at a new £35 million bakery facility in Leicester, which will double production starting next month.


 Regarding the person in charge, he enjoys taking the train to London and walking around, checking out bakeries and gathering inspiration.


 I don’t merely consume our bread; I purchase various types of sourdough," he remarks. "I enjoy talking with other bakers, observing their techniques and methods.


 No matter what unfolds for this family enterprise, it appears destined -- much like Jason's store-bought sourdough -- to continually grow and prosper.

Read more

Meet the Indian Baker Who's Making Millions With His $2 Sourdough Loaf

Unknown bakeries, baking, bread, bread baking, cooking

Jason Geary has his mother confined in a secure, climate-controlled chamber. She resides in an enormous enclosure weighing around four tons when fully contained. vat And is given a rigorous regime…

Resep Bolu Pandan Almond Empuk dan Manis Siap Memikat Lidah Anda

Unknown baking, cooking, cuisine, food culture, recipes

Kue beraroma dan berasa lidi yang khas sangat disukai oleh banyak orang. Ditambah lagi, kelembutan tekstur kuenya akan menambah kenikmatan saat memakannya. Baik anak-anak maupun dewasa tentu tidak akan merasakan kejenuhan ketika mengonsumsinya.


 Tidak perlu membeli, sekarang Anda dapat mencoba membuat kue pandan sendiri di rumah. Untuk menyempurnakan rasa, tambahkan beberapa iris almond sebagai hiasannya.
 topping
 maupun isiannya.


 Mari kita intip resep kue bolu pandan almond yang lembut berikut ini, ya! Kalian dapat menghidangkannya sebagai cemilan sehari-hari atau pun pada momen istimewa.

<h2>
 Bahan Bolu Pandan Almond
</h2>
<img data-document-id="cms/api/amp/image/BB1r7TPu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/BB1r7TPu.jpg"/>
<ol>
 <li>
 200 gram tepung terigu
 </li>
 <li>
 150-200 gram gula pasir
 </li>
 <li>
 5 butir telur ayam
 </li>
 <li>
 100-150 gram
 unsalted butter
 </li>
 <li>
 10 gram tepung susu kental full cream
 </li>
 <li>
 1 sendok teh emulsifier
 </li>
 <li>
 1 sendok teh pengembang kue
 </li>
 <li>
 1 sendok makan pasta pandan
 </li>
 <li>
 1/2 sendok teh pasta vanila
 </li>
 <li>
 garam secukupnya
 </li>
 <li>
 irisan almond sangrai secukupnya
 </li>
</ol>
<h2>
 Cara Membuat
</h2>
<ol>
 <li>
 Persiapkan sebuah mangkuk untuk mengocok adonan. Tambahkan telur ayam ke dalamnya.
 unsalted butter,
 gula pasir, dan
 emulsifier
 Masukkan ke dalamnya. Campur menggunakan mixer pada kecepatan rendah terlebih dahulu, lalu perlahan tingkatkan kecepatannya.
 </li>
 <li>
 Setelah campuran sudah membesar dengan tekstur yang tebal dan lentur, tambahkan tepung terigu kemudian.
 baking powder
 Sambil disaring, agar tidak menggumpal. Kocok kembali menggunakan mixer pada kecepatan sedang hingga rata.
 </li>
 <li>
 Masukkan pasta pandan serta potongan almond sesuai selera. Campurkan lagi menggunakan kecepatan menengah untuk sebentar saja.
 </li>
 <li>
 Persiapkan cetaran bulat atau cetakan tiger dengan diameter 20 cm. Lumuri minyak sayur dan taburan tepung gandum pada sisinya.
 </li>
 <li>
 Tuangkan campuran kue pandan almond ke dalam cetakan. Getarkan pelan-pelan lalu aduk dengan tusukan sate untuk menghilangkan gelembung udara didalamnya.
 </li>
 <li>
 Sebarkan potongan almond dengan rapi di puncaknya. Biarkan campuran istirahat sebentar.
 </li>
 <li>
 Panaskan oven di temperatur 170 derajat Celsius selama 10 menit. Ovenlah campuran kue tersebut sekitar 45-50 menit.
 </li>
 <li>
 Setelah cukup matang, angkat dari oven dan biarkan sebentar hingga kue bolunya sedikit mendingin.
 </li>
 <li>
 Ambil dari cetakan lalu iris menurut keinginan Anda.
 </li>
 <li>
 Kue bolu pandan almond sudah siap untuk dinikmati bersama dengan minum teh atau kopi.
 </li>
</ol>
<h2>
 Tips Membuat
</h2>
<ol>
 <li>
 Pilih almond yang telah masak atau dipanggan. Biji tersebut dapat Anda beli di
 marketplace
 Atau toko tepung untuk membuat kudapan. Jika Anda malas memotong-memotongnya lagi, belilah almond yang telah diiris sebelumnya. Periksa bahwa kondisi almondlar tersebut tetap baik dan belum kadaluarsa.
 </li>
 <li>
 Komponen tambahan, misalnya tepung terigu, gula pasir, telur ayam, dll., perlu dipastikan dalam kondisi prima. Ini karena hal tersebut turut memengaruhi mutu hidangan.
 </li>
 <li>
 gunakan pasta pandan dengan takaran yang tepat, hindari penggunaan berlebih atau kekurangan. Penggunaan terlalu banyak bisa mengakibatkan warna menjadi gelap dan kurang menarik, selain itu aroma pandan juga akan sangat dominan. Di sisi lain, jika menggunakan terlalu sedikit maka cita rasa dari pandan tersebut hampir tidak tersentuh.
 </li>
</ol>

 Berikut adalah resep untuk bolu pandan almond yang dapat Anda coba dan kreaskan sendiri di rumah. Menggunakan ukuran tersebut, Anda akan mendapatkan sekitar 16 hingga 20 irisan bolu pandan almond yang lezat dan empuk. Waktu estimasi pembuatannya kurang lebih 60 sampai 70 menit. Semoga berhasil!

Resep Bolu Pandan Almond Empuk dan Manis Siap Memikat Lidah Anda

Unknown baking, cooking, cuisine, food culture, recipes

Kue beraroma dan berasa lidi yang khas sangat disukai oleh banyak orang. Ditambah lagi, kelembutan tekstur kuenya akan menambah kenikmatan saat memakannya. Baik anak-anak maupun dewasa tentu tidak a…

Sourdough Simplified: Easier Than You Think & Better Than Store-Bought

Unknown baking, bread, bread baking, brewing, culinary arts

There's an immense sense of fulfillment that comes from baking your own desserts.
 
 sourdough bread
 
 Starting from nothing, this bread boasts a crunchy exterior paired with a light and fluffy inside, offering a rich yet subtly sharp taste that surpasses what’s available at stores. Although sourdough might appear daunting initially, this detailed guide simplifies the procedure, dividing it into straightforward steps spread across three days.


 Through employing a fermentation process that occurs naturally
 
 sourdough starter
 
 This bread acquires a nuanced flavor profile that commercial yeast cannot match. Manitoba flour, renowned for its high protein content, guarantees a robust gluten framework, leading to a beautifully chewy and properly risen loaf.
 
 stretch-and-fold method
 
 helps build elasticity, while a slow overnight fermentation enhances both the flavor and texture.


 No matter if you're an experienced baker or just starting with sourdough, this recipe will walk you through the steps to make one.
 
 beautiful artisan loaf
 
 exactly within your very own kitchen.

<h3 class="wp-block-heading">
 
 Preparation Tips
 
</h3>

 
 Refreshing Your Sourdough Starter
 


 An
 
 active sourdough starter
 
 is crucial for attaining the ideal lift and consistency. Make certain to
 
 refresh your starter
 
 The evening prior to baking, ensure it becomes frothy and lively by the next day. An active starter ought to expand twofold in size and succeed at the "float test" (a scoop should stay afloat in water).


 
 Kneading and Gluten Development
 


 The first mixing stage guarantees complete hydration of the flour, which makes the dough more manageable. Allowing the dough
 
 rest after mixing
 
 lets the gluten strands form naturally prior to adding the sourdough starter.


 
 The Significance of Stretches and Folds
 


 Rather than using traditional kneading, this recipe employs an alternative method.
 
 stretch-and-fold technique
 
 At various points during the initial several hours. This technique enhances the dough’s strength, boosts flexibility, and promotes uniform fermentation.


 
 Chilled Brewing for Ultimate Taste
 


 Allowing the dough to chill in the refrigerator overnight
 
 enhances flavor and structure
 
 The longer fermentation period leads to a richer tangy flavour and a more airy texture, ideal for this application.
 
 light and fluffy sourdough bread
 
 .


 
 Cooking on a Scorching Platform
 


 A
 
 baking steel or stone
 
 assists in recreating the extreme heat found in a commercial bread oven, which aids in achieving superior loaf rise and a consistently crunchy exterior. It’s essential to preheat the oven for a minimum of thirty minutes so that the dough begins cooking at the optimal temperature.

<h3 class="wp-block-heading">
 
 Serving Suggestions
 
</h3>

 Warm slices of freshly baked sourdough are amazingly adaptable and can be savored in numerous ways.
 
 spread with butter
 
 , use it for
 
 avocado toast
 
 , or serve it with soups and stews for a heartwarming dish.


 To achieve the perfect sandwich, build it up with
 
 cheese, preserved meats, and crisp veggies
 
 . You can likewise grill pieces and add toppings to them
 
 honey, ricotta, or spreadable nut butter
 
 for a tasty breakfast or treat.


 If you've got some leftovers, turn them into
 
 Sourdough croutons, bruschetta, or French toast
 
 The rich tastes of sourdough also render it an ideal foundation for various dishes.
 
 grilled cheese sandwich
 
 Or an artisanal crostini topped with ingredients such as roasted tomatoes and basil.

<h3 class="wp-block-heading">
 
 Frequently Asked Questions Regarding Sourdough Bread Making
 
</h3>

 What makes sourdough preparation time-consuming? Is it possible to bypass the extended overnight rise? How should one properly store freshly made sourdough bread at home?

<div class="wprm-recipe wprm-recipe-roundup-item wprm-recipe-roundup-item-265967 wprm-recipe-template-roundup-summary-websitecare">
 <div class="wprm-recipe-roundup-summary-container">
 
 Sourdough Bread – My Top Recipe
 
 <div class="wprm-recipe-summary wprm-block-text-normal">
 For sourdough bread? In the pursuit of achieving the perfect crust alongside a moist loaf, I've experimented with many recipes until I ultimately discovered a combination that suits my needs perfectly.
 </div>
 Jump To Recipe
 </div>
 <div class="wprm-recipe-image wprm-block-image-rounded">
 <img data-document-id="cms/api/amp/image/AA1APjUb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1APjUb.jpg"/>
 </div>
</div>

 
 What makes sourdough require such an extensive preparation time?
 
 Sourdough relies on
 
 wild yeast fermentation
 
 , which takes more time than commercial yeast. The prolonged fermentation enables
 
 better flavor development
 
 , enhanced gluten structure, and a wonderfully textured loaf of bread.


 
 Is it okay to bypass the overnight fermentation step?
 
 While the
 
 cold fermentation
 
 The process intensifies the taste; you may bake the bread on the same day following an additional few hours of proofing at room temperature. Nonetheless, for
 
 the best results
 
 It's strongly suggested to allow the dough to ferment overnight in the refrigerator.


 
 What's the optimal method for keeping your homemade sourdough bread fresh?
 
 To
 
 keep the crust crispy
 
 ,, keep your sourdough bread stored in a
 
 a paper bag or enclosed in a fresh kitchen cloth
 
 . Steer clear of using plastic bags since they lock in dampness and cause the crust to become soft. If you plan to store the bread for an extended period, cut it into slices and put them in the freezer, then warm up individual pieces in the oven or toaster whenever you want to eat it.

Sourdough Simplified: Easier Than You Think & Better Than Store-Bought

Unknown baking, bread, bread baking, brewing, culinary arts

There's an immense sense of fulfillment that comes from baking your own desserts. sourdough bread Starting from nothing, this bread boasts a crunchy exterior paired with a light and fluffy in…

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

Unknown baking, cooking, cuisine, culinary arts, food preparation

<img data-document-id="cms/api/amp/image/AA1AvbE3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AvbE3.jpg"/>

 A foszlós, puha
 tejfölös pogácsa
 Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát rövidebben készülhet neked. Ha időponttal akarsz takarédulni, tegyük be estig, majd engedd lelassan egy egész éjjel visszafejteni magánuk a hűtőben. Amennyiben ennek a módosított rendszernek köszönve döntesz, reggel már kirugdhatsz belőlük a hűtőből, és folyamatahozenged, hogy
 szoba-hőmérsékletűre melegedjen,
 mielőtt kezdted volna folytatni munkával.

<h3>
 Leveles tejfölös pogácsa
</h3>
<h3>
 Elkészítés
</h3>

 
 Hűlj le a tejet, adj hozzá a cukrot és egy kanál lisztet, majd öntsd be az élesztőt és keverd ossze. Ebben idő között szitrálja át a többi lisztet, sósízd meg azt, majd keményített, puhaszerű vadyaléddal fókolj. Adj hozzá a hűlten tartott tejfölöt, a keskenyén sarolt salált, a tojást is, valamint az élesztős tejet, majd alaposan keverd be mindennel.
 
 Tegyesd ezt egy finom olajjal simogattatra vetted tálcára, és legyen rajta is olajmal lakkolva. Öntsöddel borúzzuk le, hogy elfelejtse, és tegyük 1 óráig szobatermérkezet közelére vagy egynapontha hűtőn.


 
 Amikor a pihentetés befejeződött, használj liszezetes deszkát ahhoz, hogy kilapossd a tésztaat nagyobb részeit egy centiméter vastagságig. Ne feledd lizezelni a tetejet is, fordítani rajta az alsót, valamint talpon álló végpontokat egymáshoz kötve. Ha nem veszed figyelembe a pihenést, akkor csinálj ugyanezt két centimeterek mélységéért. Ezután vágragoszd le ezt a sínt egy hegyes éjszakallal, aztán szaggassd fel pogácsa-vagagy segítségével. Rendezd úgy, hogy minden elem beszálljon egy papíros betelesen lévő tepszibe, majd fedeztesd le. Schalt át a sütőn 200 fokos hőséggel. Fedezd le a pogácst, mert miközben melegen lesznek, lehet, hogy még egyszer kellene nekik kelnie; miután a sütő elégedetten fogadja velük magát, vigyük bele és maradjon benne 25 perc.
 
 Emlékezz arra, hogy ezekkel a utasításokkal pontosan olyan eredményt szerzhetsz mint az eredeti receptből, csak másképp formázva.

Tejfölös Pogácsa Már Leveles és Szép: Íme a Kultusz!

Unknown baking, cooking, cuisine, culinary arts, food preparation

A foszlós, puha tejfölös pogácsa Ez a variáns a kelte szövetből készül, de nincs rá szükségük az átsütések sorozatos elvégzése, tehát rövidebben készülhet neked. Ha időponttal akarsz takarédulni, …

What’s the difference between baking powder and baking soda? It’s subtle, but significant

Unknown baking, chemicals, cooking, food and drink, nutrition

There is something special about sharing baked goods with family, friends and colleagues. But I’ll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise. They were dense, rubbery and an embarrassment to the reputation of chemists as good cooks (
 #ChemistsWhoCook
 feeds on social media are full of delicious food).


 The cause of my failure was an imbalance between the acidity of rhubarb and the chemical raising agents I used in baking.


 Both baking powder and baking soda can play a role in giving baked goods their bubble-filled texture and taste. They are sold side-by-side in the supermarket, and have similar uses. But what’s the difference between them and how can we use those differences to our advantage?

<h2>
 What’s in the box?
</h2>

 A quick look at the packaging shows the difference between the two products.


 
 Baking soda
 
 contains one ingredient: sodium hydrogen carbonate, also known as sodium bicarbonate or simply bicarb. Baking soda is well known for its uses in cleaning, cooking and deodorising.


 
 Baking powder
 
 is typically a mixture of three ingredients: baking soda, an acid, and a starch derived from corn, rice or wheat. The starch makes it easier to measure the powder and also prevents the acid and base from reacting prematurely in the pantry. Baking powder is used exclusively for cooking.


 The common ingredient in both products is the baking soda. This salt can be purified from natural sources, or can be prepared synthetically.

<h2>
 The acid is the key
</h2>

 Baking soda is a base, which means it can
 chemically react with acids
 . This fizzy reaction produces bubbles of carbon dioxide, water and a mix of
 new salts
 Baking soda has the ability to produce carbon dioxide gas upon heating at temperatures exceeding 80°C.


 When you mix baking soda into a cake batter, you will see some initial chemical activation by food acids. This causes bubbles to form and the mixture to rise.


 The acids come from other ingredients in the mix, such as yogurt, buttermilk, or the rhubarb in my failed muffins. Too much acid, and the majority of the carbon dioxide will be released at this batter stage.


 Once you place the mixture in the hot oven, the high temperature will form further carbon dioxide bubbles. This thermal activation forms a new salt, sodium carbonate, which can give a residual taste and “soapy” mouthfeel if there’s too much of it left in the final product.

<img data-document-id="cms/api/amp/image/AA1BlN1U" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BlN1U.jpg"/>

 Mixing baking powder into a cake batter will also result in chemical activation to form bubbles. The baking soda in the mixture will react with the acid included in the baking powder mix, as well as any acidic ingredients in the batter.


 The type of acid included in the baking powder can subtly change the way the baking powder behaves. The more soluble the acid in the batter, the faster the carbon dioxide will form bubbles.


 Recipes that ask for both baking powder and baking soda are likely looking to do two things: neutralise an abundance of food acid from another ingredient, and provide time-delayed, temperature-activated rising.


 Baking soda can also increase the surface browning of food by enhancing the
 Maillard reaction
 . This class of reactions results in delicious chemical transformations in roasted coffee, seared steaks, baked bread and more.


 Meanwhile an excess of baking soda can change the appearance of foods, for example turning blueberry anthocyanins green in muffins or pancakes.

<img data-document-id="cms/api/amp/image/AA1BlN1Z" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BlN1Z.jpg"/>
<h2>
 Can I substitute baking powder and baking soda?
</h2>

 Baking (like chemistry) is a precise science. It’s best not to substitute baking soda for baking powder or vice-versa: they have subtly different chemical effects.


 If you really need a substitution, the general rule is that you need three times the baking powder for the equivalent quantity of baking soda (so, if the recipe asks for a teaspoon of baking soda, you’d add three teaspoons of baking powder).


 But it’s not a precise conversion: it doesn’t take into account the key role of acid that’s already in the baking powder. This could affect the final acid-base balance in your recipe.


 You can compensate by adding an acid such as cream of tartar or citric acid. But it can be difficult to get the relative quantities of acid and base correct. These acids are also likely to promote immediate release of carbon dioxide, with less left to activate in the oven – potentially leading to a dense bake.


 You definitely shouldn’t substitute baking powder for baking soda when cleaning. The acid in the baking powder will
 neutralise any cleaning activity
 of the sodium bicarbonate, while the starch may leave a sticky, streaky mess.


 It's ideal to maintain both baking powder and baking soda in your kitchen cupboard due to their specific applications. Don’t forget to distribute the tasty baked goods you create among friends, along with imparting your newfound understanding of the effervescent science they contain.


 
 Nathan Kilah is not employed by, does not consult for, owns no stocks in, and receives no funding from any entity that could gain from this article. He has declared all his relevant associations solely relate to his academic position.

What’s the difference between baking powder and baking soda? It’s subtle, but significant

Unknown baking, chemicals, cooking, food and drink, nutrition

There is something special about sharing baked goods with family, friends and colleagues. But I’ll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise. T…

Lemon Cheesecake Magic: No-Bake Delight

Unknown baking, baking recipes, cheesecake, desserts, recipes

Like you probably know, I'm a fan of cheesecakes, and I've previously posted about a baked lemon cheesecake recipe. However, let's switch gears this time with an equally delightful no-bake variation. This particular no-bake lemon cheesecake perfectly blends tart lemon curd with rich, velvety cheesecake filling atop a crunchy, citrus-infused graham cracker base. There’s no baking needed at all! It makes for a straightforward yet invigorating treat, particularly ideal for balmy days when you're looking for something crisp and zippy.

<img data-document-id="cms/api/amp/image/AA1zQ9Zy" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ9Zy.jpg"/>
<h2>
 Why You'll Adore This Easy No-Bake Lemon Cheesecake
</h2>

 A no-bake lemon cheesecake offers a revitalizing and sharp dessert experience by blending the tartness of lemons with the luxurious smoothness of cheesecake. Since this treat doesn’t require cooking, it serves as an easy choice for hectic times or whenever you prefer not to warm up your home. With its airy consistency and striking taste, it fits well into various settings from informal meetups to grand events. Additionally, topping it off with velvety lemon curd imparts a sophisticated element without adding intricate procedures.

<h2>
 Ingredients
</h2>

 
 For the crust:
 

<img data-document-id="cms/api/amp/image/AA1zQ7kR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ7kR.jpg"/>
<ul>
 <li>
 
 Biscuits/Graham Crackers
 
 : Create the crust for the cheesecake, offering a crisp, subtly sweet layer that complements the smooth filling.
 </li>
 <li>
 
 Butter
 
 : Holds the crumbs together, forming a solid foundation for the cheesecake filling.
 </li>
 <li>
 
 Lemon Zest
 
 : Incorporates a mild citrus element into the crust, intensifying the general lemon taste.
 </li>
 <li>
 
 Milk (optional)
 
 Aids in dampening the crust, facilitating smoother pressing and solidifying when the breadcrumb mix seems overly dry.
 </li>
</ul>

 
 For the lemon curd:
 

<img data-document-id="cms/api/amp/image/AA1zQbMC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQbMC.jpg"/>
<ul>
 <li>
 
 Lemon Juice and Lemon Peel
 
 : Incorporates the zesty, freshly squeezed citrus taste that characterizes this cheesecake and complements the indulgent cream cheese. The zest amplifies the lemon scent, whereas the juice adds a touch of tartness.
 </li>
 <li>
 
 Sugar
 
 It adds sweetness to both the lemon curd and the cheesecake batter, striking a balance between the zesty sharpness of the lemons and the smooth richness of the cheesecake.
 </li>
 <li>
 
 Egg Yolks:
 
 Increase the thickness of the curd and enhance its richness for a silky, creamy consistency.
 </li>
 <li>
 
 Butter:
 
 Contributes smoothness and aids in giving the curd a velvety, luxurious texture.
 </li>
 <li>
 
 Salt:
 
 Improves the total taste by harmonizing the sweetness and highlighting the lemon's inherent vibrancy.
 </li>
</ul>

 
 For the cheesecake filling:
 

<img data-document-id="cms/api/amp/image/AA1zQ7l3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zQ7l3.jpg"/>
<ul>
 <li>
 
 Gelatin Powder:
 
 Helps maintain the integrity of the cheesecake, providing structural support without affecting its delicate and fluffy consistency.
 </li>
 <li>
 
 Water:
 
 Traditionally used to soften the gelatin, bringing it to life so it can effectively set the filling.
 </li>
 <li>
 
 Cream Cheese:
 
 Offers the creamy, zesty foundation for the cheesecake mixture.
 
 Powdered
 
 </li>
 <li>
 
 Sugar:
 
 Adds sweetness to the filling while keeping a smooth, silky consistency.
 </li>
 <li>
 
 Vanilla Bean Paste:
 
 Brings a hint of warmth and richness to enhance the lemon taste.
 </li>
 <li>
 
 Heavy Cream:
 
 Brightens and aerates the cheesecake filling, guaranteeing a smooth and light consistency.
 </li>
 <li>
 
 Lemon Zest:
 
 Adds a vibrant, zesty freshness to the filling.
 </li>
 <li>
 
 Lemon Curd (optional):
 
 Folded into the filling to intensify the lemon taste and introduce additional zesty pockets.
 </li>
</ul>
<h2>
 How to Prepare a No-Bake Lemon Cheesecake
</h2>

 To create an impeccable no-bake lemon cheesecake, begin with a buttery crust infused with zesty citrus notes for a delightful foundation. For the silky filling, blend soft cream cheese with whipped heavy cream to achieve a smooth consistency that’s both light and indulgent. Gelatin should be properly dissolved beforehand to ensure the cake firms up nicely without losing its luxurious mouthfeel. Incorporating lemon curd adds a sharp kick that balances the richness of the dish. Allowing the cheesecake to rest in the refrigerator overnight helps it set correctly and allows all the flavors to meld together exquisitely.

<img data-document-id="cms/api/amp/image/AA1zPXCy" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zPXCy.jpg"/>
<h2>
 Tips and Tricks
</h2>
<ul>
 <li>
 
 Room Temperature Ingredients:
 
 Make sure the cream cheese reaches room temperature and is completely soft prior to blending. This helps avoid clumps in the mixture and guarantees a silky, velvety consistency.
 </li>
 <li>
 
 Proper Gelatin Blooming:
 
 Allow the gelatin to soak in cold water for a minimum of 10 minutes prior to use. This process is essential for ensuring the cheesecake sets properly and maintains a smooth consistency.
 </li>
 <li>
 
 Chill for Optimal Texture:
 
 Chilling the cheesecake for a minimum of 6 hours, or preferably until morning after preparation, enables it to firm up correctly. This process aids in flavor enhancement and guarantees an ideal, easily cuttable consistency.
 </li>
</ul>
<h2>
 Variations
</h2>
<ul>
 <li>
 
 Lemon and Blueberry Cheesecake:
 
 Introduce a burst of fruitiness by mixing blueberry compote or fresh blueberries into the cheesecake mixture. Additionally, you could create a topping using freshly made blueberry sauce to offer a delightful juxtaposition between zesty lemon and juicy berries.
 </li>
 <li>
 
 Lemon and Ginger Cheesecake:
 
 To add some zest, incorporate crumbled ginger snaps or ginger cookies into the crust. The aromatic warmth of ginger complements the zesty lemon beautifully, enhancing the overall taste with a distinctive richness.
 </li>
 <li>
 
 Lemon Meringue Cheesecake:
 
 Enhance your cheesecake by adding a light, caramelized meringue topping. Once the cheesecake has firmed up, use piping bags to apply the meringue and then gently brown it using a kitchen torch, giving it a twist reminiscent of a lemon meringue pie.
 </li>
</ul>
<h2>
 Substitutions
</h2>
<ul>
 <li>
 
 Cream Cheese Substitute:
 
 If mascarpone is an option instead of cream cheese, go for it; it offers a subtler taste with an even silkier consistency. Alternatively, you could opt for Greek yogurt to make a lighter variant, although this would result in a somewhat runnier texture.
 </li>
 <li>
 
 Gelatin Alternative:
 
 If you'd rather avoid using gelatin or require a vegetarian/vegan alternative, consider substituting with agar-agar. Utilize it similarly to how you would use gelatin; however, keep in mind that agar-agar solidifies at room temperature, so modify your process based on this difference.
 </li>
 <li>
 
 Graham Cracker/Biscuit Substitute:
 
 To create an alternative base, consider using digestive biscuits, shortbread cookies, or perhaps a crust made from ground almonds or pecans. If you're looking for a gluten-free choice, opt for gluten-free graham crackers or crushed nuts instead.
 </li>
 <li>
 
 Heavy Cream Alternative:
 
 To go for a dairy-free or more lightweight choice, you could substitute coconut cream for heavy cream. This swap will maintain a lush, smooth consistency while adding a mild touch of coconut taste.
 </li>
</ul>
<h2>
 Best served with
</h2>
<img data-document-id="cms/api/amp/image/AA1zPXCR" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zPXCR.jpg"/>
<ul>
 <li>
 
 Fresh Berries:
 
 Combining fresh blueberries, raspberries, or strawberries complements the zesty lemon taste perfectly. These berries introduce vibrant colors and inherent sweetness, which amplify the cheesecake’s fruity undertones.
 </li>
 <li>
 
 Whipped Cream:
 
 A scoop of light, fluffy whipped cream offsets the richness of the cheesecake and adds a smooth contrast to the tangy lemon flavor.
 </li>
 <li>
 
 Coconut Flakes:
 
 Gently toasted coconut pieces bring a mild tropical taste along with a slight crispness, adding an intriguing textural difference to the creamy cheesecake.
 </li>
 <li>
 
 Lemon Curd Drizzle:
 
 Adding some additional lemon curd on the side or pouring it over the top intensifies the lemon taste, providing a strong, zesty punch for genuine enthusiasts of lemons.
 </li>
</ul>
<h2>
 How to Store Leftovers
</h2>

 For storing extra no-bake lemon cheesecake, ensure it’s securely covered with either plastic wrap or aluminum foil to stop it from becoming dry or picking up smells in the fridge. You may also opt to keep single portions in sealed containers. This dessert should remain good in your refrigerator for about 4 to 5 days.


 Should you wish to store extra portions in the freezer, encase the cheesecake (or separate slices) tightly with plastic wrap before placing them into a suitable freezer container or freezer bag. It’s safe to keep your cheesecake frozen for as long as two months. When ready to enjoy again, transfer the cheesecake from the freezer to the fridge and let it defrost gradually throughout the night. While its consistency might alter somewhat, expect an equally delightful flavor upon serving.


 See the complete video tutorial
 HERE!

<h2>
 Ingredients
</h2>
<h4>
 For the lemon curd:
</h4>
<ul>
 <li>
 ½ cup
 
 120ml Lemon juice
 
 </li>
 <li>
 ½ cup
 
 + 2 tablespoons
 
 125g Sugar
 </li>
 <li>
 3
 
 Large Egg yolks
 
 </li>
 <li>
 4 tablespoons
 
 60g Butter
 
 </li>
 <li>
 1 tablespoon
 
 Lemon zest
 
 </li>
</ul>
<h4>
 For the crust:
</h4>
<ul>
 <li>
 Pinch
 
 Salt
 
 </li>
 <li>
 180 g
 
 Biscuits/graham crackers
 
 </li>
 <li>
 90 g
 
 6 tablespoons Butter
 
 </li>
 <li>
 1 teaspoon
 
 Lemon zest
 
 </li>
 <li>
 1 tablespoon
 
 Milk
 
 optional
 </li>
</ul>
<h4>
 For the cheesecake:
</h4>
<ul>
 <li>
 3 teaspoons
 
 9g Gelatin powder
 
 </li>
 <li>
 50 ml
 
 Water
 
 </li>
 <li>
 2¼ cups
 
 500g Cream cheese
 
 </li>
 <li>
 1 cup
 
 125g Powdered sugar
 
 </li>
 <li>
 1 teaspoon
 
 Vanilla bean paste
 
 </li>
 <li>
 ⅔ cup
 
 180ml Heavy cream, cold
 
 </li>
 <li>
 1 tablespoon
 
 Lemon zest
 
 </li>
 <li>
 4-5 tablespoons
 
 Lemon curd
 
 optional
 </li>
</ul>
<h3>
 Instructions
</h3>
<ul>
 <li>
 To prepare the lemon curd, mix the egg yolks, sugar, lemon juice, lemon zest, and a touch of salt in a small saucepan. Ensure all ingredients are thoroughly combined.
 </li>
 <li>
 Next, reduce the heat to low and simmer the mixture for approximately 10 minutes. Ensure you stir often to avoid any sticking or curdling. It’s done once it reaches a desirable thickness.
 </li>
 <li>
 After thickening, take the pan off the heat source. Incorporate chilled butter into the mixture while continuously whisking until completely blended. Continue to stir until the curd achieves a consistent texture throughout.
 </li>
 <li>
 Position a mesh sieve above a bowl and strain the custard through it. This process eliminates all lumps, resulting in an ultra-smooth consistency.
 </li>
 <li>
 Cover with plastic wrap, ensuring it touches the surface of the lemon curd to prevent a skin from forming. Allow it to cool entirely at room temperature before refrigerating until needed.
 </li>
 <li>
 Prepare the cheesecake crust as follows: Place the biscuits either in a food processor or inside a Ziploc bag and grind them into small pieces. Mix in the melted butter and blend until well incorporated. Stir in the lemon zest. Then press this mixture firmly onto the base of an 8-inch (20cm) springform pan. Put it in the refrigerator to chill while you prepare the filling.
 </li>
 <li>
 Prepare the cheesecake filling as follows: Mix the gelatin powder with water in a small bowl. Allow this mixture to sit and soften for about 10 minutes.
 </li>
 <li>
 In a big mixing bowl, combine and whisk together the cream cheese, powdered sugar, lemon zest, and vanilla bean paste until you get a smooth mixture. Then stir in the heavy cream and continue beating until the texture becomes light and airy.
 </li>
 <li>
 Microwave the gelatin for 15 seconds to melt it. Blend the gelatin with the cheesecake mixture by slowly adding a few tablespoons of the cheesecake mix into the melted gelatin and stirring until well combined. Then pour this blend back into the main cheesecake mixture and combine thoroughly.
 </li>
 <li>
 Stir in a couple of tablespoons of lemon curd briefly.
 </li>
 <li>
 Pour into the springform pan and chill in the refrigerator for a minimum of 5-6 hours or leave it overnight.
 </li>
 <li>
 Remove the cheesecake from the refrigerator and evenly distribute the lemon curd over the top of the cheesecake.
 </li>
 <li>
 Chill the cheesecake until you're ready to serve it.
 </li>
 <li>
 Serve and enjoy.
 </li>
</ul>

Lemon Cheesecake Magic: No-Bake Delight

Unknown baking, baking recipes, cheesecake, desserts, recipes

Like you probably know, I'm a fan of cheesecakes, and I've previously posted about a baked lemon cheesecake recipe. However, let's switch gears this time with an equally delightful no-bake variation…