Eau Claire, WI
Give your bread a name and tell us about your recipe.
Awesome Apple, Pecan Dampfnudel with vanilla and caramel sauces. I used Paul Hollywood’s recipe but I made a chunky applesauce. I used Paul’s vanilla sauce recipe but I made a caramel sauce. I had trouble with the caramel sauce. First time, I ended up with maple candy. The second time, I burned the sauce. I was successful the third time. The caramel recipe that I used, came out of my America’s Test Kitchen cook book. I was surprised that I could poach the Dampfnudels without burning them and that they were done in the center. My daughter said that they were awesome.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I usually adhere to a recipe if it is the first time that I make the recipe. The second time around, I sometimes will modify the recipe.
Tell us about how you added a Wisconsin twist to your bread creation.
I used Wisconsin butter, milk and whipping cream. I also used apples grown in Wisconsin.
How did you do?