Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.
I have been in Hawaii about a week now. My initial impressions are …awe. This place is so beautiful and varied. The picture above shows the main road near where we are living. We are living on a Macadamia Nut farm. Our family was offered a chance to run a Mac nut farm and we leapt at the chance. The farm is in a remote corner of the big island of Hawaii near Kapoho. The town of Kapoho was wiped out by a lava flow in the 1960’s. Continue reading
On Monday, I arrived back from a road trip of ten days. We went to our lovely daughter’s wedding which was in Phoenix, Az.
It was 107F in the shade the day we went to the Phoenix Zoo. The animals were trying to keep cool:
We visited relatives on the way down and on the way back. I did not have a bite of real bread for all of that time! I have to admit my taste buds are spoiled.Continue reading
I have some news for you… I am moving to Hawaii! My family was offered a position caring for a Macadamia Nut farm and we thought that was too good of a chance to pass up, especially since my husband will be laid off in three weeks.
We thought we would give it a try and see if the lifestyle fits us. I have had visions of coconut cream rolls, papaya doughnuts, macadamia nut studded boules, kiwi muffins, etc.. etc all sourdough of course!
Anyway, I thought I would post my Hawaiian Sourdough recipe. It was part of the Special Recipes collection and has been revised and updated for my upcoming book. I made up two loaves of this bread in the afternoon and it did not last through the end of the day.
I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while.
However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!
I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!
I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol!
When testing is done on the recipes, I will list the testers and give them public thanks as well.
Now onto SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?