Thank you for the kind words Melanie! It's so fun to put these lists together and it's such a great resource to have when looking for some inspiration!
Thanks so much for this great list! I made some miso peanut butter cookies the other day which had far too much miso in, so I’ll try the one you indexed! Also Benjamina Ebuehi did a fantastic miso tres leches cake - I really want to try that one
Glad you find it useful! And thanks for flagging the Benjamina Ebuehi’s Miso Tres Leches Cake - just looked up the recipe and it sounds fabulous. Will add to the post!
Ahh another excellent addition to the series! And as always a wealth of great recipes and flavour combinations to check out, thanks ☺️
We've talked about miso in bakes before and as mentioned we use it in bread quite often. For savoury bakes, we've moved mostly to akamiso, which packs a stronger punch that we find goes quite well with flours like rye.
For anyone who's keen to try, do bear in mind that miso does seem to inhibit gluten development, so we don't go beyond 10% (baker's percentage), even though we'd love to double that actually.
For sweet bakes, we love Wil Reidie's miso kladdkaka (see 2 links below). It's a Swedish chocolate delight that just melts in your mouth - and the miso adds such tantalizing notes.
They're also very quick and easy to make, so everyone should give them a whirl 😊. The only part that's a bit tricky the first time is making sure the chocolate doesn't set too far, since temps and times can vary a lot from oven to oven.
Aww, thank you! That makes me so happy to hear - I do love putting these together and find them a useful resource to go back to myself from time to time when looking for new ideas for recipes or flavour combinations.
Interesting to read about Miso’s impact on gluten formation. Is it the salt or something else in the Miso? (Full disclosure: when I started baking sourdough bread I at some point tried to leaven bread with Miso only - not knowing at the time that this was futile and I should have at least tried to do so with Koji directly. And the results were absolutely dire, the dough did rise a bit but the smell emanating from the dough was truly repugnant, haha. Definitely taught me that experimenting in the kitchen is great but it also helps to do some research first!).
Oh yes, we've had some stupendous flops cos we love to experiment too 😂. But it hasn't stopped us yet!
Re gluten: I checked with someone who delves pretty deeply into the science of bread baking, and he said it has to do with the enzymes. I'll see if I can find that link for you.
Wonderful and inspiring collection of miso recipes!
Thank you for the kind words Melanie! It's so fun to put these lists together and it's such a great resource to have when looking for some inspiration!
Thanks so much for this great list! I made some miso peanut butter cookies the other day which had far too much miso in, so I’ll try the one you indexed! Also Benjamina Ebuehi did a fantastic miso tres leches cake - I really want to try that one
Glad you find it useful! And thanks for flagging the Benjamina Ebuehi’s Miso Tres Leches Cake - just looked up the recipe and it sounds fabulous. Will add to the post!
Her recipes are always so good!
Yes, I really like what she does. All the flavour combinations always sound spot on!
Ahh another excellent addition to the series! And as always a wealth of great recipes and flavour combinations to check out, thanks ☺️
We've talked about miso in bakes before and as mentioned we use it in bread quite often. For savoury bakes, we've moved mostly to akamiso, which packs a stronger punch that we find goes quite well with flours like rye.
For anyone who's keen to try, do bear in mind that miso does seem to inhibit gluten development, so we don't go beyond 10% (baker's percentage), even though we'd love to double that actually.
For sweet bakes, we love Wil Reidie's miso kladdkaka (see 2 links below). It's a Swedish chocolate delight that just melts in your mouth - and the miso adds such tantalizing notes.
https://open.substack.com/pub/recoveringlinecook/p/restaurant-cooking-and-the-evolution?r=1toqj6&utm_medium=ios
https://open.substack.com/pub/recoveringlinecook/p/fruit-and-nut-miso-kladdkaka?r=1toqj6&utm_medium=ios
They're also very quick and easy to make, so everyone should give them a whirl 😊. The only part that's a bit tricky the first time is making sure the chocolate doesn't set too far, since temps and times can vary a lot from oven to oven.
Aww, thank you! That makes me so happy to hear - I do love putting these together and find them a useful resource to go back to myself from time to time when looking for new ideas for recipes or flavour combinations.
Interesting to read about Miso’s impact on gluten formation. Is it the salt or something else in the Miso? (Full disclosure: when I started baking sourdough bread I at some point tried to leaven bread with Miso only - not knowing at the time that this was futile and I should have at least tried to do so with Koji directly. And the results were absolutely dire, the dough did rise a bit but the smell emanating from the dough was truly repugnant, haha. Definitely taught me that experimenting in the kitchen is great but it also helps to do some research first!).
Oh yes, we've had some stupendous flops cos we love to experiment too 😂. But it hasn't stopped us yet!
Re gluten: I checked with someone who delves pretty deeply into the science of bread baking, and he said it has to do with the enzymes. I'll see if I can find that link for you.
Interesting! If you happen to come across the link again, I would be interested in reading more about this.
So good ❤️
Thank you Paolo!