After the first recipe, beyond the Gomasio, I coerced Aki into integrating our toasted yeast into was chewy ginger cookies. It was a good excuse to get her to make another batch of ginger cookies amidst the holiday fervor. She humored me.
I felt the addition of the toasted yeast would fill out the flavor profile of the cookies. The originals were sweet, spicy, crunchy from the sugar, and chewy from the molasses. I was looking for a bit more savory richness. And when toasted yeast came into our world it seemed to be solution. Aki added two teaspoons of the toasted yeast to the cookie dough. When they were baked we tasted. The flavor was fuller. The yeast seemed to balance the sweetness and support the spice.
Of course more tests are necessary and I am thrilled to be part of the tasting committee.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
