The Roadside Pie King's blog

Formula modified from Inside the Jewish Bakery 

Also known as:

Casatiello Napolitano 

This is a highly enriched dough with both butter fat, and  rendered prosciutto fat. ( I fortified this ingredient with bacon fat) Buttermilk is also part of the formula. 

Old school Jewish deli rye. From inception to completion. 

1. The rye sour 

2. The final dough

3. The bulk ferment 

4. The proof 

5. Score

6. The finished product

Maltese beef and pea pie. ( My mom's meat pastisti filling) 

 I made a very quick oil based pie pastry yesterday. It turned out just a little too dry. That being said,bI got it into and on top of the pan. Smile.

I upped my Bundt cake game, with a fly, new pan! Made in the USA. Nordic ware.

Stay tuned for the finished product.

Million dollar cheesecake swirl carrot cake, with pignoli.

They look quite nice! 

We will travel, (virtually) to the, Macgillycuddy's Reeks in Ireland, where  we will source the world renowned stout. From there we trek east, to the Bayerische Alpen in Germany. At it's highest peak we find, the rarest heirloom rye grain. On our way down we visit the reclusive monk sanctuary, where we will endeavor to  acquire the closely guarded secret formula. I submit my interpretation of...

Bayerische Brezeln

2026 - Cream pie challenge
Notes: while I am head over heals happy with this outcome. I am disappointed that I made an inexperienced amateur mistake. The glaze is too thick! Other than that, my bride said it was delicious! 
Smile...

The finished product

Aim: 

To covert a commercial yeast Semolina bread formula, into a low dose sourdough formula.

The world renowned, iconic, Maltese Pastisti.