Baking

Ingredients

• •3 lemons
• •600 ml heavy cream
• •180 g cane sugar

Steps

1. 1. Zest the lemons (about 2½ lemons' worth).
2. 2. Juice the lemons through a sieve.
3. 3. Simmer the cream with the zest and sugar for ~10 minutes. Use modest heat and treat it like boiling milk: look for bubbling, don't let it run away.
4. 4. At the edge of a simmer, pour in the lemon juice and stir fully.
5. 5. Pour through a sieve once more into lemon rinds, soufflé cups, or small bowls.
6. 6. Chill 4 hours to overnight. Longer is better.

Make it the night before: it sets firmer and tastes better.

Ingredients

• •1 cup ground Oreo cookies
• •3 tbsp melted butter
• •8 oz cream cheese (warm)
• •100 g sugar
• •1 large egg
• •1 tsp matcha powder

Steps

1. 1. Crush the Oreos to fine crumbs.
2. 2. Mix in the melted butter until it looks like wet sand.
3. 3. Press the crust into cupcake liners.
4. 4. Bake at 350°F for 10–15 min.
5. 5. Whisk the warm cream cheese until smooth and creamy.
6. 6. Add the sugar and fold until no lumps remain.
7. 7. Sift in the matcha.
8. 8. Add the egg and mix until combined.
9. 9. Fill the liners and bake at 350°F for 18–20 min.

Warm cream cheese whisks smooth without lumps. Sifting the matcha keeps it from clumping.

Ingredients

• •450g bread flour
• •325g water (72% hydration)
• •90g active starter
• •9g salt

Steps

1. 1. Mix flour and water, autolyse 30 minutes. Add starter and salt, incorporate well.
2. 2. Do 4 sets of stretch and folds over 2 hours.
3. 3. Bulk ferment at room temp until the dough has grown ~75% and is domed on top (6–10 hours depending on temp).
4. 4. Shape gently, place in a floured banneton, and cold retard overnight.
5. 5. Bake in a Dutch oven: 25 min at 500°F lid on, then 20 min lid off until deep golden brown.