After the first recipe, beyond the Gomasio, I coerced Aki into integrating our toasted yeast into 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 the 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.
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