I found an interesting cookie recipe that calls for bread starter made of yeast naturally created by fruit.
This method (creating yeast from fruit) is quite popular in Japan, and Several months ago I finally made mine.
However, for some reason I misunderstood the recipe, and I used the original liquid instead of the starter.
I didn’t realize the mistake until the dough was ready to be sliced and baked.
So I decided to go ahead and bake it, but I was preparing for a major failure.
They actually turned out fine.
They looked like cookies and tasted like cookies.
These cookies did have a subtle but unique flavor that reminded me of the original liquid (which smells like sweet wine).