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).

Interesting…

My husband made a plan to see his mother the other day when I was baking these.

She always offers things from her backyard, and this time she was going to bring us fresh tomatoes.

So I asked my husband to take some of these for her.

My mother-in-law called later and told me she liked them, and that made my day!

These madeleines are not only pretty but also the perfect size, especially for a gift.

Fall arrived quickly before I was ready to let summer go.

People moved on to pumpkin food.

And here I am.

Posting a peach galette.

But that’s okay.

I’ll eventually get to the pumpkin, but for now I enjoy my delicious peach galette and pretend that fall is not here yet…

I brushed a generous amount of peach whisky syrup on the peaches when the galette was right out of the oven.

So good.

The dark bits you see both in the crust and filling are date sugar.

I’ve been using date sugar for baking lately, and I’m really liking it.