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Hot Cocoa Souffle: a scrumptious dessert to bake

Sydney Chinitz ’23, Staff Writer|January 14, 2021

This is an easy, delicious dessert to make during the winter with a hot cocoa taste, and cake-like texture.

Photo by Sydney Chinitz '23

This is an easy, delicious dessert to make during the winter with a hot cocoa taste, and cake-like texture.

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The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.

Sourdough: A simple but challenging craft

On Sunday, March 17, the 4 by 800m relay competed. From left to right, Sarah Bogdan 26, Leigh Foran 24, Emma Morris 24 and Avery Kalter 27 were on the relay. They finished with a time of 10:17. Though their season record was 10:06, they finished in the top eight overall.

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