Sheila reviews BakeGBT top ten baking tips. Some right on, some way off. In the end, there are no AI hacks for gaining the best knowledge through the experience of baking bread! That's why we are better off just baking! ChatBakeGPT
To subscribe to this podcast, please go here. For more information about House of Bread,please visit www.houseofbread.com. To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
$8, 16, 40.
The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven.
350 grams of white bread flour
100 grams of whole wheat flour
100 grams of sourdough starter
390 grams of warm water
10 grams of salt
After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup
Dried Cranberries during the stretch and fold.
-Always cover your dough in the fridge, toplayer needs to stay moist, even air movement in a home fridge will dry out thetop of dough.
-Preheat Dutch oven for welldeveloped crust and strong oven spring, (500 degrees 45 minutes Dutch ovenpreheat) drop oven to 450 to proceed with baking steps when Dutch Oven Preheatis complete.
-Line the cloth in proofingbasket well with gold flour for overnight proof, absorbs slower than whitebread flower.
-If you notice dough isstruggling to hold shape before baking, put dough with proofing basket 10minutes into freezer: This helps with oven spring, makes scoring easier,strengthens dough structure, begin baking process after dough is pulled fromfreezer.
-Pay attention to startertemp, if you are looking to feed and have your starter ready for dough makingin 4-6 hours, you’ll want starter temp to maintain something closer to 80-84average, this helps with a healthy dough temp when mixing the dough and yeastactivity.
-When the dough is beingmixed, we’re looking for gluten development and active fermentation in a warmenvironment — this builds structure and begins the rise as the wild yeast feedsand produces gas.
When we put the dough into thefridge, we’re looking for slow fermentation and flavor development.
The cold environment slows downyeast activity while allowing enzymes and beneficial bacteria to continueworking, which improves the dough’s complexity, strengthens the gluten, andenhances crust and crumb texture. It also makes the dough easier to handle andscore before baking.
Happy Baking Everyone!
. For more information about House of Bread,please visit https://houseofbread.com/ and for more information about franchising,please visit https://houseofbreadfranchise.com/. You can order a recipe book https://houseofbread.com/recipe-book/. Just to connect and be social, please findus here. If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/
I recommend baking in a Dutch oven for every home baker desiring to bake hard crusted breads. It is just the easiest way to add steam to the bake, and you really don't add anything as a Dutch oven with a lid captures the natural moisture coming off the dough.
Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level of shininess to the exterior.
Links to where I purchased my Dutch oven.
Thanks for listening...happy baking!
To best support this show, please subscribe to this podcast, share with another bread head, or make a review. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ
WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.
DARK or whole RYE FLOUR 2 ½ C
WHOLE GRAIN wheat flour 2 C
SOURDOUGH STARTER 1C
Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet
Mix, thick sponge, let sit for 1.5 hours
Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.
SALT 1 T
Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed. The whole grains take longerfor the water to absorb and rye is stickier than wheat. So, it should be messy at first.
After you get a good dough, then add seeds. We use caraway and sunflower seeds.
CARAWAY SEEDS 1T
SUNFLOWER SEEDS 1/2C, 1T for the top.
If you want a black bread then youcan add 2T of carmel color to the water. It doesn’t add any flavor, just plenty of blackness.
Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top.
Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.
Happy Baking!
For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/. Youcan order a recipe book https://houseofbread.com/recipe-book/. If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/
Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits.
Challah recipe:
(two medium sized loaves)
2 1/2 cups of warm water (approximately 100 degrees)
2 packages or one and 3/4 Tablespoons of active dry yeast
6 cups of unbleached flour (approximately 1 1/2 pounds)
1 1/2 cups of whole-wheat flour
1/2 cup of butter that is very soft but not melted
1/2 cup of sugar
1 1/2 Tablespoons of salt
2 large eggs at room temperature
Filling: COCOA-2 T
SALT-pinch
CHOCOLATE SYRUP-1/2 C
FLOUR=1/4 C
SUGAR=1/4 C
STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C.
Other versions:
Almond Filling
1 can (8 ounce size) almond paste
1/4 cup ground blanched almonds
4 tablespoons unsalted butter, softened
1 tablespoon sugar
1 egg
Cheese Babka Filling
1 1/2 cup dry cottage cheese or ricotta
1/3 cup sugar
1 1/2 tablespoon sour cream
1 1/2 tablespoon flour
1 egg
1 lemon, grated zest only
1/2 teaspoon vanilla extract
3 tablespoons currants, plumped in
2 tablespoons rum or cognac for 1/2 hour
Thanks for listening and here is a video for the shaping. https://youtube.com/shorts/SM2EPU3iGM0?si=7J1E98_ssSV3PArb
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm
Happy New Year!
1. Embrace the fact you will have failures, and it is all part of the journey.
2. While embracing the learning curves you still want to set yourself up for success by using the right type of flour.
3. Recognize the correct moisture content needed to produce a loaf of bread.
4. Understand it is not an exact science and embrace the fact that there is no set rising time as it all depends.
5. Just as all environments are different producing different fermentation times, same with ovens. They produce variations in the product while baking at the same temperture setting. Focus effort on getting the product properly baked.
Have fun and relax you’ll get it right and above all else make sure you are Happy Baking! Sheila
Please subscribe to this podcast, and share with your friends on social media. To purchase the House of Bread recipe book, take an on line baking class or purchase a box of fresh bread, please visit eStore
If you’d like more information about House of Bread, please visit www.houseofbread.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it.
Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book.
Happy Baking and happy Halloween! Sheila McCann
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards.
If you are willing to try making this and you don't love it, then email me sheila@houseofbread.com and I'll send you an online baking class of choice or a download pdf version of my recipe book.
GLUTEN FREE VEGAN BLUEBERRY WALNUT COFFEE CAKE
1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER.
2. PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND. LET SIT FOR 15 MINUTES.
3. CREATE WALNUT BUTTER. PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN. BAKE FOR 10 MINUTES.
4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER.
5. ADD 3 CUPS OF THE WALNUT BUTTER MIXTURE TO THE FLAX SEED BOWL. THERE WILL BE REMAINING WALNUT BUTTER LEFT OVER FOR THE TOPPING.
ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL INCORPORATED.
VANILLA 1 T BAKING SODA ¾ T BAKING POWDER 1 T SALT 1 T BROWN SUGAR 1 CUP WHITE SUGAR 2 CUPS
7. ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM. WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR. MIX TOGETHER.
8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN.
9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR. COMBINE FOR A STREUSEL TOPPING THAT YOU PUT ON TOP.
Amazon.com : Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) : Grocery & Gourmet Food Cheaper at webrestaurant but check the shipping costs. Bob's Red Mill 4 lb. Gluten-Free 1-to-1 Baking Flour (webstaurantstore.com)
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
10. BAKE AT 350 DEGREES FOR ABOUT 60 MINUTES UNTIL INTERNAL TEMPERATURE REACHES 200 DEGREES OR FIRM ON TOP.
What's with the funny name and how to make one of the most popular cookies in the US.
SNICKERDOODLES
In a bowl mix the flour, salt and baking powder and set aside.
5 1/2 cups of flour-pastry or all purpose
1 tsp of salt
1 Tablespoon + 1 tsp of baking powder
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar together until smooth about 5 minutes.
2 cups of butter softened
3 cups of white sugar
4 eggs add one at a time beating after each egg is added.
2 tsp of pure vanilla, beat it in. Then add in the flour mixture until you have a smooth dough. Round into dough balls and then roll in the below mixture.
Coating:
1 cup of white sugar
2 Tablespoons of ground cinnamon
Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies. Should take out when the cookies are slightly golden around the edges. Keep in mind, the cookies continue to bake for a couple of minutes while cooling on the pan. Thus, take them out of the oven before you think they are finished baking.
Thank you for listening and Happy Baking! Sheila
For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. For red food dye you can buy options here Amazon.com : natural red food dye or Edible Paint Christmas Red Chefmaster Liqua-Gel Food | Etsy To make beet food dye, the video is here 100% Natural Homemade Red Food Color Recipe | For Restaurant Style Gravies & Indo Chinese Recipes - Bing video
While proofing may be the most passive step in bread baking — you literally sit back and wait — it’s also one of the most crucial. Most people focus on the first rise, while the second proofing stage of knowing when to put the dough in the oven is where I see more mistakes being made.
Be willing to make mistakes and master the second proof for Happier baking!
Thanks for listening-Sheila McCann
To subscribe to this podcast, please go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Strawberry season on the Central Coast of California means strawberry shortcake for dessert! These biscuits are semi-sweet and can be used for biscuits and gravy too.
· 2 cups all-purpose flour
· 2.5 teaspoons baking powder
· 1/2 teaspoon salt
· 5 Tablespoons butter or 1/4C plus 1T butter, frozen· . 3/4 cup buttermilk
· 3 Tablespoons honey
To purchase the 4 inch rings Amazon.com: English Muffin Rings,10PCS Double Rolled Stainless Steel Crumpet Tart Rings 4 inch for Baking,Muffin Ring,Cooking Rings for Baking with Silicone Brush for Kitchen Baking Muffin : Home & Kitchen Happy Baking!
Sheila McCann
To subscribe to this podcast, please go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Next to flour of some type, salt is in all baking recipes. While extremely important, the type to get depends upon what type of baking you are doing. That being said, there is no reason to spend $12.95 on 15 oz of table salt unless you really like the jar.
Happy Baking,
Sheila McCann
Show Notes. In this episode, Sheila covers dough formations, how to knead and tell when you got to the good dough stage. Also, bread shaping tips, proofing dynamics, scoring cleanly, baking properly, bread cooling and slicing. To subscribe to this podcast go here. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales.
The cakes have a baby inside and are shaped like a big huge donut. For King Cakes, we frost than add the colored sugars of yellow, purple and green. The colors signify yellow/gold for power, green for justice and purple for faith.
We use a pastry style sweet dough, which is rich and dense. Not really cake like more bread like in texture.
½ cup of honey
3 cups of white flour bread flour
1 cup of whole wheat flour bread flour
1Tablespoon of salt
1 Tablespoon of vanilla
2 Eggs
¼ cup of butter softened
2 packages of yeast or 1 ¾ Tablespoon of dried yeast.
1 ½ cups of milk warmed
Make the dough into a long rope like shape much like you would for a baguette. Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle.
1 cup of brown sugar
1 Tablespoon of cinnamon
Bake for approximately 30-35 minutes until the bread reaches 180 degrees.
With a pastry brush, paint on a layer of powdered sugar and water.
1 cup of powdered sugar
Add a tablespoon of water at a time to get a runny pancake batter consistency.
The frosting is thin and used to help the colored sugars stick to the loaf. Sprinkle each segment liberally with yellow, green and then purple sugars. You alternate each color.
Colored sugar. Place a cup of white sugar into a plastic bag and add a drop or two of food color. Seal the bag shut and shake the bag until the color is evenly distributed. Keep adding food color if needed to get the desired brightness.
Place the sheet in the middle of the pre-heated oven for 30-35 minutes. Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees. Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars.
A decadent yeasted chocolate bread that you can shape in a heart for the perfect Valentine's Day gift. Plenty of chocolate and a bit of sugar to make sure you are delighted for breakfast toast, or an evening dessert. If you have some leftover, you can turn this loaf into chocolate biscotti.
CHOCOLATE BREAD (Yield two loaves)
½ cup of warm water (approximately 100 degrees)
½ cup of brewed coffee warm
½ cup of milk
2 packages or one and 3/4 tablespoons of active dry yeast
3 cups of unbleached flour (bread flour, high protein)
1 cup of wheat flour (gold or white whole wheat preferred)
1/4 cup of white sugar
¼ cup of cocoa unsweetened
¼ cup of butter very soft
1 egg
1 Tablespoon of salt
Add at the end of the kneading when you have the good dough stage:
½ cup of white chocolate chips
½ cup of dark chocolate chips.
Let rise 1.5 hours, shape into hearts and let rise again .5 hour and bake in a 350 degree oven until internal temp is 180 degrees.
For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
A discussion of two different types of bread categories, enriched and not enriched loaves. The general rules on best packaging, and storing options for the different types of breads.
Happy Baking Everyone!
Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
In this episode, Sheila explains the similarities and differences from Stollen, the German Christmas bread, and Panetonne. After a review of the recipe, Sheila gives tips for easy recipe substitutions, and where to find the classic Panettone molds. Please subscribe and share this podcast with a fellow bread baking friend. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Molds go here. Novacart Panettone Disposable Paper Baking Mold, 6-5/8 Diameter x 4-1/4 High, Pack of 12 Baking Molds - BakeDeco.Com
Citron supplies Glazed Diced Citron - By the Pound - Nuts.com also chef.com has candied dried fruit.
Recipe
Water 1 cup.
Bread flour white 4 cups
Yeast 2 T or two packets
Lemon extract 1 tsp
Orange extract 2 tsp
Butter softened ¼ cup
Egg 2
Salt 1 T
Lemon Zest 1 lemon.
Mix the above first to the good dough stage prior to adding in the dried fruit and nuts.
¼ cup of raisins
¼ cup of dried apricots-you can use whole but I prefer diced.
¼ cup of cranberries
¼ cup of walnuts
¼ cup of dried citron.
How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking!
Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
Welcome to episode sixteen of the Baking with House of Bread Podcast. In this episode, I am going to talk Cranberry Orange Walnut the quick bread, which is a zestier pound cake with an intriguing citrus and cranberry taste. If you are not a pie fan, then this loaf is a perfect holiday dessert loaf. The 2020 holidays are especially important to have comforting homemade baked goods that will lift your spirits of you and your loved ones. I hope you enjoy the season for all the many reasons.
Show Notes: Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.
https://rockymountainspice.com/for the dehydrated lemon zest.
3 ½ cups of flour-pastry or all purpose
2 ¼ cups of white sugar
1/2 tsp salt
1/2 tsp of baking soda
2 ¼ tsp of baking powder
Zest of one lemon.
Mix together in a mixing bowl until thoroughly combined. In a separate bowl combine the following ingredients:
4 Eggs
1 cup and 2 T of buttermilk
¾ cup of canola oil. May substitute vegetable or olive oil.
¼ cup of orange juice
1 Tablespoon of orange extract
One cup of fresh cranberries. May substitute dried cranberries that are hydrated well.
½ cup of walnuts.
Citrus zester on Amazaon. https://www.amazon.com/Deiss-Citrus-Zester-Cheese-Grater/dp/B0738C7RXF/ref=sr_1_1_sspa?dchild=1&keywords=citrus+zester&qid=1605573255&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyODlYNUoxUVI2SVBWJmVuY3J5cHRlZElkPUEwMzY4NDU5SDhZSkdEVkQ0R0wmZW5jcnlwdGVkQWRJZD1BMDQ2OTg5NUQyMlREWTNQUkxLTiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=