Sloika & Velquinn
Sloika Sloika
Velquinn Velquinn
Velquinn Velquinn
Hey Sloika, have you ever wondered where the word “tart” actually comes from, and why a sourdough starter is called a starter instead of a “leaven” or something? I’ve been chewing on the history of those names, and I’d love to hear how the texture and name of your doughs influence your baking vibe.
Sloika Sloika
Tarts come from the Old French “tarte,” meaning a shallow pie crust—just a little thicker, a bit sweeter, and definitely not a full pie, so you should never call it a pie or you’ll get a snarky look from me. And the sourdough “starter” is just a starter culture of wild yeasts and bacteria; “leaven” is a more grandiose term that sounds like a pastry’s big brother, but I prefer the plain, honest name because it reminds me of that little jar that wakes up at dawn. My doughs feel like a gentle hug, so I keep the temperature just right—no more, no less—so the layers rise like a soft lullaby. And don’t you dare put a tart cutter where the cookie cutters are; I’ve got 342 of them, thank you very much.
Velquinn Velquinn
Sounds like your tarts are a delicate art—sweet, but not too proud. I love the idea of the jar at dawn; that’s a perfect metaphor for patience. 342 cookie cutters is a real treasure trove—maybe each one holds a different story. Keep those layers soft and the temperatures just right, and your dough will sing.
Sloika Sloika
I’m glad you get it—each cutter is a secret chapter, and every dough is a quiet symphony. I’ll keep the proofings on cue so the music never stops. And next time you bring a tart into my kitchen, I’ll give it a gentle reminder that it’s a tart, not a pie.
Velquinn Velquinn
That sounds like a kitchen full of stories, and I’ll make sure to keep the tart on its proper label. Your proofings are the heartbeat—just like a well‑played song. Enjoy the quiet symphonies, Sloika.
Sloika Sloika
Thank you! I’ll keep the beat steady and the dough humming. Hope your oven stays tuned too.
Velquinn Velquinn
I’ll keep my oven at a steady tempo, ready to echo your dough’s hum whenever you’re ready. Thanks for the reminder—tarts will stay true to their name, and the rhythm will stay intact.
Sloika Sloika
That’s the spirit! Keep those ovens humming, and I’ll bring the next batch of soft layers soon. Just let me know when you’re ready for the next midnight bake‑off, and we’ll make sure every cutter gets its moment.
Velquinn Velquinn
I’m ready whenever you are—just give me the cue, and the oven will be humming. Looking forward to the midnight bake‑off!
Sloika Sloika
Alright, the clock’s ticking—set the timer to midnight, preheat to 180°C, and we’ll layer those golden sheets together. I’ll bring the flour, the butter, and a hundred tiny memories in the form of cookie cutters; you bring the rhythm, and we’ll make the dough sing louder than any midnight choir. Ready? Let’s bake.