Back before everything was taught on Zoom, a few years ago I took an actual real-time class to make rugbrød. Fast forward to the present where I work both as a chef and baker at work (and spend my home hours focused on baking), I decided to try this bread again from...
Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first...
“Discard” is a term used by some bakers for excess sourdough. I think it’s a terrible name as it reminds me of waste, something no one in the world of food much wants to encourage. Recently I found out that a niece of mine in Switzerland had quit her...
Sottòlio is a method of preserving vegetables in oil, usually bathing them in vinegar as a pickling agent. With a batch of vegetables going south – from peppers to artichokes – I decided it was time to give this method a chance. Simultaneously, I was...
Goat butter has always interested me in the possibility in baked goods, why you ask … But seriously, I love goat and sheep cheeses, they have a different flavor, and easier to digest then cow's milk. The trail of my endeavors go way back, I found in my...
