I found a new way sandwich roll for the holidays. It’s a mix that riffs off panettone, all-be-it a bread that’s not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito...
New challenges at work including sweetening the table for business meetings. I decided on baking “petit fours,” classic’s that I haven’t made for many years inspires. I included a nod to Argentina with “alfajores with dulce de...
For years, I have served Baked Alaska at my workplace. And each year I say we’ll try something different. Up till now, no luck. As the saying goes, you can’t teach an old dog new tricks. Well, how about old wolves? Call me what you want, but Caroline...
As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here’s a tip that’s easy to say but difficult (at least for me) to do. Avoiding wasting flour to refresh and feed your...
Pain de campagne (aka “country bread”)is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent version using rye sourdough. This adds a punchy ferment and beguiling flavor. It’s great with...
