We love to bake!
Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct goat flavor but does have a strange margarine-like texture. I made a batch...
This holiday season eats into baking time, but I managed to put together a büche de Noel for a family friend. Even if it seems you're about to run out of essential ingredients (e.g. decent sheet pan, butter and yes sugar), there will be büche! Here's the first one for...
One panettone method which is a great guide, is that of Francesco Elmi. His video is straight forward and explains the key steps in panettone production. Because really folks I lost track and haven't had the best of luck with panettone of late. Yes, I kvetsch alot...
Summer just started for many people, but at work, our season is now winding down. Soooo? Well, it inspired me to buy that sensually iconic fruit that captures the lusciousness of summer. Cherries! And then? Well, then I brought out the sablé dough and lined a tart...
Steve Horton is a Minnesota-based baker and miller. His company Baker's Field mills locally-produced grains. In addition, he runs a bakery using his own flour. His flour isn't cheap but I splurged on three 4 lbs-pound bags. Wow, it was worth it, given it...
Four days past our annual Spring Fling, I had leftover scraps of donut and pizza dough. Given this was sourdough, I was reminded what my buddy, baker John Downes, once said, such remains are "Satan Spawn," as they inevitably lead to an acidic stew that, at best,...
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