We love to bake!
Baking before last week's blizzard, I noticed lack of oven spring in a miche. Worse, 40 minutes into the bake, I spotted an uneven color. The next day I went to turn on my oven. It was dead. This has happened twice in my kitchen. I did manage to put out a few...
It may be nostalgia. It may be January's chilly temperatures. Maybe the two go together. Regardless, I've been going into a retro food phase. Most recently I made quenelles, the classic pike or fish dumpling poached and blanketed with lobster sauce. I've also returned...
Multi tasking while baking a büche can be stressful. It's a complicated bake. So when I attempted a chocolate sponge and got a brick instead, well, I decided to try again. This time, I wanted to try using soy lecithin powder. Google led me to this fabulous formula...
This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads like Panettone. But with its crunch...
Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the "Special K flavor," Ian Lowe's definition of...
Carbon vegetal is an emerging trend - coal transformed into nurturance. I had originally thought of using squid ink to create a sandwich bread for seafood sandwiches (Italian tuna). But then looking around, I used some "bamboo carbon powder" found within my...
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