We love to bake!
Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a mushroom!
Hankering for pound cake, I made a batch using chocolate chips provided by spice shop master, Lior Lev Sercarz. More specifically, I incorporated his #39 Reims spiced-chocolate. Normally reserved for hot cocoa, below are photos of the quatres quarts au chocolat that...
Crackers can be a welcome substitute from the crust and crumb of bread. Loave-less last weekend, I whipped up two batches of dip-embracing crackers. The first was a chia and sprouted multigrain, the second a haphazard adaption of a formula from baker Stefano Pibi....
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It also has a surprising ingredient; potato flour. Which actually is a bit like Latin pastries made with chuño, a Andean potato...
The Phoenix rises from crusty-ashes of an oven - all to say that my micro-baking is reborn. Stay tuned, as I report on my concentrated focus on creating great, marketable loaves of bread from the hot innards of my home kitchen. Watch me heavy-eyed and flour-covered...
Below are some photos of meat pies, made benefit of my friend Brad Preznant's recipe, now living in New Zealand. With access to a reservoir of holiday-left goose and duck fat, I whipped up a batch. My first pasty was with chorizo, chicken and potatoes, and the other...
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