We love to bake!
My first Pandolce Genovese was made at school where we used baking powder. Below is a recent bake using sourdough. Incorporating several feeds, it's a bit like baking panettone; 1st impasto (first dough), enriched with eggs, and sugar, then sprinkled with candied...
One of my favorite "all time" favorite holiday desserts is stollen, the famed fruit and nut bread from Germany, Dresden to be exact. Here's a link to its rich history. My aim this year was to experiment using rye, sourdough, yeast, and... marzipan. Adding it was a...
My latest panettone was taken from the master of panettone, Francesco Elmi. It's made without commercial yeast. Its ingredients; lievito naturale, butter, citrus and raisins. Here I replaced the rasins with wonderfully spiced chocolate chips - a wonderful gift from...
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used...
When I was playing micro baker I picked up a book from school and decided to give reverse puff pastry a go. It's a process where the laminated dough is actually laminating in reverse order, what may seem incredibly difficult and yet it's quite simple if...
Waste not, want not, no? And thus man goes out from the desert to bake tarts filled with whatever man can find. In this case, the "man" was me. Inspired by memories of our interview with Jacques Pepin, where he reccounted his mother's frugal but wonderful use of...
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