We love to bake!
In the past, I have made buckwheat crepes and bread. Up till now, I have never made a cake with it. Then I found one from a French blog, and although I tried it, it came into some difficulties and choices. For fat, I used olive oil instead of butter. And though the...
Trying to improve the flavor and guilt-free feeling of noshing a bagel, I decided to do a straight formula splitting the white wheat with some sprouted wheat flour. Sprouted grain is said to be easier to digest, creates Vitamin C, increases enzyme activity, all to say...
Making some New York cheesecake at work, I was reminded of cookies made by Granny Barwick, sage of the back of the box" oatmeal cookies. Just as her perfect cookies started with a recipe from an Oatmeal box, you'll find some good tips on your cream cheese...
Over the weekend I made hot cross buns. I've made them before with spelt and also with sourdough and with chocolate, just to give a decadent feel. I stayed traditional for the latest batch, just using yeast. During Lent, these buns have a religious meaning but may...
For anyone who loves bread and baking, check out this wonderfully stylish magazine called Bread, whose recent issue includes a profile of Jeremy. Bread describes itself as is for "people who see bread as the king of the dinner table and who understand that breaking...
I have yet to actually purchase Jerusalem, by Ottolenghi cook book authors Yotam Ottolenghi and Sammi Tamimi but, but I did skim it at a book store. What immediately stood out was their "kranz" or "babka." One it's an enriched bread. Second, it inspires Eastern...
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