We love to bake!
My Cuisinart BRK-200 died this week. As many loaves and stuff I roasted in that thing, the writing was on the wall. But what a dissapointment after so many nice things came out of it including porchetta, croissants, muffins, chickens, and the list goes on. I tweeted...
Just before Memorial Day, we have a fête at work, sort of a Spring fling you could say. It heralds the summer and the winding down of the winter and spring. It's also a time for me to play baker, making doughnuts and pizza after my primary focus on...
When graduating from culinary school, our test was to make two recipes picked randomly from the course repertoire. Luck gave us a hot June day, and I was tasked with making puff pastry. I still remember the heat of the air and the cool marble kitchen table tops...
Most bakers agree the first bulk ferment gives more flavor development to the dough. But in my experience, that rarely happens. So often I start a project bread dough on a whim. Then, half-heartedly looking at the clock, I have to rush or retard the dough. With the...
In the full glory of their name, "Vollkornweizenmehl Laugabrezeln," whole wheat lye pretzel are difficult to pronounce but easy to enjoy. Plain. Smeared with butter along with a topping of ham. And, yes, dipped in mustard. Here is a version I used with...
Apfel strudel. The Austrian crisp dough that's streched so thin it's said you could read a newspaper through its taut skin. It's most famously filled with fruit or farmers cheese. Both a dessert that is comfortable refined,as well as a homey dessert,...
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