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Baking

We love to bake!

Pass me the yeast

Away for a few days for July the 4th, my levains were chilling in my fridge dormant. When upon arriving home, I had no bread around. Yeast was my only way of rising any bread, so I opted to use Dan Lepards "easiest" bread formula from The Guardian Baking...

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Spring To Summer

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...

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Puff Pastry

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...

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A Baking Conundrum

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...

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Whole Wheat Pretzels

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...

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