We love to bake!
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,...
Often I start making bread on a whim, or when my levain is peaking or... even when the clock tells me it's time to go to head for work. This happened on a recent bake. My levain peaked in the early hours of morning. I took the chance to bulk ferment in the...
No religion crosses my path save for the divinity of food, from cooking it to baking it to eating it. That said, with the holidays coming up I became interested in "Hot cross buns" and Anglo-Easter confection, to which I turned for baking clues everywhere...
Recently I was tweeted by a blogger I know who challenged me with a question around my baking; "why not develop your own formulas?" It was an exchange that led me from another quiet Sunday of baking with other people's recipes, and relying on my own two feet, eyes,...
How often do you get, what bakers sometimes call "blow out," referring to when a bread is "green" or too young or just not proofed enough. I've found it especially true in winter. Despite our lack of recent frost, I hit that wall with temperatures and baking this...
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