We love to bake!
Crack Pie. What? But wait. It's genius. A buttery, sugar and oat crust pie that gives you a boost like one of those caffeine energy drinks or, better yet, a sugar high. But it's all good, as they say. I found it at Milk Bar, one of the offshoots of the David...
As I am getting into the holiday season, my posts will be irregular, sort of like my baking. The tweaking of time and bread is an art. And then life throws in its own variables and constraints. Time is, by far, both the hardest denominator and the final arbiter of...
Using Chad Robertson's book, Tartine bread, I tried again for a fourth time to make an honest Tartine bread. This time though I followed my friend MC's latest adaption, using both a hot and cold oven, and with exceptional results! Rather then just white flour,...
The importance of percentages but also intuition can't be overstated when it comes to baking bread. That came to mind right after getting my latest bread book, Tartine by Chad Robertson. It's beautifully packaged with a Corinthian leather feel. And the...
Not too long ago, I first started noticing hits from La Memoria de pan, Te quedas cenar and El foro de pan. All coming from Spain, so I wondered who was behind all this wonderful bread blogging. Shortly after I became a member of El foro de pan,...
Old doughs- you have used them before, right? They're those hunks of dough laying in your fridge; the piece from a previous batch of dough left in an old ziploc bag or in a flour-and water-crusted jar, heaving with carbon dioxide bubbles trying to get out for some...
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