We love to bake!
Dan Leader's new book, Living Bread is out. Spotting him promoting it at Union Square's Green Market, I took the opportunity to chat with him about flour, bread and life in the big apple, New York. Wished I had asked him about one of the tips he gives in the book;...
Morning buns are a laminated dough like croissant, though lower in butter percentage, and with a cakier feel. I started a batch from some notes benefit of Ian Lowe's Instagram, Apiece Of Breads. Here's what I got; freestyle without a muffin pan to shape, more like...
My sister fortunately has a great Thermomix tool that can cook, mix, but even still. This summer the house was full with guests. We were in and out and still cooking, which isn't easy. But she makes it look so easy... and yes, the kitchen is the hub of the family in...
For a long time I used a formula for muffins called Universal Muffins, which I discovered from Tightwad Gazette, a newsletter which preaches budget living and frugality. That never figured into my usage of this recipe until investigating its origins. I adapted the...
Having a bit of extra croissant dough in my kitchen, it inspired me to bake a batch of pain au chocolate. But without solid chocolate bars used to fill them, I substituted with faux Nutella for what was basically a krantz (aka babka). The activity of this dough...
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