With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be made without eggs (just ask Reddit!). It's also a bread with wide regional and historic roots, spreading among the Jews around two of our diaspora...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel. This time, the whole family was visiting us in our city. Years ago, she took me on a rainy morning through a farm field and dark woods to an ancient...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a gluten free (GF) starch useful in all sorts of preparations, including breads like the one above, a bun known as Pan de Yuca (bread from Yuca). In...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as Clandestino Panadero, this is a baker who left his mark on many bakers and launched a movement called Bro Bread Revolution. I regularly return to his...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect Italian "Roll Rosetta." While my last batch was good, honestly, I can't say it was "great." A roll is no simple thing. Even if that roll then gets the...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around "baguettes classically should be made...
Feel free to follow us on social media for the latest news and more inspiration.