This year's stollen is a hybrid that I tapped into the method for making from Maggie Glazer's book, Artisan Baking in America. Stollen usually with yeast, are a fast-raising (eggless) dough. It's far different than Christmas breads like Panettone. But with its crunch...
Working Christmas parties at work has cut down time for making my Chanukah favorite, Sufganyiot. But last Sunday I took a few minutes and visited the Chabad website for inspiration. Their take on these Jewish donuts was okay, but I converted it to wild yeast (still...
Since starting a classic "bagnetto lievito madre," I wanted to jump straight into trying a panettone. Once the mail delivered me molds along with some candied Sicilian fruit, I started refreshing my dough. Fermentation is key, as is the process of getting the right...
Often used for sweet breads (like Panettone), here's a technique I had seen Beesham Soogrim try. And more recently, baking writer Sam Fromartz brought it up. You place a firm sourdough in a container of water. Once risen, it is ready to use. It's known as a...
I've been to England but somehow could never find English muffins. Whatever their genuine derivation, I'm still a fan. Making these breads at home, especially with refreshed sourdough is easy and worth the effort. Whether baked or griddled it's also fun. Below are...
Ian Lowe, posting here (Instagram @apieceofbread,) offers more than great photos. He delivers an array of amazing baking information! Before he started sharing so generously on Instagram, he had a wonderful - albeit short lived - blog, Ars Pastoria. Ian's pizza...
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