Got a note recently. Hi Jeremy! Wanna try out any bread recipes from the new book?!? (fingers crossed). Happy to oblige, the results were photographed below.
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....
I met Egoitz Fernandez (Fagus) at the pop up started by Dan Lepard and Iban Yarra in Donostia (San Sebastian) Spain. My first memory of this handsome Basque was of someone very quiet and intently focused on tending the oven, totally attentive to the craft. Since then...
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...
Baker Ben Rogers captures a great insight on baking when he says; “make little changes as you do it.” Perfection in baking can become an obsession. While the last bake was good, the next will be better, right? That’s the hope? I thought of that in...
