Fruit pies are easily in my top 10 favorite desserts, and if I am forced to pick just one, I think a solid apple pie reigns supreme. Spring is about here but that does not mean apple pie is forgotten and relegated to only the fall and winter months or -God forbid- just for the […]
A Wonderful Apple Pie Read More »
What has changed in my weekly-ish bread baking since I last posted about it? Not a ton. I’m still partial to naturally leavened (sourdough) breads that use a 100% rye starter and usually a 50/50 whole wheat/white flour at 100% hydration for the levain as described in that previous post. Baking on almost a weekly
Modernist Bread’s “Compleat Wheat” & 85% Levain Loaf Read More »
It’s a labor of love making one of these Panettone, the delightful gorgeous looking Christmas season bread from Milan. A few years ago I made one based on my knowledge and experience in baking and treated it like a regular sourdough bread. It was ok, not what I had envisioned though and not a proper
Panettone – a Proper One Read More »
Ted Lasso season 3 will be available this week. It seems only appropriate to post about those wonderful biscuits (Ted would call them cookies of course) that he brings to his boss Rebecca’s office every morning. In case you do not know what I am talking about, Ted Lasso is a TV show about an
Ted Lasso’s Shortbread Biscuits Read More »
I wanted to have some good buns on hand for a package of Bockwurts made by the good folks at Olympia Provisions. What I did not want was to go to the store and buy any bread. It was still early in the day and I knew the Bouchon Bakery book recipe for soft pretzels
Pretzel Mini Batards Read More »
Always in demand in my household and really easy to make savory or sweet (eliminate sugar and vanilla from the savory versions) if you pay attention to a few details. We make these very frequently, mostly for dessert or breakfast. The few rules of note that I think make for great crepes are: Mix only
They look cool and are pretty simple to make, hot cross buns are in the family of enriched fruit/nut breads that are typically associated with a holiday of some sort. Others in this family include breads like Stollen, Panettone and various other European confections. I love them all. Hot cross buns are an Easter specialty
Christina Tosi from Milk Bar loves classic, sweet, indulgent and at times industrial (oh no!) desserts. At least that is what she claims. I really have my doubts about that. You know, about her actually enjoying the shitty cake that comes out of a mix box tasting of chemicals and sugar. I digress, regardless of
Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake Read More »
Time for another gratuitous bread post with mostly picture. Well, these are more than just gratuitous I suppose. This is, after all, a journal for me and a record that I go back to if I want to verify something and try not to repeat mistakes. These beauties are the most delicious and damn near
As I type this I am still munching on more of this goodness that i baked about two weeks ago now. This Holiday pastry is a “bread” in as much as “short bread” is bread. It’s a delicious, nutty, spicy and chewy candy almost more reminiscent of Spanish turron than a bread or cookie. Whatever
Panforte di Siena with Chocolate and Rum Raisins Read More »