Naturally Leavened Panettone

This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I makeContinue reading “Naturally Leavened Panettone”

Bread: 100% Rye Starter, Tartine and No-Knead Brioche

It’s time for a proper bread baking post. It’s been a long time since I’ve dedicated an entry to bread and the last one was not that informative. It’s truly fascinating as to how much we can do to stretch the capabilities of what flour and water with a bit of bacteria (yeast) can do. TheContinue reading “Bread: 100% Rye Starter, Tartine and No-Knead Brioche”