We love to bake!
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -...
John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Just purchased the new Brod & Taylor Home for sourdough which is to maintain your schedule and temperature for your sourdough. First efforts were tricky and the dough or maybe sourdough didn't quite get the difference of how I used to maintain my starter in the...
Baguette crumb Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare. Recently, I made a batch using long retarded dough with mixed milled grains (e.g. buckwheat, sesame, and lentils). My...
My wife had intended to imbibe a couscous salad of hers with currants, raisins and alcohol. It made no sense to me until I recalled a speckled Welsh bread from Chris Young's The Real Bread Campaign. Young's credited the recipe for this British bread (known as "Bara...
I found a new way sandwich roll for the holidays. It's a mix that riffs off panettone, all-be-it a bread that's not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito madre in...
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