Thinking a lot during the lock down and the slow re-opening has been interesting. It’s sort of like restocking the brain. Besides giving me an opportunity to think through and refine skills, it’s elicited multiple kitchen memories, especially around my...
Each new bread formula raises my anxiety, as in “how am I gonna do this?” Two things calm me, methods and inspiration. Here’s a method I use to allay fear, benefit of Mick Hartley of Bethesda Baking fame. So far as inspiration, my baking muse for...
Sara Owens of BK17 has a fabulous brown butter banana bread recipe made with sourdough. I have tried it twice at work. The kitchen staff loved it, as did customers, even people who didn’t like bananas. Rye-based sourdough was key. This is a keeper…try...
Kolache are a fruit-filled yeasted pastry round whose origins are Eastern European. They were introduced to the United states primarily by Czech immigrant communities in the midwest and Texas. I never actually tried to make them until our accountant at my job asked...
Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first...
