On the cusp of heading to Montreal for a visit, I decided to make some of this great food city's own adaptation of an old fashioned Jewish treat, St. Viateur bagels. Not exactly a Yiddish name, but it goes to show you; interfaith culture doesn't have to be...
After three weeks of travel, I returned home to an empty fridge and no bread. Time for the lazy baker to bake! I opted to try the Maiorca flour, again. This time, I yeasted it, as my sourdough needed a refresh before using. I used a simple...
Last week at work I made wraps using some leftover naan from our club's vindaloo special, To me, wraps are too often associated with airport food. Why eat them? Puns aside, my rap is they're usually made with bad breads; colored, plasticized...
Recently I had a request for a small batch of buns for sandwiches.These hybridized mini buns are soft, and quite delicious,and as I wasn't familiar with the recipe I'd never tried the formula, I wasn't certain of the results, voila...
