While I love a crunchy-crust bread, that doesn’t stop me from also loving squishy soft bread, the kind a grocery...
Read moreAs the cheese sizzled and the singed pepperoni crackled, immense joy spread across my face. Pulling this rectangular cheesy slab...
Read moreHere is a savory scone framework into which you can substitute different flours, cheeses, herbs, and even meat like diced...
Read moreWhen my book Sourdough Culture: The History of Bakers from Ancient to Modern Times was first published, my most exciting...
Read moreThis experiment looks at shaping dough earlier versus later in the rising process. Dough rising — aka fermentation — can...
Read moreOn a recent rock climbing trip, I got to try Aussie Bites, delicious little cookie-muffins you can buy at Costco...
Read moreSay you have two favorite, reliable bread recipes, one using white bread flour and the other entirely whole wheat flour....
Read moreNeben einem neuen Rezept für italienische Brötchen (Panino) möchte ich heute von den beiden Radiosendungen berichten, zu denen ich vom...
Read moreThese sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy...
Read moreLemon poppyseed is one of those combinations we bakers never seem to tire of. Muffin or loaf; glazed or not,...
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