Blog posts

Anko Kamut Sourdough Sandwich Loaf with Poppyseed Crust

Profile picture for user Benito
Bread

Not too long ago I made Anko Mooncakes.  In making that, I made more Anko paste than I needed thinking that I’ll have a use for it eventually and it freezes well.  So as I do when I prepare a batch of mashed purple sweet potatoes, I froze 100 g portions of the anko paste in ziplock bags.  I always clean and reuse the ziplock bags as I don’t like single use plastic much.  

Whole wheat biscuiti

Profile picture for user The Roadside Pie King
Biscutti

have been baking a lot trying to keep my mind busy. Most of what I am baking , I should not be indulging in often. However, last night I made two batches of healthy biscuits.

1. Chocolate chip, whole wheat with monk fruit sugar. (For my wife)

2. Same formula substitute almond for chocolate.

300 g white whole wheat 

135 g AP flour

1 tsp baking powder 

3 LG. Eggs

1 cup Monk fruit sugar 

1 cup olive oil

1 cup chocolate chip or almond 

 

 

Spice profile

Gram marsala

Cinnamon

Tandir Bread (Azerbaijani Recipe)

Toast

Hello fellow breadheads,

Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.

Pizza with the grands !

Profile picture for user trailrunner
Pizza

We are weekending with the grands. They are 6 & 8 and pros now after several years of pizza experience. 

They know exactly how much topping and sauce they each like. They relish their designs and then devour their creations . 

Soft Pretzels IDY

Profile picture for user Benito
Pretzels

I’ve never made soft pretzels before or any bread where the dough is briefly cooked in a simmering alkaline water bath.  I saw this recipe for soft pretzels in Bake from Scratch and I had time this morning to try it out.  Pretty fast since it uses commercial yeast. 

Is playing with food so bad?

Profile picture for user Ham
When your bake get's interrupted....

Hi All,

Thanks for stopping by, I had a "first attempt" at a new baguette recipe.... and it was tasty, but didn't rise as much as I had hoped. So while I was pondering the results, and cleaning up the mess, I absent-mindedly arranged it like this.

I don't know what I was trying to say, but it got eaten pretty quickly when I added some dips to the mix.

Anyway, I just hope you enjoyed the image. 

Ham.

Baking as Therapy

Toast

I'll start with a qualification that I am not the world's best or most consistent baker. I dove deep into the world of sourdough back in 2019 (yes, I am a pre-COVID OG) and went as far down the rabbit hole as my lifestyle would allow. For example, I brought my starter and baking accoutrements on my honeymoon where I baked a very mid almost-frisbee version of the Tartine country loaf recipe. 

(My partner was not pleased, but she still loves me and we have a happy, healthy family now!)