Blog posts

I used to have a problem with my crackers, but then I took an arrow to the knee...

For the last month or so, I've been turning all my extra sourdough starter into crackers. With a couple of exceptions, they've been disappointing: not crisp enough, too crisp and burnt, no flavor, too much salt, etc. etc. That all changed a couple of days ago, mostly by accident. I've since successfuly reproduced the recipe three times, and may have it down now.

Recept itt!

I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.

A simple cherry pie with a double (cream cheese) crust I made around Thanksgiving.

Both crust and filling from Rose Levy Beranbaum's Pie & Pastry Bible.

The little white balls you see are tapioca, which thicken the filling.

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I have baked the ciabatta formula from Maggie Glezer’s Artisan Baking many times. For me it’s a reference point of what an ideal ciabatta should taste, look and feel like … oh and the aroma of the fermented biga is pretty special too. 

This went badly, badly wrong. Yes, that's how it came out of the oven.

They can't all be home runs...

So bake the bread.