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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.  

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

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.

Baguettes de Paris par la maison des Falzon.

Having way too much fun making sticks!

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 . 

Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.

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. 

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.

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!)

It’s a done deal. I decreased the water 30g. Not anything else changed. It makes a whopping difference in the dough manageability. T 65 is a fussy flour. 

These are 227g each x 6 

YW was very active. Dough was extremely easy to fold etc. It rose like crazy overnight in bulk retard. And there’s where I’ll be making a very big change. It’s a pain to retard 6 baguettes but with the exponential growth overnight I had to deflate to maneuver and preshape and shape and their isn’t any way to recover the lift.