Blog posts

When I saw Shiao-Ping's post of Chocolate Sourdough, I knew I had to try it. Her beautiful images drew me into the project and made me drool for a rich dark decadent desert bread. I thought it might pair with cranberry's well and tried a couple different liquors to soak them for extra flavor. I had some great morning oatmeal for a couple days but in the end I decided to let the cranberry's be cranberry's.

Merry Christmas and Happy Channukah,

In my first post to this addictively delicious site, may I ask folks out there for recipes for sufganiyot, or yeasted doughnuts, typically served on Channukah?  I would especially appreciate recipes that do not contain dairy products.  If anybody has a sourdough version that you like, I would love to try it.  Come on guys, we have 8 days so let the games begin...

NOTE: This post is superseded by http://www.thefreshloaf.com/node/16314/goat-milk-sourdough-final-word

Hi there, I had this video on Youtube for a while already but I though I'd share it here.

Video was made in a bakery south of France where I used to work last year. I doesn't really help for home bakers to see this because I got all the tools and machinery (especially pastry break) But I know some are interested to see how we manage to make lots of those in average size bakery.

This bakery has average of 150 croissants 150 pain au chocolat per day which is a bit more than average typical french bakery.

Back in March '08, Elagins (Stan Ginsberg) posted his take on this bread.  It looked so good, I had to try it.  Of course it took me until yesterday to get around to it...

I made my first batches of Brötchen ever and used King Arthur's European-style bread flour.  Altho I need much more practice forming the rolls, they were crispy and had a nice color on the outside.  However, the crumb was dense and chewy not like the soft and airy texture I remember.  I used the white flour Master Recipe from 'Artisan bread in five minutes a day' with one variation; adding 3 egg whites.  How can I get a softer and airier crumb?

“The Cooking of Parma,” by Richard Camillo Sidoli is the kind of cookbook I most enjoy. It has many marvelous recipes from one of the greatest food regions of one of the greatest food countries in Europe. It also presents a culinary history of the region, integrating the history of local foods and their preparation into the broader history of Northern Italy.