Know someone who is just getting into bread baking? Set them up in style! This guide has everything a beginning baker could dream of, from sourdough starters and proofing baskets to three cookbooks that are a baking education in themselves. More
Here is a lady after my own heart. And, I'm thinking, yours. Jennifer Reese set out confidently and ambitiously, with grand intentions of crafting her own cheese and making pasta with eggs from her own chickens. She wanted to answer once and for all the question, "Where is that sweet spot between making and buying?" What she found, among other things, is that raising chickens isn't all it's cracked up to be. More
There are elements to the holiday season in which I consciously practice a great deal of restraint. Holiday music? Gotta' go easy on it. Mail-order desserts from Aunt Linda? Ditto. And eggnog usually falls in that category as well. While quite tasty, it can be a heavy finish to an evening meal. However, used sparingly, it can be a wonderful way to begin the day. More
Breakfast was not a special meal in my house growing up. At least, not in the sense that we enjoyed fancy homemade cinnamon rolls and coffee cakes on a regular basis. Sure, we made pancakes (from a box) on weekends, but it was nothing to write home about. More
I have woken up excited every day this week. Excited and hungry. Because I know that very soon in my future, I will be slicing off a piece of this bread, waiting impatiently while it toasts, and then spreading it with a pat of sweet butter. That first bite is something to savor. The last one too, but it's the anticipation of that first pumpkin-y mouthful with its hint of cinnamon that gets me moving out of bed. More
My very, very favorite kind of bread to pair with cheese is one that's studded with dried fruit and nuts. There's something about the sweet-savory combination of elements in a loaf of this variety that's versatile enough to match any type of cheese. And match it well, to boot.
But so often, a good fruit and nut bread is either hard to find, or just not that great.
So I figured it was about time to start making my own.
Get deep enough into bread baking and you'll eventually run into one of the biggest home baking X-factors: temperature control. Pro bakers have special proofing cupboards to keep the environmental temperature steady while doughs and starters do their thing. We home bakers make do with warm ovens, radiators, and all other manner of improvised set-ups. This new small-sized, folding proofer from Brød & Taylor helps bridge the gap. More
There are certain things I love baking and doing from scratch. Cookies? Check. Brownies? Check. Pie? Yes, indeed. But this year as my sisters and I planned our Thanksgiving meal, dinner rolls came up and no one seemed all that enthused to break out the yeast. More
Q: How can I use a loaf of sourdough bread that came out too 'sour'? I know what I did wrong and how I'll change my method next time, but I don't want to let this loaf go to waste. It's too tangy for toast.