There are several specialty flours I keep in my pantry: semolina for pasta, 00 for pizza and rye for bread and cookies. Why rye flour? The answer is simple:…
Chocolate/ dessert/ Dorie Greenspan/ my favorites
Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies | Baking with Dorie
I’ve been busy making and eating these cookie, and somehow, it escapes me to tell our readers all about them. Dorie says: To describe the Mokonut’s rye-cranberry chocolate…
I want a sourdough bread that’s rugged and pairs well with rich toppings like cured salmon, smoked cheese or hummus. Perhaps a take on the Nordic rugbrod in our…
bread with preferment/ Chad Robertson/ Levain bread/ Tartine
Wheat-Rye Sourdough with Caraway and Coriander | Tartine Book No.3
Something extraordinary happens beyond what I expect in this Alpine-style country bread. There seems to be a perfect alignment when you combine whole-grain wheat, whole-grain rye with toasted caraway…
Jeffery Hamelman/ Levain & Yeast Hybrid/ sourdough/ whole grain/ year round
Sourdough Rye with Raisins and Walnuts
This is an excellent bread that pairs well with goat cheese and cured meat. The sourdough rye with raisins and walnuts gets its flavor from many fronts. The nutty…
The sourdough rye with walnuts has very high percentage (over 60%) of rye flour. It’s…
I have been working on porridge breads for a while now. Still tweaking on the best way to get the porridge cooked to the proper consistency, the kind of…
BBB/ bread with preferment/ classics/ Levain & Yeast Hybrid/ sourdough/ Yeast bread
69% Swiss Rye Ring | Brasciadela BBB
This Swiss Rye Ring, also known as Brasciadela, hosted by Cathy of Bread Experience, is calling me in so many ways. While I grew up eating white bread, making…
Why is homemade pasta good for entertaining? You can make as much or as little pasta as you like. Fresh pasta freezes well. It takes very little time to…
What are my excuses in baking cookies? The holiday season. Perfect season for baking cookies. I figure that I can wrap them up in pretty cellophane bags and…
A hearty, wholesome and darker shade of rye bread has enormous appeal. When Kelly of A Messy Kitchen, the host of BBB’s bake of the month suggested a rye…
Artisan bread/ Jeffery Hamelman/ Levain & Yeast Hybrid/ sourdough
Black Sourdough Rye Bread with Chocolate and Cherry
Inspiration for this bread came from the dark chocolate bread I had at Blue Hill at Stone Barns. I made the chocolate cherry rolls in my first attempt.…
. One-of-a-kind 100% Rye Muffin, No Sugar Added Happy New Year, fellow bakers and friends! The first bake of 2015 has to set the tone for the rest of…
Artisan bread/ Jeffery Hamelman/ Levain & Yeast Hybrid/ whole grain/ whole wheat
50% Whole-Rye and Whole-Wheat Bread
Rye breads have not shown up in my kitchen often; I’ve heard that it’s a whole different animal to deal with. Why bother with rye bread with all its…
Homemade pasta is a big deal in my book. It takes work as well as mindfulness. It’s even a bigger deal if what you’ve made holds up against the…
autumn/ Cream/ dessert/ Dorie Greenspan/ easy everyday/ Fruit
Cranberry Spice Squares | Baking with Dorie
I baked this recipe twice, not by choice. What happened was I forgot to put in the half teaspoon of baking soda. As you’d expect, there was no rise…
Give me a mochaccino muffin with the morning java. That’d surely make my day; it will also lighten my heart and waken my senses. What more can I…
There are food you may be less inclined to make at home. Bagels fall in that category. The pandemic does many things. It upends our way of life…
Chad Robertson/ Guide to Making Sourdough Bread/ Jeffery Hamelman/ King Arthur Flour/ Levain & Yeast Hybrid/ year round
Basic Sourdough Bread: A Step-by-Step Guide
It takes extended home confinement to finally prompt me to organize this basic sourdough bread post — together with a step-by-step guide, including photos and video. Lately, there are…
easy everyday/ Gluten free/ Low fat/ Pantry essentials/ Salad/ Steam/ Toss/ whole grain/ Yotam Ottolenghi
Buckwheat and Haricots Verts Salad | Ottolenghi’s Simple
How do we make it through another day? Exercise our ingenuity and steel our resolve to combat the virus day by day. It’s going to be a longhaul with…
Chad Robertson/ Levain bread/ sourdough/ sprouted/ Tartine/ whole grain/ whole wheat
Sprouted Einkorn Bread | Tartine Book No.3
As time freezes in slow motion and days merge into weeks, the ritual of breadmaking can be reassuring. We need some semblance of sanity as well as nutritious food…
Here is a link to the New York Times article on making sourdough bread for the home bakers. Start with preparing the starter on day 1, through bulk fermentation…
How to make oven-baked fries without a deep-fryer? In David Lebovitz’s My Paris Kitchen, he shows us a method that’s simple to do and a lot less messy. Of…
Appetizer/ Dairy free/ David Lebovitz/ Gluten free/ Levain & Yeast Hybrid/ Pantry essentials/ Side/ Toss
Green Olive, Basil and Almond Tapenade
This is the third tapenade we make from David Lebovitz’s recipes in My Paris Kitchen with our friends at Cook-the-Book-Fridays. Years ago, we made artichoke tapenade, then the black…
There is no shortage of bread books in my cookbooks collection; I don’t usually think of The Gourmet Cookbook, edited by Ruth Reichl, as one of them. Clearly, it’s…