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Tag Archives: Bread
Going wild with yeast
Thanks to my wonderful contributor and cousin, Danny Waggoner! Starters can be very easy to create. Some people can easily achieve success by simply mixing water and flour together and letting it rest for a day or two. My first … Continue reading
Posted in Cooking Tips, Food Science
Tagged Bread, bread recipe, Dough, Flour, Pre-ferment, sourdough, starter, Washington DC, yeast
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Bay Area’s new crop of cookbooks
I’m here with a quick Monday post to get your taste buds prepped for the week. The SF Chronicle has just written a great article on the new cookbooks from local authors that have recently been published with excerpts of … Continue reading
Posted in Food News
Tagged bakery, bay area, Books, Bread, bread baker, bread book, Chronicle, Cookbook, cookbooks, Cooking, crop, date, date pudding, favorite recipes, food, Food and Drink, food porn, home cooks, Monday, provocative photos, Recipe, recipes, sexy shots, sf chronicle, Shopping, taste, taste buds, tyler florence, vineyard, william sonoma
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It’s getting steamy in here
Right as it’s getting hot in San Francisco, I’m the only one insane enough to use her badly insulated oven to bake bread in her south-facing apartment. It’s definitely getting hot in here! A friend asked me about the steam … Continue reading
Posted in Cooking Tips, Food Science, Recipe Testing
Tagged apartment, baguette recipe, baguette recipes, bake, boiling water, Bread, chad robertson, Convection, convection ovens, crispy, delicious bread, Dough, dry yeast, dutch, dutch oven, first five minutes, ingenious method, kitchen convection ovens, one, oven, ovens, pain, pastry, post, professional baker, pyrex dish, Recipe, role, san francisco, steamy, water, yeast
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It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading → Continue reading
Posted in Food Science
Tagged Behold, Bread, bread flour, Cake, cake and pastry flour, cake flour, challah, challah recipe, Flour, flour bread, Gluten, Harold McGee, high gluten flour, huh, mass, On Food and Cooking, pastry, pioneer, protein, protein molecules, puff pastry, purpose, purpose flour, Recipe, residue, science, science pioneer, time, Wheat flour, whole wheat flour, Woah, woah nelly
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