As I mentioned in my recent croissants post I had the good fortune recently to learn a few solid keeper bread recipes from the good folks at The King Arthur Baking School, and French baguettes was one of my favorites to learn! I was scared heading into the video class that this was going to […]
Fresh Croissants At Home
Earlier this week I was fortunate enough to be able to attend a 4-day online bread baking class hosted by the King Arthur Baking School and learned how to make several different kinds of breads, many of which I will be making again and adding to my repertoire. One or two I doubt I will […]
Overnight Bread With Einkorn Flour
Overnight bread and no-knead breads have been around for a few years, having been made famous in a New York Times article quite awhile ago. But almost every recipe that I have seen that falls into either of those labels use exclusively modern commercial wheat and not the Einkorn flour that I have grown to […]
Chicken Pot Pie
I don’t know what other people think of when they hear the words Chicken Pot Pie, but I immediately think of frozen pies in a metal tin from the mid to late 70’s. And not really in a bad way, almost affectionately. Which is not to say that I want to find a few and […]
Parker House Rolls
mmmm… bread. Warm bread. Fresh from the oven… There’s not much better, in my book at least, as fresh bread coming straight out of the oven, eaten with a little butter or olive oil. There are at least two major problems with this scenario for me. First, most cooks and recipes require (request?) you to […]
Einkorn Flour Banana Bread
I know bread is supposed to be “bad” for us, that it’s either partially or fully responsible for most of today’s dietary ills, depending upon which article or book you are reading. But I don’t buy it. I’m still of the opinion that bread itself is not the culprit, but rather modern bread made with […]
