I’ve been meaning to make fougasse for as long as I can remember. Since this bread is meant rather for entertainment than nourishment, I mentally put it on a back burner, waiting…
This recipe was found on a Russian site here, complete with gorgeous photos, detailed explanation of the process and a link to the previous recipe interpreter. I don’t know what…
Yet another fantastic bread from Dan Leader’s Local Bread book. This is my first take on Alpine Baguettes. The recipe states that these baguettes are thicker and flatter than their…
Bagels are one of my most favorite things to eat. They are so versatile, so forgiving; they go with anything — from smoked white fish to jam — and never…
Borodinsky bread is my childhood staple food. We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty”…
If you are into bread baking, as I am, you probably know by now that finding the right kind of flour is a very important task. Using predictable, good quality…
Am I the only one constantly finding myself with a surplus of sauerkraut? Yeah, that’s how I know I am a crazy person. I love sauerkraut and make it at…
Gosh, I got so excited yesterday while typing up the 12-Kopeck Sugar Buns, that it put me in the next bout of cravings immediately — bagels. Pfft, you may say, what’s…
If there is anything there is seriously no shortage of in the bottomless pit of the Internet, it’s Challah recipes. You find Challahs ranging from mildly dry bland quickly slap together loaves to fancy…
