Per recommendation of the site owner of Хлеб & Хлеб, I tried a proven standard recipe for the purpose of making black bagels. I had to make a couple of…
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…
In the years of being immersed in another culture I have learned to substitute most of the foods I missed about my native land with local versions of one kind…
If you’ve been following this blog, you should know very well by now that I am a big fan of home made bread. I’ve been baking my own wild sourdough bread for a…
