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Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2013. [...]
Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2013. [...]
Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Sweet Breads and Pastries YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2012. | Permalink [...]
I learned much of what I know about baking at the San Francisco Baking Institute, a tremendous resource for both professional and hobby bakers. Founder and president Michel Suas has built something truly special and unique in the artisan baking community, and now the school is in danger of being closed while the state processes [...]
Everything I know about making panettone with natural starter in a home oven. A wonderfully satisfying holiday tradition.
For this month’s Bread Baking Babes assignment, Gretchen Noelle (Provecho Peru) chose this Apple Kuchen, a German apple …. cake? Yes, “kuchen” is German for cake, but this yeasted pastry is more like a cross between a cake, a bread, and a scone, topped with apple pie filling. It is a snap to make and [...]
This week’s YeastSpotting is dedicated to our dear friend MC (Farine), who has suffered unimaginable loss in the senseless and devastating tragedy in Connecticut today. Our hearts are with you, MC. Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly collective showcase of yeasted [...]
Loaves and Rolls Flat Breads, Sweet Breads, and More YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2012. | Permalink | No comment
Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive. © Wild Yeast, 2012. [...]
Although carrot cake has been around for centuries, I think of it as the 1970s’ attempt to rationalize dessert. Come on… it’s dessert! Putting carrots into your cake doesn’t make it any better for you than, say, putting sourdough into it. Together they make a pretty good cake, though. And a nice way to use [...]
When the Bread Baking Babes baked French Bread in honor of Julia Child this month, we invited the Buddies to bake along with us. I pronounce our collective efforts a resounding success! Katie has the roundup of the Babes’ breads, and I have the honor of presenting the Buddies’ bakes. Thanks to everyone for joining [...]
Julia Child would have been 100 years old today. “Hooray!” I am delighted to join the Bread Baking Babes and Buddies in celebrating the life and accomplishment of this remarkable woman — a true Babe — with Julia’s Pain Français (French bread). Oh, Julia, thank you, thank you, thank you for this! Thank you for [...]
There’s always a lot of fermentation going on around here. Yeast is doing plenty of that work, but bacteria also get in on the action. Sourdough cultures contain — along with wild yeast — one or more strains of Lactobacillus, which produce the acids responsible for the “sour.” But lactobacilli like to ferment other things [...]
I’m continuing on my quest to use up odd-lot ingredients in the freezer (by which I mean the freezer and refrigerator, various cupboards, the pantry, and a few kitchen shelves; yes, we are quite overrun, still). I thought I’d make granola, since it’s one of those throw-in-whatever-you’ve got enterprises, but Jay wanted to know if [...]
The bread Sara (I Like to Cook) chose for the Bread Baking Babes this month set off a collective cheer among us: Easy Little Bread. Mix, pan, rise, bake: an hour and a half, tops. What, it’s that easy, and quick too? Yay! Sara adapted the recipe from 101 Cookbooks, and it’s just as it [...]
After the neighborhood bakeries, my favorite part of our visit to the medina of Fez (Morocco) was the souks. These bustling markets offer a glorious array of clothing, jewelry, home decor and housewares, tools, toys, religious items… and, of course, food! My camera could not begin to fully capture the energy and dazzling selection of [...]
One of the highlights of our National Geographic trip to Morocco last fall was the time we spent in Fez, the country’s cultural capital. Inside the walls of the medina, the ancient and unbeliveably vibrant traditional city, 150,000 people maintain a way of life that is, in many ways, much like it was hundreds of [...]
This was supposed to be the month I redeemed myself. After being an utter Slacker Babe for the past three months, I wanted to get back into the good graces of the (ever-gracious and never-guilt-tripping) Bread Baking Babes with these Oatmeal Twists. I’m sorry to say I have failed. They look nice, but in case [...]
