The Breville Control Freak is an arguably over-engineered induction cooktop that excels at precise regulation of temperature with a surface sensor (used to measure the pan) as well as a probe-style sensor. You can easily switch between the two, and the probe has both oil and non-oil setttings. Since receiving one as a gift aContinue reading “Making Swiss Meringue Buttercream with the Breville Control Freak”
English muffins are typically a somewhat mundane breakfast food. Could a homemade version elevate them?
Many people think they don’t like whole wheat. Is bolted wheat a path to a compromise?
What bagel would a kid (or adult) enjoy more than a chocolate chip bagel? How about a chocolate chocolate chip bagel?
I have been using what seemed to be the perfect bagel recipe for years. Would converting it to sourdough take it to the next level…or ruin it?
Sweet sourdough breads (as opposed to desserts that incorporate starter) are hard to find. Is chocolate the answer?
Buckwheat is often touted as a unique flour, but is it only worthwhile for the gluten-free crowd?
A journey to quality sourdough bread takes persistence and patience, but it’s worth it.
I have kept a sourdough starter in my fridge for at least five years or so. I knew very little when I started, but followed a range of web-based instructions for how to get started. I quickly tired of the twice-daily “feedings” of flour and water (not to mention the perceived wastefulness of discarding halfContinue reading “Resurrecting sourdough”
I have had mixed results in recreating truly crusty bread at home. Could a simple clay pot hold the answer?