Even since I made my first loaf of bread, my kids have been asking for three things: bagels, croissants, and donuts. Ugh. All three intimidate me, between the lye for the bagels, the laminated croissant dough, and boiling oil for the donuts. Nonetheless, when food blogger @horneandoalgo recently asked me if I had ever made…
No Knead wins with Whole Grain Einkorn Sourdough
Breadtopia recently published a blog that I wrote describing a bread experiment I did and its surprising results. I’ve now repeated the study on a different wheat and had even more unexpected results.
Pizza night is a big deal in my house. We go overboard with topping choices, and get a little competitive about pizza beauty. Ironically, despite all my bread-baking and dough handling, my pizza invariably turns out the ugliest. Tastes amazing though! This recipe can be multiplied and the size/number of the pizzas can be played…
I love flatbreads — with bean or lentil based stews and curries, with Za’atar and olive oil, and used in place of flour tortillas for soft tacos. (Unfortunately most store bought flour tortillas have hydrogenated oil.) I came across this recipe on Instagram and modified it very little. No baking powder needed in my opinion,…
Kumquat Upside Down Cake with Emmer Wheat
I’ve always been a fan of kumquats, and I’ve always been a fan of cakes without frosting, so this is a win-win. The kumquats, butter and brown sugar form a caramelized tangy citrus goo on top of the cake, and underneath is a tender olive oil concoction.