Readers have been asking me about using einkorn flour in my Master Recipe, and since it’s basically winter in Minnesota (see Halloween picture below), it’s time to bake. Einkorn is a variety of wheat that’s been available in the U.S. for a while. Its flour makes a delicious loaf, and some of you have told […]
A hundred years ago, my grandmother came to this country at age 22, having grown up on plain Eastern European fare like beets, cabbage, and potatoes, plus the occasional meat or fish when her family could afford it. Sweet desserts weren’t really in the picture. In America, when others would grab a doughnut to go […]
It’s been 17 years since I published my first bread cookbook, meaning I’ve spent more than 17 years learning, tweaking, experimenting with, and obsessing about bread. I included many of those discoveries and realizations in the next seven books, but needless to say I’ve thought a lot about what I’d do differently if I had […]
This is the New York-style rye bread that got me interested in baking bread when I left New York for Minneapolis in 1987. It continues to be very hard to find–pretty much anywhere in the US. Why? It’s too complicated (and for commercial bakeries, expensive) to create the rye sour that defines the taste of […]
It’s the dead of winter here in Minnesota, and everyone I know is baking again–so it’s time to review the basic recipe from my BreadIn5 books. Back when the cookbooks first came out (2007!), authors didn’t generally put their most important recipe out on a website for free. I took a different approach. This technology […]
People often ask us why I only used all-purpose flour (where we called for white flour) in The New Artisan Bread in Five Minutes a Day. Why not “bread” flour, which is higher in protein and is often considered traditional in bread? Well, not in all traditions. French baguettes, for example, are typically made with […]
Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on crock pot cinnamon rolls. I’m happy to report that they work just as […]
People often ask us why we only used all-purpose flour (where we called for white flour) in The New Artisan Bread in Five Minutes a Day. Why not “bread” flour, which is higher in protein and is often considered traditional in bread? Well, not in all traditions. French baguettes, for example, are typically made with […]
(The pictures in this post are by Stephen Scott Gross, who did the photography For New Healthy Bread in Five). After writing the first edition of Artisan Bread in Five Minutes a Day in 2007 I was immediately asked how to convert the recipes to whole grains, and maybe even gluten-free equivalents. Through quite a lot of other […]
Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on crock pot cinnamon rolls. I’m happy to report that they work just as […]