Hobnobbing With Home-Baked Hobnobs

...substituted a chopped up Heath Bar. If I had to quibble I’d say the toffee making instructions could have been a bit more detailed. That said, this book will make you very popular around the holidays if not sooner. Most of the recipes, including the one for these Hobnobs, seem doable and a step above the usual cookie. A lot involve ironic takes on commercial products or make use of things like Ritz crackers and Cookie Crisp cereal. You can find To...

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Timing Sourdough Feeding

...ecent sourdough bread: the amount of time between feeding your starter and making your dough. I keep a small amount of starter on hand since I bake, at most, twice a week under normal circumstances (Under quarantine I’m baking a lot more but the reasons for that would be the subject of another blog post). Just before I go to bed, the night before I’m going to make bread, I take a tablespoon of starer and add it to 50 grams of whole wheat flour and...

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Use Your Microwave as Dough Proofing Box

...nd/or to put off your baking time to a more convenient hour. Your proofing box and refrigerator thus become, to use an old person metaphor, like the fast forward and pause buttons on a VCR. Concluding note I’ve gotten back into bread baking after a pause, specifically making whole wheat breads. If you’d like to try baking yourself, at the risk of sounding like a broken record, I highly recommend the Josey Baker Bread book. Why? It’s to the point,...

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A Simple and Life Changing Bagel Recipe

...ed on Jeffrey Hamelman’s recipe in Bread: A Baker’s Book of Techniques and Recipes 453 grams (16 ounces) bread flour 263 grams (9 ounces) water 9 grams (.3 ounces) salt 2 grams (.07 ounces or approximately 3/4 teaspoon) active dry yeast Malt syrup or molasses for boiling Optional: sesame, poppy, flake salt or other seeds for topping. Yield: 6 bagels 1. Throw all the ingredients except the malt syrup or molasses into a stand mixer and mix on the fi...

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Art and Grains

...fe Friends and Family. Roxana has a new cookbook out called Mother Grains: Recipes for the Grain Revolution. Just in time for Easter she has posted a recipe from the book for hot cross buns with marzipan crosses. Roxana was a big supporter of the Los Angeles Bread Bakers, a meetup group that I co-founded. It’s been a rough year for restaurants, so consider picking up a copy of her book or, if you’re a local, getting some takeout. Meanwhile, friend...

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