in my kitchen

Is there ever a wrong time for a cinnamon bun? I grew up having them almost every weekend when my dad would get a Saturday morning craving, drive to Safeway, and come home with…

Grams & Percentages 500 g bread flour 400 g water (80% hydration) 118 g levain (23.6% inoculation) 8 g salt (1.6%)   Timeline 7:00 am — fed starter 11:50 am — start autolyse 1:00…

  Pickling is possibly the easiest and fastest way to transform your foods. This method, in particular, for pickling red onions takes about 10 minutes (of work) for crunchy, acidic, and sweet onions that…

As a sourdough enthusiast and avid bread baker, I have absolutely adored seeing the bread boom of the past month. King Arthur Flour (my go-to) reported sending more flour in three weeks of March…

Getting into bread baking more and more involved learning a lot of gargon and (unsurprisingly) a lot of French. I found the more that I write about baking, bread, sourdough, etc I end up…

You’ll notice in the photos that there are five biscuits, while this recipe makes six. That is because I am someone who lacks the self-control to wait until after photos to snack and, frankly,…

  Grams & Percentages 500 g flour (275 g bread, 175 g WW, 50 g spelt) 400 g water (80% hydration) 100 g levain (20% inoculation) 10 g salt (2%)   Timeline 7:30 am…

  Several weeks ago I posted this article, to better familiarize you all with starters and *hopefully* show that creating and owning a starter is fun, rewarding, and not nearly as difficult as it…

Today is Day 23 of self-quarantining amid Covid-19 and I am going stir crazy. I’ve found that the only thing that is keeping me a little on the ‘zen’ side of things is consistent…

  “Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is…