During our recent mini-vacation to San Francisco, I got a chance to visit the Berkeley Bowl, an independent grocer similar to Trader Joe’s or Whole Foods. I was absolutely floored by the selection of produce: three kinds of blood oranges! Etrog in April! Several varieties of s...
I’ve made the focaccia recipe in The Bread Baker’s Apprentice before, in the raisin variation, and enjoyed it immensely. However, it’s been 6 or 7 years (I know this, since I brought a slice to a date), so I felt it was time to try it again. This time ‘round, I made the “trans...
Continuing the pound cake theme (but failing at our goal of reducing dessert consumption), I dug out Flo Braker’s book and finally made this apricot cake that I’ve looked at many times, and seen wonderful photos of, online. This project actually took longer than expected, beca...
There are two kinds of pound cake that I really love: the walnut kind at Chinese bakeries, and any lemon pound cake. The latter is usually flavoured with lemon zest or oil in the batter, and covered with a lemon glaze or syrup after baking.I started this project out by soaking...
We’re trying to increase our whole grain consumption, and cut back on rich desserts, so I turned to my collection of bread baking books for this project. This recipe uses a poolish starter, and is pretty simple to make. The flavourings come from the zest of a whole lemon, a ¼ ...