Back in November I had a question regarding steam and the Maillard reaction in baking via the BREAD Magazine Newsletter Jarkko Laine (Editor of BREAD Magazine) and I produce every week – it’s free, so do subscribe to it. As you may or may not know, professional bakers inject steam into the oven during the baking process. Those who are aware of this often think they cannot accomplish a professional baker’s bread because they cannot replicate this process. Well, this isn’t exactly true, steam can be created in a domestic oven – the only thing you cannot replicate in a domestic oven are the bread volumes professional bakers bake in theirs.
Back to the initial question: “Why do we need steam when we bake bread?”
Continue reading Why do we need steam when we bake bread?
I like baking with spelt which is an ancient grain increasing in popularity around the world. Contrary to some popular belief, spelt is not “gluten free”, it simply has a different genetic makeup to normal wheat. However, it does appears to be a lot kinder to the gut. This is true especially when it is allowed to go through a proper long fermentation process using natural levain. It has a lovely nutty flavour when baked, the crust gets nicely caramelized with a chocolaty colour. So what else is there to know about spelt… Continue reading “S”spells Spelt
Kulitsa/Kulich & Pashka/Pasha are very Eastern European celebratory traditional Easter foods. Curiously, many of these Easter breads are very similar… Continue reading Kulitsa & Pashka & Tsoureki & Challah
This is an unusual condiment used in Greek and Middle Eastern cuisine, generally in the context of baked goods.
Continue reading What is Mahlab/Mahlepi/Mastixa?
Pancake Day, also know as Shrove Tuesday is the day before lent which starts Ash Wednesday which is the day after on the religious calendar. From a religious point of view, it is the time when many Christians, in remembrance of Jesus, abstain from eating any rich foods during lent. This tradition is believed to be the reason why Pancake Day came about… Continue reading How Did Pancake Day come about?
Who was Johan Ludvig Runeberg and what is Runeberg Torte?
The 5th of January is a national flag day in Finland which celebrates Runeberg’s Birthday. Why am I writing about this? Well there is something yummy that is made available for this celebration that involves baking. Bakeries and patisseries around Finland, roughly not long after New Year start to produce and sell Runeberg Torte, the sales of which culminate on the 5th of February, after which they disappear again until the following year.
I thought it would be fun to delve into the history of the torte and to Who was Johan Ludvig Runeberg? Current younger generations of Finns are perfectly aware of Runeberg Torte and that they are in season from the beginning of the new year until the 5th of February but often not much more…..
This is what I discovered Continue reading Ever heard of Runeberg Torte?
You may or may not have heard of Teff flour – I have on and off, but wasn’t quite sure what it was or where it came from – so I decided to do a little investigation
TEFF is an ancient grain and one of the smallest grains found in Ethiopia. Imagine: it takes about 150 Teff seeds to equal the weight of a single wheat kernel. It is the main ingredient used to make Injera flat bread.
Reasons Teff flour is starting to trend on a global basis:
Continue reading Is Teff the next Quinoa?
Grandma could never stress the following 4 things enough when baking bread.
It really helps to know and understand the following:
Continue reading Four things you need to know about baking bread
Happy New Year everyone! One of my New Year Bread Resolutions is to make & bake bread as sustainably as possible. So the article: “In search of a sustainable approach to artisanal bread” in the latest issue of Bread Magazine immediately caught my attention. This made me think: what is the true value in the artisan approach of baking bread?
YES, the latest issue of Bread Magazine published for this Christmas is hot off the digital press and the publisher has promised me a special discount coupon code for anyone who subscribes before January 31st, 2017. Just click here to obtain your special DISCOUNT CODE by dropping me a line I will personally email it to you.
The notion of artisan Continue reading In search of sustainable artisan bread
Back in October I spent an amazing night with an artisan baker who toils his trade 3x a week up in the Pyrenean mountains. Our rendez-vous was at midnight and I spent the night pretty much watching him perform his craft from beginning to end. Continue reading Spending the night with an Artisan Baker