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3 September, 2014

Digital Scales: Which Weigh To Go?

Digital Scales: Which Weigh To Go?
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I’ve run into a few questions of late that involve the weighing of ingredients. Some of the writers mention that they don’t have a scale and I wanted to point them to a good choice when they do decide to make the upgrade to weighing their doughs so they too can benefit from the multiple
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1 April, 2014

Meet Renée, le petit Boulanger

Meet Renée, le petit Boulanger
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Meet Renée, the Boulanger at Le Pain de Molitg | flour-and-spice-blog. Here’s a great post (one of several so far) from the relatively new Flour-And-Spice blog by Tia, about Renée, a dedicated artisan baker from Molitg, in the south of France. Running his small scale operation, he and his assistant produce 150 to 400 loaves of bread
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28 February, 2014

Baumkuchen: Multi-layered Tree Cake

Baumkuchen: Multi-layered Tree Cake
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Good friend Steven, over on Made By You And I – that’s his handsome mug there – decided to toss out a challenge to me a while back to do a recipe for Baumkuchen. Baum is German for tree (“O Tannenbaum, O Tannenbaum…”) and Kuchen is cake. Tree Cake. He had seen this post over on The
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18 February, 2014

Steven’s “Apple Pie Your Way”

Steven’s “Apple Pie Your Way”
Comments: 3

A good online friend of mine, Steven on his blog “Made By You and I“, recently posted his method for making a fail-safe apple pie. In his post, he shows how he bakes the pie shell and the filling separately, seals the pie or tart shell bottom so it doesn’t get soggy, adjust the sweetness
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28 October, 2013

Fougasse By Hand

Fougasse By Hand
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As part of our great book giveaway, the authors of  have given me permission to include the following recipe for you to use.  The instructions given make use of no mixer; it is, as the book title indicates, all done by hand. You’ll also use a process called “autolyse” to hydrate the flour by letting
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