Easy Homemade English Muffins

Making English muffins from scratch is much easier than you think. You don't even need an oven. There are plenty of recipes out there that look promising (each with different dough consistency, method, fermentation time, etc...), including one I've bookmarked in my favourite bread making book (Bread Matters by Andrew Whitley), but today I present … Continue reading Easy Homemade English Muffins

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Croissants 1.4

A minor set back, but it's nothing the home baker can't overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they're also the ones with the least layers. So, I can't help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn't turn … Continue reading Croissants 1.4

Homemade Croissants 1.3

In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective ┬áchanges from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat … Continue reading Homemade Croissants 1.3

Roberta’s Pizza Dough and a Fifteen Minutes Pizza Sauce

It is a truth universally acknowledged that the most hated ingredients can be made appealing to the pickiest of eaters on top of a pizza. That, my friends, is one of life's greatest mysteries. For example? I spent the first twenty-two years of my life avoiding cheese, but would somehow magically eat pizza. The first … Continue reading Roberta’s Pizza Dough and a Fifteen Minutes Pizza Sauce

Hokkaido Milk Bread

I've been on a bread making kick lately. I can and do make other things, I swear, but I rarely get the chance to take photos. So for now, here's one of my favourite loaf thus far. It will probably be the fluffiest bread you'll ever make. That's because the Hokkaido Milk Bread is a … Continue reading Hokkaido Milk Bread

Brioche with bergamot essence

My mom used to make brioche in the late evening for the next morning's breakfast. But no matter how hard we tried, we never could wait that long. Within minutes of touching the cooling rack, the brioche would be sliced, most probably buttered (yup), and in between mouthfuls of buttery, buttery bread were our usual … Continue reading Brioche with bergamot essence