After a two week hiatus due to vacations and enduring heat that felt like I was in Dante's 7th circle of Hell, I am slowly easing back into cooking things. I pretty much just ate salad, sandwiches, and cereal the...
And Managers Jack, Get 10%
When it comes to baking, percentages and amounts are important. There is a reason that recipe you found says to use 1.5 teaspoons of yeast. Not 1, not 3, not "that looks like it would be enough", but 1.5 teaspoons....
Britta’s Bagels
First off, a former tour guide extraordinaire I worked with and current baking/pastry master of deliciousness is gearing up to start pastry school. You can definitely look forward to lots of good posts from her in the future over at...
Brady’s Bars
Whatever baking genes I've got I inherited from my mother, and hers definitely came from her mom, my Bubbie (Jewish grandmother). It didn't matter what it was; if she made it, it was delicious. Anytime you visited you would be...
Sourdough So Simple A Spartan Could Make It
There are still a few months until Michigan's football season (83 days to be exact, not that I'm counting) kicks off so instead of Football Saturdays over the summer I have Sourdough Saturdays. For all you need to know about...
A Primer: On Sourdough Starters
Note: This post has been updated, check out the newer version here! Last week I made another delicious sourdough loaf that I'll be posting about shortly. However before that happens I wanted to clear the air about sourdough, starters, and...
Choose Your Own Adventure – Samosas Edition
First order of business, one of my former roommates has started up an entertaining food/general hilariousness blog that I highly recommend. Ok, on to new business (I feel like I'm running a meeting on Mad Men). My weekends follow a...
Simple and Elegant: Pain a l’Ancienne
If Michigan Football's helmets could be conceptualized as a loaf of bread, it would hands down be Pain a l'Ancienne. Nothing flashy or over the top, but simply the best. Replace Maize and Blue with flour, water, yeast, and salt...
When I started to make bread I found it a little discouraging at times that so many of the recipes I wanted to try took two days. Most often this was letting the dough rise overnight, or having a preferment...
Butter Croissants as Flaky as an OSU Football Commit
At some point in the last two years I had the misguided thought that making my own pastry would be a good idea. Then I had the even more misguided thought to follow through on that idea. While it certainly...
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