This month Camilla of Culinary Adventures with Camilla chose the #BreadBakers theme of Easter, Passover, and Springtime breads from around the world.  Breads are by definition heavily limited for Passover and since I made matzah last year I decided to see what interesting Easter and spring breads I could turn up for this month. A […]

Being able to multitask in the kitchen is a valuable skill.  If you want separate components of a meal to finish at the same time it not only takes planning but also requires the ability to potentially monitor several pots and pans at once.  But, there is a point where it is probably a good idea […]

2014 is just about in the books and it has been quite a year for Bakers & Best!  There were 97 posts shared with visitors from 130 countries (thank you!), including 36 new ones.  Let’s take a look back at all the fun, shall we?!

Wow, it has been over two months since I posted a bread recipe.  Right before leaving for France (and again last weekend) I made this Swedish rye bread.  I had been wanting to try a 100% rye loaf for some time and this was a simple quick bread that could be made in under an […]

It’s only Monday, but there are so many exciting things to talk about!  Where to begin…Well first of all, I was very happy to see that last week’s soy broth and noodles post was featured by TasteSpotting.  In bread related news, the Wednesday dining section of the New York Times was all about bread!  There were many fantastic […]

I’m sure I’ll jinx it by saying this, but it seems that spring has finally made its way to Ann Arbor.  Of course for us that means 40 degrees and rainy, but it beats 5 degrees and snowing!  And of course nothing signals spring more than pumpkin beer!  Wait, what?  Perhaps you remember the pumpkin beer […]

Are you unsatisfied with your current cookie recipe?  Do you feel the chocolate to flour ratio is not high enough?  Well look no further, these cookies will solve your problems!  They are loaded with delicious dark chocolate and border on the consistency of truffles before you bake them.  When they come out of the oven […]

In my continuing quest to branch out from white and whole wheat flours this week’s bread baking journey took me to the exciting world of rye flour. A couple of things I learned: Rye flour can be characterized as light, medium, or dark depending on how refined the grain is.  Most often you’ll find medium […]