All posts by: This Baker

Have you heard of popovers?

Popovers are similar to England’s Yorkshire pudding. Contrary to what I grew up believing, “pudding” refers to a whole world of culinary experiences beyond the custardy and sugary variety that comes in flavors like chocolate or vanilla or banana. In the case of Yorkshire pudding, we’re talking about an eggy, puffy roll that is traditionally served with gravy and made using the fat or drippings from that day’s meat.

Because it’s the 21st century, you can make popovers with butter or vegetable oil, and since they’re often served with jams and cream and butter, it works out. They’re freakin’ delicious. (more…)

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Greetings, famajamalam!

It’s been a minute. Thank you to everyone who has been checking the Facebook page and coming back to the site looking for new content. If you didn’t see, the Flour Facts and Yeast Facts pages are full of words, finally. This summer got crazy—turns out baking bread regularly can be a bit of a struggle when you go on vacation out of the country and, upon your return, split your time between working at/recuperating from a summer camp, helping your partner pack up his abode, and searching for a job in a new city.

Finally, I snatched a day in the kitchen to answer a question that has burned in the back of my mind for years now: Why shouldn’t I double the yeast in a recipe?

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Hey team! I hope that the absence of bread writing in your life for the past couple weeks hasn’t been too painful. I made these bagels a while ago, but they turned out fantastic so maybe it’ll be worth the wait.

This bagel recipe is from Peter Reinhart’s The Bread Baker’s Apprentice, and one thing I enjoy about this book is Reinhart’s writing. He’s an absurdly talented baker who can make all kinds of amazing bread, but he’s able to come across as a guy who just loves bread a lot. I can relate. He opens this recipe with gusto, asserting that there “are two kinds of people in the world: those who like chewy water bagels and those who prefer softer steamed bagels” (121). I’ll eat either, honestly, but if presented with a great New York-style bagel and a steamed bagel from this or that chain, I’ll always pick the chewy water bagel.  (more…)

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Right up front, there is something you need to know: I think these rolls are way more work than they are worth. (more…)

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Hey Rangers, I’m back, and I want to talk about a couple things before I dive into the world of baking bread with steam.

Most important first, and this has nothing to do with bread: If you are or were ever a fan of Power Rangers, AND if you have ever seen Breakfast Club, go see the new Power Rangers movie. There are misunderstood teens sitting in a circle sharing their detention stories, and that’s just the beginning in terms of similarities.

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So far, I’ve made a lot of enriched bread. Last week was a bit of an intro to more bare-bones bread, but we all saw how that turned out.

Today is for ciabatta. I love ciabatta. Have you tried ciabatta? Well, now you have to try it. I really wanted to show off  today because there have been a couple semi-flubs in a row, so here’s me. Flaunting. (more…)

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Hey squad!

For my fourth recipe test, I decided to showcase a recipe that I’ve been trying and testing and adjusting since Gloria became a full-fledged starter.

You can find the recipe here, at King Arthur Flour’s website, and the name is pretty descriptive: Artisan Sourdough Bread made with a Stiff Starter. (more…)

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First things first: Go to the page Toolkit and read about digital scales because I’m going to be talking about ingredients in terms of weight here.

Now that we’ve got that out of the way, I want to talk about baker’s percentage. If you hate math and numbers, maybe you can learn to accept these because they will definitely improve your baking probably. (more…)

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Welcome back, my little yeasties!

I hope you like the name, I was inspired after watching Gaga’s performance on Sunday, the one she bookended with football. Man, that was great.

This week, I blended two of my favorite things: chocolate and bread. This is okay because another of my favorite things is riding cream colored ponies.

I’ll just move along. (more…)

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Well hello, friends!

Once again, I chose a recipe from Bread Illustrated by America’s Test Kitchen. This time, having acquired a loaf pan, I decided to make some sandwich bread of the American variety.  (more…)

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