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The weekend boulangerie

The weekend boulangerie will feature more detailed posts that explore the world of yeast – wether natural or shop-bought. I hope you’ll love these discoveries as much as I do. I will update this post...

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Kusmark sourdough

I thought it would be nice to start my weekend boulangerie posts with a book quote. You know, being the weekend and all. Perhaps, you’ll want to do what I’ve doing and explore forgotten books. Yes,...

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Les giboulées d’avril – Brioches feuilletées au sucre

[April showers – Flaky sugar brioches] Today, it hailed three times. Rained once. And snowed twice. With the sun being at its brightest in between. Yes, I think April showers take a whole new meaning...

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Chasing rugbrød, part one

We waked, in the two cabins in those happy days, just before the sun came up, when the birds were in their loudest clamor of morning joy. Wrapped each in a blanket, George and I stepped out from our...

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A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche...

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which...

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Recipe studies: Brioche

Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions. Follow the...

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Kavring, the Swedish summer classic

As written on June 20th, 2017: I didn’t mean to be gone for so long; from the winter solstice to the summer one. Yes, now a few days shy of midsommar, half a year has gone. Can we pretend that winter...

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A community dedicated to sweets and culinary delights, here for you

Welcome to our platform, a blog prepared and created 100% by those passionate about sweet creations! With us, you will be able to discover not only the trends of the professional confectionery industry...

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Top 5 traditional pastries crafted with love in Europe

There is no secret that all around Europe there are lots of delicious pastries.Their taste is amazing, unique, and they may become your next favorite thing to eat whenever you want a small treat for...

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Top 5 uncovered myths about baking

Baking is a fun and relaxing activity, sometimes it can be highly demanding when it is pushed to another level. However, some people are afraid to start their baking adventure based on some myths like...

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How to upgrade your baking? Become an in-house professional

Did you just start baking and you grow to like it more and more? Then, you should make a small stop and read the following article. Our team will unveil some secrets and tips that will make the art of...

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