There are lots of different ways to make and maintain your own sourdough starter. Some people swear by using pineapple juice, some people only use rye flour, the list goes on. As long as you have flour, water, and wild yeast, you've got yourself a starter.
French Toast Macarons
I'm a big fan of taking the flavours of something ordinary, like french toast drenched in maple syrup, creating a completely different and elevated version of it, and still making you think, "French toast!" when you eat it.
Dark Chocolate Orange Tarts with Orange Scented Sablé
There are some recipes that you always keep around, no matter where you go or what you do. It's your go-to recipe, the one that works, is easy, and tastes amazing. You've made it so many times that you don't even need to look at the recipe anymore. You can change it up to fit the occasion or the dish and it's still just as stellar as ever.
This chocolate custard tart recipe is one of my ultimate go-to recipes.
Classic French Croissants
There's nothing quite like a freshly baked croissant straight from your own oven. Crispy, flaky layers with a soft, light, and buttery inside. And it's yours. You made it. You made a great croissant!
Croissant are one of those scary things in baking for most people, like puff pastry or bread. It's daunting, intimidating, and it sucks when you spent all day making something and it doesn't turn out.
But, as I say with every other thing on this blog, it's not that scary! It's actually quite simple when you break it down into manageable chunks. Can you roll dough into a rectangle? Can you fold a letter? Can you make a triangle? If you said yes to those, you can make a gosh darn croissant.
Cheddar and Rye Bread
I'm going to admit that I'm getting a little tired of eating toast for every meal. I mean, wow, it's great toast, it really truly is, but I need something else, you know? I'm almost all breaded out. Almost. But not before I made possibly the tastiest loaf so far.
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