How much flour is fifty pounds of flour?
My friends (and lots of other people, too) know that I bake a lot. In my opinion, one of the biggest challenges of baking is acquiring the all of the necessary ingredients, and the heaviest burden is...
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My favorite secret to baking healthier: white whole wheat flour
Replacing white bread with wheat bread has been becoming more and more popular recently, and people seem to be wondering how to generally add more whole grains to their diets. This doesn't come as much...
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The shape is everything: sun-dried tomato and pesto pane bianco
I've been getting into baking bread a lot lately instead of focusing more on the sweet and pastry side of things. While I've been enjoying making fresh sourdough from fresh sourdough starter and love...
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Quiche as a method and lightly sweet pâte brisée
I love to make and eat quiche. In fact, there was hardly a week last year that would pass where there wasn't a quiche in my refrigerator because I just love quiche that much. Why? Well, it's great any...
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The baked apple pancake
I don't have a lot of complete memories from my childhood. Somehow, my photographic memory didn't kick in until the middle of seventh grade, when all of a sudden I started to remember everything....
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Peppermint brownie cookies, because chocolate was made to be rich
I've never understood the common obsession with chocolatey baked goods that aren't insanely rich. Don't get me wrong—I like chocolate—but that's just it, I like chocolate, not a pinch of cocoa flavor....
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Mornings are for madeleines
Madeleines are probably my favorite baked good—both to eat and to make. They're rich in flavor, but light in texture. They're quick to make (hellooo, morning option), but don't get boring as they...
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