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Ramazan kahkesi

Gaziantep'in her Ramazan ayında fırınlarda yapılan, mis gibi mahlep kokan kahke tarifi. Sadece Ramazan ayında yapıldığı için üzülürdüm. Artık tarifi var, istediğim zaman yapabilirim. Herkese hayırlı Ramazanlar...
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Sourdough Bread

So far this is my best sourdough bread! I still have to work on having big holes inside…
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Pita Bread

Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used…
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Breadsticks

Breadsticks never go out of favor and may be peeking at an all-time popularity. Long, thin ones known…
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Pane Siciliano

The loaf has a beatiful blistered crust, not too crackly, and a crumb with large, irregular holes. The…
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Pain de Campagne

This is the perfect dough for creative shaping, and the one used throughout France for many types of…
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Farmstead Sourdough Bread

While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf…
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Pain a l’Ancienne

The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different…
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Robin’s Whole Wheat Bread

Cookbook author Naomi Duguid named these moist, tender loaves for her mother, Robin, whose baking during Duguid’s childhood…
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New York Deli Rye

The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what…
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Basic Sourdough Bread

This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute…
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Barm

The full flavor of barm will not develop until it has been refreshed until it has been refreshed…
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Seed Culture

“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days.…
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Pate Fermentee

The very presence of “pate fermentee” in a formula immediately improves most bread, quantum leaping it in maturity…
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Poolish

Poolish, a wet sponge, is easy to make and is best when made fresh each time you need…
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Lavash Cracker

The key to the crisp lavash is to roll out the dough evenly and paper-thin. The sheet can…