A Life in Baking, Pastry, and Libations.
Einkorn Grains Einkorn is an ancient grain that is often regarded as the predecessor of modern wheat. There is some debate about this origin story as the grain is also believed to have evolved from wild emmer wheat. Either way, einkorn is undergoing a renaissance in part because of its nutritional profile, but also because... Continue Reading →
Here is an interesting article on why Southerners excel at making biscuits. That is, until they move to the Northern part of the United States where ice cold water and a delicate touch do little to turn out fluffy biscuits that rise to unimaginable heights. The answer revealed much about the regional differences in the... Continue Reading →
Sourdough starters are unparalleled in their ability to coax flavor from flour. Even if you don’t make bread regularly, sourdough starters can be used in cakes, beignets and even bread pudding. No pastry kitchen should be without a sourdough starter and you can start one in less than two weeks. Once you’ve created your starter,... Continue Reading →
Buttery. Salted. Caramel. 