Category Archives: Baking and Baked Goods

Recipe: Amy Halloran’s Ambassador Pancakes

Amy Halloran is author of The New Bread Basket, a passionate book about the benefits of locally-grown grains (including why they taste so much better than mass-market flour brands). To demonstrate how much tastier fresh-ground local grains can be, she … Continue reading

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Recipe: Go-To Sourdough Bread

This is my favorite sourdough recipe which I’ve been tweaking for the past couple of years. I am obsessed with making presentable baguettes, but it also makes excellent and reliable boules and batards for sandwiches and everyday use. It was … Continue reading

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Recipe: Olive Bread with Rye Starter

I have to say this is the best olive bread I have experienced, with wonderful tartness due to large amounts of rye starter plus a long fermentation. Makes two 1 1/2 lb loaves. Ingredients: 225 g  rye starter at 100% … Continue reading

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Recipe: No-Knead Pizza Dough

This is a variation of Overnight Pizza Dough for those without stand mixers, kitchen scales, pizza peels or a work ethic. Time does all the work. This is so easy, you’ll shake your head at those bags of pre made … Continue reading

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Recipe: Rule of Ones Pancakes

A universal pancake recipe that’s easy to remember since everything’s in ones. Helpful for children or hungover adults. Courtesy of Carol Maxwell. Makes about 10 5-inch pancakes. Ingredients: 1 c all-purpose flour 1 T sugar 1 t baking powder 1 … Continue reading

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Recipe: Po’ Boy Rolls

These are a little softer and more compliant than most of my breads, which makes them good for po’ boys, subs, hoagies etc. Evolved from this thread on The Fresh Loaf which in turn attributes it to a succession of … Continue reading

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Recipe: Sourdough Olive Bread

I like an olive bread that has a LOT of olives in it, my favorite being the loaf at Acme Bakery in the Bay Area. Problem is that olives are expensive compared to the other ingredients. The best solution I … Continue reading

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Recipe: The Redneck Within

A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading

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Recipe: Holiday Sourdough with Figs and Hazelnuts

This is a nice bread to serve and give around the holidays—it’s not overly sweet so you can eat it with cheese as well as with butter and jam. Adapted from the non-sourdough recipe in Hamelman’s Bread. Makes two large … Continue reading

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Recipe: Dark Chocolate Biscotti with Chipotle Chili

First of my 3 holiday bakes. Adapted from davidg618’s recipe which appeared on the wonderful baker blog, The Fresh Loaf. Ingredients: 1/2 c (one stick) unsalted butter, softened 2/3 c sugar 2 eggs, lightly beaten 1/4 c cocoa powder (Hershey’s … Continue reading

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