Category Archives: Baking and Baked Goods

We like baking here at Burnt My Fingers, usually but not always with sourdough. We also talk occasionally about baked goods produced by other folks for our enjoyment.

Recipe: Max’s Loaf

Posted on October 9, 2022 by Burnt My Fingers

The recipe for Max’s Loaf was shared with Craig Claiborne of the New York Times when he visited Wendy and Michael London’s Saratoga Springs bakeshop in 1983. It was designed as a “supremely healthy” food for their son Max, who … Continue reading →

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Recipe: King Arthur Quick Baguettes

Posted on July 13, 2021 by Burnt My Fingers

King Arthur Quick Baguettes can be ready in just a few hours (after you make the poolish the night before, which takes maybe 2 minutes) so you can start after lunch and have delicious warm baguettes to serve with dinner. … Continue reading →

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Recipe: Crab Hush Puppies

Posted on July 8, 2021 by Burnt My Fingers

For a Southern twist on surf-and-turf, offer Crab Hush Puppies with chicken fried steak! And for even more fun, substitute 1 c finely chopped okra for the crab! The base recipe comes from The Kitchen and it’s solid but a … Continue reading →

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Recipe: Kamala Harris Cheese Puffs (Gougéres)

Posted on June 29, 2021 by Burnt My Fingers

Vice President Kamala Harris served Cheese Puffs at her first official dinner at the Naval Observatory. While she hasn’t said how she made them, recipe forensics suggest she might have followed the Tartine Bakery recipe since a/Tartine is in the … Continue reading →

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Recipe: Onion Buns

Posted on May 18, 2021 by Burnt My Fingers

This Onion Buns recipe comes from Cook’s Illustrated, in its very early days when it was a digest supporting a new product called the Cuisinart food processor. Update: we were completely wrong in the above recollection. The pub was called … Continue reading →

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Making Croissants with King Arthur

Posted on March 23, 2021 by Burnt My Fingers

Last weekend was packed with March Madness and SXSW, but when an email arrived announcing a last-minute opening in the Lofty Layers class at King Arthur Baking School everything else got pushed aside. The class had an unusual format: watch … Continue reading →

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Recipe: New Haven-Style Clam and Lemon Pizza

Posted on March 18, 2021 by Burnt My Fingers

Clam and Lemon Pizza doesn’t claim to duplicate the legendary Frank Pepe’s clam pie, but finely diced seeded lemon makes up very nicely for the lack of fresh clams from Long Island Sound. Use preserved lemons if you got ‘em, … Continue reading →

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Recipe: Extra-Tangy Sourdough Bread

Posted on March 2, 2021 by Burnt My Fingers

Extra-Tangy Sourdough is based on this recipe from King Arthur Flour; our ingredients are the same but the method is somewhat different. If you follow our bread recipes you’ll notice some similarities to our Instant Pot bread: the hydration is … Continue reading →

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Food for Thought: The Casual Sourdough Baker

Posted on February 18, 2021 by Burnt My Fingers

The King Arthur Flour website is always a good resource for recipes and baking tips, but PJ Hamel’s blog The Casual Sourdough Baker is especially welcome in these times. As she puts it, “I’ve always been a rather casual baker. … Continue reading →

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Recipe: Covid Pizza Dough

Posted on February 17, 2021 by Burnt My Fingers

Covid Pizza Dough won’t give you Covid, nor will it cure Covid as far as I know. The title reflects the stultifying new normal when the days run together and you are too lazy to go upstairs where you keep … Continue reading →

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