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: Acme Cheese Wheels

Posted on March 13, 2018 by Burnt My Fingers

These are “Acme” Cheese Wheels in the dictionary sense, as in “ultimate” or “peak”. But they’re also very close to the cheese wheels served by Acme Bakery out of their Ferry Plaza shop in San Francisco. Makes a dozen individual … Continue reading →

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Recipe: Josey Baker’s Everything Bread

Posted on August 31, 2017 by Burnt My Fingers

Everything Bread captures the garlicky, seed-y essence of an everything bagel but with the added tang of Josey Baker’s sourdough. Josey gave me some clues about the preparation; I guessed the rest and think I got pretty close to what … Continue reading →

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Recipe: Digger Bread

Posted on July 18, 2017 by Burnt My Fingers

Welcome to the 50th anniversary of the Summer of Love in San Francisco. The other day I drove past the Panhandle, a mile long grassy strip where the Diggers gave away bread to keep people nourished while they were grooving. … Continue reading →

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Recipe: Leftover Banana Bread

Posted on January 5, 2017 by Burnt My Fingers

The Eagle Brand condensed milk adds a nice richness to this leftover banana bread. A good thing to make after the holidays when you discover lots of blackened bananas lurking in the corners of your refrigerator. Makes 1 big loaf. … Continue reading →

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Recipe: Accident Bread

Posted on January 3, 2017 by Burnt My Fingers

Accident Bread happened because I was experimenting with Sirvinta wheat, a heritage grain I picked up at the Maine Kneading Conference. I was under the impression it was a high extraction flour but the resulting dough was quite different than expected. … Continue reading →

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Recipe: Election Cake

Posted on November 1, 2016 by Burnt My Fingers

U.S. Election Day in the early years of our Republic was a happy and festive occasion. Election Cake was served as a reward for voting or simply to celebrate democracy. A number of bakers are offering it this year to encourage … Continue reading →

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Recipe: Favorite Pie Crust

Posted on June 30, 2016 by Burnt My Fingers

This pie crust is based on Christopher Kimball’s method in the Cook’s Bible, with a few important tweaks. He uses only butter but I would insist on at least some animal fat if serving with a Texas-style barbecue meal. Makes one … Continue reading →

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Recipe: Buttermilk Pie a la Micklethwait

Posted on June 30, 2016 by Burnt My Fingers

I was inspired by the life-changing buttermilk pie at Micklethwait’s Craft Meats in Austin, and this is pretty close in my opinion. It’s based on a Southern Living recipe which is what I expect the Micklethwait pastry chef would be … Continue reading →

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Recipe: Sourdough Rye with Anise and Caraway

Posted on June 9, 2016 by Burnt My Fingers

This pleasing sourdough rye started with a need to use up some white rye flour, but more common medium rye would work fine. Makes one two-pound loaf. Ingredients: 200 g refreshed whole rye starter @100% hydration 375 g (1 1/2 … Continue reading →

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Recipe: Amy Halloran’s Ambassador Pancakes

Posted on August 7, 2015 by Burnt My Fingers

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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