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: St. Louis Pizza

Posted on December 1, 2013 by Burnt My Fingers

St. Louis pizza is a regional specialty with baking powder used as leavening and a cheese topping made with a unique processed variety. My crew did another prep based on the King Arthur Flour recipe last night and I realized there were … Continue reading →

Posted in Baking and Baked Goods, Eating, Mains, Recipes | Tagged , , , | Leave a comment

Recipe: Bread Machine Bread for Turkey Stuffing

Posted on November 26, 2013 by Burnt My Fingers

This isn’t meant to be eaten on its own. Rather, it should be cubed or shredded, dried out, and used for turkey stuffing. If you don’t want to do that, then omit the poultry seasoning and sage. Makes 1 2-lb … Continue reading →

Posted in Baking and Baked Goods, Recipes | Tagged , , , , | Leave a comment

Recipe: Garlic Croutons

Posted on May 22, 2013 by Burnt My Fingers

I learned this technique for garlic croutons from Jacques Pepin. It’s a lot more efficient than browning croutons in a skillet and uses less oil too. Makes 4 cups, enough for about 6-9 bowls of Caesar or other salad. Ingredients: … Continue reading →

Posted in Baking and Baked Goods, Recipes, Sides | Tagged , | Leave a comment

Recipe: Magic Squares

Posted on December 30, 2012 by Burnt My Fingers

4th of my holiday bakes, except it’s not so much a bake as an assemblage. Great to make with kids because it’s so easy. There are a couple of versions for magic squares on the EagleBrand.com website but I prefer … Continue reading →

Posted in Baking and Baked Goods, Recipes, Sweets | Tagged , , | Leave a comment

Recipe: Fennel Pollen Shortbread

Posted on December 28, 2012 by Burnt My Fingers

Third of my 3 holiday bakes. Buttery, salty, with a complex taste from the fennel pollen. Adapted from this recipe which in turn attributes it to Kir Jensen, operator of a Portland food truck. Makes about 4 dozen shortbreads. Ingredients: 2 c … Continue reading →

Posted in Baking and Baked Goods, Cooking, Recipes, Sweets | Tagged , , , , | Leave a comment

Recipe: Christina Tosi’s Corn Cookies

Posted on December 21, 2012 by Burnt My Fingers

Second of my 3 holiday bakes. The lively Christina Tosi, pastry chef at Momofuku Milk Bar, has generously shared the recipe for her should-be-illegal corn cookies. (I suspect she actually uses even more butter than this, however.) Freeze dried corn … Continue reading →

Posted in Baking and Baked Goods, Cooking, Recipes, Sweets | Tagged , , , , | 2 Comments

Recipe: Schüttelbrot (Alpine Cracker Bread)

Posted on November 3, 2012 by Burnt My Fingers

My wife brought back this intriguing and fragrant flatbread from a trip to Bavaria. It is a traditional Alpine snack that is great with cheese and charcuterie. (The elusive taste element is fenugreek, which grows wild in the Alps and … Continue reading →

Posted in Baking and Baked Goods, Recipes | Tagged , , , , | Leave a comment

Recipe: Country-Style Miche

Posted on October 12, 2012 by Burnt My Fingers

A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading →

Posted in Baking and Baked Goods, Cooking, Recipes | Tagged , , , , , , , , | 3 Comments

Special Recipe: Kettle Bread

Posted on June 24, 2012 by Burnt My Fingers

Welcome to sourdough baking Tartine style. Tartine is a bakery in San Francisco that makes one batch of bread per day, at 5 pm, and sells out immediately. With your starter and these instructions you will create two magnificent loaves … Continue reading →

Posted in Baking and Baked Goods, Recipes | Tagged , | 5 Comments

Recipe: Overnight Pizza Dough

Posted on May 21, 2012 by Burnt My Fingers

Adapted from Jeffrey Hamelman at King Arthur Flour. Unlike Pizza D’oh, overnight pizza dough a classic Neapolitan crust with nothing but flour, water, salt and leavening. Makes four individual pizzas (approximately 8 inch diameter). Ingredients: 500 g all-purpose flour 340 ml … Continue reading →

Posted in Baking and Baked Goods, Mains, Recipes, Something Else | Tagged | Leave a comment