Bake with abandon!
One of the items on my culinary bucket list was granary bread. I wanted to create my own version of a seed-loaded hearth bread I used to get from a local bakery. Their bread was dense without being heavy — something you could sink your …
Last week I was in Banff, Alberta, surrounded by the breathtaking Rocky Mountains. It was unseasonably warm and the cloudless sky was the shade of cerulean blue you find only in a paint box. It was mid-afternoon and I’d had nothing but airplane coffee and …
In this age of pre-made artisanal everything, some foods remain defiant. While you can buy decent heat-and-eat naan in the grocery store, flaky croissants at any good bakery and to-die-for bagels at delis, crumpets remain elusive. The store-bought versions are rubbery and taste like they’re sprinkled …
I love wheat. I love chewy cookies, moist cake and bread with great big air bubbles in it. And let’s not forget flaky pastry, decadent squares and booze soaked trifle. With the exception of carob loaf, I don’t think I’ve met a baked good I …