There’s nothing quite as comforting as a freshly baked treat straight from the oven, but with so many delicious options out there, it can be hard to decide what to make. If you’re in the mood to bake something yummy…
Thanks to the Zassenhaus Classic Bread Slicer, my bread knife has some competition. I can’t vouch for every bread slicer on the market (yet), but this model made me a believer. After a few minutes of trial and error to…
Bananas Foster French Toast sits right there on the breakfast menu. That’s a bold opening move for any bakery in Ohio, and this one has plenty more tricks waiting behind the counter. The setting is every bit as tempting as…
Since opening on Lafayette Street last month, RYE by Martin Auer has drawn massive attention for just a singular product: a 3.3-pound, 24-hour-fermented organic rye sourdough loaf sold for $60. Whether that’s a selling point or a drawback likely depends on…
A Ugandan study found that substituting 30% of wheat flour with fresh green mature N23 cooking banana puree raised resistant starch and dietary fiber in bread while weakening dough strength, reducing loaf volume, and lowering sensory acceptability compared with 100% wheat bread. Subject…
After eight years in Bird Rock, Wayfarer Bread & Pastry is planning new locations with the help of local partners who promise to keep its small-bakery soul intact For the last eight years, fans who wanted a kouign amann or baguette…
Sourdough is the oldest form of leavened bread, dating back to at least 2000 B.C. when ancient Egyptians likely discovered it by accident. Wild yeast and bacteria may have drifted into dough left out to rest, triggering fermentation. The result? A naturally…
Stillwell's Bakery & Cafe, a Wailuku staple since 1994, is getting ready to open a second location inside the Central Pacific Bank building at 145 Ho‘okele Street in Kahului. The new cafe is expected to open around mid-November, with a grand opening…
The holidays have a way of sending people down country roads to find something homemade. In America's Amish country, that search usually ends at a bakery, where the shelves are stacked with fresh bread and fruit pies, and the smell…
Bakehouse owner Brian Campbell's day starts at 4 a.m., when he heads to his bakery to make kolaches, muffins, bread pudding, madeleines, prepare pizza toppings, sides, soups and salads and everything else needed to prepare for the day ahead. Before he knows…
Bread and Sourdough in Baking: the news, the names and what changed.
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