A brother and sister collaborate to bring a piece of Spring to drizzly Oakland.
Read MoreOpen for Business
Over the next six weeks we reveal how to achieve the most open crumb structure possible in a naturally leavened bread. Part one: Starter maintenance!
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Chocolate Sourdough!
Chocolate and bread are high on most people's lists of favorite things. Find out how to combine the two to make something extra special.
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Vienoiserie
This is a post about vienoiserie.
Bay was nice today.
A Day On The Bay
Knots
Lemon Poppy Croissant Knots
Extra butter rich croissant dough filled and twisted throughout with a lemon curd poppy seed filling. An apricot - rum glaze, toasted poppy seeds and pearl sugar are added post bake to finish things off.
Multi-grain sourdough from Jane on Larkin
A naturally leavened bread dough from San Francisco encases toast millet, sunflower seeds, sesame seeds, rye flakes and flax seeds. The dough is allowed to ferment for 24 hours before baking ensuring maximum flavor complexity.
“The dough is allowed to ferment for 24 hours before baking ensuring maximum flavor complexity.”
