This buttercream is great for spreading, filling and piping. I’ve made some buttercream roses with it, and it definitely holds sharp edges using star tips.
Day 3! At this point, since I’m sure my wild yeast are growing quite well, I start shifting the “food” I give it from sugar-rich rye flour to wheat flour. […]
Woo! Day 2! Another update for my Sourdough Project. If you’re interested in reading about the previous days, just follow the links below: Sourdough Project: Day o Sourdough Project: Day 1 […]
Hi there. So this is an update on my Sourdough Starter after the first 24 hours. If you remember, I started my starter (is that considered redundant?) as part of […]
More than two months ago, I got myself a new book specifically geared towards making bread. The book is called Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust […]
…Yes, that is correct. …Nope, that wasn’t a typo. …Yep, I did in fact make CROISSANTS. When I first made puff pastry, what I felt was a mix of excitement […]
I still have one last Bread-buary! post on the way, but to tide everyone over, I have another cookie recipe. So what does this cookie recipe have that’s different from […]