This brown butter pound cake is a variation of my quatre-quarts recipe with caramelly, toasty brown butter for a humble cake with rich flavor. Brown Butter
Continue Reading
Authorthe Sunday Baker
Sourdough Stout Hot Cross Buns
These sourdough stout hot cross buns use the tanzhong technique for incredibly fluffy Easter buns. They may not be traditional, but they are a reminiscence of
Continue Reading
Apple Rye Cake
Once I started experimenting with homemade sourdough bread, I always had rye flour on hand to feed my starter but I wasn’t sure how else to
Continue Reading
A Baker’s Guide to Flour
An Introduction to Flour As bakers we use flour in nearly every recipe, but how often do we stop to think about it? In our love
Continue Reading
Chocolate Buckwheat Cookies
Buckwheat flour is a common ingredient in Maine where I grew up. I remember seeing ployes, or Acadian buckwheat pancakes on restaurant menus in the northern part of the state where my grandparents are from. I fell in love with its nutty earthiness, though, when I tried galettes bretonnes, or Breton buckwheat crêpes, my first time in France.
Roze Koeken: Dutch Pink Cakes
Roze koeken, literally “pink cakes,” are little cakes found in Dutch supermarkets, comparable to how many Americans grew up with Little Debbie’s. They’re simple, dense pound
Continue Reading
Gâteau au Yaourt: French Yogurt Cake
Gâteau au yaourt, or French yogurt cake, is a rustic anytime cake. It’s for any season, any time of day, any occasion. You can serve it
Continue Reading