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
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CategoryRecipes
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
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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
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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
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Syltrutor: Swedish Jam Bars
Syltrutor, or jam squares, are a buttery, crumbly, fruity, and rustic treat perfect for summer. Syltrutor have a rich shortbread crust, sticky and sweet-tart jam filling,
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Marmorkuchen: German Marble Cake
Marble cake is a swirled chocolate and vanilla cake that’s a classic around the world. It’s made from a rich batter, then divided so part of it can be flavored with chocolate. The two batters are lightly swirled together to create a pattern reminiscent of marble.