Pumpkin and butternut squash-in their pure form-have never been some of my favourite vegetables. They are too sweet for me. Saying that, I must admit that I love sweet potato. But something about pumpkin and butternut just doesn’t sit well with my taste. I eat a lot...
A jet-black bread can look quite strange to some. Every time I have given a bread made with charcoal to an unsuspecting bread lover they’ve given it a worried stare. We never see bread this way. It seems like it should never look like that. And that is exactly what I...
These beautiful black doughnuts will be a sure hit at Halloween. There’s nothing crazy here. It’s just a very quick and simple recipe with added activated charcoal. You can find activated charcoal in my Amazon storefront, but even your local supermarket may stock it....
Baker’s percentage is a universal language that bakers use for reading, writing, adjusting, and sharing recipe formulas. Knowing how to read it gives us the ability to instantly recognize the basic characteristics of the bread which is made using that specific...
The unique design of a babka is achieved by filling the dough, rolling it up, cutting in half, and finally twisting back together. The roll is made the same way that you’d make cinnamon rolls, but instead of cutting it into slices it is cut lengthways. Once sliced in...
