Category Archives: Baking

Baked Custard

Custard is not really the most visually impressive of foods. It can be thick, thin, cooked on the stovetop or baked in the oven. A good custard will have a pale, yellowish or cream color and, if it is a baked custard, probably a slightly darker “skin” on top. Some people, like me, love it and some hate it. Creme brulee cleverly covers it up ... Read More »

Cinnamon Chocolate Chip Bakery-Style Muffins

There are a few tricks to baking a bakery style muffin. By “bakery style muffin” I mean a muffin that has a slight crispness to its muffin top, is moist and fluffy inside and is exactly halfway between being coarse and being cake-like. Most importantly, a bakery style muffin has a big, domed top taking up about 50% of the muffin. Kelli, from Lovescool, and ... Read More »

How to make an extra large cake

While most people will have to scale a recipe from time to time, doubling a batch of rice pilaf for a crowd or halving a batch of pancakes to feed only one or two, not everyone will be require to scale recipes for baked goods. You have to be exact with a cake recipe. The first thing to do is determine what size pan you’re ... Read More »

Lemon Pudding Cake

After the last IMBB, Sarah Lou from One Whole Clove and I had a bit of a chat about the effect of water baths on souffles. Her lovely Pecorino and Caramelised Veggie Souffle, baked in a water bath, just didn’t rise quite as impressively as she had expected (though it certainly still looked good). Since a souffle gains much of its lift during its initial ... Read More »

From-scratch Sourdough Starter

There are three ways to come by a starter: Catch wild yeast Use packaged yeast Buy/Borrow/Steal I would say that the best way to start a starter is to get some from a friend. Sourdoughs – and their starters – get their flavor from long and slow development, so the older your starter is, the more character it is likely to have. Of course, a ... Read More »

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

This is for Niki. She has been on a quest (part 2 and 3) to find the perfect chocolate chip cookie. I agree with her completely in that personal preferences play a big part in the “perfect” cookie. Of course, ingredients and oven temperatures do, too. I like slightly crisper cookies and I simply love oatmeal in cookies. Niki wants a chewy cookie, the kind ... Read More »

Baguette a l’ancienne in progress

I was perusing the forums at eGullet and noticed an interesting “demo”. A member posted his (her?) process for making baguettes a l’ancienne, also known as slightly sour, naturally yeasted baguettes. Now I was immediately impressed by the photos of big, uneven holes and a lovely crispy crust. Though the recipe takes a few days, it is a very low maintenance dough. All you need ... Read More »

Pumpkin Donuts with Spiced Sugar

There is nothing wrong with spelling the word for these fried rings of dough as “doughnuts” or “donuts”. They are both correct. Just ask spell check. I personally use the “donut” spelling, as it is faster and simply more economical as far as I am concerned. There is nothing wrong with spelling or dialect variations, particularly when involving pastry. This week, as you may have ... Read More »

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