STAND MIXER SOURDOUGH
No time? No problem. This loaf can be mixed, kneaded, and resting in twenty minutes. No folds required.
STAND MIXER SOURDOUGH Read More »
No time? No problem. This loaf can be mixed, kneaded, and resting in twenty minutes. No folds required.
STAND MIXER SOURDOUGH Read More »
This one is for my chocolate lovers. It makes the perfect Valentine’s Day bake, or just a perfect solution to satisfy your chocolate craving.
DOUBLE CHOCOLATE COUNTRY BREAD WITH STRAWBERRIES Read More »
These ooey-gooey sourdough cinnamon rolls are incredibly soft with a pillowy interior that practically melts in your mouth.
Low hydration simply means, “less water.” This is a stiff dough that’s easy to work with and use in any recipe calling for “pizza crust.”
LOW HYDRATION PIZZA CRUST Read More »
A simple cracker laden with dried fruit and nuts. Made by baking a mini loaf, slicing, and dehydrating. These crackers stay fresh and crispy for days.
FRUIT AND NUT CRACKERS Read More »
This basic white sandwich bread is the perfect beginner recipe. This low hydration dough is flavored with milk, butter, and honey, and is kneaded in a stand mixer for easy working!
WHITE SANDWICH BREAD Read More »
My first, and currently only, gluten-free recipe, this one will have you double checking to make sure it’s safe to eat (it tastes that good!)
GLUTEN-FREE FOCACCIA Read More »
This recipe features a tangzhong made with pineapple juice – one of its secret components! This unique version of a Hawaiian roll is hands-down the best out there.
Similar to Ciabatta, Pan de Cristal features an incredibly high hydration (wet) dough, making for an open and chewy interior.