I’m particularly interested in baking things you’d find in a bake shop. A visit to Paris left me fascinated with their boulangeries and patisseries. Everything found in these shops is a delight to eat, but typically made with white flour. At home I avoid the processed white flour and prefer the health benefits of baking with whole grains. My goal is to prepare these items with whole grain flour milled at home and see what kind of results I can get.
pre-ferment or sourdough chocolate or cinnamon babka pain a l’ancienne
- english muffins
Margaret’s favorite white bread from our family cookbook
- Margaret’s cinnamon raisin bread from our family cookbook
- early colonial bread from our family cookbook
- pretzel rolls
- fig, olive oil, and sea salt challah
Laurel’s Kitchen whole wheat stollen Laurel’s Kitchen whole wheat dark rye
Cakes, cupcakes, and muffins
- Alsatian apple cake
- German almond peach cake
- fig, pear, walnut, and honey cake
- basic yellow layer cake
- whole wheat croissants
cinnamon rolls sticky buns
- morning buns
- cream puffs
- featherpuff dough cinnamon rolls from The Laurel’s Kitchen Bread Book
Tarts and pies
- salted caramel macarons
Spice rack challenge
I’d like to make a serious dent in my mountain of spices before they become worthless (tasteless). Sea salt and pepper get used at a good pace, but almost all the rest get used in such small quantities or so rarely that the “best by” date comes long before the bottom of the jar.
The first step is to inventory my herbs, spices, and seasonings so I know what I have to work with. Then comes intentionally planning meals that incorporate some of them, which works great for the rest of the pantry.
My favorite spice blend recipes are collected here.