Breadcentric

I present to you the greatest culinary achievement from Belgium: Luikse wafel. It’s not waffles! They are very crunchy and not fluffy at all. We had …

Yeast water is quite close to sourdough, but instead of flour, the source of wild yeast and food for it comes from fruit. I’ve been reading about this …

Every nation has recipes to reuse old food. This one comes from the Czech region of Moravia and is and adaptation of a potato pancake recipe to use up …

Making bread can be time consuming. While the real bread-bread just requires the time, we keep looking for nice ideas for something faster and snacky. …

I decided to make a gluten free bread good for toasting, and to try some new solutions (at least new to me).

Experimental day has come. I have reached back to ancient land of Khorasan, currently located in Iran and Afghanistan. See how it turned out.

Today we will learn to drink bread.

Recent heatwave has motivated me to make some ice cream. I have a mixer attachment to make them, but never got them right before. This time i made …

A couple reasons have led to today’s recipe: I got some new bannetons and wanted to try them out, I wanted to try a recipe with yeast-based levain and …