Teresa L Greenway
Author Archives: Teresa L Greenway

Endless Dessert Ideas

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Temperature and Timing San Francisco Sourdough

In my online course “Bake San Francisco Style Sour Sourdough Bread” a student was struggling with over-fermenting the dough because they used their oven as a proofer to keep the dough warm. I usually use my Brod and Taylor proofer because it really helps me dial in the right temperature. However, I decided to use […]

Icelandic Rye Bread

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

Making the Ideal Buttermilk Biscuit

I love making biscuits. There are so many ways to make them and different styles that people prefer. I enjoyed this article on how one chef makes her biscuits and I think you’ll enjoy it too: Crisp and sturdy: Erika Council on the ideal buttermilk biscuit by Francis Lam Next to cornbread, there is probably no […]

Belgian Buttermilk Waffles

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

Purple Barley Baguettes

Hello friend, If you are seeing this it means the content you are looking for is restricted. Welcome to The Baking Network. This site is for networking bakers from around the world. Thank you for joining, we look forward to seeing you around the site. Please browse around and get comfortable with the layout. Some […]

Soft Hybrid Buttermilk Dinner Rolls

These rolls are soft and scrumptious. They are also hybrid rolls using both sourdough starter and commercial yeast. They can be started in the morning and ready for dinner that same day. Makes 24 rolls at 61/62 grams each (easier for the mixer to work this amount of dough) (or divide dough amounts in half […]

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