Category Archives for "Baking"

Ruth’s Oatmeal Cookies

A super simple, cheap and easy oatmeal cookie that’s chewy and full of flavor. This recipe skips the raisins and cinnamon and opts for a punch with finely chopped walnuts and brown sugar. It really allows the nutty flavor of the toasty oatmeal to shine through. This recipe was one of my grandma’s favorites. She […]

Why Use Freshly Ground Flour?

Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home mill? What are the benefits?” I liked his answer and he kindly gave permission to share it with you here: ) – Teresa L Greenway “Why fresh flours”? I would […]

San Francisco Style Bread Course and Private Group

The San Francisco Baking Course and Private group have really taken off. We are having a lot of fun experimenting and sharing our San Francisco style loaves as we learn to promote the “sour” in sourdough baking. The course is available at discount here: Bake San Francisco Style Sourdough Bread. You will find a link […]

Patterned Swiss Roll

DECORATIVE (PATTERNED) SWISS ROLL By Devjani Santra all rights reserved worldwide Feb 2019 This formula will be available for two weeks to the general public and only available to members of The Baking Network thereafter. INGREDIENTS For the pattern: Unsalted butter – 50 gms (room temperature) Icing Sugar – 50 gms All purpose flour – […]

Sourdough Breakfast Galettes (with black pepper sour cream pastry crust)

This formula will be available to the general public for two weeks and then access will be restricted to members of The Baking Network. When I first made these delicious hand held breakfast tarts I had the neighbors across the road asking what the amazingly smell was! Don’t skip the cheese underneath all the goodies […]

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 […]

Tiger Bread Rolls/Dutch Crunch

By Rochelle Greenway – All rights reserved worldwide. Makes approximately one dozen rolls. This formula will be available to the general public for two weeks and then access will be restricted to members of The Baking Network. Dutch Crunch, also known as Tiger Bread or Giraffe Bread originated in the Netherlands and was called Tiger […]

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