This Week's Adventure

Croissants de Pâtissier

When I read through The Baker’s Companion, I created a mental list of a few recipes I was most excited for. Croissants de pâtissier (pastry chef’s croissants), made with classic puff pastry, was one of them. I’ve never tried making a laminated dough, in which layers of butter and flour are created through folding. This… Continue reading Croissants de Pâtissier

This Week's Adventure

Waffles and banana bread – two old favorites

Wednesday night, Husband and I had King Arthur Flour’s classic buttermilk waffles for supper. And last night, I made banana bread, a family favorite, for dessert. Both were pretty darn good. I’m not sure either recipe is the best iteration I’ve had, but I will happily eat them again. I received my waffle iron as… Continue reading Waffles and banana bread – two old favorites

This Week's Adventure

The most gorgeous bread in the history of mankind

The only recipe in The Baker’s Companion I don’t plan to make is the one for sourdough starter, since I already have one. My starter is about nine years old. I made it using directions I found here, and have made several mostly-successful loaves with the directions on that site as well. It’s been neglected… Continue reading The most gorgeous bread in the history of mankind

This Week's Adventure

Feeling French: clafouti

Despite the fancy name, The Baker’s Companion‘s pear-ginger clafouti made a very simple (and delicious) Thursday night supper. Though I’ve never made clafouti before, this blueberry Dutch baby recipe is a favorite with similar ingredient proportions. The base clafouti was very nearly the same as KAF’s recipe here, but the fruit used was pears, plus… Continue reading Feeling French: clafouti