Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.
Properly cook meats and veggies every time on the grill
Ever wanted to grow your own herb garden but don't exactly know how to cook with them? The right combination of herbs and spices can make or break a dish.
It used recipe from Jayeon Bread book page 122.
Who makes perfectly tender, flaky pie crust, time after time after time?
We were trying make a cake that is constructed of chocolate biscuit base with dark chocolate mousse as middle layer and white chocolate cheesecake as top layer.
It used recipe from Jayeon Bread book page 62. The bread is 737kg. We multiply the ingredients with 1.5 in the recipe.
It used recipe from Jayeon Bread book page 132. The bread is 1.23kg. We double the ingredients in the recipe. They taste really good. The rolls are soft and fluffy.
We all know Snap, Crackle, and Pop from our Rice Krispie mornings. We know "Oh, snap!" from our sitcom nights...
