American vs. French Flour

All those home bakers seeking to produce a baguette equal to the one they had in Paris last summer may need to scale back their expectations a little. Not because Americans aren’t capable of making excellent baguettes (we are), but because there are a few factors of the baguette-making process that we in the New […]

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Yikes!

I had a look at the poolish a little while ago and…yikes! Only nine hours had passed and already the thing was domed, bubbly and rarin’ to go! So I went ahead and mixed up the dough. It’s supposed to rise for two hours before being shaped, which means the loaves will be finished some […]

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Switcheroo

I changed the source for the puff pastry recipe I’m going to do this week. I was planning to get very democratic and go with this recipe from About.com that seemed serviceable. However, I’ve since visited King Arthur Flour’s web site and found a far superior one. So that means I’ll be doing two King […]

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Pizza Pizza

So ya know…I made a little pizza last night. I know, I didn’t say a word about it, but come on, do I have to tell you every little thing that goes on between me and my oven?. Normally the wife and I order out, but since pizza really isn’t so great around here (we’re […]

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How long does butter keep?

I’ve actually been doing quite a bit of baguette baking the last week, but haven’t budged an inch on the Danish dough. Seeing as how it’s already Wednesday, I’m thinking I’ll pick that up next week…which will be just shy of too late for my $20 stash of butter. Much longer in the fridge and […]

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Back in Business

Well, the upgrade went swimmingly I must say. Though I have to confess the whole look and feel thing didn’t go quite as well as planned. The site design skin I picked out, the red and black one with the bat wings and erupting volcano, failed to download. But we can’t always have everything we […]

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I’m No Fool

Looking at my site stats and comment tallies a normal person might be lulled into the illusion that absolutely nobody is reading this blog. But I’m not stupid. I know there are actually legions of you guys out there, hanging on my every word, all wondering: Joe, can expensive Danish butter really be that much […]

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Meh…

The tarte tatin was just so-so. The Pie and Pastry Bible method, which calls for macerating the fruit in sugar for half an hour to an hour, softens the fruit up so much that the apple slices are nearly reduced to applesauce by the time the whole thing’s over. I’ll give it this though, it […]

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Spontaneous Tarte Tatin

Puff pastry, how do I love thee…? Your one thousand butterty layers can be put to one thousand sweet or savory uses. Frozen, you are a tart crust, pot pie topper, batch of hors d’oeuvres or Beef Wellington wrap waiting to happen. Your scraps can be made into everything from galettes to Alsatian onion tarts […]

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