I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process. I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread. Wild yeast risen bread is more delicate then…
Tag: Baking
Marzipan Shortbread
It’s been a while since I’ve posted a shortbread recipe, and I would like to share this almond marzipan variation with you. I’ve been looking for ways to gussy up my shortbread, and these Chinese moon cake molds, that I found online, seem to be doing the trick. They’re made for thicker cakes, but instead,…
Sourdough English Muffins
From what I have been able to gather, English muffins are actually, very much an American phenomena, and the English part of the equation seems to be a vague illusion to the English crumpet? As someone who’s never tried a crumpet, I can’t extrapolate on their varying similarities and differences to an English muffin, but…
Raspberry Lemon Squares
My Raspberry Lemon Squares, are a slight rift on the traditional lemon bar, through the simple inclusion of raspberry puree into the raw lemon curd – it’s that easy! As I am slowly starting to turn my mind toward Spring, I thought that this would be a fun recipe to share. For some reason,…
The Ephemeral Bee 