Taking Notes is key…

My baking has slowed down over the past couple of months. Life has twists and turns / ebbs and flows so I’ve dialed back a bit. I’m m still baking weekly; just my experimentation and volume has decreased. So thankful that I’ve taken notes and have enough “reps” that I’m able to be made chContinue reading “Taking Notes is key…”

Sourdough Pain Au Chocolat and Kouign Amann

Baked Sourdough Pain Au Chocolat and Kouign Amann. I hadn’t made these I a bit and my wife really likes the Pain Au Chocolat. They all start out with same laminated dough as my Sourdough Croissants. Different shape and inclusion of the chocolate for the Pain Au Chocolat and sugar for the Kouign Amann. IContinue reading “Sourdough Pain Au Chocolat and Kouign Amann”

First Market Selling Baked Goods

Today is the Day! My friend invited me to attend her Mom’s Art Exhibit and sell my baked goods. For posterity I’ve attached a picture of her announcement All the practicing and thought into packaging has culminated in my being able to have everything ready to go this morning. This is indeed the most varietyContinue reading “First Market Selling Baked Goods”

Sourdough Croissants – Scaling Up

In previous posts I mentioned that I’m experimenting with “scaling up”. I’m exploring the “ What has to be true for THAT to be true?” question I constantly ask myself when working through problems. In this particular instance I’m wondering about ramping up croissant baking. Today’s experiment is covering a number of things: First, I’mContinue reading “Sourdough Croissants – Scaling Up”

What a difference a year makes!

I was reminded this morning about how change and progress does take time. You may not see the progress from day-to-day or even week by week. However, if you persist and apply change does happen. My reminder was in the form of a “Memory” from a year ago on Facebook. The memory was of aContinue reading “What a difference a year makes!”

Sourdough Croissants – Lamination Experiment

I’ve been struggling with my results for my honeycomb structure. The results I’m getting aren’t quite what I picture in my mind. That said, I know that many factors are at play and any one (or combination of them) can affect the end result. I have previously experimented with my technique for lock-in/lamination, length ofContinue reading “Sourdough Croissants – Lamination Experiment”

2X Baked Almond Croissants (Updated)

My sister-in-law requested I make the twice-baked almond croissants for when they came to visit. My last two attempts had been OK. However, I’ve been disappointed with how the almond cream survived (or in my case didn’t) the second bake. Time to experiment! My croissants that I baked this time were some of the bestContinue reading “2X Baked Almond Croissants (Updated)”

Trying Different Dough

As you may be aware, I’m on a quest to perfect sourdough bread, croissants et al. I know I’ll never “arrive”… it’s a journey; however, I’d like to get closer. What has continued to vex me is my crumb honeycomb. For the life of me I can’t seem to replicate so me of the beautifulContinue reading “Trying Different Dough”

Twice-baked Sourdough Almond Croissants

First attempt at making twice-baked Almond Croissants. I got the idea, recipe (below) and method from my All About Croissant book. It’s the croissant featured at the very top of the cover. Mine looked similar. I didn’t have enough almond flour (powder) to make the full almond cream recipe (nor did I have enough croissants!).Continue reading “Twice-baked Sourdough Almond Croissants”