I was spoiled. Spoiled with, in my eyes, the best bread that existed. Willem grinded the grain, mama baked sourdough bread and I was allowed to help. The road from grain to bread was something amazing to me and I drove over it! And I still do that, because half a year ago I exchanged… [Read More...]
WKB projects
Guest posting: Stefano from Italy shares his passion & favorite recipe
Stefano is a very enthusiastic baker friend and fan of our recipes. He has already shared several of his excellent bakes with us, also in the yourloaves section of our site. We envy him a bit because… [Read More...]
The Panettone Project
This is a journey to find the ultimate panettone recipe, like we did with our croissants. So we start the panettone adventure this Christmas. We included the initial recipe that has already given us the fluffiest of breads… [Read More...]
Bakpao : The steamed buns project
We have been making steamed buns once in a while for over two years now. The results of making our own have been mostly good. We have to be honest, the folding… [Read More...]
Best Fudge Ever!
This is not exactly a baking recipe of course but you really have to try this anyway! It is so amazing and delicious, this soft, melt in your mouth fudge that we did not want to keep the recipe from you… [Read More...]
The homemade butter project
Our first attempt at making butter was a deliberate one and it turned out as planned. Lovely fresh butter, a plain version and a version with a hint of coarse salt. To make it a little bit more exciting and to… [Read More...]
Making your own diastatic malt
Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great … [Read More...]
A sprouting adventure
At the moment we are experimenting with sprouting. Sprouting is a way to make whole unmilled grains edible and usable in a loaf of bread. You partly germinate the grains, the enzymes in the grain change… [Read More...]
The Waffle Project
A slight diversion from bread baking. After a quick visit to Belgium over the New Year, lured in by the delicious smell of waffles several times, we could not help but go on a quest again and make our own. Fresh from… [Read More...]
2013: A Baking Year in Pictures
Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and folding, whisking and… [Read More...]
