I tend to get excited about mini versions of food stuff. And I do not always have the arguments to back this up… [Read More...]
WKB projects
More Bread Please…
Our micro bakery has limited capacity in more ways than one. Still not a week goes by or we are requested to make more bread. We then have to explain that yes, we have a bigger than normal bread oven, but it still turns out a maximum of 6 breads at a time. And our […] [Read More...]
Before Wheat: Ancient Grains
Do you know the name of this grain? Probably not enough left to make our bread! By now most people are familiar with the ancient grain spelt, especially those of you who can’t digest wheat that well. It was important to the Greeks and the Romans and they probably liked the nutty flavor of it […] [Read More...]
French Pastry and MOF’s
A few months ago we saw a program about French pastry chefs that left us with tears in our eyes (imagine working for 4 years on your masterpiece and then dropping it out of your hands at the ‘moment suprême’!) After this film , we had our hearts set on finding our own M.O.F. de […] [Read More...]
WKB Bake Weekend 2/10
The filling of fresh raspberries, white chocolate and cream is a winner! Ed’s trying to become a master at macaron making and lately he’s making serious progress. He has gone through all the usual stages: from sagging feet, over and under beating, crackling of the shells, oven too hot or cold, French meringue, Italian meringue, […] [Read More...]
Things We Baked This Weekend III
This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I like, but also the one that makes you want to… [Read More...]
Things We Baked This Weekend II & A Word of Thanks
Thanks everyone for the enthusiastic, stimulating and inspiring reactions to our first bread video. And also to all the people who tasted our bread this year and asked for more! and also gave very useful tips for improvement and additions. More and more we are convinced of the positive properties of good bread. We see […] [Read More...]
Things We Baked over the Weekend
Again a weekend full of bread flavours and smells. The best thing to be done when all you get outside is rain, rain and more rain. In fact the weather was so bad that our Dutch Santa, the famous ‘Sinterklaas’ , did not pay us a visit on his birthday yesterday. So I turned out […] [Read More...]
The Amsterdam Artisan Bread Test
See below for version in Dutch Visiting artisan bread shops in the center of Amsterdam and comparing bread Last Friday we finally got around to doing our little ‘Amsterdam bakery tour’. We decided to only test bread, or else we would let ourselves be sidetracked by all the other baked goods on offer (but we […] [Read More...]
San Francisco Sourdough Bread
Last week we tried out the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. We used our home made local Amsterdam rye sourdough culture because we believe our bread thrives on it (rather then buying and shipping a sourdough culture from halfway across the globe that maybe would not […] [Read More...]
